31 Best Tortilla Wrap Recipes for a Quick 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. Curried Sweet Potato Wrap

Curried Sweet Potato Wrap is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT30M · Total: PT45M · Yield: [‘4’]

These Curried Sweet Potato and Lentil Wraps are hearty, flavorful, and easy to make. Filled with curry-spiced sweet potatoes, lentils, and fresh veggies, they’re a satisfying meatless lunch or dinner.

Ingredients

• 1/2 cup dry green lentils (about 1 cup cooked)
• 1 medium sweet potato- peeled and cut into 1/2” cubes
• 2 tbsp olive oil (divided)
• 2 medium onions, diced
• 1 cup white wine or water (for deglazing)
• 2 tsp sugar
• 1 tbsp curry powder
• 1/2 tsp garam masala
• 1/2 tsp ground coriander
• 1/2 tsp garlic powder
• 1/8 tsp red pepper flakes
• salt and pepper, to taste
• sandwich wraps
• spinach leaves and cucumber slices ((for building wraps))

Instructions

1. Cook the lentils-Boil lentils in salted water for 15-20 minutes until lentils are tender. Drain and set aside.
2. Par boil the sweet potatoes- Peel and cut sweet potato into 1/2” cubes. Add to a small saucepan and cover with water (until potatoes are just covered). Bring to a boil and continue to cook, 5 minutes- until potatoes are able to be pierced with a fork. Drain potatoes and set aside.
3. Caramelize the onions- Peel onions and slice thinly, Add 1 tbsp olive oil to medium-large non-stick frying pan and heat over medium heat. Add onions and season with salt and pepper. Continue to cook over medium heat, stirring occasionally, until onions are slightly softened and some moisture is released- about 5 minutes.
4. Add 2 tsp of sugar, stir to combine with onions and continue to cook on medium heat for 2 minutes.
5. Deglaze the pan with 3 tbsp of the white wine or water, and stir. Cook 3 minutes, stirring occasionally, until liquid is evaporated. Continue to add wine or water, 3 tbsp at a time to deglaze the pan, making sure to stir and wait for all liquid to evaporate before adding more liquid. Repeat until full cup of wine or water is gone, making sure ti stir and wait for evaporation at each interval. Takes approximately 20 minutes total.
6. In a large bowl, toss par boiled sweet potatoes in remaining olive oil, garam masala, curry powder, coriander, garlic powder, red pepper flakes, and salt and pepper until well coated.
7. Heat a medium non-stick frying man over medium-high heat, and cook seasoned sweet potatoes in a single layer, flipping once, for 3-4 minutes a side.
8. Assemble the wraps- For each wrap, layer on a few spinach leaves, some caramelized onion, cooked lentils, sweet potatoes and cucumber slices. Wrap and serve immediately, or pan fry on both sides in a bit of olive oil until golden, about 2 minutes a side.

2. Buffalo Chickpea Wrap

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

Recipe details: Prep: PT8M · Cook: PT30M · Yield: [‘2’, ‘2 people’]

This Buffalo Chickpea Wrap is a delicious and simple vegan lunch recipe. It’s made with buffalo roasted chickpeas, avocado, cilantro and lettuce!

Ingredients

• 15.5 ounce can of chickpeas
• ¼ cup buffalo sauce – I used and recommend Primal Kitchen’s Buffalo Sauce. Please note that if you use another brand of buffalo sauce, it may not be vegan.
• salt and pepper to taste
• 2 of your favorite 10 inch tortilla wraps
• 1 ripe avocado
• juice of ½ fresh lime
• 1 cup chopped romaine lettuce
• 3 tablespoons chopped fresh cilantro

Instructions

1. First, rinse and drain the can of chickpeas.
2. To get the chickpeas nice and crispy, it’s important to remove any excess water. Do this by placing the chickpeas on one side of a clean dish towel. Then fold the other side of the towel over the chickpeas. Gently press your hands on top of the towel to remove any liquid.
3. Next, place the chickpeas into a bowl. Add the buffalo sauce, salt and pepper. Gently combine until all the chickpeas are coated.
4. Place the coated chickpeas on a sheet pan lined with parchment paper. Bake at 400 degrees F for 25-30 minutes, flipping halfway through.
5. Once cooked, let the chickpeas cool on the sheet pan for 10 minutes.
6. While the chickpeas are cooling, mash a ripe avocado in a small bowl. Add the juice of ½ of a fresh lime and salt and pepper to taste. Combine until it’s spreadable.
7. Now, it’s time to assemble the wraps. Heat your tortillas in a pan over medium-high heat for 10-15 seconds per side. This will make the wrapping process easier.
8. Use half the amount of each ingredient for each wrap. Spread the mashed avocado mixture onto the wraps, then the chickpeas, chopped romaine lettuce, cilantro and a drizzle of the buffalo sauce. Fold each wrap, cut and enjoy! Watch THIS TikTok video as a helpful visual on how to fold and wrap.
9. If you’d like, you can brown the wraps. Place the wraps folded side down in a greased pan and cook over medium heat for 1-2 minutes until golden on both sides.

3. Barbecue Chicken Wrap

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

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

This Barbecue Chicken Wrap is made with grilled (or rotisserie) chicken, bbq sauce, mayo, broccoli slaw, and almonds, all wrapped up in a spinach flavored tortilla. They’re so simple and yet super tasty. You can throw them together in 10 minutes for an easy lunch or light dinner.

Ingredients

• 2 large spinach flour tortillas ((or regular))
• 1/4 cup barbecue sauce (, divided)
• 2 tablespoons mayonaise (, divided)
• 12 ounces roasted (or grilled) chicken (, thinly sliced, divided)
• 1 cup broccoli slaw mix (, divided)
• 1/4 cup sliced almonds (, divided)

Instructions

1. Spread barbecue sauce and mayo evenly over the tortillas, leaving a 1/4 inch border around the perimeter. Arrange chicken slices on top, followed by the broccoli slaw and almonds.
2. Fold the flap nearest you over the filling, then fold in the sides. Roll away from you, keeping it tight to form a burrito. Rest, seam side down.
3. Repeat the process with the other wrap.
4. Eat right away and enjoy!

4. Pesto Chicken Wrap with Spinach

Pesto Chicken Wrap 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’]

This Pesto Chicken Wrap Wrap with spinach is a deliciously healthy lunch with loads of fresh baby spinach, pesto, and shredded chicken.

Ingredients

• 1 1/2 lbs. chicken tenderloins (cut into bite size pieces )
• 1/2 cup cherry tomatoes (halved)
• 1 tsp. paprika
• 1 tsp. garlic powder
• 1 tsp. black pepper
• 1 tsp. salt
• 1 tbsp. olive oil
• 4 flour tortillas (large, 12-14 inch)
• 1 cup romaine lettuce (chopped )
• 1/2 cup mayonnaise
• 1/2 cup store bought pesto (divided)
• 1 lemon (juice and zest)
• 1 cup freshly grated parmesan cheese
• 1/4 cup capers (drained)
• 1 tbsp. dijon mustard
• 1 tsp. worcestershire sauce
• 1 garlic clove (minced)

Instructions

1. Cut chicken tenderloins into bite sized pieces
2. In a medium sized bowl, add chicken pieces, 1 tbsp. pesto, garlic powder, salt, pepper, and paprika. Stir together and set to the side. (I suggest refrigerating for at least 30 minutes).
3. In a large, deep skillet, heat oil over medium high heat. Once hot, add chicken pieces. Allow to brown thoroughly before flipping to cook through, as they get a bit crispy and very flavorful this way. This will take approximately 7-8 minutes.
4. While the chicken is cooking, prepare the pesto sauce.
5. In a medium bowl, minced garlic, lemon juice, and lemon zest. Allow to sit for 1 minute so the garlic flavor mellows out.
6. Add mayo, remaining pesto, grated parmesan cheese, worcestershire sauce, and dijon mustard. Whisk to combine.
7. Place a tortilla on your work surface. Add a spoonful of pesto sauce, then chopped lettuce, diced tomatoes, cooked chicken, and an additional spoonful of pesto sauce.
8. Wrap and serve!

5. Ranch Cream Cheese Ham Roll Ups

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

Recipe details: Prep: PT15M · Cook: PT1M · Yield: [’10’]

These easy and affordable Ham Roll Ups are the perfect back to school lunch solution!

Ingredients

• 16 ounces (450g) cream cheese softened ( 2 x 8-ounce package)
• 1/2 packet Ranch seasoning mix
• 2/3 cup (70g) shredded sharp cheddar cheese
• 2/3 cup (100g) sliced ham ((leftover ham is great here))
• 1/3 cup (30g) chopped chives or green onions
• 1 cup (225g) loosely packed baby spinach
• 5 corn tortillas (the large white ones)

Instructions

1. Soften the cream cheese to room temperature.
2. In a bowl, combine the cream cheese with the ranch seasoning mix. Stir in the shredded cheddar cheese.
3. In a thin layer, spread the cheese mixture onto a tortilla.
4. Add chopped ham, chives, and spinach leaves on top of the cheese.
5. Roll up the tortilla tightly. Repeat the process with remaining tortillas.
6. Place roll ups in the fridge for at least 2 hours to firm up.
7. Remove from the fridge and slice into half-inch pinwheels portions.

6. Tomato Basil Wrap

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.

7. Rainbow Hummus Veggie Wrap

Rainbow Hummus Veggie Wrap is a practical addition to this collection, with a straightforward method and adaptable serving options.

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

A quick easy crunchy rainbow vegetable tortilla wrap that can be made with your kids.

Ingredients

• 2 carrots, cut into battons
• 150 g (5.2 oz) red cabbage, sliced
• 1 red (bell) pepper
• 1 orange (bell) pepper, deseeded and sliced
• handful of spinach leaves (or other greens)
• Handful of chives (or lettuce leaves)
• 8 corn tortillas (gluten free)
• 200g hummus

Instructions

1. Make the tortilla wrap:
2. Spread out the tortilla wraps and add on as much of each vegetable as you would like.
3. Top with a generous dollop of the hummus and wrap the tortillas and serve.

8. Crunchy Beef Tortilla Folded Wrap

Crunchy Beef Tortilla Folded Wrap 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’]

This recipe brings your favorite taco flavors into a clever folded wrap. With crispy edges, juicy beef and cool veggies, it’s got all the right textures. It’s quick to make and easy to customize.

Ingredients

• 1 Pound ground beef
• 1 Teaspoon chili powder
• 1 Teaspoon smoked paprika
• 1 Teaspoon garlic powder
• 1 Teaspoon dried oregano
• 1 Teaspoon ground cumin
• 1 Teaspoon onion powder
• 2 Tablespoons olive oil
• salt and black pepper (to taste)
• 4 flour tortillas
• ½ Cup lettuce (shredded )
• ¾ Cup cherry tomatoes (halved)
• ⅓ Cup ranch dressing
• 1 red onion (small, sliced)
• 4 Tablespoons corn (well drained if canned or thawed)
• 1 Cup cheddar cheese (shredded)

Instructions

1. In a medium bowl, mix ground beef and all spices together.
2. Heat a non-stick skillet with oil over medium-high heat until it’s smoked hot. Brown the beef until cooked through. Set aside.
3. Make the wrap. Lay the tortilla on a cutting bowl. Take a sharpened knife and cut a line from the center to the bottom edge.
4. Now from the left quarter, add lettuce and cherry tomato. On the top left, spread ranch dressing, top with onion and corn.
5. On the top right quarter, add some cheese first then the ground beef. It will help to stick when you heat the tortilla.
6. On the bottom right, sprinkle some more cheese.
7. Now fold clockwise from bottom left over the top left then from top left over the top right to bottom right. Repeat the same with all tortillas.
8. Heat a clean non-stick pan over medium heat to grill the folded wraps or if you prefer, you can grill the tortillas in the beef fat. About 2 to 3 minutes per side.

9. Spicy Mushroom Wrap for Breakfast

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.

10. Breakfast Eggs and Beef Wrap

Breakfast Eggs and Beef Wrap is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT10M · Total: PT15M · Yield: 2

It is a quick, yet perfectly tasty meal to get you through your busy day.

Ingredients

• 2 Tortilla of your choice white, whole grain, spinach, low carb, etc.
• 1/2 cup Any Greens; spinach, spring mix, arugula, etc.
• Shredded Cheese, if possible any that you prefer. I used Mexican Blend
• Scrambled Eggs:
• 3 Eggs mixed
• 1 Pinch of each Salt and Black Pepper
• ½ teaspoon Oil canola or olive oil, but you can also use unsalted butter
• Ground Beef:
• Drop of oil
• ¼ pound Lean Ground Beef, or any on hand
• ¼ Cup Chopped Onions, or use 1 teaspoon Onion Powder
• Pinch of Salt and Black Pepper
• ½ teaspoon Dried Parsley

Instructions

1. In a bowl mix eggs, season them with just a small pinch of salt and pepper; Add oil in the pan and heat it on medium heat, Pour egg mixture and mix until the eggs are done. 30-40 seconds. Set aside.
2. In the other pan (or the same pan just wiped) Put just a drop of oil and add onions. Cook onions for a minute or two, then add meat. You can use onion powder like I have done here. in that case, you would add oil, meat, seasonings; salt, pepper, dried parsley, and cook until meat is no longer red/pink, about 2-3 minutes at medium-high heat.
3. You can warm up tortilla but it is optional. On the tortilla sprinkle a bit of cheese and add sauteed ground beef, then eggs, more cheese and mixed greens of your choice. You do not have to add greens if you wish not to. It is perfectly fine without any greens.
4. You can use an extra large tortilla. Most of the time I use two medium size tortillas to fit everything nicely. You can just make two smaller wraps. Then I wrap that wrap or burrito into plastic wrap, then into some sort of paper. Butcher paper or even brown “lunch” bag would be fine. Cut in half before eating and enjoy.

11. Santa Fe Chicken Salad Wrap

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

Recipe details: Prep: PT10M · Total: PT10M · Yield: 4

These chicken salad wraps are a breeze to whip up, and the chicken salad will stay fresh for up to three days. Make a big batch and enjoy throughout the week!

Ingredients

• 2/3 cup Sour Cream
• 3 tablespoons Lime Juice
• 1/2 – 3/4 teaspoon Salt
• 1/4 – 1/2 teaspoon Black Pepper
• 1/4 teaspoon Paprika
• 1/2 teaspoon Cumin
• 1/4 teaspoon Chili Powder
• 1 – 2 tablespoon minced Fresh Cilantro
• 2 – 3 Green Onions, sliced thin
• 1 stalk Celery, diced
• 1 tablespoon finely minced Jalapeno
• 2 cups poached, diced or shredded Chicken Breasts
• 2/3 cup Black Beans
• 1/3 cup diced Red Bell Pepper
• 1/3 cup Corn Kernels
• Santa Fe Chicken Salad
• Wrap Sized Tortillas
• Salad Greens or Baby Spinach
• Avocado Slices

Instructions

1. In a medium bowl, combine the sour cream, lime juice, salt, pepper, paprika, cumin, chili powder and cilantro. Whisk to combine.
2. Add the chicken, green onion, jalapeno, and celery to the sour cream mixture. Stir until the chicken is well coated.
3. Fold in the black beans, bell pepper, and corn. Taste for seasonings and add additional salt, pepper, cumin, paprika, or chili powder if desired.
4. Cover and chill until serving.
5. Layer chicken salad, salad greens or baby spinach and avocado slices inside burrito sized tortillas.
6. Fold up the ends and roll the wrap to seal it.
7. Slice in half. Serve with salsa on the side, if desired.

12. Vegan Veggie Wrap

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

Recipe details: Prep: PT5M · Total: PT5M · Yield: [‘3’]

This healthy Vegan Veggie Wrap has veggies and vegan garden vegetable cream cheese. It’s an easy lunch that comes together in minutes.

Ingredients

• 6 leaves Romaine lettuce
• 1/2 of an English cucumber (julienned)
• 1/2 of a red pepper (julienned)
• 1/4 of a carrot (julienned)
• 1 avocado (sliced)
• 1 batch Vegan Garden Vegetable Cream Cheese
• 3 gluten free tortillas (- I used spinach amaranth)

Instructions

1. Heat tortilla over gas stovetop or in a pan without oil. Be careful not to burn it. This makes the tortilla more pliable.
2. Spread Vegan Garden Vegetable Cream Cheese on tortilla. Top with lettuce, cucumber, red pepper, carrot, and avocado. Fold over sides of tortilla and roll away from you making a tight burrito. If you fill the tortilla with too much, it will be harder to roll.

13. Vegan Wraps with Hummus

Vegan Wraps with Hummus 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 servings’]

Enjoy tasty, hearty rainbow vegan hummus wraps for a lunchtime treat. Make this versatile, fast, easy recipe for vegan wraps in minutes and enjoy with your favorite dressing.

Ingredients

• 1/2 cup purple cabbage (shredded)
• 2 carrots
• 1/2 red bell pepper
• 1/2 yellow bell pepper
• 1/2 avocado
• 4 whole grain wraps
• 7 oz or 200 g hummus (see notes)
• ¼ cup tahini paste
• 1 tbsp lemon juice
• 1 tbsp maple syrup
• 1/2 tbsp sesame oil
• 1/4 tsp salt
• 1 tbsp water + more if needed (up to 1/4 cup)

Instructions Prep the veggies

1. Prep and cut up your fresh veggies into thin strips. You can also go for thin strips or thicker chunks for more crunch. Alternatively, you can shred them.Remember to peel the carrots and deseed your peppers.

Assemble the wraps

1. Spread your hummus (homemade or store-bought) onto the wrap. Put a generous layer over about half the wrap, leaving plenty of space to fold in the sides and roll it all up.
2. Next, layer up the veggies on top of the hummus. Don’t be afraid to pile them up so you’ve got a really good-size wrap. But try not to cram so many in that you can’t roll it up!
3. Now wrap! Watch the video for my effective but easy wrap technique, or keep reading for an overview.Start by folding in the sides of your tortilla wrap, each about a third of the way across so they’re close but don’t touch. You should still see some of the fresh vegetables peeking out between the folded sides.Next, keep the sides folded in with your fingers, and use your thumbs to lift and fold the bottom flap up and partially over the sides. Then continue to wrap tightly until the wrap is a neat, secure little bundle with no visible filling.
4. And lastly, slice it in half so you’ve got two beautiful vegan (and vegetarian) wraps ready to eat.

Make the tahini dressing

1. Add tahini paste, maple syrup, lemon juice, sesame oil and salt in a cup of a food processor or blender and pulse until smooth. Gradually add water until it reaches the right consistency. Enjoy the wraps with the sauce!

14. Cheesy BLT Spirals

Easy Cheesy Bacon, Lettuce & Tomato Spirals is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Total: PT15M · Yield: [’18’, ‘About 18 appetizers’]

Ingredients

• 8 oz. Greek cream cheese (or Neufchatel), softened
• 3 oz. chevre (goat cheese), softened
• 1/4 cup nonfat Greek yogurt
• 2 -4 lean pieces of bacon, fried till crisp & crumbled
• 1/4 cup sundried tomatoes
• 2 – 3 Tablespoons fresh herbs (I used basil, rosemary, & chives)
• Baby spinach leaves
• 2 extra-large tortillas (or more if they are smaller)

Instructions

1. In a food processor or handi chopper, blend together the cream cheese, chevre, Greek yogurt, bacon, sundried tomatoes & herbs until well mixed.
2. Spread the cheese mixture over the tortillas, sprinkle with baby spinach leaves and roll them up into a log.
3. Put the logs in a bag and refrigerate at least 30 minutes.
4. Cut the logs horizontally into 3/4 inch slices. Garnish with fresh parsley if desired, and serve.

15. 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.

16. Spinach Feta Wrap

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.

17. Asian Chicken Wraps

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

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

Asian chicken wraps are fresh take on plain old sandwiches. Chock full of flavor and crunch, these make a delicious lunch or the perfect light dinner.

Ingredients

• 4 medium sized tortillas
• 2 chicken breasts (cooked and thinly sliced into strips)
• 2/3 cup General Tso’s sauce
• 1/4 cup Teriyaki sauce
• romaine lettuce (or other lettuce variety of choice)
• 1/2 cup shredded carrots
• 4 tbsp chow mein noodles

Instructions

1. In a small skillet or pot, add both sauces and stir to combine. Bring to a boil then reduce heat and allow the sauce to simmer, stirring occasionally, until thickened.
2. Add the cooked, sliced chicken to a medium sized bowl and pour the prepared sauce over top. Stir to toss the chicken with the sauce until all the chicken is well coated.
3. To make each wrap, add about 1/3 cup lettuce, 1/2 cup chicken slices, 1/4 cup carrots slices, and 1 tbsp chow mein noodles down the center or each tortilla.
4. Fold in the top and bottom of each tortilla and then roll it up. Enjoy!

18. Buffalo Tofu Wrap with Easy Vegan Ranch

Buffalo Tofu Wrap with Easy Vegan Ranch is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT30M · Total: PT35M · Yield: [‘4’, ‘4 wraps’]

This flavorful buffalo tofu wrap is perfect for lunch or dinner with crisp buffalo tofu, crunchy romaine and carrots, and creamy avocado and ranch. Yum!

Ingredients

• 16 oz block extra firm tofu (drained and pressed)
• 1/3-1/2 cup cornstarch
• 1/3 cup non-dairy milk (unsweetened, plain)
• 1/4 tsp garlic powder
• 1/4 tsp salt
• 1/2 cup buffalo sauce
• 2-3 cups romaine (chopped)
• 1/2 cup shredded vegan cheddar (such as Follow Your Heart)
• 1/2 cup matchstick carrots
• 1 avocado (sliced)
• 4 large tortillas (or gluten-free wraps)
• 1 cup unsweetened almond milk yogurt (plain)
• 2 tbsp lemon juice (fresh if possible)
• 1 tbsp vinegar
• 1 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp salt
• 1 tbsp fresh dill (minced, or 1 tsp dried)
• 1 tbsp fresh parsley (minced, or 1 tsp dried)

Instructions

1. Preheat oven to 400F/204C.
2. Slice tofu into 3-4 inch long pieces, ~1.5-2 inches thick. I had about 12-14 strips.
3. Place your cornstarch on a plate and mix in garlic powder and salt. Add the milk to a bowl. Dip your tofu in the milk and then the cornstarch.
4. Layer your tofu pieces on a parchment lined sheet and bake for 25 minutes, flipping halfway through. Tofu should have a crispy outer coating. Air fryer option:Layer your tofu evenly in the basket and air fryer for 10 minutes. Flip tofu and cook for another 5 minutes or as long as needed to make your tofu crispy on the outside.
5. Place your buffalo sauce in small bowl and dip each tofu piece with a fork into the buffalo sauce. Let sauce drain off tofu for a moment before replacing it back to the baking sheet.
6. Bake tofu for an additional 5 minutes. (Or air fry for another 2-3 minutes)
7. Arrange wrap with a layer of vegan ranch in the center, spread horizontally. (You can use a store bought one like Follow Your Heart of make your own like the one listed here). Add romaine, carrots, cheese, and avocado in the center. Finally layer 3 blocks of buffalo tofu in the center (with some overlap between blocks).
8. Begin rolling by lifting the lower part of the tortilla over the top while pulling up the ends into the center. Tuck the contents into the tortilla tightly and continue rolling until tortilla is closed.
9. Optional: Grill your tortilla on a grill pan or regular pan for a few minutes for a crisp outer layer.

Easy Healthy Vegan Ranch

1. In a small bowl, mix together all ingredients until combined.

19. Grilled Green Goddess Wraps

Grilled Green Goddess Wraps is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Cook: PT4M · Total: PT4M · Yield: 2

No more boring lunches! These Grilled Green Goddess Wraps are full of green goodness and nutrition with a lima bean spread, broccoli, and hearts of palm! Gluten-free, nut-free, and vegan, these wraps are a healthy recipe that’s school or work friendly and freezable!

Ingredients

• Lima Bean Spread:
• 1 Cup Cooked Baby Lima Beans
• 2 TB Nutritional Yeast
• 2 TB Chopped Parsley
• 1/2 Tsp Minced Garlic
• 1/2 Tsp Onion Powder
• 2 Tsp Fresh Lime Juice
• 2 Tsp White Balsamic Vinegar
• Wraps:
• 2 Large Gluten-free Vegan Wraps
• 1 Cup Raw Broccoli (sliced lengthwise)
• 2 Whole Hearts of Palm (sliced lengthwise)

Instructions

1. In a food processor, blend together all the lima bean spread ingredients until you get a thick hummus texture.
2. Take one wrap and lay it out flat. Spread 1/3 cup (half the lima bean spread) on 2/3s of the wrap. Then take about half the raw sliced broccoli and layer that on top of the spread. Take on of the sliced whole hearts of palm and so the same.
3. Roll the wrap like a burrito, tucking in the ends.
4. Heat a grill pan over high heat and grill the wrap, seam side down first, for about 2 minutes. Flip the wrap over and grill the other side for another 2 minutes.
5. Repeat this process for the other wrap(s).

20. 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.

21. Pomegranate, Feta, and Chive Pinwheels

Pomegranate, Feta, and Chive Pinwheels is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Total: PT75M · Yield: [’48’, ’48 pinwheels’]

Festive pomegranate feta and chive pinwheels are a delicious addition to any holiday spread, pretty much any time of the day. They make an easy appetizer, snack, or light lunch or brunch.

Ingredients

• 8 oz whipped cream cheese
• 5 oz crumbled feta cheese
• ¼ cup chives (chopped)
• ⅓ cup pomegranate arils (rinsed and gently patted dry)
• 4 fajita size tortillas

Instructions

1. In a medium size bowl, stir together the cream cheese, feta, chives and pomegrante arils.
2. Spread the cream cheese out evenly over all four tortillas.
3. Roll each tortilla tightly (like you would a Swiss or jell roll) and wrap the roll in plastic wrap. Refrigerate the filled tortillas for at least one hour, or overnight if making ahead of time.
4. Use a serrated knife to slice each tortilla into 12 pinwheels before serving.

22. Tofu Wraps

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 servings’]

These vegan tofu tortilla wraps make the perfect quick, healthy lunch.

Ingredients

• 12 oz block extra-firm tofu (pressed and sliced lengthwise into 8 half-inch sticks)
• 2 tablespoons tamari or soy sauce
• 2 tablespoons nutritional yeast
• 1/2 teaspoon garlic powder
• pinch of salt and pepper
• 4 10- inch tortillas
• 4 tablespoons vegan mayonnaise
• 1 ripe avocado (sliced)
• 1 ripe tomato (thinly sliced)
• 4 lettuce leaves
• 1/2 medium red onion (thinly sliced into rings)
• 4 slices vegan cheese (optional)

Instructions

1. Pour the soy sauce or tamari into a shallow dish.
2. Place the nutritional yeast, garlic powder, and salt and pepper in a separate shallow dish and stir to combine.
3. Place the tofu sticks in the dish with the tamari or soy sauce and turn to coat.
4. Coat generously in the nutritional yeast mixture by pressing them down.
5. Heat a large non stick pan over medium heat. Add the tofu sticks and cook 2-3 minutes per side, until golden brown.
6. Spread a tablespoon of vegan mayo in a circle onto the centre of a tortilla. In a line down the centre, layer the avocado, tomato, lettuce, red onion, optional vegan cheese, and tofu. Sprinkle with additional salt and pepper and roll up*

23. Crunchy Southwest Chicken Pinwheels

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

Recipe details: Prep: PT15M · Total: PT15M · Yield: [‘6’, ‘6 servings (30 pinwheels)’]

My love of pinwheels has me always exploring new recipes, and these crunchy Southwest Chicken Pinwheels are now my top favorite. They are amazing with a great crunchy yet creamy bite!

Ingredients

• 4 large tortillas
• 1 cup lettuce (shredded)
• ½ tomato (diced)
• 1 avocado (mashed)
• ½ cup cheddar cheese (shredded)
• ¾ cup tortilla strips (crushed)
• 2 cups cooked shredded chicken
• ½ cup sour cream
• ½ cup salsa
• 1 tablespoon taco seasoning

Instructions

1. Prepare the sauce by combining the sour cream, salsa, and taco seasoning in a medium bowl.
2. Add the chicken to the sauce and toss to coat.
3. Lay the tortilla flat and spread a spoonful of the chicken and sauce mix on the tortilla, leaving about an inch border around the edges.
4. Add lettuce, tomato, avocado, and cheddar cheese on top of the chicken. Sprinkle with some of the crushed tortilla strips before rolling the tortilla tightly.
5. Cut the rolled tortilla into 1” sections.
6. Repeat steps 2-4 with the remaining tortillas.
7. Assemble pinwheels on a plate or platter and either refrigerate until ready or serve immediately.
8. Enjoy!

24. Honey Chicken Wraps

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

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

Honey Chicken Wraps in the air fryer, seasoned chicken thighs wrapped in cheese, onions, and spinach, large tortilla, and placed into an air fryer. Great for premade lunches.

Ingredients

• 2 lbs boneless, skinless chicken thighs
• 2 tbsp vegetable oil
• 1 packet dry taco seasoning
• 2 tbsp. honey
• 6 large burrito size flour tortillas
• shredded mozzarella cheese
• sliced red onion
• fresh spinach

Instructions How to Air Fry Chicken Thighs

1. Preheat the air fryer to 375 degrees.
2. In a bowl or large gallon-sized baggie, combine chicken thighs, vegetable oil, taco seasoning, and honey.
3. Evenly coat all sides of the chicken thighs.
4. Place uncooked chicken into the air fryer, preheated to 375 degrees, for 20 minutes.
5. Remove chicken pieces from the air fryer and let cool slightly before chopping the chicken into pieces.

How to make TikTok Honey Chicken Wrap

1. Place cooked and juicy chicken into the center of a flour tortilla and top with cheese, red onions, and spinach leaves.
2. Roll up the stuffed tortilla into a burrito and wrap it in foil.
3. Place tortilla wraps (in foil) into a single layer into the air fryer basket and heat for another 5-10 minutes or until hot in the center in the cheese is melted.
4. Remove wraps from the air fryer. Tongs are helpful if they are too hot.
5. Unwrap foil and serve Honey Chicken Wraps with hot sauce or honey mustard (optional).

25. Chipotle Chicken Wrap

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

Recipe details: Prep: PT20M · Cook: PT10M · Total: PT1H · Yield: 4

Ingredients

• Chicken Marinade:
• 1 lb boneless skinless chicken breast, cut into strips
• 2 tablespoons olive oil
• 2 teaspoons kosher salt
• 1/2 teaspoon black pepper
• 1 teaspoon cumin
• 1/2 tablespoon coriander
• 1 teaspoon brown sugar
• 2 cloves garlic, minced
• 2 tablespoons chipotle in adobo sauce, puréed
• 1/2 teaspoon lime zest
• 2 tablespoons fresh lime juice (from 1 lime)
• Smokey Chipotle Sauce:
• 1/3 cup low-fat mayonnaise
• 1/2 cup light sour cream
• 2 tablespoons fresh lime juice (from 1 lime)
• 1/4 cup (or to taste) chipotle and adobo sauce, puréed
• 2 garlic cloves, minced
• pinch of salt
• 2 teaspoons honey
• For the Wrap:
• 1 small red onion, cut into thin slices
• 2 tablespoons cilantro, chopped
• 2 cups shredded lettuce
• 4 slices of turkey bacon, at room temperature
• 4 large (burrito size) flour tortillas
• 3/4 cup sharp cheddar or Mexican cheese blend

Instructions

1. Chicken Marinade:In a medium sized pyrex or ziplock bag combine all marinade ingredients, except for the chicken; add olive oil, kosher salt, black pepper, cumin, coriander, brown sugar, garlic, chipotle in adobo sauce, lime zest and lime juice. Mix to combine the seasonings.
2. Add chicken strips, and stir to distribute marinade. Let chicken marinate in the refrigerator for minimum 30 minutes or up to 24 hours. Bring to room temperature before cooking.
3. Smokey Chipotle Sauce:In a medium bowl, combine all chipotle sauce ingredients; low-fat mayo, light sour cream, lime juice, chipotle in adobo sauce, garlic, salt and honey. Whisk until well blended and set aside.
4. For the Wrap:Thinly slice the red onion, chop the cilantro, shred the lettuce and set aside.
5. Heat a cast iron skillet over medium high heat and add a swirl of olive oil to lightly coat the pan. Add the turkey bacon to the pan without overlapping any of the pieces. Cook for 2-3 minutes on each side until brown and crispy. Remove from pan and set aside to drain on paper towel.
6. Turn the heat up to high on the same cast iron skillet. Once the pan is screaming hot, add chicken (no need to coat the pan with oil). Cook chicken strips for 3 minutes, flip and cook for an additional 3-4 minutes. Remove from pan and set aside.
7. Assemble:One at a time, warm each tortilla in a pan for a few minutes just to make it more pliable.
8. Remove from pan and spread 2-3 tablespoons of the chipotle sauce, 2 tablespoons cheese, lettuce, red onion, chicken, cilantro and bacon. Keeping the filling in a line in the middle of the wrap, while leaving a few inches free on each side.
9. Fold in the sides and hold them in place. With your thumb, flip the bottom flap over, covering the side flaps and the contents of the wrap. Continue rolling while pulling taut until the wrap is completely rolled. Before completely closing the wrap, add 1 tablespoon of cheese to the outer flap to help seal the wrap once it is crisped in the pan.
10. When all 4 wraps are rolled, heat a large pan over medium high heat and add a swirl of olive oil to lightly coat the bottom. Add wraps, 2 at a time, fold side down and brown for 1 minute. Flip and continue browning until tortillas are browned and crisp.

26. Mediterranean Chicken Wraps with Hummus

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

Recipe details: Prep: PT15M · Total: PT15M · Yield: [‘6’, ‘6 servings’]

These easy Mediterranean Chicken Wraps are filled with creamy hummus, fresh veggies, juicy chicken, and tangy feta cheese. Ready in less than 15 minutes, enjoy these delicious and healthy chicken wraps for dinner or lunch.

Ingredients

• 2 chicken breasts (cooked and sliced (store-bought rotisserie chicken is my go-to for this recipe))
• 10 ounces cherry tomatoes (halved)
• ½ red onion (diced)
• 1 cucumber (peeled and diced)
• 3 tablespoon red wine vinegar
• 1 tablespoon olive oil
• ½ teaspoon salt
• ½ teaspoon fresh black pepper
• 2 cups shredded romaine lettuce
• 1/2 cup jarred pepperoncini (drained of excess liquid)
• 1 (3.8 ounce) can black olives (drained and roughly chopped)
• 1 (14 ounce) jar artichoke hearts (drained and quartered)
• 4 ounces feta cheese (crumbled)
• 1 cup hummus
• 6 pita, flatbread, or large tortillas

Instructions

1. In a large bowl combine the halved cherry tomatoes, chopped red onion, diced cucumber, red wine vinegar, olive oil, salt and freshly cracked black pepper. Gently toss to combine. Set aside.
2. Warm the pita bread, flatbread, or tortillas in the oven or on the stovetop.
3. Once warm, spread with a generous spoonful of hummus over each wrap. Top with sliced chicken, chopped lettuce, a scoop of tomato salad, pepperoncini, black olives, artichoke hearts, and crumbled feta.
4. Fold and eat like a taco, roll like a wrap, or eat with a fork and knife.

27. Grilled Chicken Wraps with Mango and Spicy Mayo

Grilled Chicken Wraps with Mango and Spicy Mayo is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1.5 lb (680 g) boneless, skinless chicken breasts
• 4 large flour tortillas (10-inch)
• 2 cups ripe mango, diced
• 1/2 cup red bell pepper, diced
• 1/4 cup red onion, finely diced
• 1 jalapeño, minced (seeds removed for milder heat)
• 2 tablespoons fresh cilantro, chopped
• 1 tablespoon lime juice
• 1 tablespoon olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Spicy mayo: 1/2 cup mayonnaise
• 2-3 teaspoons sriracha or hot sauce (adjust to heat preference)
• 1 teaspoon lime juice
• 1/4 teaspoon salt (optional)

Instructions

1. 1. Prepare the ingredients: pat the chicken dry, season with 1/2 teaspoon salt and 1/4 teaspoon black pepper, and set aside. Dice the mango, red bell pepper, and red onion; mince the jalapeño and chop the cilantro. In a small bowl, whisk together the spicy mayo components: mayonnaise, sriracha, 1 teaspoon lime juice, and a pinch of salt if using.
2. 2. Preheat a grill or grill pan over medium-high heat. Brush the chicken with olive oil.
3. 3. Grill the chicken for about 6–7 minutes per side, until cooked through and internal temperature reaches 165°F (74°C). Transfer to a cutting board and let rest for 5 minutes, then slice into thin strips.
4. 4. Make the mango salsa: in a bowl, combine the diced mango, red bell pepper, red onion, jalapeño, cilantro, and 1 tablespoon lime juice. Season with a pinch of salt and toss to combine.
5. 5. Warm the tortillas on the grill for about 15–20 seconds per side or wrap them in a damp towel and microwave for 20–30 seconds until pliable.
6. 6. Assemble the wraps: spread a thin layer of spicy mayo on each tortilla, top with grilled chicken slices and a generous scoop of mango salsa. Fold in the sides and roll up the wrap tightly; repeat with remaining tortillas.
7. 7. Serve immediately, with additional lime wedges if desired.

28. Cheesy Taco Tortilla Roll-Ups

Cheesy Taco Tortilla Roll-Ups is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 4 large flour tortillas (10 inches)
• 1/2 pound ground beef
• 1/2 cup finely chopped onion
• 1/2 cup finely chopped bell pepper (optional)
• 1 tablespoon taco seasoning (store-bought)
• 1/4 cup water
• 1 cup shredded cheddar cheese
• 1/2 cup salsa

Instructions

1. 1. Preheat oven to 375°F (190°C). Lightly grease a small baking dish.
2. 2. In a skillet over medium heat, cook the ground beef with onion (and bell pepper, if using) until the beef is browned; drain excess fat.
3. 3. Stir in taco seasoning and water; simmer 3–4 minutes until the mixture thickens. Remove from heat and stir in the salsa.
4. 4. Warm the tortillas briefly in the microwave (10–15 seconds) to soften.
5. 5. Spoon about 2–3 tablespoons of the beef mixture onto the center of each tortilla, sprinkle with cheese, then roll up tightly. Place seam-side down in the baking dish.
6. 6. Bake 12–15 minutes, until the cheese is melted and roll-ups are heated through.
7. 7. Serve with optional toppings such as sour cream, cilantro, or extra salsa, if desired.

29. Grilled Portobello Mushroom Wrap with Yogurt Tahini Sauce

Grilled Portobello Wrap with Yogurt Tahini Sauce is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT5M · Total: PT15M · Yield: [‘2’, ‘2 wraps’]

Ingredients

• 2 portobella mushrooms (medium)
• 2 tbsp harissa sauce (mild or spicy )
• 2 tsp liquid smoke
• 1/2 tsp cumin
• Pinch salt
• 1 tbsp olive oil
• 1 cup romaine (chopped)
• 1 small tomato (sliced)
• 2 tortilla wraps (large (or gluten-free wrap))
• 2 tbsp non-dairy yogurt (almond, unsweetened)
• 1 tbsp tahini
• 2 tbsp lemon juice
• 1/2 tsp garlic powder
• pinch salt

Instructions

1. Remove stems from mushrooms. Slice your mushroom into 1 1/2 inch thick slices.
2. Mix up a marinade of harissa sauce, liquid smoke, cumin, and salt in a small bowl.
3. Add the marinade to your mushrooms in a medium size bowl. Gently stir until coated with marinade. Let sit for 5 minutes while you heat olive oil over the stove in a large pan over MEDIUM heat.
4. Grill your portobello mushrooms for 4-5 minutes, stirring and flipping every few minutes. Mushrooms will be softer and start to release their juices and slightly golden brown.
5. Make your yogurt tahini sauce by mixing all ingredients in a small bowl.
6. Assemble your wrap with more harissa paste on the bottom, then mushrooms, romaine, tomatoes, and yogurt tahini dressing. Wrap it up and enjoy!Optional: grill your wrap for a crispy outside!

30. Cranberry Chicken Salad Spinach Wraps

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

Recipe details: Prep: PT5M · Yield: [‘4’, ‘4 servings’]

These Cranberry Chicken Salad Spinach Wraps are easy to make for a quick healthy lunch.

Ingredients

• 1 12 oz can chicken (drained)
• 2 stalks of celery (chopped)
• 1/2 onion (diced)
• 1/3 cup whipped dressing ((miracle whip or similar))
• 2 tbsp dried cranberries
• spinach (about 3 cups, to your liking)
• 4 spinach wraps or similar

Instructions

1. In a medium bowl combine chicken, celery, onions, whipped dressing, and cranberries.
2. Mix until well combined.
3. In spinach wrap lay a handful of spinach down and spoon mixture into wraps.
4. Roll up and serve.

31. Dessert Tortilla Wraps

Dessert tortilla wraps is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT3M · Total: PT13M · Yield: [‘6’, ‘6 Servings’]

Quick, simple and delicious. These Dessert Tortilla Wraps take less than 15 minutes to make and are bursting with flavours.

Ingredients

• 6 tortilla wraps
• 125ml (½ cup) cream cheese
• 60ml (4 tbsp) Amarula Ethiopian Coffee Cream Liqueur
• 125ml (½ cup) double cream
• 8g (3 tsp) powdered sugar
• 1g (¼ tsp) cornstarch [optional]
• Amarula filling, see above
• 220g (1¾ cup) raspberries
• 90ml (6 tbsp) chocolate spread
• 100g (2 cups) mini marshmallows
• 90g (6 tbsp) butter

Instructions

1. For the Amarula Filling: In a medium bowl, mix the cream cheese and Amarula together until smooth.
2. In a separate bowl, whip the cream until soft peaks form.
3. Add the whipped cream, icing sugar and cornstarch(optional) into the Amarula filling then set aside.
4. For the Dessert Tortilla Wraps: Lay tortilla flat. Fold in half to create a seam in the tortilla marking the middle. Unfold, then starting from the center, cut down the seam, ending at the 6 o’clock position.
5. Imagine the tortilla is split into 4 equal sections. Quadrant 1 is bottom left. Spoon a dollop of Amarula filling in this quarter and spread evenly with a spoon.
6. Quadrant 2 is top left. Arrange raspberries in an even layer in this section.
7. Quadrant 3 is top right. Smear one tablespoon of chocolate spread in the section.
8. Quadrant 4 is bottom right. Arrange the mini marshmallows in a single layer in this section.
9. Fold Quadrant 1 onto Quadrant 2, then into 3 and lastly into 4. You’ll end up with a triangle, almost resembling an open ended samosa.
10. Heat a knob of butter in a nonstick frying pan on a medium heat.
11. When the butter starts sizzling, place the wrap in the pan and fry for 90 seconds on each side, or until crispy and golden brown.
12. Drizzle with more chocolate, raspberries and marshmallows and serve immediately with a glass of Amarula Ethiopian Coffee Cream Liqueur. Enjoy!

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.