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Sweet Potato Burgers


Wildtree Sweet Potato Burgers

Recipe: Wildtree Sweet Potato Burgers


  • ¼ cup light mayo
  • ¼ cup light sour cream
  • 1 tablespoon plus 2 teaspoons Wildtree Garlic Galore Seasoning Blend, #10725
  • ½ teaspoon roasted garlic (optional)
  • 1 (15.5 ounce) can cannellini beans, drained and rinsed
  • 1 large sweet potato, baked and skin removed (about 2 cups chopped)
  • 2 teaspoons Wildtree Mediterranean Dry Rub, #10824
  • 1/3 cup panko crumbs
  • 1/3 cup flour
  • 1 egg, beaten
  • 5 whole wheat buns
  • 1 avocado, sliced


  1. Mix together the mayo, sour cream, 1 tablespoon Garlic Galore, and roasted garlic; set aside.
  2. In a mixing bowl crush the beans and sweet potato.
  3. Stir in the Java Rub, remaining 2 teaspoons Garlic Galore, panko, flour, and egg.
  4. Refrigerate mixture for about 20 minutes so it will become easier to work with.
  5. Shape mixture into 5 patties.
  6. Cook patties in a greased nonstick skillet over medium heat until cooked through, about 3-4 minutes on each side. (The bottom of the patty should be golden brown before you flip it.)
  7. Serve on a bun with some of the prepared spread and avocado slices.

Quick Notes

Calories: 410 Fat: 14g Saturated Fat: 2.5g Carbohydrates: 62g Fiber: 12g Protein: 13g Cholesterol: 50mg Sodium: 750mg

5 Servings

Italian Chicken Sandwiches


Wildtree Italian Chicken Sandwiches

Recipe: Wildtree Italian Chicken Sandwiches


  • 1 ½ pounds chicken breasts, boneless and skinless
  • 2 tablespoons Wildtree Hearty Spaghetti Sauce Blend
  • 2 tablespoons Wildtree Italian Blend
  • 2 tablespoons Wildtree Basil Pesto Grapeseed Oil (my first choice) -or- Wildtree Garlic Grapeseed Oil
  • 6 ounce bag baby spinach
  • 3/4 cup diced roasted red peppers
  • 1/2 cup diced artichoke, optional
  • Shredded Cheese
  • 6 whole wheat buns


  1. Combine the chicken, Hearty Spaghetti Blend, Garlic Galore, and Grapeseed Oil in a zip top freezer bag. Remove air from bag and seal.
  2. Use your hands to work the ingredients together and all over the chicken. Freeze.
    To cook:
  3. Completely thaw contents of bag by transferring bag from freezer to refrigerator.
  4. Empty contents of bag into a slow cooker. Cook on high 2-3 hours or until chicken is cooked through and tender.
  5. Transfer chicken to a bowl or other working surface.
  6. Once cool enough to handle, shred the chicken.
  7. Add the spinach, roasted red pepper, artichoke, and chicken to the slow cooker with remaining liquid. Toss to combine.
  8. Cover and continue cooking, stirring often, until spinach is wilted.
  9. Season with salt and pepper before serving
  10. Serve on buns with shredded cheese if desired.

Quick Notes

posted under Chicken & Turkey Recipes, Crock Pot Recipes, Home, Italian-Mexican-Latin Dishes, Main Dishes, Sandwiches & Wraps | Comments Off on Italian Chicken Sandwiches

Dilly Cucumber Sandwiches




  • 4 ounces cream cheese, softened
  • 1 teaspoon Wildtree Dill Dip, #10191
  • 4 slices whole wheat bread
  • 1 small cucumber, sliced
  • 4 slices tomato


  1. In a small bowl combine the cream cheese with the Dill Dip
  2. Spread the mixture on the 2 slices of bread
  3. Top one slice with the cucumber and tomato slices; close the sandwich with the second slice of bread
  4. Slice the sandwich into quarters; use toothpicks to hold the sandwiches together

Number of servings (yield): 2

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Smokehouse Grilled Panini


Grilled Steak Sandwich
Recipe: Wildtree Smokehouse Grilled Panini or Steak Sandwich



  • 1 ½ tablespoons Wildtree Smoky Bacon Flavor Grapeseed Oil, #10769 divided
  • ½ pound sliced Mushrooms
  • ¼ pound Roast Beef, sliced or shredded
  • 2 teaspoons fresh Thyme
  • ½ teaspoon Wildtree Rancher Steak Rub, #10416
  • 4 slices Bread
  • 2 tablespoons Wildtree Sweet Onion Spread, #10753
  • 4 slices Swiss Cheese


  1. Heat 1 tablespoon Wildtree Smoky Bacon Grapeseed Oil over medium high heat in a nonstick skillet
  2. Add the mushrooms and sauté for about 5 minutes
  3. Add the roast beef, thyme, and Rancher Steak Rub
  4. Continue sautéing until roast beef is just warmed through
  5. Remove from heat
  6. Heat a grill pan over medium heat
  7. To assemble sandwiches spread 1 tablespoon of Onion Spread on the bottom piece of bread
  8. Top with 1 slice of cheese, half of the mushroom and roast beef mixture, another slice of Swiss, and the top slice of bread
  9. Brush the sandwich with the remaining Smoky Bacon Grapeseed Oil
  10. Cook the sandwich until golden and cheese is melted using a heavy bottom pan to press the sandwich
  11. – Or – lay the cheese on top of the meat mixture while in the skillet so it can melt a bit, and then layer on a roll as pictured here, adding lettuce, tomatoes, peppers

Quick Notes

Calories 590; Fat 33 g; Saturated Fat 12 g; Carbohydrate 40 g; Fiber 4 g; Protein 37 g; Cholesterol 90 mg; Sodium 880 mg


Instead of Swiss Cheese & Sweet Onion Spread, substitute with Provolone Cheese & Cream Cheese mixed with the Wildtree Garlic & Herb Blend.

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Opa! Stromboli


Wildtree Strombroli Summary: Wildtree Recipe


  • 1 bag Wildtree So Quick and Easy Pizza Dough Mix, #10682
  • 1⁄2 cup very warm water, 120-130 degrees F
  • 2 tablespoon Wildtree Natural Grapeseed Oil, #10229
  • 2 tablespoons Wildtree Opa! Greek Seasoning Blend, #10695 – divided
  • 3.5 ounces baby spinach
  • 4 ounces mushrooms, sliced
  • 1 small yellow onion, thinly sliced
  • 1⁄2 red bell pepper, thinly slices
  • 1⁄2 cup feta, crumbled


  1. Adjust oven rack to lowest position and heat oven to 425° F
  2. In a large bowl, mix Pizza Dough Mix, water, and 1 table- spoon Grapeseed Oil, and 1 tablespoon Opa! Seasoning Blend together
  3. Mix until the dough becomes firm and springy
  4. Turn dough out onto a floured surface and knead for 2 minutes until the dough is smooth and elastic
  5. Cover with a towel or plastic wrap and let rest for 10 minutes
  6. Meanwhile heat remaining 1 tablespoon of Grapeseed Oil in a large nonstick skillet over medium heat
  7. Add onions, mushrooms, and bell pepper to pan & add the remaining 1 tablespoon of Opa! Seasoning Blend
  8. Sauté until vegetables are tender and onions are translucent
  9. Add the spinach and continue sautéing until spinach is just wilted
  10. Remove pan from heat and mix in the crumbled feta
  11. Line a baking sheet with parchment paper and spray with pan spray
  12. Shape the dough using your hands or a rolling pin into a large rectangle (about 12×8)
  13. Transfer the dough to parchment lined baking sheet
  14. Top the pizza dough with the cooked vegetables by placing them right down the middle of the dough in a mound. Leave about a 2-inch space from both ends. Fold in short sides of dough then fold in long sides over each other, overlapping in the center. Pinch to seal. Carefully flip dough over so the seal is on the bottom (if you’re nervous about this step, skip it: The Stromboli just looks nicer with the seal on the bottom, but it’s not necessary.)
  15. Beat one egg and use a pastry brush to apply a light layer of egg wash to the entire Stromboli and cut about 5 (1 inch) slits in the top of the crust
  16. Bake the Stromboli at 425° F for 20 minutes or until the crust is a deep golden brown
  17. Let cool 10 minutes before slicing and serving

Quick Notes

Calories 210; Fat 5g; Saturated Fat 2g; Carbohydrates 34g; Fiber 3g; Protein 8g; Cholesterol 10mg; Sodium 390mg

Number of servings (yield): 6

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Vegetarian Black Bean Soup with Turkey & Avocado Club


Wildtree Black Bean Soup & Turkey & Avocado Club

Recipe: Vegetarian Black Bean Soup

Summary: Wildtree Package Directions


  • 3 cups water
  • 1 package Wildtree Vegetarian Black Bean Soup Mix, #10789


  1. Bring the water to a boil in a medium sized saucepan
  2. Add the Black Bean Soup Mix
  3. Reduce heat and simmer for about 12 minutes, or until beans are tender and vegetables are hydrated
  4. Finish with fresh lime juice if desired

Quick Notes

Calories 160; Fat 1g; Saturated Fat 0g; Carbohydrates 30g; Fiber 9g; Protein 8g; Cholesterol 0mg; Sodium 1050mg

Number of servings (yield): 4

Recipe: Wildtree Turkey & Avocado Club Sandwich

SummaryThis sandwich is just as delicious as it looks. 


  • 4 tablespoons light mayo
  • 2 tablespoons Wildtree Smoked Mozzarella & Tomato Blend
  • 6 slices whole grain bread
  • 4 leaves romaine lettuce
  • 4 slices tomato
  • 1 avocado, sliced
  • 8 slices turkey
  • 4 slices bacon or turkey bacon, cooked and cut in half


While the soup is cooking assemble the club sandwiches.

  1. First combine the mayo and Smoked Mozzarella Blend; set aside.
  2. Toast all 6 slices of bread.
  3. To assemble the club spread 1 tablespoon of the mayo mixture on 2 slices of toast.
  4. Next layer 1 leaf of lettuce, 1 slice of tomato, a few slices of avocado, 2 slices of turkey, and 2 halves of cooked bacon.
  5. Top with a second slice of toast and then repeat the first layer: lettuce, tomato, avocado, turkey, and bacon.
  6. Spread the remaining mayo mixture on the last 2 slices of toast and top the 2 sandwiches.
  7. Secure the sandwiches with toothpicks and cut in half (4 halves in total)
  8. Serve with prepared Black Bean Soup.

Quick Notes

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posted under Home, Main Dishes, Sandwiches & Wraps, Soups - Stews - Chowders | Comments Off on Vegetarian Black Bean Soup with Turkey & Avocado Club

Caesar Turkey Wraps


Wildtree Caesar Turkey Wrap

Summary: Wildtree Recipe


  • 1 packaged of prepared Wildtree Classic Caesar Dressing Mix, #10777, blended according to package directions using Mayonnaise and Milk.
  • 1/2 pound deli Turkey or Chicken
  • 1 head Romaine Lettuce, chopped
  • 1 cup Croutons
  • Red peppers or other Veggies – optional
  • 4 Flour Tortillas, 8” each


  1. In a medium-size bowl, toss lettuce with Caesar Dressing and croutons till combined
  2. Lay a tortilla on a flat surface
  3. Top tortilla with about ¾ cup of salad mix
  4. Lay 3 slices of turkey/chicken on top of salad
  5. Add red peppers or other veggies, if desired
  6. Fold right and left sides of tortilla toward the middle
  7. Then fold bottom of tortilla towards top and over the filling, making sure to keep sides tucked in
  8. Roll up & cut wrap into two pieces
  9. Repeat with remaining tortillas


The original recipe calls for 1/2 cup of Parmesan Cheese, adding 764 grams of Sodium. I recommend adding just a sprinkle of Parmesan Cheese (about 80 mg of Sodium per tablespoon), or eliminating it all together. This wrap still tastes good without the Parmesan Cheese.

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Sloppy Joes


Wildtree Sloppy Joes

Recipe #1: Simple Sloppy Joes


  • 1 pound Ground Beef
  • 2 tablespoons Wildtree Sloppy Joe Blend, #10334
  • 1 6-ounce can Tomato Paste or Ketchup
  • 1 ¼ cups Water
  • 1/2 small Onion, diced
  • 1/2 Green Pepper, diced
  • 1 tablespoon prepared Mustard
  • 2 dallops of bottled steak sauce, I use Wildtree Steak Sauce, #10794
  • Seasoning to taste – If desired, try a few shakes of Salt & Pepper  -or- Rancher Steak Rub, #10416


  1. Brown 1 pound of ground beef in skillet, drain off excess fat
  2. Add remainder of the ingredients to the skillet
  3. Cover & simmer for 10 minutes
  4. Serve on hamburger buns


1. Add simmered Sloppy Joe mixture to macaroni for American Chop Suey
2. Make stuffed green bell peppers – add the mixture and bake

Wildtree Crock Pot Sloppy Joes

Recipe #2: Super Sloppy Joes in a Crock Pot


  • 1 pound ground beef
  • ½ onion, diced
  • 1 bell pepper, diced
  • 1 carrot, diced
  • 1 tablespoon Wildtree Garlic Galore Seasoning Blend, #10725
  • 3 tablespoons Wildtree Sloppy Joe Blend, #10334
  • 2 (8 ounce) cans tomato sauce
  • 2 tablespoons bottled steak sauce, I use Wildtree Steak Sauce, #10794
  • 1 tablespoon of prepared mustard
  • 5 whole wheat buns


  1. In a zip top freezer bag add the ground beef, onion, bell pepper, and carrot.
  2. Whisk together the remaining ingredients until combined.
  3. Pour the mixture into the bag with remaining ingredients. Remove air from bag and seal.
  4. Use your hand to work together all the ingredients in the bag. Freeze.

To cook:

  1. Completely thaw contents of bag by transferring bag from freezer to refrigerator.
  2. Empty contents of bag into a slow cooker.
  3. Cook on high 3-4 hours or until beef is cooked through; stir occasionally.
  4. Remove lid, continue cooking on high for about 30 minutes or until the liquid in the slow cooker has reduced.
  5. Serve on buns with shredded cheese if desired.


This is a Wildtree site recipe that I altered a bit to my liking

posted under Beef Recipes, Home, Main Dishes, Sandwiches & Wraps | Comments Off on Sloppy Joes

Smoked Mozzarella Broccoli Calzones


Smoked Mozarella Calzone


  • 1 bag So Quick & Easy Pizza Dough, #10682 or the Whole Wheat Pizza Dough, #10684 prepared according to package directions
  • 1 cup Mozarella Cheese, shredded
  • ½ cup Ricotta Cheese, optional – use extra Mozarella if you omit the Ricotta Cheese
  • 1 cup Frozen Broccoli Spears, thawed & chopped
  • ½ cup Roasted Red Peppers, chopped
  • ½ cup chopped Artichoke
  • 2 tablespoons Wildtree Smoked Mozzarella & Tomato Blend, #10209
  • 1 tablespoon Wildtree Italian Seasoning Blend, #10726
  • ½ tablespoon Wildtree Natural Grapeseed Oil, #10229 or Olive Oil

1. Preheat oven to 450ºF and grease a baking sheet
2. In a medium bowl combine the mozzarella cheese, ricotta cheese, broccoli, roasted red peppers, artichokes, Italian Seasoning Blend, and Smoked Mozzarella Blend
3. On a lightly floured surface, divide & roll out the ball of dough into 4 circles
4. Place the filling on 1 side of the dough and fold the other side of the dough over the top
5. Brush the edges of the dough with water. Fold the other half of the dough over the filling and press edges to seal, and cut 5 diagonal slits in the top of each calzone
6. Brush the oil over the top and bake for approximately 15-20 minutes

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posted under Home, Sandwiches & Wraps | Comments Off on Smoked Mozzarella Broccoli Calzones

Chicken Wraps



  • 2 Chicken Breasts or some Chicken Tenders
  • Flour for coating
  • 3 tablespoons Wildtree Grapeseed Oil – Butter, #10282 or Natural, #10229
  • Herb Grilling Marinade, #10132
  • Rancher Steak Rub, #10416 -3 oz or #10473 -14 oz


  1. Cut chicken into tender size strips & flatten a bit with meat tenderizer.
  2. Dip each chicken piece in flour & place in a heated skillet with about 3 tablespoons of Grapeseed Oil, add more oil if needed.
  3. Sprinkle the Herb Grilling Marinade & the Rancher Steak Rub on the top side, turn when golden brown. Sprinkle this side. Continue to pan fry until golden brown on both sides.
  4. Place on tortilla shells with other toppings. Wrap tightly & serve.
  5. Topping Ideas: Mayonnaise or a Wildtree Blend blended with cream cheese, oil & vinegar, or sour cream. Such as…Garlic & Herb Blend, Mediterranean Rub, Smoked Mozzarella Blend,- Lettuce, Tomatoes, Olives, Peppers, Mushrooms, Shredded Cheese


Omit the chicken & you have a yummy veggie wrap with any of the blends above.

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Hot Open-Faced Turkey Sandwich


Summary: This is a delicious, easy recipe that could also be served as a cold turkey sandwich.


  • About 3/4 pound Deli Turkey Breast, sliced thin
  • Bread, sliced – sometimes I use Hearty Soda Bread – for recipe, see below
  • 4 tsp Smoked Mozzarella & Tomato Blend, #10209
  • 2 tbsp Water, warm
  • 8 ounces Cream Cheese, softened
  • Grapeseed Oil- Flavor of Choice- Garlic, #10226- Butter, #10282- Natural, #10229
  • Tomato slices


  1. Mix 4 teaspoons of the Smoked Mozzarella & Tomato blend with 2 tbsp of warm water
  2. Let soak until thoroughly absorbed (about 5 minutes)
  3. Combine with the 8 ounces of softened cream cheese and blend completely
  4. Chill for an hour to let flavors develop
  5. Lightly brush Grapeseed Oil on one side of each slice of bread
  6. Place on hot skillet or griddle just ’til golden
  7. Meanwhile, fold & stack turkey breast for each sandwich
  8. Place the turkey stack on hot griddle and lightly brown
  9. Turn & brown the top side
  10. Meanwhile, lightly spread the cream cheese mixture on each slice of bread – the leftovers can be used as a dip
  11. Top with the slightly warmed turkey
  12. Top with a slice of tomato
  13. Microwave briefly to melt the cheese a little

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