15 Easy Supper Ideas Quick Weeknight Meals

You're about to discover how to transform your weeknight dinner routine with meals that take minimal effort but deliver maximum flavor. These 15 supper ideas combine smart shortcuts with fresh ingredients, letting you create satisfying dishes in 30 minutes or less. From one-pan wonders to creative pasta solutions, each recipe helps you tackle the "what's for dinner?" challenge while keeping your sanity intact. The secret lies in strategic prep work and clever cooking techniques that'll revolutionize your approach to quick meals.

One-Pan Garlic Butter Shrimp and Rice

One-Pan Garlic Butter Shrimp and Rice is the perfect solution for busy weeknights when you want something delicious but don't want to spend hours in the kitchen or deal with a sink full of dishes. This recipe combines tender shrimp and fluffy rice, all cooked together in a rich garlic butter sauce that infuses every bite with flavor.

The beauty of this dish lies in its simplicity and the way the rice absorbs all the wonderful flavors as it cooks alongside the shrimp. The garlic butter creates a savory base, while the shrimp adds a delicate sweetness and protein to make this a complete meal in one pan.

Ingredients:

• 1 pound large shrimp, peeled and deveined
• 1½ cups long-grain white rice
• 3 cups chicken broth
• 6 tablespoons butter
• 6 cloves garlic, minced
• 1 medium onion, diced
• 1 teaspoon paprika
• ½ teaspoon red pepper flakes
• Salt and black pepper to taste
• 2 tablespoons fresh parsley, chopped
• 1 lemon, cut into wedges

Start by melting butter in a large skillet over medium heat. Add minced garlic and diced onion, cooking until softened and fragrant, about 3-4 minutes. Add the rice and stir to coat with the butter mixture, then pour in the chicken broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.

Once the rice is nearly cooked, add the seasoned shrimp (tossed with paprika, salt, and pepper) on top of the rice. Cover and cook for an additional 5-7 minutes until the shrimp are pink and cooked through. Finish by stirring in fresh parsley and squeezing lemon juice over the top before serving.

For best results, use large or jumbo shrimp as they're less likely to overcook. If using frozen shrimp, make sure to thaw completely and pat dry before cooking to prevent excess water from affecting the rice's texture. The dish can be stored in an airtight container in the refrigerator for up to 2 days, though the shrimp is best enjoyed fresh.

20-Minute Creamy Pesto Pasta

Creamy pesto pasta is the ultimate comfort food that combines the richness of cream with the aromatic flavors of basil pesto. This quick and easy dish can be prepared in under 30 minutes, making it perfect for busy weeknights when time is limited but you still want a satisfying homemade meal.

The beauty of this recipe lies in its versatility – you can use store-bought pesto for convenience or make your own if time permits. The cream sauce adds a luxurious texture that perfectly coats each strand of pasta, while the pesto brings a burst of fresh herbs and garlic that elevates this simple dish to restaurant quality.

• 1 pound pasta (fettuccine or linguine)
• 1 cup heavy cream
• 1/2 cup pesto sauce
• 1/2 cup grated Parmesan cheese
• 3 tablespoons butter
• 3 cloves garlic, minced
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup pasta water (reserved)
• Fresh basil leaves for garnish

Cook pasta in a large pot of salted boiling water according to package instructions until al dente. While the pasta cooks, melt butter in a large skillet over medium heat and sauté minced garlic until fragrant, about 1 minute. Add heavy cream to the skillet and bring to a gentle simmer, then stir in the pesto sauce and Parmesan cheese until well combined.

Before draining the pasta, reserve 1/4 cup of the pasta water. Add the drained pasta to the sauce, tossing to coat evenly. If the sauce is too thick, gradually add the reserved pasta water until you reach your desired consistency. Season with salt and pepper to taste.

For best results, use freshly grated Parmesan cheese instead of pre-grated varieties, as it melts more smoothly into the sauce. The pasta should be slightly undercooked when added to the sauce, as it will continue to cook while being tossed. Store any leftovers in an airtight container in the refrigerator for up to 3 days, though the sauce may need to be thinned with a splash of cream when reheated.

Sheet Pan Chicken Fajitas

Sheet pan chicken fajitas are a delicious and efficient way to get a Mexican-inspired meal on the table with minimal cleanup. This one-pan wonder transforms the traditional stovetop or grill method into an easy oven-baked version that delivers the same satisfying sizzle and flavor.

The beauty of this recipe lies in its simplicity – chicken, bell peppers, and onions are seasoned with classic fajita spices and roasted together on a single sheet pan. The high heat of the oven creates a perfect caramelization on the vegetables while keeping the chicken juicy and tender.

• 2 lbs chicken breast, sliced into strips
• 3 bell peppers (mixed colors), sliced
• 2 large onions, sliced
• 3 tablespoons olive oil
• 2 teaspoons chili powder
• 1 teaspoon cumin
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 1 teaspoon oregano
• 1 teaspoon salt
• ½ teaspoon black pepper
• 12 flour tortillas
• Lime wedges for serving

Preheat the oven to 425°F (220°C). In a large bowl, combine the olive oil with all the spices to create a marinade. Add the sliced chicken, peppers, and onions to the bowl, tossing everything until well coated. Spread the mixture evenly on a large sheet pan, ensuring the pieces don't overlap.

Roast for 20-25 minutes, stirring halfway through, until the chicken is cooked through and the vegetables are tender with slightly charred edges. While the fajita mixture cooks, warm the tortillas by wrapping them in foil and placing them in the oven during the last 5 minutes of cooking.

For best results, use a sheet pan with a rim to contain any juices, and avoid overcrowding the pan as this can lead to steaming rather than roasting. Consider lining the pan with foil or parchment paper for easier cleanup, and let the fajita mixture rest for 5 minutes before serving to allow the juices to redistribute.

Quick Black Bean and Sweet Potato Tacos

Black bean and sweet potato tacos offer a perfect balance of protein, complex carbohydrates, and vibrant flavors. This vegetarian dish transforms simple ingredients into a satisfying meal that can be prepared in under 30 minutes, making it ideal for busy weeknights.

The combination of creamy sweet potatoes and hearty black beans creates a filling that's both nutritious and delicious. The natural sweetness of the potatoes complements the earthiness of the beans, while traditional Mexican spices add depth and warmth to every bite.

• 2 medium sweet potatoes, diced
• 2 cans black beans, drained and rinsed
• 12 corn tortillas
• 2 tablespoons olive oil
• 1 red onion, diced
• 3 cloves garlic, minced
• 2 teaspoons ground cumin
• 1 teaspoon chili powder
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• Optional toppings: lime wedges, cilantro, avocado, sour cream

Heat olive oil in a large skillet over medium heat. Add diced sweet potatoes and cook for 8-10 minutes until they begin to soften. Add onion and garlic, cooking for an additional 3-4 minutes until onions become translucent. Stir in black beans and all seasonings, cooking for 5-6 minutes more until the sweet potatoes are tender and the beans are heated through.

While the filling cooks, warm the tortillas in a separate dry skillet or directly over a gas flame until slightly charred. Assemble tacos by filling each tortilla with the sweet potato-black bean mixture and your choice of toppings.

For best results, dice sweet potatoes into small, uniform pieces (about 1/2 inch) to ensure quick and even cooking. The filling can be made ahead and stored in the refrigerator for up to three days, making meal prep even easier. To prevent tortillas from becoming soggy, serve the filling immediately after heating and avoid overloading the tortillas.

Skillet Italian Sausage and Peppers

Skillet Italian Sausage and Peppers combines the rich, savory flavors of Italian sausage with the sweet and smoky taste of bell peppers. This classic combination has been a staple in Italian-American cuisine for generations, offering a perfect balance of proteins and vegetables in one satisfying dish.

This one-pan meal comes together in about 30 minutes, making it an ideal choice for busy weeknights when time is limited but you still want a hearty, home-cooked meal. The natural juices from the sausage help to create a flavorful sauce that coats the peppers and onions, while the simple seasonings enhance the natural flavors of the ingredients.

• 6 Italian sausage links (sweet or hot)
• 3 bell peppers (red, yellow, green), sliced
• 2 medium onions, sliced
• 4 cloves garlic, minced
• 2 tablespoons olive oil
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 cup chicken broth
• Salt and pepper to taste
• Optional: crushed red pepper flakes

Heat olive oil in a large skillet over medium-high heat. Add the sausages and cook for 5-7 minutes, turning occasionally until browned on all sides. Remove sausages and set aside. In the same skillet, add onions and peppers, cooking for 5-7 minutes until they begin to soften. Add garlic, oregano, and basil, cooking for another minute until fragrant.

Return the sausages to the pan and add chicken broth. Reduce heat to medium-low, cover, and simmer for 10-12 minutes until sausages are cooked through and vegetables are tender. Season with salt and pepper to taste. If desired, slice sausages into chunks before serving.

For best results, avoid overcrowding the pan when browning the sausages, as this can prevent proper caramelization. Choose sausages of similar size for even cooking, and resist the urge to pierce them while cooking, as this will release their flavorful juices. The dish can be served on its own or with crusty bread, pasta, or polenta to soak up the delicious sauce.

15-Minute Egg Fried Rice

Minute Egg Fried Rice is the perfect solution for busy weeknights when you need a quick and satisfying meal. This Chinese-inspired dish transforms leftover rice into a flavorful one-pan meal that comes together in just minutes, making it an excellent choice for those hectic evenings when time is limited.

The key to perfect egg fried rice lies in using day-old rice, as freshly cooked rice contains too much moisture and can become mushy. This classic comfort food combines tender rice with scrambled eggs, vegetables, and savory seasonings, creating a balanced meal that's both economical and delicious.

• 3 cups cooked white rice (day-old)
• 3 large eggs
• 1 cup frozen peas and carrots
• 1/2 cup diced onion
• 2 cloves garlic, minced
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 2 tablespoons vegetable oil
• 2 green onions, chopped
• 1/4 teaspoon white pepper
• Salt to taste

Heat vegetable oil in a large wok or skillet over medium-high heat. Crack eggs into the pan and scramble until just set, then remove and set aside. In the same pan, sauté onions and garlic until fragrant, then add frozen peas and carrots, cooking until vegetables are heated through.

Add the day-old rice to the pan, breaking up any clumps with a spatula. Drizzle with sesame oil and soy sauce, then stir-fry until the rice is heated through and slightly crispy. Return the scrambled eggs to the pan, add white pepper and salt, then toss everything together until well combined. Garnish with chopped green onions before serving.

For best results, ensure all ingredients are prepared and within reach before starting to cook, as this dish comes together quickly. The rice should be cold and dry to achieve the desired texture, and it's important not to overcrowd the pan to allow proper heat distribution. If doubling the recipe, cook in batches to maintain the proper temperature and prevent the rice from becoming soggy.

Stovetop Cheeseburger Mac

Stovetop Cheeseburger Mac combines the beloved flavors of a classic hamburger with the comfort of macaroni and cheese. This one-pot meal transforms simple ingredients into a hearty, satisfying dish that both kids and adults will enjoy.

This quick-cooking dish takes less than 30 minutes to prepare, making it perfect for busy weeknights when time is limited. The combination of ground beef, tender pasta, and creamy cheese sauce creates a meal that's both filling and flavorful, while requiring minimal cleanup.

• 1 pound ground beef
• 1 pound elbow macaroni
• 2 cups shredded cheddar cheese
• 1 medium onion, diced
• 2 cloves garlic, minced
• 4 cups beef broth
• 1 cup milk
• 1 tablespoon tomato paste
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 tablespoon olive oil

Brown the ground beef in a large skillet over medium-high heat, breaking it into small pieces. Add diced onion and garlic, cooking until the onion becomes translucent. Drain excess fat if desired. Pour in the beef broth and milk, then add the macaroni. Bring to a boil, then reduce heat and simmer covered for 8-10 minutes, stirring occasionally until the pasta is tender.

Remove from heat and stir in the shredded cheese and tomato paste until well combined and cheese is fully melted. Season with salt and pepper to taste. Let stand for 5 minutes to allow the sauce to thicken before serving.

For best results, grate the cheese fresh rather than using pre-shredded varieties, as freshly grated cheese melts more smoothly. The dish can be customized by adding diced tomatoes, pickles, or even crumbled bacon for extra flavor. Leftovers can be stored in an airtight container for up to 3 days and reheated with a splash of milk to restore creaminess.

Mediterranean Chickpea Salad

Mediterranean Chickpea Salad is a vibrant, protein-rich dish that brings together the fresh flavors of the Mediterranean coast. The combination of tender chickpeas, crisp vegetables, and zesty herbs creates a satisfying meal that can be enjoyed on its own or as a side dish.

This versatile salad not only provides a healthy dose of fiber and protein but also delivers a burst of nutrients from fresh vegetables and heart-healthy olive oil. It's an ideal make-ahead meal that actually tastes better after the flavors have had time to meld together in the refrigerator.

Ingredients:

• 2 (15 oz) cans chickpeas, drained and rinsed
• 1 English cucumber, diced
• 2 cups cherry tomatoes, halved
• 1 red onion, finely chopped
• 1 red bell pepper, diced
• 1/2 cup kalamata olives, pitted and halved
• 1/2 cup fresh parsley, chopped
• 1/4 cup fresh mint, chopped
• 1 cup crumbled feta cheese
• 3 tablespoons extra virgin olive oil
• 2 tablespoons lemon juice
• 1 teaspoon dried oregano
• Salt and black pepper to taste

Drain and rinse the chickpeas, then pat them dry with a paper towel. In a large bowl, combine the chickpeas with diced cucumber, halved cherry tomatoes, chopped red onion, diced bell pepper, and kalamata olives. Add the fresh herbs and crumbled feta cheese to the mixture.

In a small bowl, whisk together the olive oil, lemon juice, dried oregano, salt, and pepper. Pour the dressing over the salad ingredients and toss gently to combine. For best results, refrigerate for at least 30 minutes before serving to allow the flavors to develop.

For optimal results, prepare this salad at least a few hours before serving, and store any leftovers in an airtight container in the refrigerator for up to 3 days. If making ahead, consider adding the fresh herbs and feta cheese just before serving to maintain their texture and appearance. You can also customize the vegetables based on what's in season or your preferences, but try to maintain a similar ratio of ingredients to ensure the flavors remain balanced.

Pan-Seared Tilapia With Lemon Sauce

Pan-seared tilapia with lemon sauce combines delicate white fish with bright, citrusy flavors for a light yet satisfying meal. The thin fillets cook quickly, making this dish perfect for busy weeknights when time is limited but you still want something fresh and flavorful.

The key to this recipe lies in achieving a golden-brown crust on the fish while keeping the interior moist and tender. The lemon sauce, made with butter, garlic, and fresh citrus, adds a rich complement to the mild-flavored tilapia without overpowering it.

Ingredients:

• 4 tilapia fillets (6 oz each)
• 3 tablespoons butter
• 4 cloves garlic, minced
• 2 lemons
• 1/4 cup dry white wine
• 1/4 cup chicken broth
• Salt and black pepper
• 2 tablespoons olive oil
• 2 tablespoons fresh parsley, chopped
• 1/4 teaspoon red pepper flakes (optional)

Pat the tilapia fillets dry with paper towels and season both sides with salt and pepper. Heat olive oil in a large skillet over medium-high heat until shimmering. Cook the fillets for 3-4 minutes on each side until golden brown and cooked through. Remove fish to a plate and cover with foil to keep warm.

In the same pan, melt butter and add minced garlic, cooking until fragrant. Add white wine, chicken broth, juice of one lemon, and red pepper flakes if using. Simmer until reduced by half, about 3-4 minutes.

Return the fish to the pan, spooning the sauce over the fillets. Garnish with fresh parsley and lemon slices from the remaining lemon. Serve immediately while hot.

For best results, choose fillets of similar thickness to ensure even cooking, and avoid moving the fish too much while it's searing to achieve a proper crust. The sauce can be made ahead and reheated, though the fish should always be cooked just before serving. If tilapia isn't available, other white fish like cod or halibut can be substituted.

Simple Ground Turkey Stir-Fry

Simple Ground Turkey Stir-Fry is a lean and nutritious alternative to traditional beef stir-fries, offering a quick solution for busy weeknight dinners. This versatile dish combines lean ground turkey with crisp vegetables and Asian-inspired seasonings, creating a satisfying meal that can be ready in under 30 minutes.

The beauty of this recipe lies in its adaptability – you can easily swap vegetables based on what's available in your refrigerator, and adjust the seasoning to suit your family's taste preferences. Served over rice or noodles, it provides a complete meal that's both filling and wholesome.

Ingredients:

• 1 lb ground turkey
• 2 tablespoons vegetable oil
• 1 red bell pepper, sliced
• 2 cups broccoli florets
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 tablespoon ginger, minced
• 3 tablespoons soy sauce
• 1 tablespoon hoisin sauce
• 1 teaspoon sesame oil
• Salt and pepper to taste
• Optional: red pepper flakes

Heat oil in a large skillet or wok over medium-high heat. Add ground turkey and break it apart while cooking until no longer pink, about 5-7 minutes. Remove turkey from the pan and set aside. In the same pan, add garlic and ginger, sautéing for 30 seconds until fragrant. Add vegetables and stir-fry for 3-4 minutes until crisp-tender.

Return the turkey to the pan and add soy sauce, hoisin sauce, and sesame oil. Stir to combine all ingredients and cook for an additional 2-3 minutes until everything is heated through and the sauce has slightly thickened. Season with salt and pepper to taste.

For best results, prep all ingredients before starting to cook, as stir-frying moves quickly. Keep the heat high enough to sear the meat and vegetables, but not so high that the garlic and ginger burn. If the mixture becomes too dry during cooking, add a splash of chicken broth or water to create more sauce. The dish can be stored in an airtight container in the refrigerator for up to 3 days.

Vegetable Quesadillas With Salsa

Vegetable quesadillas are a perfect solution for busy weeknights when you need a quick, satisfying meal that doesn't compromise on flavor. This versatile dish can be customized with whatever vegetables you have on hand, making it an excellent way to use up produce before it spoils.

The combination of crispy tortillas, melted cheese, and seasoned vegetables creates a satisfying meal that appeals to both vegetarians and meat-eaters alike. While traditional Mexican quesadillas often feature fewer ingredients, this version packs in extra nutrients while maintaining its classic appeal.

Ingredients:

• 6 large flour tortillas
• 2 cups shredded Mexican cheese blend
• 1 bell pepper, sliced
• 1 medium zucchini, diced
• 1 small onion, sliced
• 2 cups fresh spinach
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• Salt and pepper to taste
• 1 cup prepared salsa
• Sour cream (optional)

Heat olive oil in a large skillet over medium heat. Add onions, bell peppers, and zucchini, cooking until softened, about 5-7 minutes. Add garlic, cumin, chili powder, salt, and pepper, cooking for an additional minute. Stir in spinach and cook until wilted. Remove vegetable mixture from the skillet and set aside.

Clean the skillet and return to medium heat. Place one tortilla in the skillet, add a layer of cheese, a portion of the vegetable mixture, and another layer of cheese. Top with a second tortilla and cook until golden brown, about 2-3 minutes. Flip carefully and cook the other side until crispy and the cheese is fully melted. Repeat with remaining ingredients.

For best results, avoid overfilling the quesadillas as this can make them difficult to flip and cause ingredients to fall out. If making multiple quesadillas, keep the cooked ones warm in a 200°F oven until ready to serve. Cut into wedges and serve immediately with salsa and sour cream on the side.

Teriyaki Chicken and Broccoli

Teriyaki chicken and broccoli combines tender chicken pieces with crisp-tender broccoli florets in a sweet and savory teriyaki sauce. This Asian-inspired dish delivers a perfect balance of protein and vegetables, making it an excellent choice for a nutritious weeknight dinner.

This classic combination can be prepared in under 30 minutes and pairs perfectly with steamed rice or noodles. The homemade teriyaki sauce, made from soy sauce, mirin, and other seasonings, coats the ingredients with a glossy finish and rich flavor that's far superior to store-bought alternatives.

• 1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
• 4 cups broccoli florets
• 1/2 cup soy sauce
• 1/4 cup mirin
• 3 tablespoons brown sugar
• 2 tablespoons rice vinegar
• 2 cloves garlic, minced
• 1 tablespoon ginger, grated
• 2 tablespoons vegetable oil
• 2 tablespoons cornstarch
• 1/4 cup water
• Sesame seeds for garnish

Heat vegetable oil in a large skillet over medium-high heat. Cook chicken pieces until golden brown and nearly cooked through, about 5-7 minutes. Remove chicken and set aside. In the same pan, add broccoli and cook for 3 minutes until bright green and slightly tender.

Mix soy sauce, mirin, brown sugar, rice vinegar, garlic, and ginger in a bowl. In a separate small bowl, combine cornstarch and water to make a slurry. Return chicken to the pan with broccoli, pour in the sauce mixture, and bring to a simmer. Add the cornstarch slurry and cook until the sauce thickens and coats the chicken and broccoli evenly, about 2-3 minutes.

For best results, cut chicken pieces uniformly to ensure even cooking, and don't overcook the broccoli – it should maintain some crunch. The sauce can be prepared ahead of time and stored in the refrigerator for up to a week. If the sauce becomes too thick, thin it with a little water or chicken broth. Consider adding red pepper flakes for heat or sesame oil for extra flavor.

Tuna Melt Panini

A tuna melt panini elevates the classic tuna sandwich into a warm, crispy, and cheese-filled comfort food perfect for busy weeknights. The combination of flaky tuna, melted cheese, and toasted bread creates a satisfying meal that can be prepared in minutes.

This recipe transforms basic canned tuna into a gourmet-style sandwich by incorporating fresh ingredients and achieving the perfect golden-brown crust through the panini pressing process. The key is using quality bread and ensuring the tuna mixture is well-seasoned.

• 2 slices sourdough bread
• 1 (5 oz) can chunk light tuna, drained
• 3 tablespoons mayonnaise
• 1 tablespoon Dijon mustard
• ¼ cup diced celery
• 2 tablespoons diced red onion
• 1 tablespoon fresh lemon juice
• 2 slices cheddar cheese
• 2 tablespoons butter, softened
• Salt and pepper to taste

Mix the drained tuna with mayonnaise, mustard, celery, red onion, and lemon juice in a bowl. Season with salt and pepper to taste. Butter the outside of both bread slices. Place one slice butter-side down and layer with one slice of cheese, the tuna mixture, and the second slice of cheese. Top with the remaining bread slice, butter-side up.

Heat a panini press or large skillet over medium heat. If using a panini press, grill the sandwich for 3-4 minutes until golden brown and the cheese is melted. If using a skillet, cook for 3-4 minutes per side, pressing down with a spatula to achieve the panini effect. Cut diagonally and serve hot.

For best results, avoid overstuffing the sandwich with tuna mixture, as it can make the sandwich difficult to flip and cause the filling to spill out. If you don't have a panini press, you can create weight by placing a heavy skillet on top of the sandwich while it cooks, achieving a similar pressed effect.

Five-Ingredient Tortellini Soup

Quick and comforting, five-ingredient tortellini soup transforms store-bought ingredients into a satisfying weeknight meal that comes together in under 30 minutes. This Italian-inspired soup combines cheese-filled tortellini with a flavorful broth and vegetables for a hearty dish that's perfect for busy evenings.

The beauty of this recipe lies in its simplicity and adaptability. While the base recipe calls for just five ingredients, you can easily customize it with additional vegetables or proteins to suit your taste preferences or use up ingredients in your refrigerator.

• 1 package (20 oz) refrigerated cheese tortellini
• 2 cartons (32 oz each) low-sodium chicken broth
• 1 can (14.5 oz) diced tomatoes, undrained
• 1 bag (6 oz) fresh baby spinach
• 1 teaspoon Italian seasoning

Pour the chicken broth into a large pot and bring it to a boil over medium-high heat. Add the diced tomatoes with their juice and Italian seasoning, then return to a boil. Reduce heat to medium and add the tortellini. Cook for about 7-8 minutes, or until the tortellini is tender but still firm.

Add the fresh spinach to the pot and stir until it wilts, which takes about 1-2 minutes. Season with salt and pepper to taste.

For the best results, avoid overcooking the tortellini as it can become mushy. The soup can be stored in an airtight container in the refrigerator for up to 3 days, though the tortellini may continue to absorb liquid and become softer. If making ahead, consider cooking the tortellini separately and adding it to individual bowls when serving.

BBQ Ranch Chicken Wraps

BBQ Ranch Chicken Wraps are the perfect solution for busy weeknights when you need a quick, satisfying meal that the whole family will enjoy. These wraps combine the smoky sweetness of barbecue sauce with the creamy tanginess of ranch dressing, creating a flavor combination that's both familiar and exciting.

This versatile dish can be customized to suit different tastes and dietary preferences. The wraps can be served hot or cold, making them ideal for both immediate consumption and meal prep. They're also portable, making them perfect for lunch boxes or picnics.

Ingredients:

• 4 large flour tortillas
• 2 cups cooked, shredded chicken
• 1/2 cup BBQ sauce
• 1/4 cup ranch dressing
• 1 cup shredded lettuce
• 1 cup diced tomatoes
• 1/2 cup shredded cheddar cheese
• 1/4 cup diced red onion
• 1/4 cup chopped fresh cilantro
• 2 tablespoons olive oil

Warm the tortillas in a large skillet over medium heat for about 30 seconds on each side. In a mixing bowl, combine the shredded chicken with BBQ sauce and ranch dressing, stirring until well coated. Layer each tortilla with a portion of the chicken mixture, then top with lettuce, tomatoes, cheese, red onion, and cilantro.

To assemble, fold the bottom edge of each tortilla up about 2 inches, then fold in the sides and roll up tightly, securing the filling inside. If desired, return the wrapped tortillas to the skillet and cook for 1-2 minutes per side until lightly golden and crispy.

For best results, avoid overfilling the tortillas as this can make them difficult to roll and eat. If making these ahead of time, keep the wet ingredients (tomatoes, sauce) separate from the lettuce until ready to serve to prevent the wraps from becoming soggy. The chicken mixture can be prepared up to two days in advance and stored in an airtight container in the refrigerator.