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Wraps recipes for lunch

What is it about food wrapped in other food that is so delicious? Maybe it’s because you can stuff so much flavor into one bite. Or maybe it’s because wraps are so easy to pick up and eat. Or maybe it’s the infinite flavor possibilities. Whatever the reason, wraps are good, and you have every reason to be obsessed with them!

These 18 diverse and delicious wrap recipes are sure to fulfill all your wrapping needs, whether it’s for breakfast, lunch, dinner, or even just a snack.

1. Vegetarian Lettuce Wraps

If you want your homemade PF Chang’s knock-off wraps to be vegetarian, you are totally covered with this recipe. (Plus, it’s carb-free!)

Get the recipe from Oh My Veggies.

2. Spicy Fish Wraps

These pretty wraps have a fabulous Sriracha mayonnaise that will change. your. life.

Get the recipe from Aggie’s Kitchen

3. Malibu Melt Wraps

Anything with breaded chicken is bound to be good. These Malibu melt wraps are no exception, especially with avocado and honey mustard thrown into the mix.

Get the recipe from This Week for Dinner

4. Vegetarian Wraps

Looking for an actually good vegetarian wrap for lunch? Look no further. These wraps are filled with the delicious flavors of provolone cheese and roasted red pepper hummus, and are sure to make your lunch the envy of the entire office.

Get the recipe from Rachel Cooks

5. Roast Beef Wrap

If you’re looking for a wrap with a little more meat on its bones, this roast beef wrap with dill slaw is just what you need.

Get the recipe from Pass the Sushi

6. Chicken Caesar Wraps

So simple and easy to throw together, yet so good.

Get the recipe from This Week for Dinner

7. Spiced Shawarma Chicken Wraps

This wrap is perfect for when you’re feeling all fancy-like and makes for a truly filling dinner.

Get the recipe from Jeanette’s Healthy Living

8. BLT Wraps

Turning a BLT into a wrap is probably about the only thing you can do to make a BLT even better.

Get the recipe from Cupcake Diaries

9. Turkey, Apple, and Brie Wrap

Another simple wrap with just a few ingredients, but ingredients that pair beautifully for maximum texture and flavor.

Get the recipe from Pass the Fresh

Trying to eat fewer carbs? Try these lettuce wraps!

10. Chicken Lettuce Wraps

This recipe is perfect for when you need a mall Chinese fix but would rather just stay home in your PJs watching Scandal with a glass of wine.

Get the recipe from This Week for Dinner

11. Thai Sweet Potato Lettuce Wraps

The Thai flavors in these lettuce wraps is a nice twist, and you’ll love the sweet potatoes.

Get the recipe from Spabettie

12. Swiss Chard Wraps

Another great vegetarian lettuce wrap option, this recipe uses raw walnut taco “meat,” which is both healthy and delicious, and beautiful Swiss chard for the wrap.

Get the recipe from Tasty Yummies

13. Lamb Lettuce Wraps With Red Pepper Hummus Sauce

This lettuce wrap has some Greek flavor to mix things up.

Get the recipe from Rachel Cooks

14. Carnitas Lettuce Wraps

These would be great with just the carnitas, but throw in some cherry-peach salsa and pure perfection.

Get the recipe from Running to the Kitchen

Breakfast on the go has never been this delicious!

15. Roasted Zucchini and Onion Frittata Wrap

Your frittata wants to be in a wrap. Trust me.

Get the recipe from Aggie’s Kitchen

16. Chorizo and Egg Breakfast Wrap

This breakfast wrap has a nice kick for when you need to get going in the morning.

Get the recipe from Dinners, Dishes & Desserts

17. Greens and Tofu Scramble Wrap

Getting in your greens first thing in the morning never tasted so good.

Get the recipe from Oh My Veggies

18. Pulled Pork Breakfast Wraps

Come on, you know you want pulled pork for breakfast. You also know you want it with tons of cheese. Throw it in a wrap and you’re good to go!

Get the recipe from Noble Pig

Jane Maynard is a food blogger at This Week for Dinner and Babble, a writer and designer, and a lover of all things chocolate.

Follow Jane on Twitter, Pinterest and Facebook.

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These turkey bacon ranch wraps are so good, and made with simple ingredients. You just need some tortillas, ranch dressing, deli sliced turkey, cheddar cheese, bacon (use turkey bacon to make it lighter), and lettuce.

**I made these amazing turkey bacon ranch wraps as part of a sponsored post from Wet Ones for TapInfluence. All opinions are my own. #Iwishihadawetones #ad

Now that the kids have been back in school for a couple of weeks you might be running out of lunch ideas, so today I’m going to share a few delicious ones with you. But I’m also going to share an amazing recipe for turkey bacon ranch wraps that are perfect for either a school lunch, or a quick and delicious dinner or lunch at home.

Pin these turkey bacon ranch wraps for later!

These turkey bacon ranch wraps are so good, and made with simple ingredients. You just need some tortillas, ranch dressing, deli sliced turkey, cheddar cheese, bacon (use turkey bacon to make it lighter), and lettuce. Just layer everything on your tortilla and roll it all up and enjoy. Here are some instructions on how to roll up your wrap!

We all know that kids are messy eaters, so the perfect solution to pack in with your children’s lunches, or even to keep on hand for you are Wet Ones. These Wet Ones Singles are the perfect solution. They’re small, portable and great for cleaning hands and killing germs!

Don’t forget to throw in some fruits and veggies to help your kids have a well rounded meal! (And make sure to pack lunch with ice to keep meat and other ingredients fresh and cold)

Turkey Bacon Ranch Wraps

These turkey bacon ranch wraps are so good, and made with simple ingredients. You just need some tortillas, ranch dressing, deli sliced turkey, cheddar cheese, bacon (use turkey bacon to make it lighter), and lettuce. Pin

Ingredients

  • tortillas
  • ranch dressing
  • deli sliced turkey meat
  • sliced cheddar cheese
  • bacon
  • shredded lettuce

Instructions

  • Lay one tortilla out.
  • Spread 1 TBS of ranch dressing down the middle of your tortilla.
  • Lay about 4-6 slices of turkey meat on top of your tortilla.
  • Spread 1 or 2 slices of cheddar cheese down the middle of your tortilla.
  • Break 1 1/2 to 2 pieces of bacon up and put on your tortilla.
  • Put about 1/3 -1/2 cup shredded lettuce over everything.
  • Roll your tortilla up.
  • Repeat with additional ingredients, 1 wrap per person.
  • Enjoy (or slice in half and enjoy)

Tried this recipe?Follow us @lmldfood

Here are 10 more back to school lunch ideas I just know your kids would love!

Chicken Salad Sandwiches

Chicken and Red Pepper Hummus Flatbread

Mini Rainbow Sandwiches on Super Healthy Kids

Chicken Caesar Salad Wraps on The Recipe Critic

Pizza Roll Ups from Chef In Training

The Ultimate Strawberry PB & J from Tried and Tasty

Turkey Cranberry Wraps from Six Sisters Stuff

Egg Salad Sandwiches on The Food Charlatan

Tortilla Pinwheels on Dessert Now Dinner Later

Asian Chicken Wraps on Cupcake Diaries

This is a sponsored conversation written by me on behalf of Wet Ones®. The opinions and text are all mine.

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Wraps are something I serve Mr 6 a lot so I am hoping my latest blog post 10 Wrap Filling Ideas for School Lunches will be something helpful for you! What did you eat for lunch when you were younger? I think as a kid I had the exact same food for lunch everyday (sandwiches and fruit). Now this did not do me any harm and it was totally my choice, but I want my kids exposed to variety in their lunches. And I think for many parents achieving variety can be the challenging thing about packing school lunches. But who says variety needs to be completely different foods? I think it is also about changing up the same food and serving it in different ways. So this blog post is here to inspire you with 10 Wrap Filling Ideas for School Lunches.

Chicken, Lettuce & Cottage Cheese

Serve crumbed or poached chicken breast with lettuce and cottage cheese for a protein packed snack. You could always substitute the lettuce for coleslaw or spinach leaves as further variations. When I make this combination for myself I like to add spring onions and some freshly grated Parmesan cheese.

Ham Carrot and Cheese

There is nothing wrong with using simple ingredients. Adding grated carrot to a ham and cheese wrap gives a veggie boost while still being simple enough to appeal to your kids.

Tuna Salad and Lettuce

Tuna is another great option for the lunchbox containing essential fatty acids and is good source of protein. I like serving mine with lettuce and pickles but you could also add in avocado and amp up the good fat factor.

Egg Salad and Lettuce

Eggs are such a great protein source in the lunchbox. I have always adored egg salad sandwiches and I love them in wraps too.

Marmite and Cheese

If your kids are new to eating wraps, this simple flavour combination is easy for little hands to hold and is a great way to introduce kids to how to hold and eat a wrap. If you don’t like marmite, vegemite would work too or for dairy free you could have marmite and lettuce which is also a great flavour combination.

So we are half way through with 5 of the 10 Wrap Filling Ideas for School Lunches! Let’s see if I can inspire you some more

Hummus with Lettuce

Hummus is a great dairy free protein source in the lunchbox and this is a simple way to serve it. I make my own hummus and this flavour is honey roasted carrot hummus which is really delicious and I love the additional vegetable boost.

Banana and Nut/Seed Butter

Wraps don’t always need to be savoury! Banana and peanut (or other seed butter if your school is nut free) is a great sweet option for the lunchbox. If your kids don’t eat banana other berries and nut or seed butter work too.

Salami and Cream Cheese

Salami and cream cheese is another simple combination that is easy for little hands to hold. I sometimes also add tomato, capsicum and pineapple and make this more of a pizza flavoured wrap.

Salad and Cheese

Get some vegetables in the lunchbox by serving them in a wrap. To stop tomatoes from making the wraps soggy, de-seed the tomato then lay them on lettuce.

Turkey Lettuce Camembert and Cranberry sauce

A classic combination but delicious none the less!

How to fold a wrap

I fold my wraps by placing my fillings in rows and I find less is more when it comes to wraps – especially with little hands.

In order to have my tortilla stay together I normally spread the lower half of the wrap with cream cheese, butter or similar to assist with the wrap sticking together. Before cutting into slices I press firmly to ensure the roll is tight and sealed. Before cutting you may also like to trim the edges but this is not necessary.

Animated vegetables courtesy of Flaticon

I hope you have enjoyed this 10 Wrap Filling Ideas for School Lunches blog post! If you are looking for more inspiration check out my School Lunch Guide that has lots of ideas to keep lunches fun and fresh and I share lunchbox inspiration almost daily over on Instagram so come join me over there. Also, if you would like to share your ideas come on over and join my Facebook group Bento Lunchbox Ideas I would love to see your lunchboxes!

Happy lunching,

Bernadette x

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Easy Recipes for Lite Lunch Wraps You Can Bring to Work

Packing a lunch doesn’t have to be messy and stressful. Bringing your own lunch to work does take planning and preparation, but it can reap great rewards, especially if what you pack is something you’ll look forward to eating. Not only are packed lunches generally healthier and less expensive than those you buy out, they also give you the liberty to prepare exactly what you want for your middle meal that day, and they come with customizing capabilities. And if wraps and sandwiches are your lunch of choice, you’re in luck, because today we’re highlighting the seven best lite lunch wraps you can easily pack and bring to work. If you can’t avoid lunch takeout because you have a case of the soggy salad woes, try one of these homemade wraps instead and give yourself something to look forward to for your break hour.

1. Grilled Veggie and Hummus Wrap

Cooking vegetables | Thinkstock

Our first recipe comes from Cooking Light and it’s for a grilled veggie and hummus wrap. Just because you’re not packing a salad for lunch doesn’t mean you can’t eat healthy, and this whole-grain wrap proves it. Bursting with bright veggies and savory hummus, this wrap will fill you up without filling you out, and it will leave room for other treats throughout the day. Make this recipe and you’ll have lunches to last you 4 work days.

Ingredients:

  • 4 slices red onion
  • 1 red bell pepper, seeded and quartered
  • 1 eggplant, cut into ½-inch-thick slices
  • 2 tablespoons olive oil, divided
  • ¼ cup chopped fresh flat-leaf parsley
  • ⅛ teaspoon kosher salt
  • 1 container plain hummus
  • 4 whole-grain flatbreads
  • ½ cup crumbled feta cheese

Directions: Heat a large grill pan over medium-high heat. Brush onion, bell pepper, and eggplant with 1 tablespoon oil. Add onion and bell pepper to pan; cook 3 minutes on each side or until grill marks appear. Remove from pan. Add eggplant to pan; cook 3 minutes on each side or until grill marks appear. Remove from pan; coarsely chop vegetables.

Combine vegetables, remaining 1 tablespoon oil, parsley, and salt; toss to combine. Spread ¼ cup hummus over each flatbread, leaving a ½-inch border around edges. Divide vegetables over each flatbread; top each serving with 2 tablespoons cheese. Roll up wraps, and cut diagonally in half.

2. Spicy Tuna Wrap

Spicy tuna lite lunch wraps | iStock.com

Next up is not a vegetarian wrap, but one that will appease pescetarians. This spicy tuna wrap from Kitchen Daily seems like a sophisticated lunch to bring to your desk job, but it’s actually quite simple to make thanks to the help of canned tuna. Instead of enjoying your tuna straight from the tupperware and enduring the stares of coworkers everywhere, hide the fish in a whole-grain wrap and enjoy your omega 3s inside some carbs. This recipe also serves 4.

Ingredients:

  • 2 (5- to 6-ounce) cans chunk light tuna, drained
  • ⅓ cup low-fat mayonnaise
  • 1 tablespoon hot sauce
  • 1 scallion, chopped
  • 2 cups cooked brown rice, cooled
  • 2 tablespoons rice vinegar
  • 4 (10-inch) whole-grain wraps
  • 3 cup watercress
  • 1 ripe avocado, cut into 16 slices
  • 1 small carrot, cut into matchsticks
  • reduced-sodium soy sauce for dipping

Directions:Combine tuna, mayonnaise, hot sauce and scallion in a medium bowl. Combine rice and vinegar in a small bowl.

Spread one-fourth of the tuna mixture over a wrap. Top with ½ cup rice, ¾ cup watercress, 4 avocado slices, and ¼ of the carrot matchsticks. Roll up and cut the wrap in quarters or in half. Repeat with the remaining filling and wraps. Serve with soy sauce for dipping, if desired.

3. Buffalo Chicken Wrap

Buffalo chicken wrap | iStock.com

For our poultry lovers, we’re highlighting this buffalo chicken wrap recipe from Eating Well. We told you packed lunches could be fun, and this one can also be hot, depending how heavy-handed you go on the sauce. Prepare your work lunches ahead of time by constructing these buffalo chicken wraps, and you won’t regret it. You might have some jealous coworkers on your hands, but these will be worth it.

Ingredients:

  • 2 tablespoons hot pepper sauce
  • 3 tablespoons white vinegar, divided
  • ¼ teaspoon cayenne pepper
  • 2 teaspoons extra-virgin olive oil
  • 1 pound chicken tenders
  • 2 tablespoons reduced-fat mayonnaise
  • 2 tablespoons nonfat plain yogurt
  • Freshly ground pepper, to taste
  • ¼ cup crumbled blue cheese
  • 4 (8-inch) whole-wheat tortillas
  • 1 cup shredded romaine lettuce
  • 1 cup sliced celery
  • 1 large tomato, diced

Directions: Whisk hot pepper sauce, 2 tablespoons vinegar, and cayenne pepper in a medium bowl. Heat oil in a large nonstick skillet over medium-high heat. Add chicken tenders; cook until cooked through and no longer pink in the middle, 3 to 4 minutes per side. Add to the bowl with the hot sauce; toss to coat well.

Whisk mayonnaise, yogurt, pepper, and the remaining 1 tablespoon vinegar in a small bowl. Stir in blue cheese.

To assemble wraps: Lay a tortilla on a work surface or plate. Spread with 1 tablespoon blue cheese sauce and top with one-fourth of the chicken, lettuce, celery and tomato. Drizzle with some of the hot sauce remaining in the bowl and roll into a wrap sandwich. Repeat with the remaining tortillas.

4. Steak Sandwich Wrap

Steak sandwich wrap | iStock.com

Red meat performs well in wraps, too, and this wrap recipe from Martha Stewart yields a sandwich that you’d likely hand over the big bucks to buy if dining out. Try your hand at these steak sandwich wraps and prepare to have the best lunch in the staff kitchen. Stuffed with steak, bacon, Parmesan cheese, and Greek yogurt, these wraps prove that not all lunches have to be ordered over the counter to be considered delicious.

Ingredients:

  • 6 slices bacon
  • ½ cup low-fat plain Greek yogurt
  • 1 ounce Parmesan, grated
  • Coarse salt
  • 2 pieces lavash flatbread or sandwich wraps
  • 4 teaspoons Dijon mustard
  • 1 reserved cooked steak, thinly sliced
  • ½ small red onion, thinly sliced
  • 1 cup baby arugula

Directions: In a large skillet, cook bacon over medium-high until fat is rendered and bacon is crisp, 8 minutes. Transfer to paper towels to drain. Meanwhile, in a small bowl, stir together yogurt and Parmesan; season with salt. Spread yogurt mixture over half of each lavash piece. Spread mustard on other half. Layer steak, bacon, onion, and arugula on each lavash piece and roll up. Cut each roll into four pieces.

5. Mexican Veggie Wrap

Cooking onions | iStock.com

This next wrap recipe from Jamie Oliver is vegetarian but it’s also packed with Mexican flavors so you know it’s going to be good. Why waste your money at Chipotle when you can prepare your very best bean-based wrap at home for half the cost? Follow Jamie Oliver’s lead and spend your money elsewhere. Now you can know exactly what ingredients are going into your tortillas without even having to pay for extra guacamole.

Ingredients:

  • Vegetable oil or olive oil
  • 1 onion, peeled and sliced
  • 1 clove garlic, peeled and crushed
  • 1 pinch chilli powder
  • 1 teaspoon tomato purée
  • 2 cans red kidney beans, drained and washed
  • 2 cans diced tomatoes
  • Salt
  • Freshly ground black pepper
  • ½ green pepper, sliced
  • ½ red pepper, sliced
  • 4 large flour tortillas
  • 2 ounces cheese, grated

Directions: In a little oil, gently fry the onion for 10 minutes. Then add the garlic and chilli powder. Add the tomato purée, the drained kidney beans, and the tins of tomatoes with their juice. Cook for 10 minutes until the juice has reduced, then add salt to taste.

In a separate saucepan, fry the peppers in a little oil and set aside. Divide the filling mixture in half, then blitz one half, using a hand blender, to form the bean paste. Add the peppers to the other half of the filling. Spread the tortillas with the warm bean paste, then add a serving spoon of the filling and sprinkle with cheese. Roll up the tortillas and place on the greased baking tins. Cover with a lid and heat through in a preheated oven on 400 degrees Fahrenheit for about 20 minutes.

6. Mediterranean Salmon Wrap

Canned salmon | iStock.com

Next is a recipe highlighted on Better Homes & Gardens for Mediterranean salmon wraps. This formula will make a brown bagger out of anyone, because why order out when you can eat delicious salmon for your midday meal? Blanket your pink fish in a whole-wheat tortilla filled with olives, onions, sweet peppers, and tomatoes and enjoy the classic Mediterranean healthy flavors. You’ll leave the break room feeling refreshed, satiated, and satisfied.

Ingredients:

  • 2 (5-ounce) cans skinless, boneless salmon, drained well
  • ¼ cup chopped fresh parsley
  • ¼ cup chopped pitted Kalamata olives
  • ¼ cup diced red onion
  • 2 tablespoons extra virgin olive oil
  • ½ teaspoon finely shredded lemon peel
  • 2 tablespoons fresh lemon juice
  • Salt and freshly ground black pepper
  • 12 leaves romaine lettuce, thick ribs removed
  • 4 large whole wheat tortillas or whole wheat wrap breads
  • ½ cup bottled roasted red sweet peppers, sliced
  • 1 large ripe tomato, halved and sliced

Directions: In medium bowl, combine salmon, parsley, olives, onion, oil, lemon peel and lemon juice. Season with salt and pepper.

To make each sandwich, place 3 lettuce leaves on a tortilla. Top each with a quarter of the salmon salad, top with a few red pepper slices and tomato slices. Fold the tortilla about an inch over each end of the filling, then roll up. Makes 4 wraps.

7. Grilled Chicken Caesar Wrap

Grilled chicken Caesar wrap | iStock.com

Lastly, a classic grilled chicken Caesar wrap recipe found on Food Network. You can make your own Caesar wraps and prepare them as decadent or healthy as you want. Here’s a hint: The amount of sour cream Caesar dressing you enlist will dictate that directly. Try these wraps, and you’ll never go back to takeout. Because there’s no need to hit the neighborhood dive or deli when you have these wraps packed.

Ingredients:

  • 4 boneless skinless chicken breast halves
  • ¼ cup extra-virgin olive oil
  • Zest of 1 lemon
  • ¼ cup freshly squeezed lemon juice
  • 2 cloves garlic, minced or grated
  • Kosher salt and freshly ground black pepper

Sour Cream Caesar Dressing:

  • 1 cup low-fat sour cream
  • 2 tablespoons grated Parmesan
  • 1 tablespoon freshly squeezed lemon juice
  • 1 tablespoon Dijon mustard
  • 2 teaspoons Worcestershire sauce
  • 1 anchovy, smeared with a fork to a paste
  • ½ clove garlic, minced or grated
  • Kosher salt and freshly ground black pepper

Directions: For the chicken: Place the chicken in a shallow dish just large enough to hold them. Whisk the oil, lemon zest, lemon juice and garlic in a small bowl until combined. Pour the oil mixture over the chicken and toss to coat. Cover the dish with plastic wrap and refrigerate, at least 4 hours and up to overnight.

Preheat a grill pan or an outdoor grill to medium-high heat. Remove the chicken from the oil mixture and pat dry. Sprinkle with salt and pepper and grill the chicken until golden brown and cooked through, about 12 minutes per side. Transfer the chicken to a plate to cool slightly. Thinly slice the chicken against the grain and set aside.

For the dressing: Mix the sour cream, Parmesan, lemon juice, mustard, Worcestershire, anchovy, garlic and season with salt and pepper in a medium bowl.

To build the sandwich: Place the sliced chicken, ½ cup sour cream Caesar dressing, tomatoes, and romaine and in a large bowl. Toss to coat evenly. Fill tortillas with the chicken mixture.

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Healthy grilled chicken and ranch wraps are loaded with chicken, cheese and ranch. These tasty wraps come together in under 15 minutes and make a great lunch or snack! Ranch and chicken are a match made in heaven. Ever since I can remember, ranch was the only sauce I would dip my chicken in. What’s not to love about creamy zesty ranch.

If you’re a huge fan of ranch dressing like I am, than you’re going to fall in love with these chicken and ranch wraps. They are extremely easy to make and can be prepared ahead of time for work or meal prep.

These grilled chicken and ranch wraps highlight the subtle flavors of the ranch dressing. Our favorite ranch dressing to use in these wraps is the NEW Hidden Valley® Simply Ranch because it’s made with no artificial preservatives, flavors or colors. It’s made with real ingredients like buttermilk, garlic, onion, herbs and spices, all with a creamy taste!

You can find Hidden Valley® Simply Ranch in the dressing aisle at your local supermarket or Walmart super store. It comes in 3 delicious flavors. You can go with the Classic Ranch or spice things up with the Cucumber Basil or Chili Lime!

For the chicken, you can use rotisserie chicken, leftover chicken, fresh grilled chicken or any type of cooked chicken you have on hand. To make the wraps, simply fill an 8” tortilla with cheese, cooked chicken, minced cilantro and lots of ranch dressing. Grill on a pan for a few minutes per side to crisp up the tortilla and melt the cheese.

If you’re in the mood for more, go ahead and add some diced avocado, tomatoes, cooked bacon, lettuce or whatever your little heart desires and enjoy these tasty wraps any time of the day!

Chicken Ranch Wraps

4.71 from 31 votes Prep Time: 5 minutes Cook Time: 5 minutes Total Time: 10 minutes Servings: 4 Author: Layla

  • 2 cups cooked grilled chicken breasts chopped (seasoned with your favorite spices, see note*)
  • 1/4 cup Hidden Valley® Simply Ranch dressing
  • 1/2 cup mozzarella cheese
  • 1/4 cup cilantro minced (optional)
  • 4 8 ” tortillas
  • Lay tortillas on a clean flat surface. Place about 1/2 cup chicken, 1 tablespoon ranch, 2 tablespoons of cheese, and 1 tablespoon of minced cilantro on each tortilla. Fold tightly to form a burrito shape.
  • Heat a heavy-duty pan or grill to medium heat. Coat with a light layer or oil or cooking spray and cook wraps for 1-2 minutes on each side or until the tortilla is crispy and golden. Remove from heat, slice in half and serve immediately.

Notes

*For the chicken: You can use cooked rotisserie chicken, leftover chicken, or grilled chicken seasoned with your favorite spices. I like to season my chicken with a tablespoon of fajita seasoning and grill in a hot pan for 5-6 minutes per side or until cooked through.

This is a sponsored conversation written by me on behalf of Hidden Valley® Ranch. The opinions and text are all mine.

You may see pinwheel wrap sandwiches so often at the store or the quick mart you don’t even realize how easy they are to make at home. But this healthy Italian Chicken Wrap sandwich has a few secrets up it’s tortilla that’ll make it so you’ll never want a take-it-with-you lunch any other way again.

This recipe is brought to you by DeLallo Foods

It seems that lunches are the meal that can make or break your best eating intentions.

I know you know what I’m talking about. And I know that if you’ve said it to yourself once, you’ve said it 4053 times.

“This week I’m totally taking my lunch every day.”

But then it’s the night before and you’re too tired to pull a lunch together, or your morning is in a frenzy, or your delicate ingredients have all gone bad.

And then there you are. Once again, your intentions are dashed, leaving you staring emptily at the vending machine or forking over $13.84 for a lame something or another that really is just not that good. And worse, that marginal lunch is both taking away from your budget’s bottom line while adding too many calories to your very own bottom that soon won’t fit into your jeans if you keep this up young lady. (oops, did I say that out loud?)

But this easy Italian chicken wrap lunch is different. And here’s why.

How to Roll a Wrap Sandwich

Wrap sandwiches, aka pinwheel sandwiches, are by design a healthy delivery system for lunch.

  • They typically call for sturdy ingredients making them perfect for make-ahead meal prep.
  • They keep well so can be made ahead and refrigerated for later. I’ve eaten them 3 days later and they’re still good, although they do taste best the day they’re made.
  • They can be scaled to size (make them for a party!) and are easily transported.
  • They’re relatively mess-free thanks to the roll-ed up ingredients inside.
  • Basically, everybody loves ’em.

A few tips to make a successful wrap:

  • Choose an extra large tortilla for your base or a piece of soft lavash bread (the Mediterranean style of tortillas) if you can find it. If you’re cutting the wrap into pinwheels, fold in the sides after the first roll like you would with a burrito so the ends sit evenly when placed cut side up.
  • Thinly slice your ingredients so they aren’t too bulky and roll easily.
  • Layer the ingredients next to one another rather than on top of another so they’re evenly distributed. I tend to put my firmest and bulkiest ingredients (like the chicken) nearest the side I’m rolling first so it doesn’t squeeze out the edges or sides. And remember to leave the edge of your tortilla bare for the best rolling instead of squishing.

see more: 31 Healthy Lunches to Make Now

Get a Head Start with Meal Prep Chicken

This sandwich calls for one of my weekly meal prep standards, and that’s preparing a few boneless chicken breasts to turn into something new all though the week. Here’s a few ways to make your meal prep chicken:

  • The Best Baked Chicken Breasts
  • The Best Grilled Chicken Recipe
  • Oven Roasted Chicken with Lemon Rosemary Garlic Butter
  • The Best Greek Chicken Breasts
  • Slow Cooker Whole Chicken

Simply slice it or shred it and use it in all sorts of recipes.

see more: 25 Super Healthy Bowl Recipes

This Wrap’s Flavor Builders

As mentioned above, wraps don’t need a whole lot of ingredients, but those that are swirled inside should always be really good ingredients.

My tastes tend to lean toward the Mediterranean side so instead of mayo or mustard to add tang to my wrap, I use jarred DeLallo Bruschetta to keep the Italian flavors flowing in the most healthful of ways.

see more: 30 Days of Healthier Salads That Make a Meal

DeLallo offers several Italian bruschetta flavors and the Roasted Red Pepper Bruschetta and the Artichoke Bruschetta both make appearances here. They add just the right amount of oil and loads of flavor.

Plus, they’re easy to pull straight from your pantry and keep in the fridge for a long while.

To add just one more layer of flavor I drizzled a bit of DeLallo’s signature balsamic glaze over the arugula and veggies. It’s an added drizzly touch I always crave and so easy to keep in the fridge for using anytime.

And while you may not be an onion lover, I’m telling you now, don’t skip the red onion. Combined with the olives and bruschetta, it’s what delivers the signature Italian flavors.

10 More Easy Sandwich and Wrap Lunch Recipes to Eat On the Go

  • Avocado Caprese Wrap
  • Avocado and Greek Yogurt Chicken Salad
  • Chicken Club Lettuce Wrap Sandwich
  • Curried Egg Salad Sandwich Recipe
  • Hummus Veggie Wrap
  • Avocado Toast with Tomato and Hard Boiled Egg
  • Thai Turkey Lunch Wrap
  • Caprese Sandwich with Arugula and Olive Spread
  • Skinny Buffalo Chicken Wrap
  • Chicken and Mango Rainbow Veggie Wraps

If you make this recipe, please let me know! Leave a comment below or take a photo and tag me on Instagram with #foodiecrusheats.

4.34 from 18 votes

Italian Chicken Wrap

Most grocery store delis use unleavened lavash flatbread for their wraps, but the lavash is hard to find for us regular folk. Instead, I use an extra large tortilla for these wraps for the best success at rolling without tearing your wrap. Servings 1 wrap sandwich

  • 1 extra large tortilla flatbread or lavash bread
  • 2 tablespoons DeLallo Roasted Pepper Bruschetta
  • 5-6 slices cooked chicken breast about 3 ounces
  • Handful of arugula or spinach
  • 2 slices provolone cheese
  • 3-4 thin slices of tomato
  • 2 tablespoons DeLallo Artichoke Bruschetta
  • 10 sliced kalamata or black olives
  • Sliced red onion
  • DeLallo Balsamic glaze
  1. Lay the tortilla or flatbread on a flat surface. Starting on the edge closest to you, layer a stripe of red pepper bruschetta about 1/2 inch inside the outer edge. Place the chicken slightly overlapping the bruschetta, then add a strip of arugula, then the provolone cheese and the tomato. Top with the artichoke bruschetta then the olives and sliced red onion and drizzle lightly with the balsamic glaze.
  2. Starting from the edge closest to you, fold the portion of the tortilla with the red pepper and chicken into itself, and fold the outer edges of the sides inward, then continue to tightly roll and wrap the sandwich. Slice the wrap in half and server, or cut the halves into even portions to serve as pinwheels. Make the day before or refrigerate for 2-3 days.

More Italian-Style Recipes You’ll Want to Make Now

  • How to Create the Ultimate Italian Salad Platter
  • 30-Minute Caprese Chicken Recipe
  • Pesto and Garlic Shrimp Bruschetta Recipe
  • Italian Chopped Salad with Marinated Chickpeas
  • How to Make an Awesome Antipasto Salad Platter
  • Truffled Mushroom Pizza
  • Baked Sausage and Cheese Rigatoni

This post is in partnership with DeLallo. As always, thank you for reading and supporting companies I partner with, which allows me to create more unique content and recipes for you. All opinions are always my own.

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The wrap: the strange late-’80s/early-’90s convenience food that no one asked for. I can just imagine the brave inventors of this lunch staple in their brainstorming session:

“What if we could find a convenient, edible packaging system for various ingredients like cold cuts and lettuce, making them portable and easy to eat on the fly?” they wondered.

“I know, we’ll use an enormous flour tortilla!” they exclaimed, ignoring the fact that this system already existed for thousands of years in a more delicious form called the sandwich.

The wrap offers neither more convenience nor more deliciousness than a sandwich. It borrows the very solid concept of a burrito, but instead of filling it with warm, vibrantly spiced ingredients, you’ll usually find wraps filled with mediocre cold cuts and limp lettuce.

At least wraps are healthier those bready sandwiches, right? Hardly. And while the wrap once swept the nation, it’s now become the stuff of emergency airport food or lame conference banquet spreads. Yet it still manages to persist in the age of charcoal lemonades and ketogenic diets. Despite its mediocrity, I find myself drawn to the wrap every once in a while, inexplicably and shamefully. Then, last week, I found myself with a package of flour tortillas in my freezer, begging to be used. Could I bring the wrap out of its state of constant underwhelmingness? I vowed to bring a homemade wrap to lunch at work for an entire week so I had skin in the game. Here are my favorite lunch wrap ideas for how to make a wrap that actually tastes good:

1. Gently Toast the Wrap Tortillas

A major hurdle to deliciousness in the wrap is the WRAP itself: store-bought flour tortillas are alternately the texture of cardboard or oddly gummy due to added preservatives. To perk up those wrap tortillas, brush lightly with oil on both sides, and heat in a large skillet over medium heat, turning once, until they get pliable, yeasty, and slightly toasty. This quick step will add flavor and improve the texture—even if you save your wrap for a packed lunch and don’t get to eat it warm.

Egg, Kale, and Tomato Breakfast Wraps with HummusAmy Neunsinger

2. Choose Better Condiments and Spreads

A major problem plaguing the wrap is dryness, and that’s where your condiments and spreads come in. Steer clear of those sandwich standbys, mustard and mayo—wraps need extra flavor to redeem those unappealing tortillas. Instead, spread the wrap something creamy and zesty. Even better, pick one from each category.

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