It might not be officially summer, but it is officially hot outside, so Anne talks through an assembly style meal, Chicken Bacon Ranch Sandwich Wraps. These are versatile so feel free to mix up the veggies, as long as you don't overfill the wrap, since we don't want it hard to contain everything.

As always, the printable recipe card is linked above, but if you're making a grocery list here's what you'll want to have or grab for every 2 wraps you're making:

Inside aisles: 10" (burrito size) tortillas, 3 tbsp ranch dressing

Produce: 2 leaves iceberg lettuce, 10-12 grape tomatoes

Meat: 1 cup cooked chicken breast, 4 slices cooked bacon

Dairy: 2 slices cheddar cheese

This week we’re roasting up a simple, sheet pan side that works with almost any meal—Roasted Potatoes and Broccoli! It’s an easy, no-fuss recipe with crispy edges, tender veggies, and minimal cleanup. Great for weeknights or prepping extra sides for leftovers.

As always, here’s your grocery list for quick planning:

Produce: 1.5 lb baby red potatoes, 1 lb broccoli florets

Seasonings: 1.5 tbsp oil (high heat like avocado or canola is best), 1 tsp salt, 1/2 tsp garlic powder, 1/4 tsp paprika, 1/4 tsp black pepper

Kitchen consumables: Parchment paper

This week we’re making a crispy, cheesy flatbread that comes together fast—Chicken Bacon Ranch Flatbread! It’s a great way to use up cooked chicken and bacon, and it’s perfect for a quick lunch, dinner, or even game day snack.

As always, here’s your grocery list for easy prep:

Protein:

• 3/4 cup cooked chicken (leftover or rotisserie)

• 4 slices cooked bacon

Dairy:

• 1 cup shredded mozzarella cheese

Pantry:

• 2 naan flatbread

• 1/4 cup ranch dressing, plus more for drizzle (about 1/3 cup total)

Optional Toppings:

• Fresh green onions for garnish