Turkey Club Wrap

Turkey Club Wraps filled with turkey (or rotisserie chicken), bacon, lettuce, tomato, cheese and avocado. This 15-minute meal makes a great lunch or quick dinner and is nutrient packed to keep you full.

My family loves anything that is served in wrap, including Crispy BBQ Chicken Wraps and Veggie Wraps.

One of my favorite things I love about these Turkey Wraps is how easy they are to customize to use what you’ve got in your fridge. Substitute the turkey for rotisserie chicken, or ham, use whatever veggies you like, and if you don’t have tortillas, serve them as lettuce wraps!

How to make a Turkey Wrap:

  • Season turkey with salt and pepper.
  • Spread a layer of mayonnaise and mustard over each tortilla.
  • Top each with 2 slices of your favorite cheese and cooked bacon and a handful of turkey, lettuce, tomato and avocado.
  • Roll and fold each tortilla, burrito style. Cut in half and serve.

Four process photos for making turkey wraps, including the ingredients needed, layered onto a tortilla, then folded into a wrap.

Make Ahead Instructions:

Prepare the wraps as directed and wrap tightly in plastic wrap, to keep the tortilla soft and fresh. Store in the refrigerator in an airtight container or baggie for 3-5 days (depending on freshness of ingredients).

Consider trying one of these popular Wraps:
  • Chicken, Bacon, Avocado Wrap
  • Crispy BBQ Chicken Wrap
  • Honey BBQ Chicken Wrap
  • Crispy Southwest Wrap
  • Chicken Cashew Crunch Wrap
  • Chicken Caesar Wrap

You can also FOLLOW ME on FACEBOOKTWITTERINSTAGRAM and PINTEREST for more great recipes!

A turkey wrap in a flour tortilla, cut in half, served in a wooden board.

Print
Add to Collection Go to Collections

Turkey Club Wrap

Turkey Club Wraps filled with turkey (or rotisserie chicken), bacon, lettuce, tomato, cheese and avocado. This 15-minute meal makes a great lunch or quick dinner and is nutrient packed to keep you full.
Course Main Course
Cuisine American
Prep Time 15 minutes
Total Time 15 minutes
Servings 4
Calories 670kcal
Author Lauren Allen

Ingredients

  • 4 10-inch flour tortillas white, wheat or spinach
  • 2 heaping cups shredded leftover turkey or rotisserie chicken
  • 6 Tablespoons mayonnaise
  • 2 Tablespoons mustard
  • 8 slices cheddar cheese , or your favorite kind of cheese
  • 8 slices bacon , cooked
  • 1 romaine heart , finely chopped
  • 1 tomato , sliced
  • 1 avocado , peeled, seeded and sliced

Instructions

  • Season turkey with salt and pepper.  
  • Spread a layer of mayonnaise and mustard over each tortilla. 
  • Top each with 2 slices of your favorite cheese and cooked bacon and a handful of turkey, lettuce, tomato and avocado. 
  • Roll and fold each tortilla, burrito style. Cut in half and serve.

Notes

Make Ahead Instructions: Prepare the wraps as directed and wrap tightly in plastic wrap, to keep the tortilla soft and fresh. Store in the refrigerator in an airtight container or baggie for 3-5 days (depending on freshness of ingredients).

Nutrition

Calories: 670kcal | Carbohydrates: 40g | Protein: 22g | Fat: 47g | Saturated Fat: 17g | Cholesterol: 69mg | Sodium: 1020mg | Potassium: 381mg | Fiber: 8g | Sugar: 4g | Vitamin A: 905IU | Vitamin C: 9.2mg | Calcium: 542mg | Iron: 2.5mg
Have you tried this recipe?!

RATE and COMMENT below! I would love to hear your experience.

I originally shared this recipe October 2015. Updated July 2020.

The post Turkey Club Wrap appeared first on Tastes Better From Scratch.

Chocolate Zucchini Bread

Chocolate Zucchini Bread is moist, sweet and filled with a hidden gem! It bakes perfectly and has a beautiful cracked sugar crust topping!

Chocolate plus zucchini is a delicious combination. Try this Chocolate Zucchini Cake, Chocolate Zucchini Cupcakes with Chocolate Cream Cheese Frosting or Double Chocolate Zucchini Brownies for more dessert ideas.

Chocolate Zucchini Bread

Zucchini is my favorite summer vegetable. It is one of the best garden vegetables and grows abundantly for everyone to share. I love how easy this bread is to make and comes together so quickly. This quick bread bakes so well and looks delicious straight out of the oven. The zucchini is a hidden gem that creates a moist and delicious bread.

Top this with a sweet crust after baking and it is to die for. It creates a dessert like bread that everyone loves. Kids love this chocolate zucchini bread recipe and most don’t even know that zucchini is hidden in the bread. It is the perfect combination and loved by all!

Zucchini Bread Ingredients:

It is the perfect afternoon snack, early morning breakfast or a light dessert after dinner. Get your chocolate fix by enjoying this tired and true favorite!

  • All Purpose flour: Helps thicken the quick bread.
  • Cinnamon: Gives a hint of sweet and spicy flavoring.
  • Salt: Just a pinch.
  • Baking Soda: This will help the bread raise.
  • Unsweetened Cocoa Powder: Added chocolate flavoring to the bread
  • Canola Oil: The best type of oil for baking bread.
  • Sugar: Sweet the bread with white sugar.
  • Brown Sugar: Makes the bread moist and sweet.
  • Eggs: Works well with the baking soda and creates a higher rise in the baked bread.
  • Vanilla: Added for flavoring 
  • Sour Cream: Creates a moist and delicious inside.
  • Zucchini: The main ingredient! Fresh is best and shredded then strained from the water.
  • Mini Chocolate Chips: More chocolate!

Topping:

  • Brown Sugar and White Sugar: Delicious sweetness added on top!
  • Cinnamon: A sweet and spicy seasoning to add more flavoring.

How to Make Easy Chocolate Zucchini Bread:

It is easy to make and comes together quickly. This bread has the perfect blend of sweet with a healthy and twist of zucchini. Add in the chocolate and be even more amazed!

  1. Prepare Bread Pans: Preheat oven to 350 degrees. Butter and flour a large 9″ bread pan and set aside. Mix topping ingredients and set aside.
  2. Combine Dry Ingredients: Whisk together flour, cinnamon, baking soda, salt, cocoa powder in a small bowl until combined. Set aside.
  3. Mix Together: In a stand mixer or using a hand mixer, beat together sugars, oil, and eggs for about 1-2 minutes until slightly fluffy. Add vanilla and sour cream.
  4. Add in Zucchini: Fold in the grated zucchini. Add the remaining dry flour ingredients. Stir to combine and lastly fold in the chocolate chips.
  5. Pour Bread Batter: Pour into prepared 9″ bread pan. Sprinkle the topping on the top. Bake for 50-60 minutes. I set a time for 45 minutes and mine was done at that time. Oven temperatures vary, so just make sure a toothpick entered in the center comes clean.
  6. Serve When Cooled: Let cool for about 5-10 minutes and remove from pan. Delicious served a little warm, even with a little butter on top.

The process of making chocolate zucchini bread.

Preparing Fresh Zucchini:

Fresh zucchini is best when making this chocolate quick bread. I love to have fresh picked zucchini or bought from the store. Either way, this zucchini bread is always a hit!

  • Summer or Fall Season: This bread is best made with the freshest zucchini vegetable. If possible, use a home grown zucchini rather than a store bought zucchini. Zucchini is best picked from the garden in the summer or fall season.
  • Grating Zucchini: Cut the ends off the zucchini and do not peel if you would prefer. Use a grater to grate with the skin on or off. Fresh zucchini is very moist and watery. This will increase the breads moistness as it bakes as well.
  • Drain Moisture: Place the grated zucchini in a sieve or several paper towels. Discard any excess liquid from the zucchini the best that you can. Let it sit while combining ingredients.
  • Dry Zucchini: Add some water to the zucchini to help moisten the zucchini before adding it to the bread batter.

Chocolate zucchini bread with chocolate chips scattered on bottom.

Variations and Substitutions:

Create your perfect bread using these variations and substitutions. Enjoy chocolate zucchini bread just the way you like it!

  • Add Water: If you notice your zucchini is not moist. Either add 1 to 2 Tablespoons to the bread batter or soak the shredded zucchini for a few minutes before adding it to the bread batter.
  • Flour: White flour is best. If you are wanting a whole wheat flour use half and half flour.
  • Cocoa: Make sure to use natural unsweetened cocoa powder to help activate the baking soda. Do not use dutch process cocoa for this chocolate bread.
  • Sugar: Add a little more sugar (3/4 cup) to make a sweeter bread.
  • Yogurt: Substitute sour cream for a low fat plain greek yogurt. Vanilla flavor will also work or non greek yogurt.
  • Chocolate Chips: Add in peanut butter chips or white chocolate chips for a variation. Chocolate chips are a must for this bread to become sweater and more flavorful.
  • Slicing Bread: Let the bread cool before slicing the bread. It is best to slice the chocolate zucchini bread with a bread knife. Slice zucchini bread with a bread knife.

Chocolate zucchini bread sliced in three pieces on a cutting block.

Storing Homemade Zucchini Bread:

There are a few ways to store zucchini bread. The trick is, to try and have left overs. This quick bread goes fast and is a great snack or dessert for everyone around!

  • Storing Chocolate Zucchini Bread: Storing the bread in a ziplock bag at room temperature will work perfectly. This will last about 3 to 4 days long.
  • Freezing a Loaf of Bread: Tightly wrap the zucchini bread in plastic wrap. Place in a ziplock bag and place in the freezer for 1 month. When ready to serve, thaw at room temperture over night. This will last for about 2 to 3 days at room temperature.

Chocolate zucchini bread held up with a hand with a white background.

 

More Fresh Zucchini Recipes:

  • Crispy Parmesan Fried Zucchini
  • Best Ever Zucchini Crust Pizza
  • Cheesy Zucchini Fritters
  • Taco Stuffed Zucchini Boats
  • Parmesan Garlic Chicken with Zucchini

Print

Chocolate Zucchini Bread

A delicious chocolate quick bread with 1 1/2 cups of zucchini inside! It bakes perfectly and has a beautiful cracked sugar crust topping!
Course Appetizer, Bread, Breakfast, Dessert, Side Dish, Snack
Cuisine American
Keyword bread recipes, chocolate zucchini bread, zucchini bread
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings 8 Servings
Calories 313kcal
Author Alyssa Rivers

Ingredients

  • 1 Cup All Purpose flour
  • 1 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 3/4 teaspoon baking soda
  • 3 Tablespoons unsweetened cocoa powder
  • 1/4 Cup canola oil
  • 1/2 Cup sugar
  • 1/4 Cup brown sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 1/4 Cup sour cream
  • 1 1/2 Cups zucchini grated and strained
  • 1/2 Cup mini chocolate chips

Topping:

  • 2 Tablespoon brown sugar
  • 2 Tablespoon white sugar
  • 1/2 teaspoon cinnamon

Instructions

  • Preheat oven to 350 degrees. Butter and flour a large 9″ bread pan and set aside. Mix topping ingredients and set aside.
  • Whisk together flour, cinnamon, baking soda, salt, cocoa powder in a small bowl until combined. Set aside.
  • In a stand mixer or using a hand mixer, beat together sugars, oil, and eggs for about 1-2 minutes until slightly fluffy. Add vanilla and sour cream.
  • Fold in the grated zucchini. Add the remaining dry flour ingredients. Stir to combine and lastly fold in the chocolate chips.
  • Pour into prepared 9″ bread pan. Sprinkle the topping on the top. Bake for 50-60 minutes. I set a time for 45 minutes and mine was done at that time. Oven temperatures vary, so just make sure a toothpick entered in the center comes clean.
  • Let cool for about 5-10 minutes and remove from pan. Delicious served a little warm, even with a little butter on top. 🙂

Notes

Updated on July 29, 2020

Originally Posted on August 19, 2013

Nutrition

Calories: 313kcal | Carbohydrates: 47g | Protein: 4g | Fat: 13g | Saturated Fat: 4g | Cholesterol: 46mg | Sodium: 210mg | Potassium: 140mg | Fiber: 2g | Sugar: 33g | Vitamin A: 176IU | Vitamin C: 4mg | Calcium: 46mg | Iron: 1mg

 

 

Spinach and Ricotta Rotolo (Italian Lasagna Roll Ups)

Baked Spinach and Ricotta Rotolo is like Lasagna Rolls Ups and Cannelloni – but BETTER because it’s everything you know and love about cannelloni, PLUS there are brown crunchy bits. And brown crunchy bits are always the best!

Spinach and Ricotta Rotolo

I’m going to call it – this will be the best new thing you’ve made all year. The rich tomato sauce. The creamy spinach and ricotta filling spiked with parmesan and nutmeg. Golden brown bubbly cheese. And the brown crunchy bits, the crowning glory.

How inappropriate would it be to pick off all the crunchy bits before it gets to the table?

Everyone RAVED about this!!! It's like cannelloni - but I swear, it's BETTER!!!

Overhead photo of Spinach and Ricotta Rotolo

What is Rotolo?

Rotolo is a traditional Italian dish that’s not widely known outside of Italy. The literal translation of “rotolo” is “scroll”,or “coil”.

The authentic way of making rotolo involves a very large fresh pasta sheet that is spread with a filling then rolled up to form a roulade. It’s quite technical and fussy because you then need to wrap the roulade in a tea towel and poach it, then slice it to serve with a sauce.

For day to day cooking, I shelved this as a “too hard” recipe. But then I came across this baked version made by Jamie Oliver. The way he made it, it was basically cannelloni made with fresh lasagna sheets which is sliced then placed into the tomato sauce and baked.

It’s not purely authentic, but for ordinary people like me, it is much more practical. And so darn tasty! Those brown bits….those crunchy brown bits. They make this dish!

Basically, if you love Spinach and Ricotta Cannelloni (or this pasta bake or lasagna, for that matter!) then you’re going to be mad over this Rotolo. Guaranteed.

Filling and sauce for Spinach and Ricotta Rotolo

How to make Spinach and Ricotta Rotolo

Spinach Ricotta Rotolo Rilling

Rotolo comes with all sorts of stuffing options. Jamie Oliver’s recipe is made with squash and spinach,  they also come with meat options, and Spinach & Ricotta is a popular option. Here’s what you need for the filling:

Spinach and Ricotta Rotolo filling ingredients

PS Let’s pretend I didn’t forget to put LASAGNA SHEETS in the above photo!


Spinach Ricotta Rotolo Sauce

And here’s what you need for the sauce:

What goes in Spinach and Ricotta Rotolo sauce

Tomato Passata is key for this sauce. Because it’s pureed tomato, it’s the ideal consistency to make a smooth tomato sauce for the Rotolo with just 10 minutes or simmering. Using canned tomato would require at least 30 minutes or simmering for the chunks to break down enough to make the desired consistency for the sauce.


How to make Baked Rotolo

And here’s how it’s made:

  • Make the sauce first;
  • Mix filling, roll up, cut into thirds;
  • Place in sauce, bake!

How to make Spinach and Ricotta Rotolo

The smells coming out of your oven while it’s baking are pretty darn good.

But that moment when you pull it out of the oven and you stare at what you’ve just made, mesmerised by how magnificent looks…. it’s worth making, just to see THIS in real life:

Overhead photo of Spinach and Ricotta Rotolo

Close up of Spinach and Ricotta Rotolo fresh out of the oven

They’re quite sturdy little things, so you don’t need to dig in with a delicate touch. They hold together well (the lasagna sheets adhere as they cook) and they hold their form pretty well as you scoop them up. See? (And just WAIT until you see the video!)

Spoon lifting up Spinach and Ricotta Rotolo - cheese pull close up!

Truthfully though, some will flop and sag, and fall on their side, and you probably will rip the side off some of the them as you scoop into the pan to plate them up.

And that’s completely on theme. There’s nothing elegant about this Spinach and Ricotta Rotolo. It’s rustic. The best sort of food – relaxed deliciousness!

Close up of Spinach and Ricotta Rotolo on a plate, ready to be eaten

Showing inside of Spinach and Ricotta Rotolo

Being that there’s a couple of bunches of spinach in this (ahem, in the form of frozen spinach!) and a big bottle of tomato passata, there’s actually a decent amount of vegetables in this dish. So I usually serve it just as is without any sides.

But a fresh side salad would certainly elevate the meal – this Rocket Salad with Parmesan Shavings is very on theme (classic Italian) – and I am pretty sure nobody would say no to a side of Garlic Bread.

Now, go forth and impress the pants off your family and friends! – Nagi x


Watch how to make it

Spinach and Ricotta Rotolo

Print

Baked Spinach and Ricotta Rotolo

Recipe video above. Rotolo is a lessor known Italian pasta dish where a filling is rolled up in pasta sheets then rolled like a roulade, poached, sliced then served. It is so tasty, but quite technical and time consuming to make. This is my version – a baked version which is made more like cannelloni. Much easier, just as tasty and best of all, you get crunchy brown bits you don’t get with the traditional rotolo!
Course Mains
Cuisine Italian
Keyword lasagna roll ups, rotolo, spinach ricotta recipes
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings 5
Calories 553kcal
Author Nagi | RecipeTin Eats

Ingredients

  • 8 fresh lasagne sheets (15 x 11 cm/6 x 4.5″) (Note 1)
  • 1 cup mozarella cheese , shredded

Filling

  • 500g / 1 lb frozen spinach (pre chopped) , thawed and excess water squeezed out (Note 2)
  • 500 g / 1 lb ricotta cheese (NOT smooth, whipped or spreadable in tubs, Note 3)
  • 1 cup mozzarella cheese , shredded
  • 1 egg
  • 1/2 cup parmesan cheese , shredded
  • 1 garlic clove , pressed using garlic crusher or finely grated
  • 1/4 fresh nutmeg , grated (or 1/8 tsp nutmeg powder)
  • 3/4 tsp salt
  • 1/2 tsp Black pepper

Tomato Sauce

  • 2 tbsp olive oil
  • 2 cloves garlic , minced
  • 1/2 brown onion , finely diced
  • 3/4 tsp salt
  • 1/2 tsp black pepper
  • 700 g / 24 oz passata (US: Tomato puree) (Note 5)
  • 1 1/2 cups water
  • Handful basil leaves (optional)

Instructions

Tomato Sauce:

  • Heat oil in a 25cm/10″ ovenproof skillet over medium high heat.
  • Add garlic and sauté for 10 seconds then add onion.
  • Cook onion until translucent and starting to turn golden, then passata, water, chilli flakes (if using), salt and pepper.
  • Simmer for 5 minutes on medium low, then stir through basil.
  • Scoop out 1 cup of the Tomato Sauce which will be used to drizzle over the dish at the end. Keep sauce warm.

Filling & Assembling:

  • Preheat oven to 180°C/350CF (all oven types)
  • Place Filling ingredients in a bowl. Mix well with wooden spoon.
  • As per the photo & video, lay out the lasagne sheet with the shorter end in front of you.
  • Place 1/3 cup (packed) of filling onto the lasagne sheet. Dab some water on the end furthest away from you (to seal the roll), then roll up starting from the end closest to you. Finish with the seal down.
  • Cut rolls into 3 (so each piece is 3.5cm/1.5″ wide). Place the rolls into the tomato sauce with the filling facing up.
  • Repeat with remaining lasagna sheets until all the Filling is used up.
  • Drizzle the reserved Tomato Sauce over (don’t cover completely, leave some exposed).
  • Cover loosely with foil, bake 30 minutes.
  • Remove from oven and scatter the mozzarella over. Return to oven for 15 minutes or until the cheese is bubbly and golden and you’ve got some crunchy golden bits on the edges. Serve!

Notes

1. Lasagna sheets – Don’t worry if your lasagne sheets are not exactly the same size. They can be any size as long as they can be cut to size so they are long enough to roll up, then can be cut into 3.5 – 4 cm / 1.5″ little logs.

2. Spinach – thaw then grab handfuls and squeeze out excess water, or press through colander like I do in video.

To use fresh, you’ll need 3 bunches of English spinach – chop off stems, wash throughly, blanch until wilted then finely chop, squeeze out excess liquid and use per recipe (you need 1.5 cups packed, after water squeezed out).

3. Ricotta – don’t use spreadable / whipped or smooth ricotta, these are for spreading on things so they are fluffier and creamier.

5. Passata is pureed tomato, thinner than tomato paste and smoother than crushed tomatoes. Sometimes labelled “tomato puree” in the US.

You can substitute with crushed tomatoes but you will need to add and extra 1 cup of water and simmer for 20 minutes so the tomato breaks down more.

6. To make ahead, this is best frozen before baking. Assemble the dish but do not put the cheese on (because if you bake it the whole time with the cheese, the cheese will burn), freeze in an airtight container, then defrost completely before baking (follow the recipe instructions). You will probably need to add 5 minutes to the baking time.

If you freeze it after baking it: defrost completely then sprinkle with 2 tablespoons of water (most of it over the pasta sauce) per 6 pieces of rotolo before reheating. If you reheat it in the microwave, stick it under the grill/broiler for a few minutes (after reheating it) to make the top crunchy again, and I also recommend adding some fresh cheese, just to freshen the dish up. To reheat it in the oven, reheat at 180C/300F covered until just warmed through. Then remove the cover, scatter over some fresh cheese then return to oven until the top is crunchy, the cheese melted and the rotolo is heated through.

7. Nutrition per serving.

Nutrition

Serving: 463g | Calories: 553kcal | Carbohydrates: 53.8g | Protein: 30.6g | Fat: 22.8g | Saturated Fat: 9.8g | Cholesterol: 93mg | Sodium: 952mg | Potassium: 537mg | Fiber: 3.9g | Sugar: 1.6g | Vitamin A: 6550IU | Vitamin C: 25.6mg | Calcium: 570mg | Iron: 2.9mg

Originally published June 2014. Years overdue for a VIDEO to be added!

Life of Dozer

I’m sure you’d have a very different reaction if that were me and that bottle were real.

Dozer-champagne-toy

SaveSave

The post Spinach and Ricotta Rotolo (Italian Lasagna Roll Ups) appeared first on RecipeTin Eats.

Reasons Why I Love PINNED.PH

Aside from baking, cooking, and eating… I’ve been doing a lot of reading lately to de-stress and keep my mind off… certain things. I figured it would be relaxing to scroll through pages that promote and celebrate the Philippines and discover hidden treasures of information I can share with family and friends.
I am so glad I discovered PINNED.PH.

What is PINNED.PH?

Pinned.PH is a local digital magazine that was launched last December 2019 that highlights the best of the Philippine travel, food and beverage, fitness, and events industries. It is built by fellow Pinoys who wished to introduce and promote local destinations, including hotels, restaurants, fitness hubs, events venues, natural attractions, and many others to encourage more tourists and consumers to support local destinations and endeavors.

WHY DO I LOVE READING PINNED.PH?
  • FOOD! – O e, tinatanong pa ba yon? You know how much I love reading about food — whether it’s recipes, new cafes, food tours, hole-in-the-wall dining, vegan lifestyle, new food products to try, native delicacies — they have it. I also love reading about what specific kinds of food to try when you visit certain provinces like Pampanga, Batangas, or Cebu.
  • TRAVEL – At this point in time when we can’t go anywhere besides the comforts of our home, all I can do is just let my mind wander. Syempre, I like to tour our own beloved country as soon as possible. I read Pinned.PH so I can visit Guimaras, Bataan, and the Banaue Rice Terraces even if I’m just sitting in front of my laptop. I also get travel tips like how to save for my next travel or what documents are needed should I decide to travel now.
  • FITNESS – Y’all know I am not a fitness enthusiast.. LOL! If you are, you’ll be happy to know that you can read about yoga, meditation, exercise/ working out, gyms, and home gym equipment at Pinned.PH. They also have articles on sports like cycling, football, taekwondo. As for me, I like reading about topics like “5 Exercises to Help Reduce Back Pain”… (alam nyo na.. not getting any younger…heehee)
  • EVENTS – Art shows, ballets, musicals, fild festivals, food fairs — and now online classes that you shouldn’t miss! You can get get the first dibs about it on Pinned.PH.  This is how I know that there’s already a Drive-In Cinema in SM City Pampanga and their first showing is on July 31! Too bad they are not allowing kids.
  • THEY FEATURE SMALL BUSINESSES – I am all for supporting local and small businesses. I love that they made the commitment to help local small home-based and online businesses amid the COVID-19 crisis by featuring them for free. If you’re an online business/ small home-based business and you want to get featured, just fill out their Google form here with your details, and they will take care of the rest.
  • THEY HAVE COVID-19 UPDATES
CONTRIBUTORS ARE WELCOME

This is also one of the reasons why I love Pinned.PH, they are open to contributors.

If you are an aspiring writer or photographer, you can write about what you love about our beloved country and earn while showcasing your work on Pinned.PH.

They pay writers ₱1,500 for every approved article. If you’re interested, you can find their submission guidelines here.

FINAL SAY

Pinned.PH is like a breath of fresh air from the usual online digital magazines. It contains quality content that inspires and ignites my passion to taste, travel, and experience more of our beloved country. Their website is user-friendly as well and you can easily find articles you’re interested in.

Click www.pinned.ph to go their website and start reading.

To keep yourself updated on what’s hot, follow PINNED.PH on:
Facebook: https://www.facebook.com/pinnedphilippines/
Twitter: https://twitter.com/pinned_ph
Instagram: https://www.instagram.com/pinnedphilippines/

The post Reasons Why I Love PINNED.PH appeared first on The Peach Kitchen.