21 Healthy Wrap Recipes for Lunch

When you want a dependable set of recipes without searching through dozens of pages, this collection brings the ideas together in one place. The recipes are arranged in a new order, and each entry includes ingredients and step-by-step instructions so you can choose what fits your kitchen and schedule.

1. Tomato Basil Wrap with Mozzarella

Tomato Basil Wrap with Mozzarella is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Total: PT15M · Yield: [‘5’, ‘5 wraps’]

These tomato basil wraps are herby, refreshing, and flavorful. They’re vegetarian, low calorie, and super easy to make.

Ingredients

• 5 Wholemeal Weight Watcher tortilla wraps
• 4 tbsp pesto
• 2.5 cups mixed leaf salad
• 4 oz shredded mozzarella
• 4 medium tomatoes (sliced)
• 20 fresh basil leaves (chopped)
• 1 tbsp dill (chopped)
• salt and black pepper

Instructions

1. Spread the pesto on each tortilla.
2. Layer mixed leaf salad, mozzarella, tomato slices, basil, and dill on the right side of tortilla wrap. Add a pinch of salt and black pepper.
3. Roll the wrap, cut in half before serving.

2. Instant Pot Burrito Wrap

Instant Pot Burrito Wrap is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT12M · Total: PT22M · Yield: [‘6’, ‘6 people’]

Love Chipotle Burrito Wraps and Bowls? Try these Vegan Instant Pot Burrito Wrap right at home. It is made in one pot, healthier, easier and million times tastier than Chipotle. 🙂 This recipe is made in 20 to 30 minutes from start to finish.

Ingredients

• 2 tbsp Oil
• 1 tsp Grated or Paste, Garlic
• 1/2 cup Chopped Onion
• 2 cups Chopped Bell peppers/capsicum (Any color)
• 1 cup Fresh sweet corn ((See Note No. 1))
• 14 oz. Diced Tomatoes (1 1/2 Cup (See note No.2))
• 1 cup Boiled Black beans ((See Note No. 3))
• 1 cup Rice ((See Note No. 4))
• 1 tbsp Taco seasoning
• Salt to taste
• 1 cup Water
• 14 Tortilla (8 inch)
• Sour cream ((skip if you are making it vegan))
• Salsa
• Guacamole
• Cheese ((See note No. 5) (skip if you are making it vegan or use vegan cheese))
• Chopped Lettuce

Instructions Burrito Bowl In Instant Pot (Dont Forget to watch the Burrito recipe video)

1. Turn on Saute button. Heat oil.
2. Once the oil is hot, add garlic and saute for few seconds.
3. Now add onions, Saute for few seconds.
4. Add bell peppers, corn, black beans, Diced tomatoes, Rice, Taco seasoning, salt, and water. Mix everything well.
5. Turn off the saute mode, close the lid, Press the manual button. Set the time for 4 minutes under high pressure with pressure valve set to sealing.
6. When cooking time is complete, do a quick release of the pressure.
7. When the pressure is fully released, the float valve will drop and the lid will unlock to open. Now it is safe to open the lid.
8. Open and give a gentle and quick stir.
9. Burrito stuffing is ready. You can eat them as is also. Or take them in a bowl, add sour cream, salsa, cheese, lettuce, and guacamole and eat like a burrito bowl.
10. Or stuffed it in Tortilla. Take Spinach tortilla, place the prepared burrito stuffing, some salsa, sour cream, guacamole, cheese, and lettuce. Fold it like a burrito (As shown in the video), wrap it up in Foil, cut it from middle and enjoy!!

Burrito Bowl in Pressure cooker.

1. Turn on the stove. Heat oil in a pressure cooker.
2. Once the oil is hot, add garlic and saute for few seconds.
3. Now add onions, Saute for few seconds.
4. Add bell peppers, corn, black beans, Diced tomatoes, Rice, Taco seasoning, salt, and water. Mix everything well.
5. Close the lid. Take 1 whistle.
6. Let the pressure cooker cools down completely.
7. Open and give a gentle and quick stir.
8. Burrito stuffing is ready. You can eat them as is also. Or take them in a bowl, add sour cream, salsa, cheese, lettuce, and guacamole and eat like a burrito bowl.
9. Or stuffed it in Tortilla. Take Spinach tortilla, place the prepared burrito stuffing, some salsa, sour cream, guacamole, cheese, and lettuce. Fold it like a burrito (As shown in the video), wrap it up in Foil, cut it from middle and enjoy!!

Burrito bowl in Pot

1. Heat oil in a pot.
2. Once the oil is hot, add garlic and saute for few seconds.
3. Now add onions, Saute for few seconds.
4. Add bell peppers, corn, black beans, Diced tomatoes, Rice, Taco seasoning, salt, and water. Mix everything well.
5. Cover a pot with the lid, Cook it for 10 minutes or until rice is tender. Stir occasionally in between.
6. Open and give a gentle and quick stir.
7. Burrito stuffing is ready. You can eat them as is also. Or take them in a bowl, add sour cream, salsa, cheese, lettuce, and guacamole and eat like a burrito bowl.
8. Or stuffed it in Tortilla. Take Spinach tortilla, place the prepared burrito stuffing, some salsa, sour cream, guacamole, cheese, and lettuce. Fold it like a burrito (As shown in the video), wrap it up in Foil, cut it from middle and enjoy!!

3. Chicken Caesar Wraps

Caesar Salad Wrap is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Total: PT10M · Yield: [‘4’, ‘4 wraps’]

Caesar salad and chunks of chicken all rolled into a tortilla.

Ingredients

• 4 cups romaine lettuce (chopped)
• 1 -2 cups cooked chicken (chopped)
• ½ cup creamy caesar dressing
• 2 Tablespoons parmesan cheese (grated)
• 4 flour tortillas (10 inch)

Instructions

1. Place romaine, chicken, dressing and cheese in a large bowl.
2. Toss lightly until all lettuce is coated with dressing.
3. Place ¼ of mixture on a tortilla. Roll up tortilla and then cut in half.

4. Vegan Cauliflower Gyros

Vegan Cauliflower Gyros is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT35M · Total: PT80M · Yield: [‘6’, ‘6 gyro wraps/sandwiches’]

Roasted cauliflower seasoned with Greek spices served with creamy dairy-free tzatziki, and fresh crisp veggies wrapped in warm flatbread – these vegan gyro wraps are easy, healthy and delicious!

Ingredients

• 30 oz frozen cauliflower florets, defrosted (approximately 1 large head cauliflower, may use fresh)
• 3 garlic cloves, minced
• juice of large lemon
• 3 tbsp extra virgin olive oil
• 2 tbsp red wine vinegar
• 1 tbsp oregano
• 1 tsp onion powder
• 1 tsp ground cumin
• 1 tsp dried rosemary
• 1 tsp salt
• 1/2 tsp ground black pepper
• 1/2 tsp smoked paprika
• 1/2 tsp ground coriander
• pinch cayenne pepper, optional
• 6 flatbread (or naan)
• vegan tzatziki sauce
• cherry tomatoes, sliced
• 1/2 cucumber, sliced
• 1/2 small red onion, finely sliced
• 1/4 cup flat parsley or dill, roughly chopped
• pitted kalamata olives

Instructions For the Cauliflower & Marinade:

1. Defrost the cauliflower overnight in the fridge or a few hours at room temperature. Cut up any larger pieces so that the florets are all roughly the same size for even cooking. Drain the cauliflower and dry it as much as possible on paper towel or a clean tea towel if necessary. Place in a large bowl. Set aside.
2. In a small bowl, whisk together the ingredients for the marinade. Pour the marinade over the cauliflower and toss. Cover and marinate for a minimum of 30 minutes, but a few hours is best.
3. Preheat the oven to 425°F. Lightly oil a large baking sheet, or line it with parchment paper. Spread the cauliflower out on baking sheet, ensuring there’s space between each floret. Once the oven has preheated completely, place the cauliflower on a middle rack and roast for 25-35 minutes, tossing once half way through. Prepare your toppings and tzatziki.

Assembling the Gyro Wraps:

1. Warm the flat-breads by wrapping them in foil and placing them in the oven during the last few minutes of roasting the cauliflower.
2. Layer the cauliflower, tzatziki, veggies and olives down the middle of a warm flatbread. Fold the sides of the flatbread over the fillings. Wrap in parchment or foil to help make things less messy if desired. Store leftover cauliflower, toppings and flatbread separately – these wraps are best assembled just before serving.

5. Chicken Salad Wrap

Chicken Salad Wrap is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Total: PT20M · Yield: [‘4’, ‘4 wraps’]

Chicken salad wrap is a creamy, refreshing, and yummy recipe. Super quick to assemble, high in protein and low calorie. A great meal for lunch.

Ingredients

• 4 Weight Watcher tortillas
• 3 pieces of romaine lettuce (chopped)
• 2 cherry tomatoes (thinly sliced)
• 1/2 avocado (thinly sliced)
• 8 oz cooked chicken breast (skinless (cubed))
• 1 stalk celery (thinly sliced)
• 4 tbsp plain greek yogurt
• 1 tsp honey
• 1 tsp Dijon mustard
• 1/2 tsp lemon juice (freshly squeezed)

Instructions

1. In a bowl, add in chopped chicken, sliced celery, greek yogurt, honey, Dijon mustard, squeeze in lemon juice and add salt with black pepper.
2. Combine all the ingredients together.
3. Spread the tortillas and place dry chopped romaine lettuce to the right of the center of the tortilla.
4. Top the lettuce with slices of tomatoes and avocados.
5. Finally, cover the ingredients with the chicken salad we’ve prepared. Roll the wrap-up and serve it immediately. You can have it sliced or in one piece.

6. Buffalo Chicken

Buffalo Chicken Salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT23M · Total: PT23M · Yield: [‘6’]

Spice up your sandwiches with this buffalo chicken salad! This easy chicken salad features almonds, blue cheese crumbles, celery, wing sauce, and more in a zippy and better-for-you sauce. Using a rotisserie chicken makes this chicken salad recipe a breeze!

Ingredients

• 5 cups cooked and shredded chicken ((or the amount from one whole rotisserie chicken))
• 1/2 cup diced celery
• 1/4 cup diced onion
• 1/4 cup sliced almonds
• 1/4 cup blue cheese crumbles (more to taste)
• 1/3 cup plus 2 tbsp light mayonnaise
• 1/4 cup plus 1 tbsp buffalo wings sauce (more to taste (such as FRANK’S REDHOT®))
• 2 tbsp apple cider vinegar
• 1/2 tsp salt
• 1/2 tsp dried parsley
• 1/2 tsp dried chives
• 1/4 tsp ground black pepper
• 1/4 tsp garlic powder
• 1/4 tsp dried dill

Instructions

1. Add shredded chicken to a large mixing bowl. Add celery, onions, almonds, and blue cheese crumbles and stir to combine.
2. Add light mayonnaise, buffalo wings sauce, and apple cider vinegar to a separate bowl and whisk until combined. Add salt, parsley, chives, pepper, garlic powder, and dill and whisk to mix in.
3. Pour mayonnaise mixture into the bowl with the chicken and other ingredients. Stir to coat everything evenly. Serve warm or cold.

7. Easy Tofu Wraps

Easy Tofu Wraps is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT10M · Total: PT20M · Yield: [‘4’, ‘4 wraps’]

Ready in just 20 minutes, these easy vegan tofu wraps are filled with a quick and delicious glazed tofu, crunchy lettuce, red pepper and avocado. Perfect for lunch on the go or a quick dinner!

Ingredients

• 2 tablespoons olive oil
• 1 block extra firm tofu (finely cubed or crumbled)
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground cumin
• 1 teaspoon garlic powder
• 2 teaspoons dried oregano
• 1 pinch cayenne pepper
• 1/2 teaspoon black pepper
• 1/2 teaspoon sugar
• 1 tablespoon nutritional yeast
• 2 tablespoons soy sauce
• 1 tablespoon tomato puree / paste
• 4 large tortilla wraps
• 1 small lettuce (shredded)
• 1 red pepper (sliced)
• 1 avocado (sliced)
• 1 small handful fresh coriander / cilantro (roughly chopped)

Instructions Tofu filling

1. Heat up the olive oil in a non-stick frying pan on medium-high heat. Add the cubed or crumbled tofu and fry for about 5 to 8 minutes stirring occasionally, until the tofu is lightly browned and just starting to get crispy.
2. Reduce the heat to medium. Stir in the dry seasonings.
3. Add the soy sauce and tomato puree/paste to the pan and stir through to distribute evenly. Fry for a couple more minutes, stirring occasionally. Remove from heat.

Assemble wraps

1. Lay a tortilla on a flat surface, cover a section down the centre with lettuce, strips of red pepper, avocado slices, some of the tofu filling and a sprinkle of coriander leaves/cilantro.
2. To make a closed wrap, start by folding both ends of the wrap inwards. For an open wrap, just do one end.
3. Start to roll the wrap by folding the bottom flap over the filling, tuck the filling in and then continue rolling the wrap to finish.
4. Continue with remaining wraps and enjoy!

8. Philly Cheesesteak Lettuce Wraps

Philly Cheesesteak Lettuce Wraps Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT7M · Total: PT12M · Yield: [‘2’]

Indulge in these Philly cheesesteaks made with thin sliced roast beef in place of steak and tossed with peppers and onions, topped with real cheese (no cheese whiz here) and a special Russian dressing style sauce. Yum.

Ingredients

• 1 tablespoon extra-virgin olive oil
• 1/2 green pepper sliced
• 1/2 onion sliced
• 1 tablespoon garlic minced
• 1/4 pound roast beef sliced thin (Boar’s Head is gluten free)
• 2 slices cheese I used provolone
• 1 tablespoon avocado mayo
• 1 tablespoon sugar-free ketchup
• lettuce

Instructions

1. Prepare sauce to spread on each wrap by mixing together mayo and ketchup in a small bowl.
2. Saute peppers and onions in olive oil for 5 minutes. Add garlic and cook for 1 more minute. Remove from the pan and set aside.
3. Heat roast beef in the same pan for just about one minute. You don’t want to overcook it.
4. Separate into individual portions and top with cheese to melt. Remove from the heat.
5. Wash and dry your lettuce leaves. Be gentle so that your lettuce doesn’t tear.
6. For lettuce cups, spread some of your sauce on your lettuce. Scoop up the cooked meat with cheese and place in lettuce cups. Top with veggies. Then just pick them up and eat like you would a taco.
7. Or for an easy on-the-go wrap, layout two overlapping lettuce leaves on parchment paper. Spread some sauce onto the lettuce. Add your cheesesteak and veggies.
8. Now roll as tightly as you can tucking the ends of the lettuce inside. Then tightly roll your parchment paper around the lettuce wrap. Fold both ends tucking the paper in. Cut horizontally into two parts with a sharp serrated knife.
9. Tear off a little paper at a time as you enjoy eating your wrap.

9. Chicken Avocado Wrap

Chicken Avocado Wrap is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Total: PT20M · Yield: [‘6’, ‘6 wraps’]

The chicken avocado wrap is a creamy, fresh and delicious recipe. Great for a quick cold lunch, high in protein and low in calories.

Ingredients

• 6 Wholemeal Weight Watcher tortillas
• 3 pieces of romaine lettuce (chopped)
• 2 cups cooked shredded chicken
• 2 avocados (deseeded, diced)
• 2 tsp lemon juice (freshly squeezed)
• ¼ cup red onion (sliced)
• 1 tbsp fresh parsley (chopped)
• 1/4 cup greek yogurt
• 1 tsp garlic powder
• 1/2 tsp sea salt

Instructions

1. Combine shredded chicken, avocados, lemon juice, red onion, parsley, greek yogurt, garlic powder, and sea salt.
2. Spread the tortilla wraps and place romaine lettuce to the right of the center. Cover with chicken avocado mixture.
3. Roll the wrap up carefully, cut it in half and serve immediately.

10. Harvest Turkey Wrap

Homemade Turkey Wrap is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Total: PT10M · Yield: [‘2’]

Made with turkey slices and cheese curds, this turkey wrap recipe is a healthy idea for lunch or dinner. Great for leftover holiday turkey.

Ingredients

• 2 ounces cheese curds (chopped)
• 4 ounces sliced turkey
• 2 tortilla wraps
• 1 ounce kale (chopped)
• 1 ounce broccoli (chopped)
• ½ ounce pumpkin seeds
• ½ ounce dried cranberries
• 2 tablespoons mayonnaise
• ¼ teaspoon apple balsamic
• ¼ teaspoon pomegranate balsamic

Instructions To Make the Dressing:

1. Combine the mayonnaise and vinegars in a small bowl.
2. Mix and set aside.

To Make the Turkey Wrap:

1. Combine the chopped kale and broccoli, pumpkin seeds and dried cranberries in a bowl.
2. Add the mayonnaise dressing and mix to combine.
3. Layer the turkey slices onto the wraps.
4. Place the greens mixture on the turkey slices.
5. Top with chopped cheese curds.
6. Roll tightly to form a wrap.
7. ENJOY!

11. Vegetarian Wraps with Roasted Sweet Potato and Halloumi

Vegetarian Wraps with Roasted Sweet Potato and Halloumi is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 2 medium sweet potatoes, peeled and cubed
• 1 tablespoon olive oil
• Salt and pepper to taste
• 8 oz halloumi cheese, sliced
• 4 large tortillas or wraps
• 2 cups baby spinach
• 1/2 cup hummus or dairy-free yogurt sauce
• 1 avocado, sliced (optional)
• Optional: 1/2 red onion, thinly sliced

Instructions

1. 1. Preheat oven to 425°F (220°C). Toss sweet potatoes with olive oil, salt, and pepper; roast 25–30 minutes until tender and lightly caramelized.
2. 2. While potatoes roast, pan-fry halloumi slices until golden on both sides.
3. 3. Warm the tortillas in a dry skillet or wrapped in a clean towel.
4. 4. To assemble, spread a layer of hummus or yogurt sauce on each tortilla, add spinach, roasted potatoes, halloumi, avocado (and onion if using).
5. 5. Roll up the tortillas, cut in half, and serve.

12. Spicy Tuna Wraps

Spicy Tuna Wrap is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Total: PT15M · Yield: [‘7’, ‘7 wraps’]

This tuna wrap is a healthy, flavorful, cold lunch recipe anyone can make. Quickly roll it up and enjoy a nutritious low-calorie wrap.

Ingredients

• 7 Weight Watcher tortilla wraps
• 1 ½ cup carrots (cut into matchsticks)
• 1 avocado (deseeded, peeled and sliced)
• 1 English cucumber (cut into long sticks)
• 8 oz tuna (canned)
• 4 tbsp greek yogurt
• 2 tsp soy sauce (low sodium)
• 4 tsp sriracha sauce

Instructions

1. Tuna Mixture
2. In a bowl mix together tuna, yogurt, soy sauce, and sriracha sauce.
3. Wrap
4. Spread the tortillas. Place tuna mixture to the right of the center of the tortillas.
5. Divide carrots, avocado, and English cucumber between the wraps to top up the tuna.
6. Gently wrap up the tortillas. Cut it in a half and serve.

13. Salmon Wrap with Creamy Honey Mustard Sauce

Salmon Wrap With Creamy Honey Mustard Sauce is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT15M · Total: PT20M · Yield: [‘4’, ‘4 wraps’]

Looking to mix up your lunch routine? You’ve come to the right place! This salmon wrap comes together quickly and is loaded with perfectly cooked salmon, fresh veggies and a creamy honey mustard yogurt sauce. Such a delicious lunch idea!

Ingredients

• 2 (5-ounce) salmon fillets (boneless)
• 1 tablespoon less sodium soy sauce
• 1/2 tablespoon honey
• 1/2 tablespoon hot sauce (like Sriracha hot sauce)
• 1/4 cup plain Greek yogurt
• 1 tablespoon honey
• 2 teaspoons Dijon mustard
• 2 teaspoons whole grain mustard
• 2 tablespoons minced fresh chives
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 4 large flour tortillas (each about 9.5 to 10 inches in diameter)
• 2 handfuls baby spinach (about 2 loosely packed cups)
• 1 bell pepper (cut into thin strips)
• 1/4 small red onion (peeled and thinly sliced (less if you want less onion))
• 2 carrots (peeled and julienned (cut into thin strips))

Instructions Salmon

1. Preheat oven to 400 degrees Fahrenheit.
2. Place salmon fillets, skin side down, onto a parchment paper-lined sheet pan.
3. Whisk together soy sauce, honey and hot sauce in a small bowl.
4. Brush soy sauce mixture over fillets. Tuck narrow end of each fillet underneath (so salmon cooks evenly). Bake for 12 to 15 minutes or until salmon is cooked through, opaque, and flakes easily with a fork (insert the tines of a fork into the thickest part of the fish at an angle and twist gently; it should flake easily).Note: If your salmon fillets has the skin attached, you can remove and discard before using in the wraps.

Creamy Honey Mustard Yogurt Sauce

1. Whisk together all ingredients in a small bowl until combined.

Assemble the Wraps

1. Spread the creamy honey mustard yogurt sauce onto one half of each tortilla. Top with spinach, bell pepper, onion and carrot. Break salmon up into chunks and distribute over top of veggies.
2. To fold the wraps: For each one, bring the bottom of the tortilla up over the ingredients (covering them) and then gently pull it back towards you to tighten. Fold in each side, then begin to tightly roll the wrap (keeping everything tucked in as you roll, so it’s compact). I like to fold wraps burrito-style. Alternatively, you can fold the wrap your favourite way. Serve and enjoy!

14. Collard Green Vegan Wraps with Creamy Peanut Sauce

Collard Green Veggie Wraps with Creamy Peanut Sauce is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT30M · Cook: PT20M · Total: PT50M · Yield: [‘4’, ‘4 wraps’]

These collard green vegan wraps with creamy peanut sauce offer a fresh, healthy main dish or appetizer that is bursting with vibrant color and loads of nutrition. Checkout out my cooking demo video of this recipe.

Ingredients

• 4 whole collard green leaves
• 1 cup bulgur (cooked, (this will be 1/2 cup dry/uncooked))
• 1 cup carrots (grated)
• 1 cup cucumber (sliced into strips)
• 1 cup red bell pepper (sliced into strips)
• 1 cup bean sprouts
• 1/2 cup peanut sauce (recipe below)
• 2 tablespoons Bragg’s liquid aminos (or soy sauce)
• 1 tablespoon rice vinegar (or red wine vinegar)
• 1 teaspoon minced garlic ((I use the kind in jar))
• 3 tablespoons natural peanut butter ((or 6 Tbsp PB2 + 3 Tbsp water))
• 1/4 cup almond milk (more if needed to thin)
• 1/2 tablespoon maple syrup
• 1 teaspoon Thai chili paste (or 1/4 tsp Sriracha)

Instructions

1. Start by preparing the peanut sauce. This creamy sauce is very easy to make in about 5 minutes. Simply combine all the sauce ingredients in a bowl and whisk together until smooth. If needed, heat the mixture in the microwave for 30 seconds to allow for easier blending. If it needs to be thinned a bit, just add a little more almond milk. Set to the side while you start on the wraps.
2. Collard leaves are very large and rigid. They require a few steps to make them easier to work with.
3. First, lay the collard leaf on a cutting board or other flat surface and turn it with the coarse side up. Use a sharp knife to trim the thickest part of the stem, being careful not to cut through the leaf. This will help allow the leaf to be rolled and folded without cracking and tearing. See my video that shows how easy this is to do.
4. Next, bring a pot of water to boil to parboil the leaves to make them more pliable and easy to bend when rolling. Lower the heat to medium-low. Hold the long stem of the leaf (or use tongs) and dunk it into the water for approximately 20-30 seconds, then quickly remove the leaf and lay it on a cutting board or another flat surface.
5. Each leaf will need to be done separately, so don’t pile all of them in the pot together. I like to parboil all my leaves during one prep time even when I’m not planning to make all the rolls at once. This is because, once they are prepared, they keep really well in the refrigerator.
6. Use scissors or a sharp knife to cut off the long stem to level with the bottom of the leaf.
7. Now, it’s time to stuff and roll the leaf. Begin by spooning 2-3 tablespoons of cooked bulgur onto the middle of the leaf, about 1/4 of the way up the stem.
8. Add all of the other diced and grated vegetables and drizzle with approximately 2 tablespoons of the peanut sauce.
9. Fold the side edges of the leaf over the middle-filled filled portion. And, make sure that your stuffing ingredients are not all pushed too far up the leaf. See my instructional photos to help with this.
10. Next, fold the bottom (stem end) up and over the filling. It looks like you’re making a little pocket for the filling. You want it to be nice and firmly folded, but be careful not to tear the leaf.
11. Begin to roll it up firmly to the end, then place the roll side down on a plate. You shouldn’t need a toothpick or anything to hold them in place because leaves are more flexible and stay in place due to the blanching in boiling water step above.
12. Lastly, use a sharp knife to slice them in the middle for easy serving because all of the colors on the inside make a beautiful and impressive display.
13. Serve immediately with the rest of the peanut sauce for dipping.

15. Veggie Cream Cheese Roll-Ups

Veggie Cream Cheese Roll-Ups is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Total: PT15M · Yield: [’10’]

These veggie cream cheese roll-ups contain cream cheese, sour cream, broccoli, and carrots. A quick and easy recipe that comes together in minutes!

Ingredients

• 2 flour tortillas (burrito style tortillas )
• 2 carrots (peeled and grated )
• 1 head broccoli (finely chopped )
• 1 tsp garlic powder
• 1 tbsp chives (fresh )
• 8 ounces cream cheese (softened )
• 1/2 cup sour cream
• salt and pepper to taste

Instructions

1. Discard the broccoli stem and roughly chop the broccoli florets. Scrub, peel, and grate the carrots using a box grater and set them aside.
2. In a large bowl, mix the softened cream cheese, sour cream, garlic powder, and chives. Mix well and season with salt and pepper to taste.
3. Spread a generous amount of the cream cheese mixture on a large tortilla. Sprinkle the tortilla with the veggie mixture and then roll tightly.
4. Cut the tortillas into 1-inch slices and enjoy!

16. Spicy Mushroom Wrap

Spicy Mushroom Wrap for Breakfast is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT10M · Total: PT20M · Yield: [‘6’, ‘6 wraps’]

This mushroom wrap is spicy, creamy, and extra easy to make. A lovely wrap for a vegetarian and low-calorie diet.

Ingredients

• 2 tbsp olive oil
• 14 oz baby button mushrooms (400g (sliced))
• 2 garlic cloves (minced)
• 1 medium red onion (sliced)
• salt and black pepper (to taste)
• 5 oz greek yogurt
• 1 garlic clove (minced)
• 1/2 tsp Chilli flakes
• 1/2 tsp dried thyme
• 6 Wholemeal Weight Watcher tortilla wraps
• 1 cup baby spinach
• 2 medium tomatoes (sliced)
• 1 chilli (sliced)

Instructions

1. Add 2 tbsp of olive oil to the skillet and heat it over medium heat.
2. Add in mushrooms, garlic mince, and red onion. Continuously mix and saute for around 10 minutes.
3. Once mushrooms are fully cooked (browned around the edges), add salt and black pepper. Remove from heat.
4. In a bowl, mix greek yogurt, minced garlic, chili flakes, and dried thyme.
5. Spread the tortilla wraps. Cover with baby spinach to the right of the center, top with slices of tomatoes and chili. Pour over the mushroom mixture and top it all up with a spicy yogurt dip.
6. Gently roll up the wrap and cut it in a half before serving.

17. Spring Roll Wraps

Spring roll tortilla wraps with spicy peanut sauce is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT40M · Total: PT50M · Yield: [‘4’, ‘4 people’]

These delicious tofu wraps have the flavors of spring rolls but with the easy portability of wraps. Prepare the sauce separately and dip your wrap into spicy peanut sauce with every bite.

Ingredients

• 1 1/2 teaspoons extra virgin olive oil (or canola oil)
• 1 1/2 teaspoons tamari
• 10 ounces super firm vacuum-packed tofu (cut into long planks that are roughly 3 inches long, 1/2 inch wide, and 1/2 inch thick)
• 1 1/2 Tablespoons lime juice (freshly squeezed)
• 4 whole wheat tortillas
• 4 large leaves of green leaf lettuce (or romaine)
• 1 carrot (cut into thin sticks)
• 1/2 cucumber (cut into thin sticks)
• 1/2 red bell pepper (cut into thin strips)
• 1/4 cup fresh cilantro leaves (lightly chopped)
• 1/4 cup peanuts (roughly chopped)
• 1/4 cup peanut butter (crunchy or creamy)
• 1 teaspoon tamari
• 1 teaspoon rice vinegar
• 2 teaspoons sriracha (or hot sauce )
• 1/4 cup water
• 1 small garlic clove (minced or grated)
• 1/2 teaspoon ginger powder

Instructions To make lime baked tofu

1. Preheat oven to 400 degrees. In an 8 x 8 inch glass baking dish, drizzle the extra virgin olive oil and tamari. Tilt the baking dish from side to side to evenly distribute the liquid. Toss the tofu planks in the liquid and spread them evenly across the baking dish.
2. Bake the tofu planks for 20 minutes. Remove from oven, turn the planks over, and sprinkle them with the lime juice. Return the planks to the oven and bake for 15 minutes longer.
3. The tofu can be used hot or cold in the wraps. Either use them immediately in the wraps or put them in a covered container in the refrigerator. The refrigerated tofu will develop an even firmer texture as it cools.

To make spring roll wraps

1. For easy wrapping, quickly warm the tortillas one by one in a dry skillet at a medium heat. Or microwave all of them together on a plate for about 30 seconds. This makes the tortillas more pliable and easier to roll.
2. Place one large green leaf lettuce or romaine leaf on each tortilla. On top of the leaves, add a small handful each of carrot sticks, cucumber sticks, red bell pepper strips, cilantro, peanuts, and tofu planks. Roll the wraps like a burrito and serve with spicy peanut sauce.

To make spicy peanut sauce

1. In a small bowl, use a fork to combine peanut butter, tamari, rice vinegar, sriracha, and water until it is fully combined and has the texture of a creamy sauce. Thickness of peanut butter varies. So if your sauce is too thick and pasty, add another teaspoon of water. If it’s too thin, add another teaspoon of peanut butter. Add the garlic and ginger powder and fully combine. If desired, serve in small sauce dishes, so that every person has a personalized dipping sauce for her/his wrap.
2. Keep any extra sauce in a covered container in the refrigerator. It will thicken as it cools. Add a teaspoon of water to thin it out, if needed, after refrigeration.

18. Spinach Wrap with Feta

Spinach Feta Wrap With Garlic is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Total: PT15M · Yield: [‘5’, ‘5 wraps’]

This refreshing, yummy spinach feta wrap is garlicky and low-calorie. It’s a vegetarian meal perfect as a cold lunch.

Ingredients

• 1 cup hummus
• 1 garlic clove (minced)
• 5 Weight Watcher tortilla wraps
• 2 cups baby spinach
• 1 red bell pepper (thinly sliced)
• 4 oz feta cheese (crumbled)

Instructions

1. Press in the garlic clove into the hummus and give it a mix.
2. Spread each tortilla wrap with a hummus mixture leaving out the edges of the wrap.
3. To the right of the center, place spinach leaves on each tortilla. Then top them up with red bell pepper slices and crumbled feta cheese.
4. Carefully roll up each wrap and cut in half before serving.

19. Chicken Gyros

Chicken Gyro Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT15M · Total: PT20M · Yield: [‘4’, ‘4 Gyros’]

This Greek-inspired Chicken Gyro Recipe is made with juicy yogurt marinated chicken, fresh veggies, and creamy tzatziki, all wrapped in a soft pita flatbread. Perfect for busy weeknights, the whole family will love the amazing flavors of this delicious 20-minute recipe.

Ingredients

• 1 lemon (juiced)
• 1 cup plain yogurt
• 1/2 teaspoon salt
• 1 teaspoon dried oregano
• 1 teaspoon paprika
• 1.5 pounds chicken tenders (see notes)
• 1 tablespoon olive oil
• 1/2 cucumber (seeded with skin removed)
• 1 cup Greek yogurt (plain, full-fat recommended)
• 3 cloves garlic (minced)
• 1 tablespoon red wine vinegar
• 2 teaspoon fresh dill (minced)
• salt + pepper (to taste)
• 4 pita, flatbread, or naan
• 2 tomatoes (quartered or sliced)
• 1/4 red onion (thinly sliced)

Instructions

1. In a large bowl, mix together the lemon juice, plain Greek yogurt, salt, oregano, and paprika. Add the chicken tenders to the marinade and toss to coat. Cover the chicken tenders and transfer the bowl to the refrigerator to marinate for at least 30 minutes to overnight.
2. To prepare the tzatziki sauce, grate the cucumber using a cheese grater and squeeze as much liquid from the cucumber as possible. Transfer the cucumber to a medium bowl and combine it with the Greek yogurt, garlic, red wine vinegar, fresh dill, salt, and black pepper, to taste. Cover and transfer the tzatziki to the refrigerator until ready to use (the tzatziki will keep for approximately 2-3 days when stored in an airtight container in the refrigerator).
3. Heat the olive oil in a large skillet over medium-high heat. Once hot, add the chicken tenders to the skillet (working in batches if necessary). Cook the chicken for 5 minutes, undisturbed, before flipping to the other side to cook for an additional 5-10 minutes more, or until fully cooked.
4. As the chicken cooks, warm the pita bread in the microwave or oven and prepare the desired toppings.
5. Build each gyro by spreading Tzatziki onto each pita bread, and top with fresh sliced tomatoes, red onion, and 2-3 chicken tenders. Wrap up the pitas in parchment paper or foil and enjoy!

20. Vegan Mediterranean Wraps

Vegan Mediterranean Wraps is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT30M · Total: PT30M · Yield: [‘4’]

These vegan Mediterranean wraps feature smashed chickpeas, colourful veggies and a tangy herby tzatziki sauce. These fast and easy vegan wraps can be made ahead for a packed lunch or quick snack when you’re on the go.

Ingredients

• 1 medium cucumber (- $0.62)
• ½ teaspoon (plus a couple pinches) of salt (divided – $0.02)
• 1 medium tomato (diced – $0.14)
• 1/4 red onion (diced – $0.08)
• 1/4 green pepper (diced – $0.21)
• 4 tablespoons chopped kalamata olives (- $0.38)
• 1 jar (540 grams / 19 oz) chickpeas (- $0.75)
• 200 grams (7 oz) vegan yogurt (I used soy) (- $2.50)
• 2 tablespoons chopped fresh dill (- $0.19)
• 1 clove of garlic (minced – $0.04)
• 1 tablespoon lemon juice (- $0.24)
• Pepper (to taste – $0.02)
• 2 cups (112 grams) chopped lettuce (- $0.33)
• 4 large tortillas (- $1.59)

Instructions

1. Grate half the cucumber and sprinkle it with a pinch of salt. Place it in a strainer over a bowl and leave it to drain while you chop all your veggies. Also dice the other half of the cucumber. Combine the diced cucumber, tomato, red onion, green pepper, and black olives.
2. Drain and rinse the chickpeas and put them in a bowl. Smash them with your hands or with a fork.
3. Squeeze as much water out of the grated cucumber as possible. In a bowl combine the grated cucumber, vegan yogurt, dill, garlic, lemon juice and a pinch of salt and pepper.
4. Add 3 tablespoons of the tzatziki to the smashed chickpeas along with ½ teaspoon of salt and pepper. Mix well.
5. Make the wraps with a handful of lettuce, smashed chickpeas, mixed diced vegetables and a few dollops of tzatziki. If you like you can toast the finished wraps in a dry pan over medium-high heat. Start seam side down to keep them from unwrapping.

21. Thai Chicken Curry Wraps

Thai Chicken Wraps is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT12M · Total: PT27M · Yield: [‘4’, ‘4 wraps’]

Chicken Wraps with a Thai flair, packed with so much flavor you’ll want to make them every single day. Great for lunch or dinner.

Ingredients

• 1/4 cup mayonnaise
• 2 tablespoons plain yogurt
• 2 tablespoons honey
• 1 tablespoon fresh lime juice
• 1 1/2 cups cooked seasoned chicken (, cut into bite-sized pieces )
• 1/3 cup diced pineapple
• 1/4 cup minced red onion
• 2 tablespoons chopped parsley
• 1/4 cup slivered almonds
• 1 tablespoon vegetable oil
• 2 tablespoons minced ginger
• 1 teaspoon Thai red curry paste
• 2 1/2 cups fresh baby spinach
• 4 (10-12″) burrito-size sun dried tomato flavored flour tortillas

Instructions

1. Whisk together the mayo, yogurt, honey, and lime juice in a bowl. Fold in the chicken, pineapple, onion, and parsley. Set aside.
2. In a large skillet, over medium heat, sauté almonds in the oil until golden, stirring often so they don’t burn, about 1 minute. Add the ginger and curry paste; cooking for 30 seconds until fragrant. Add spinach and cook until wilted.
3. Remove from heat and fold into the chicken mixture.
4. Wipe out skillet and return to the burner over low heat; warm tortillas until pliable. Place 1/2 cup of the chicken mixture on each tortilla, then roll to enclose, folding in the sides like a burrito.
5. Coat skillet with cooking spray and toast wraps, starting with the seam side down, over medium-high heat until golden on both sides, about 30-45 seconds per side. Cut in half and serve warm.

Save this collection for the next time you need practical meal inspiration. Start with the recipe that best matches your ingredients, then return to try the others throughout the week.