25 Wrap-Based Dinner Recipes

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Wraps are one of those dinners that work no matter what. Fast, portable, endlessly variable, and satisfying in a way that does not require much effort.

These twenty-five recipes cover every flavor direction you could want on a weeknight.

1. Classic Chicken Caesar Wrap

Ingredients

• 2 cups cooked chicken breast, sliced or shredded
• 4 large flour tortillas
• 2 cups romaine lettuce, roughly chopped
• 1/2 cup freshly grated Parmesan cheese
• 1 cup croutons, lightly crushed

For the Caesar dressing:

• 1/3 cup mayonnaise
• 2 tablespoons lemon juice
• 1 tablespoon Worcestershire sauce
• 2 cloves garlic, finely grated
• 1 teaspoon Dijon mustard
• 1/4 cup grated Parmesan
• Salt and black pepper to taste

Instructions

Whisk the mayonnaise, lemon juice, Worcestershire, garlic, Dijon, and Parmesan together until smooth.

It should taste tangy, garlicky, and bold.

Adjust the lemon or salt as needed.

The dressing carries the whole wrap so do not hold back on seasoning it.

Toss the romaine with enough dressing to coat every leaf without drowning it.

Add the chicken and Parmesan and toss again.

Add the crushed croutons last and toss briefly so they pick up the dressing without going completely soft.

Warm the tortillas in a dry skillet for about 30 seconds per side or briefly in the microwave wrapped in a damp paper towel.

Lay each tortilla flat and spoon a generous amount of filling down the center, leaving a couple of inches clear at both ends.

Fold in the sides and roll firmly from the bottom up.

Slice in half on an angle.

Eat right away while the croutons still have some crunch.

2. Spicy Beef and Cheddar Wrap

Ingredients

• 1 lb lean ground beef
• 4 large flour tortillas
• 1 cup shredded sharp cheddar cheese
• 1 cup shredded lettuce
• 1/2 cup cherry tomatoes, halved
• 1/4 cup pickled jalapeños
• 1/4 cup sour cream
• Hot sauce for serving

For the beef seasoning:

• 1 teaspoon chili powder
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• Salt and black pepper to taste
• 2 tablespoons water

Instructions

Cook the ground beef in a large skillet over medium-high heat, breaking it apart as it goes.

Cook for 6 to 7 minutes until no pink remains and some pieces have a little golden color at the edges.

Drain excess fat.

Add the chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, pepper, and water.

Stir well and cook for another 2 minutes until the spices coat every piece and the mixture smells deeply seasoned.

Taste and add more salt or chili powder if needed.

Warm the tortillas.

Lay each one flat and scatter cheddar down the center first so the warm beef melts it slightly when layered on top.

Add the seasoned beef over the cheese, then lettuce, cherry tomatoes, and pickled jalapeños.

Add a spoonful of sour cream.

Fold in the sides and roll tightly.

Serve with hot sauce on the side.

3. Greek Chicken Wrap with Tzatziki

Ingredients

• 4 boneless skinless chicken thighs
• 4 large flour or whole wheat tortillas
• 1 English cucumber, diced
• 1 cup cherry tomatoes, halved
• 1/2 red onion, thinly sliced
• 1/2 cup crumbled feta cheese
• A handful of baby spinach

For the chicken marinade:

• 3 tablespoons olive oil
• Juice of 1 lemon
• 3 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon smoked paprika
• Salt and black pepper to taste

For the tzatziki:

• 1 cup plain Greek yogurt
• 1/2 English cucumber, grated and squeezed completely dry
• 2 cloves garlic, finely grated
• 1 tablespoon lemon juice
• 1 tablespoon fresh dill or 1 teaspoon dried
• Salt and black pepper to taste

Instructions

Make the tzatziki first.

Grate the cucumber and squeeze every bit of moisture out using a clean kitchen towel.

Mix it with the yogurt, garlic, lemon juice, dill, salt, and pepper.

Taste and adjust. Refrigerate until needed.

Combine the olive oil, lemon juice, garlic, oregano, smoked paprika, salt, and pepper and coat the chicken thighs.

Let them marinate for at least 15 minutes.

Cook in a grill pan or skillet over medium-high heat for 5 to 6 minutes per side until cooked through and golden.

Rest for 3 minutes then slice thin.

Warm the tortillas.

Spread tzatziki generously across each one.

Layer spinach, sliced chicken, cucumber, cherry tomatoes, red onion, and feta.

Roll tightly and serve with extra tzatziki alongside.

4. BLT Wrap with Avocado

Ingredients

8 strips thick-cut bacon, cooked until crispy
4 large flour tortillas
2 cups romaine or butter lettuce, roughly torn
2 large ripe tomatoes, sliced
2 ripe avocados, sliced or mashed
1/4 cup mayonnaise
1 tablespoon lemon juice
Salt and black pepper to taste

Instructions

Cook the bacon in a large skillet over medium heat until deeply crispy.

Drain on paper towels.

The bacon needs to be genuinely crispy or it makes the wrap chewy and the lettuce goes limp from the moisture.

Mash the avocados with the lemon juice, salt, and pepper.

Taste and adjust.

Spread the mayonnaise on each tortilla.

Add a generous layer of mashed avocado over the mayo.

Lay the tomato slices across the center and season them lightly with salt.

Add the lettuce and then break the bacon strips in half and lay them over everything.

Roll tightly and eat right away.

The contrast of creamy avocado, crunchy bacon, and cool lettuce is what makes this one so good.

Recipe 5: Honey Sriracha Chicken Wrap

Ingredients

• 1 and 1/2 lbs boneless skinless chicken thighs
• 4 large flour tortillas
• 2 cups shredded cabbage or coleslaw mix
• 1/2 cup shredded carrots
• 3 green onions, sliced
• 2 tablespoons toasted sesame seeds

For the honey sriracha sauce:

• 3 tablespoons honey
• 2 tablespoons sriracha
• 2 tablespoons soy sauce
• 1 tablespoon lime juice
• 1 clove garlic, minced
• 1 teaspoon sesame oil
  For the dressing:
• 2 tablespoons mayonnaise
• 1 tablespoon rice vinegar
• 1 teaspoon honey
• Salt and black pepper to taste

Instructions

Mix the honey, sriracha, soy sauce, lime juice, garlic, and sesame oil together.

Reserve about two tablespoons separately for drizzling at the end.

Pat the chicken dry and season with salt and pepper.

Cook in a skillet over medium-high for 5 to 6 minutes per side until cooked through.

Pour the remaining honey sriracha sauce into the pan and toss the chicken to coat.

Let it caramelize for about a minute.

Remove and slice.

Toss the shredded cabbage and carrots with the mayonnaise, rice vinegar, honey, salt, and pepper to make a quick slaw.

Warm the tortillas.

Add a pile of slaw, then the sliced honey sriracha chicken.

Drizzle the reserved sauce over the chicken.

Scatter green onions and sesame seeds over the top.

Roll and serve immediately.

Recipe 6: Turkey and Hummus Wrap

Ingredients

• 8 oz thinly sliced deli turkey
• 4 large whole wheat tortillas
• 1/2 cup good quality hummus
• 1 English cucumber, thinly sliced
• 1 cup cherry tomatoes, halved
• 1/4 red onion, very thinly sliced
• A handful of baby spinach or arugula
• 1/4 cup crumbled feta cheese
• A squeeze of lemon
• Black pepper to taste

Instructions

This one needs no cooking.

The hummus replaces any separate dressing and does the heavy lifting on flavor and creaminess.

Spread hummus generously across each tortilla, going almost to the edges.

Layer the turkey over the hummus in overlapping slices.

Add the spinach or arugula, then the cucumber, cherry tomatoes, and red onion.

Crumble feta over the vegetables.

Add a squeeze of lemon and a few cracks of black pepper.

Fold in the sides and roll tightly.

The hummus keeps everything moist and holds the wrap together well.

These travel well and stay good for a couple of hours making them a solid option for packing ahead.

Recipe 7: Shrimp Fajita Wrap

Ingredients

• 1 lb large shrimp, peeled and deveined
• 4 large flour tortillas
• 2 red bell peppers, thinly sliced
• 1 green bell pepper, thinly sliced
• 1 large yellow onion, thinly sliced
• 3 tablespoons olive oil, divided
• 1 teaspoon chili powder
• 1 teaspoon smoked paprika
• 1 teaspoon cumin
• 1/2 teaspoon garlic powder
• Salt and black pepper to taste
• Sour cream, guacamole, shredded cheddar, fresh cilantro, and lime wedges for serving

Instructions

Pat the shrimp dry and toss with half the olive oil, chili powder, smoked paprika, cumin, garlic powder, salt, and pepper.

Heat a large cast iron or heavy skillet over the highest heat your stove produces.

Add the remaining olive oil then the peppers and onion.

Let them sit for 2 minutes without stirring so they char on the bottom.

Toss and cook for another 2 minutes.

Remove and set aside.

In the same pan, add the shrimp in a single layer.

Cook for 90 seconds per side until pink and just cooked through.

Remove immediately.

Warm the tortillas.

Build each wrap with shrimp, fajita peppers and onion, sour cream, guacamole, shredded cheddar, and cilantro.

Add a squeeze of lime.

Roll tightly and serve while everything is still hot.

Recipe 8: Peanut Tofu and Vegetable Wrap

Ingredients

• 14 oz extra firm tofu, pressed and cut into strips
• 4 large flour tortillas
• 2 cups shredded purple cabbage
• 1 large carrot, grated
• 1 red bell pepper, thinly sliced
• A handful of fresh mint and cilantro
• 2 tablespoons roasted peanuts, roughly chopped

For the peanut sauce:

• 3 tablespoons peanut butter
• 2 tablespoons soy sauce
• 1 tablespoon lime juice
• 1 tablespoon rice vinegar
• 1 teaspoon honey
• 1 clove garlic, grated
• 1 teaspoon sriracha
• 2 tablespoons warm water

Instructions

Press the tofu for at least 20 minutes by wrapping it in a clean towel with something heavy on top.

The drier the tofu the better it crisps.

Cut into strips and season lightly with salt and pepper.

Heat a nonstick skillet with a drizzle of oil over medium-high.

Cook the tofu strips for 3 to 4 minutes per side until golden and slightly crispy on the surface.

Remove and let cool slightly.

Whisk the peanut butter, soy sauce, lime juice, rice vinegar, honey, garlic, sriracha, and warm water together until smooth.

Taste and adjust with more lime or soy sauce.

Warm the tortillas.

Spread peanut sauce generously across each one.

Add shredded cabbage, grated carrot, and bell pepper.

Lay the crispy tofu strips over the vegetables.

Add fresh mint and cilantro.

Scatter peanuts over the top.

Drizzle more peanut sauce over everything and roll tightly.

Recipe 9: Smoked Salmon and Cream Cheese Wrap

Ingredients

• 8 oz smoked salmon
• 4 large flour or spinach tortillas
• 4 oz cream cheese, softened
• 1 English cucumber, thinly sliced
• 1/4 red onion, very thinly sliced
• 3 tablespoons capers, drained
• Fresh dill for serving
• Juice of half a lemon
• Black pepper to taste

Instructions

Soften the cream cheese at room temperature for 20 minutes before spreading.

Cold cream cheese tears the tortilla and clumps instead of spreading smoothly.

Spread cream cheese generously across each tortilla all the way to the edges.

Layer cucumber slices across the cream cheese.

Add very thin slices of red onion and scatter capers over the top.

Lay the smoked salmon across the center in a single layer.

Add fresh dill and a squeeze of lemon.

Finish with black pepper.

Roll tightly.

These work best when the tortilla is not heated.

The cold cream cheese is part of what makes them so refreshing.

Slice in half and serve immediately.

Good with a simple salad alongside.

Recipe 10: Chipotle Chicken Wrap

Ingredients

• 1 and 1/2 lbs boneless skinless chicken breasts, sliced thin
• 4 large flour tortillas
• 2 cups romaine lettuce, shredded
• 1 cup cherry tomatoes, halved
• 1/2 cup corn kernels, canned or thawed
• 1/2 cup black beans, drained and rinsed
• 1/2 cup shredded cheddar
• Fresh cilantro for serving

For the chipotle sauce:

• 1/3 cup mayonnaise
• 2 tablespoons adobo sauce from chipotle peppers
• 1 tablespoon lime juice
• 1 clove garlic, grated
• Salt to taste

Instructions

Mix the mayonnaise, adobo sauce, lime juice, garlic, and salt together.

Taste and add more adobo sauce if you want more heat and smoke.

Set aside.

Season the chicken with salt, pepper, and a teaspoon of smoked paprika.

Cook in a hot skillet with a drizzle of oil over medium-high for 3 to 4 minutes per side until cooked through and golden.

Let rest for 2 minutes before slicing.

Warm the tortillas. Spread chipotle sauce across each one.

Layer the romaine, cherry tomatoes, corn, black beans, and shredded cheddar.

Add the sliced chicken and drizzle more chipotle sauce over the top.

Scatter cilantro throughout.

Roll tightly and serve.

Recipe 11: Teriyaki Steak Wrap

Ingredients

• 1 lb flank steak or skirt steak
• 4 large flour tortillas
• 2 cups shredded cabbage
• 1 medium carrot, grated
• 1 red bell pepper, thinly sliced
• 3 green onions, sliced
• 2 tablespoons toasted sesame seeds

For the teriyaki sauce:

• 3 tablespoons soy sauce
• 2 tablespoons honey
• 1 tablespoon mirin or rice vinegar
• 1 clove garlic, minced
• 1 teaspoon ginger, grated
• 1 teaspoon cornstarch mixed with 1 tablespoon cold water

Instructions

Whisk the soy sauce, honey, mirin, garlic, and ginger together in a small saucepan.

Bring to a simmer and stir in the cornstarch mixture.

Cook for 2 minutes until the sauce thickens into a glossy glaze.

Remove from heat.

Season the steak with salt and pepper.

Cook in a very hot cast iron skillet for 3 to 4 minutes per side for medium rare.

Let rest for 5 minutes then slice thinly against the grain.

Toss the sliced steak with most of the teriyaki glaze.

Warm the tortillas.

Add shredded cabbage, grated carrot, and bell pepper.

Layer the teriyaki steak over the vegetables.

Drizzle remaining glaze over the top.

Scatter green onions and sesame seeds.

Roll tightly and serve while the steak is still warm.

Recipe 12: Buffalo Chicken Wrap

Ingredients

• 2 cups cooked chicken, shredded
• 4 large flour tortillas
• 2 cups romaine lettuce, roughly chopped
• 1/2 cup cherry tomatoes, halved
• 1/2 cup shredded cheddar or crumbled blue cheese
• 3 stalks celery, thinly sliced

For the buffalo sauce:

• 1/3 cup hot sauce such as Frank’s RedHot
• 2 tablespoons unsalted butter, melted
• 1 teaspoon garlic powder
• 1 teaspoon Worcestershire sauce

For the dressing:

• 1/4 cup ranch or blue cheese dressing

Instructions

Stir the hot sauce, melted butter, garlic powder, and Worcestershire together.

Toss the shredded chicken in the buffalo sauce until every piece is coated.

Taste and add more hot sauce if you want more heat.

Warm the tortillas.

Spread ranch or blue cheese dressing across each one.

Add romaine, cherry tomatoes, and sliced celery.

Pile the buffalo chicken generously over the vegetables.

Scatter shredded cheddar or blue cheese crumbles over the top.

Roll tightly.

The celery adds a crunch that contrasts really well with the spicy chicken.

Recipe 13: Mediterranean Falafel Wrap

Ingredients

• 12 store-bought or homemade falafel balls, warmed
• 4 large pita wraps or flour tortillas
• 2 cups shredded romaine or mixed greens
• 1 English cucumber, diced
• 1 cup cherry tomatoes, halved
• 1/2 red onion, thinly sliced
• 1/2 cup crumbled feta

For the tahini sauce:

• 3 tablespoons tahini
• 2 tablespoons lemon juice
• 1 clove garlic, finely grated
• 3 tablespoons warm water
• Salt to taste

Instructions

Whisk the tahini, lemon juice, garlic, and warm water together until smooth and creamy.

The sauce will look like it is seizing at first but keep whisking and adding water gradually.

Season with salt and taste.

It should be nutty and bright from the lemon.

Warm the falafel in a skillet or microwave.

Warm the tortillas or pita.

Spread tahini sauce generously across each wrap.

Add romaine or mixed greens, cucumber, cherry tomatoes, and red onion.

Place three falafel balls across the center and press them down lightly so they stay in place when you roll.

Crumble feta over the top and drizzle more tahini sauce over everything.

Roll firmly and serve immediately.

Recipe 14: Egg and Veggie Breakfast Wrap for Dinner

Ingredients

• 8 large eggs
• 4 large flour tortillas
• 1 red bell pepper, diced
• 1 small yellow onion, diced
• 1 cup cherry tomatoes, halved
• 1 cup baby spinach
• 1/2 cup shredded cheddar or Monterey jack
• 2 tablespoons olive oil
• Salt and black pepper to taste
• Hot sauce and sour cream for serving

Instructions

Heat the olive oil in a large nonstick skillet over medium heat.

Add the onion and bell pepper and cook for about 4 minutes until soft.

Add the cherry tomatoes and cook for 2 minutes until they soften.

Add the spinach and stir until wilted, about a minute.

Season with salt and pepper.

Whisk the eggs with a pinch of salt and pour them over the vegetables in the pan.

Reduce the heat to medium-low.

Let the eggs set around the edges for about 30 seconds then use a spatula to gently push and fold them through the vegetables.

Cook until just done but still slightly creamy.

Pull off the heat a few seconds before they look fully set because they carry over.

Warm the tortillas.

Divide the egg and vegetable mixture between them.

Scatter shredded cheese over the hot eggs so it melts slightly.

Add hot sauce and sour cream. Roll and eat right away.

Recipe 15: Tuna Melt Wrap

Ingredients

• 2 cans tuna in water, 5 oz each, drained well
• 4 large flour tortillas
• 4 slices Swiss or cheddar cheese
• 2 stalks celery, finely diced
• 2 tablespoons red onion, finely diced
• 3 tablespoons mayonnaise
• 1 tablespoon Dijon mustard
• 1 tablespoon lemon juice
• Salt and black pepper to taste
• A handful of arugula or shredded lettuce

Instructions

Mix the drained tuna with celery, red onion, mayonnaise, Dijon, lemon juice, salt, and pepper.

Break the tuna into flakes as you mix rather than mashing it smooth.

Taste and adjust.

Warm the tortillas in a dry skillet over medium heat for about 30 seconds per side.

Lay a slice of cheese on each tortilla and let the residual heat from the warm tortilla start softening it slightly.

Spoon a generous amount of tuna mixture down the center.

Add arugula or shredded lettuce over the tuna.

Roll tightly and place the wrap seam-side down back in the skillet over medium-low heat.

Toast for about 2 minutes per side until golden and the cheese has melted from the heat.

Slice in half and serve while the cheese is still warm and gooey.

Recipe 16: Korean BBQ Chicken Wrap

Ingredients

• 1 and 1/2 lbs boneless skinless chicken thighs
• 4 large flour tortillas
• 2 cups shredded napa cabbage
• 1 medium carrot, grated
• 3 green onions, sliced
• 2 tablespoons toasted sesame seeds
• Fresh cilantro for serving

For the gochujang marinade:

• 2 tablespoons gochujang paste
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 1 tablespoon honey
• 1 tablespoon rice vinegar
• 2 cloves garlic, grated
• 1 teaspoon ginger, grated

Instructions

Mix the gochujang, soy sauce, sesame oil, honey, rice vinegar, garlic, and ginger together.

Coat the chicken thighs and let them sit for at least 20 minutes.

The longer they marinate the more the flavor develops.

Cook the chicken in a large skillet over medium-high for 5 to 6 minutes per side until caramelized and cooked through.

The gochujang will char slightly at the edges which is exactly what you want.

Let rest for 3 minutes then slice thin.

Warm the tortillas.

Add shredded cabbage and grated carrot.

Layer the sliced Korean chicken over the vegetables.

Scatter green onions, sesame seeds, and cilantro over the top.

Roll tightly and serve with extra gochujang on the side if you like it spicy.

Recipe 17: Pulled Pork Wrap with Coleslaw

Ingredients

• 2 cups pulled pork, warmed, store-bought or leftover
• 4 large flour tortillas
  For the coleslaw:
• 2 cups shredded green cabbage
• 1 medium carrot, grated
• 3 tablespoons mayonnaise
• 1 tablespoon apple cider vinegar
• 1 teaspoon honey
• Salt and black pepper to taste
• BBQ sauce for drizzling
• Pickles for serving

Instructions

Make the coleslaw.

Toss the shredded cabbage and grated carrot with mayonnaise, apple cider vinegar, honey, salt, and pepper.

Let it sit for 10 minutes so the cabbage softens slightly in the dressing.

Taste and adjust the vinegar or salt.

Warm the pulled pork with a splash of BBQ sauce in a small saucepan over medium-low or in the microwave covered.

Warm the tortillas.

Add a generous pile of pulled pork down the center of each one.

Spoon coleslaw alongside the pork.

Drizzle extra BBQ sauce over everything.

Add pickles if using.

Roll tightly.

The coleslaw inside the wrap keeps everything fresh and cuts through the richness of the pork.

Recipe 18: Shrimp Avocado Wrap

Ingredients

• 1 lb medium shrimp, peeled and deveined
• 4 large flour tortillas
• 2 ripe avocados, sliced
• 2 cups shredded romaine or butter lettuce
• 1 cup cherry tomatoes, halved
• 1/4 red onion, very thinly sliced
• Fresh cilantro for serving
• Lime wedges for serving

For the seasoning:

• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 1/2 teaspoon cumin
• Salt and black pepper to taste

For the chipotle crema:

• 1/4 cup sour cream
• 1 tablespoon adobo sauce
• 1 tablespoon lime juice
• Salt to taste

Instructions

Mix the sour cream, adobo sauce, lime juice, and salt together until smooth.

Taste and add more adobo if you want more heat.

Set aside.

Pat the shrimp dry and toss with smoked paprika, garlic powder, cumin, salt, and pepper.

Heat a skillet over medium-high with a drizzle of oil.

Cook the shrimp in a single layer for 90 seconds per side until pink and just cooked through.

Remove immediately.

Warm the tortillas.

Spread chipotle crema across each one.

Add shredded lettuce, cherry tomatoes, and red onion.

Lay sliced avocado across the center.

Add the hot shrimp over the avocado.

Scatter cilantro over everything and squeeze lime over the top.

Roll tightly and eat right away.

Recipe 19: Chicken Shawarma Wrap

Ingredients

• 1 and 1/2 lbs boneless skinless chicken thighs
• 4 large pita wraps or flour tortillas
• 1/2 red onion, very thinly sliced
• 2 cups romaine lettuce, shredded
• 1 cup cherry tomatoes, halved
• 1/2 cup crumbled feta or sliced cucumbers

For the shawarma marinade:

• 3 tablespoons olive oil
• 2 tablespoons lemon juice
• 3 cloves garlic, minced
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon turmeric
• 1/2 teaspoon cinnamon
• 1/2 teaspoon cayenne pepper
• Salt and black pepper to taste

For the garlic sauce:

• 1/3 cup plain Greek yogurt
• 2 cloves garlic, finely grated
• 1 tablespoon lemon juice
• 1 tablespoon olive oil
• Salt to taste

Instructions

Mix the olive oil, lemon juice, garlic, cumin, smoked paprika, turmeric, cinnamon, cayenne, salt, and pepper together.

Coat the chicken thighs and marinate for at least 30 minutes.

An hour is better.

The spices in a shawarma marinade are complex and they need time to penetrate the meat.

Mix the garlic yogurt sauce ingredients together and refrigerate.

Cook the chicken in a large skillet over medium-high for 5 to 6 minutes per side until deeply golden and cooked through.

Let rest for 3 minutes then slice thin.

Warm the pita or tortillas.

Spread garlic sauce across each one.

Add romaine, cherry tomatoes, red onion, and cucumber or feta.

Layer the shawarma chicken over everything.

Drizzle more garlic sauce over the top.

Roll and eat while the chicken is still warm.

Recipe 20: Black Bean and Roasted Veggie Wrap

Ingredients

• 1 can black beans, 15 oz, drained and rinsed
• 2 medium zucchini, sliced into half moons
• 1 red bell pepper, cut into chunks
• 1 red onion, cut into wedges
• 4 large flour tortillas
• 1 ripe avocado, sliced or mashed
• 1/2 cup shredded cheddar or
• Monterey jack
• Fresh cilantro for serving
• Hot sauce for serving

For the seasoning:

• 2 tablespoons olive oil
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon cumin
• Salt and black pepper to taste

Instructions

Preheat a grill pan or large skillet over high heat.

Toss the zucchini, bell pepper, and red onion with olive oil, smoked paprika, garlic powder, cumin, salt, and pepper.

Cook for about 8 to 10 minutes, tossing occasionally, until charred at the edges and just tender.

Season the black beans with a pinch of cumin and salt.

Mash about a third of them with the back of a spoon so the filling holds together better.

Warm the tortillas.

Spread mashed avocado across each one.

Add the seasoned black beans, then the roasted vegetables.

Scatter shredded cheese over the warm vegetables so it melts slightly.

Add fresh cilantro and hot sauce. Roll tightly and serve.

Recipe 21: Crispy Fish Wrap with Slaw

Ingredients

• 1 and 1/2 lbs firm white fish such as cod or tilapia, cut into strips
• 4 large flour tortillas

For the fish coating:

• 1/2 cup all-purpose flour, seasoned with salt and pepper
• 2 large eggs, beaten
• 1 cup panko breadcrumbs
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• Salt and black pepper to taste
• Neutral oil for pan frying

For the slaw:

• 2 cups shredded green cabbage
• 2 tablespoons mayonnaise
• 1 tablespoon lime juice
• 1 teaspoon honey
• Salt to taste

For serving:

• Sour cream or tartar sauce
• Lime wedges
• Hot sauce

Instructions

Set up a breading station.

Seasoned flour in one bowl, beaten eggs in a second, and panko mixed with smoked paprika and garlic powder in a third.

Pat the fish strips dry.

Dredge each strip in flour first, then egg, then press firmly into the panko on all sides.

Heat about half an inch of neutral oil in a large skillet over medium-high.

When the oil shimmers add the fish strips and cook for 2 to 3 minutes per side until deeply golden and cooked through.

Drain on a wire rack and season with salt immediately out of the oil.

Toss the cabbage with mayonnaise, lime juice, honey, and salt to make the slaw.

Let it sit for a few minutes.

Warm the tortillas.

Add a pile of slaw, then the crispy fish strips.

Add sour cream or tartar sauce.

Squeeze lime over the top and add hot sauce.

Roll and eat right away while the fish is still crispy.

Recipe 22: Steak and Chimichurri Wrap

Ingredients

• 1 lb flank steak or sirloin
• 4 large flour tortillas
• 2 cups mixed greens or arugula
• 1/2 cup crumbled feta
• 1/2 red onion, very thinly sliced
• 1 ripe avocado, sliced

For the chimichurri:

• 1 cup fresh flat-leaf parsley, packed
• 1/4 cup fresh cilantro
• 4 cloves garlic
• 3 tablespoons red wine vinegar
• 1/2 cup olive oil
• 1/2 teaspoon red pepper flakes
• Salt and black pepper to taste

Instructions

Make the chimichurri.

Pulse the parsley, cilantro, garlic, red wine vinegar, olive oil, red pepper flakes, salt, and pepper in a food processor until finely chopped but not completely smooth.

Taste and adjust the vinegar or salt.

Let it sit while the steak cooks.

Season the steak generously with salt and coarsely ground black pepper.

Cook in a very hot cast iron skillet for 3 to 4 minutes per side for medium rare.

Rest for 5 minutes then slice thinly against the grain.

Warm the tortillas.

Add mixed greens or arugula and sliced red onion.

Lay avocado slices across the center.

Add the sliced steak and spoon chimichurri generously over everything. Crumble feta on top.

Roll tightly.

Any remaining chimichurri makes an excellent dipping sauce on the side.

Recipe 23: Thai Peanut Chicken Wrap

Ingredients

• 1 and 1/2 cups cooked chicken, shredded
• 4 large flour tortillas
• 2 cups shredded napa or green cabbage
• 1 large carrot, grated
• 1 red bell pepper, thinly sliced
• Fresh cilantro and mint for serving
• 2 tablespoons roasted peanuts, roughly chopped

For the peanut sauce:

• 3 tablespoons peanut butter
• 2 tablespoons soy sauce
• 1 tablespoon lime juice
• 1 tablespoon rice vinegar
• 1 teaspoon sriracha
• 1 teaspoon honey
• 1 clove garlic, grated
• 1 teaspoon ginger, grated
• 2 tablespoons warm water

Instructions

Whisk the peanut butter, soy sauce, lime juice, rice vinegar, sriracha, honey, garlic, ginger, and warm water together until smooth.

Taste and adjust with more lime or sriracha.

Toss the shredded chicken in about half the peanut sauce.

Warm the tortillas.

Lay shredded cabbage and grated carrot across the center.

Add sliced bell pepper.

Pile the peanut chicken over the vegetables.

Drizzle more peanut sauce over everything.

Add fresh cilantro and mint leaves and scatter chopped peanuts over the top.

Roll tightly.

These are genuinely one of the best wraps on this list when made with good peanut butter and fresh herbs.

Recipe 24: Rotisserie Chicken and Avocado Wrap

Ingredients

• 2 cups rotisserie chicken, pulled into pieces
• 4 large flour tortillas
• 2 ripe avocados, sliced or mashed
• 1/2 cup cherry tomatoes, halved
• 2 cups romaine lettuce, roughly chopped
• 1/2 cup shredded cheddar cheese
• 3 green onions, sliced

For the ranch dressing:

• 1/3 cup mayonnaise
• 2 tablespoons plain Greek yogurt
• 1 tablespoon lemon juice
• 1 clove garlic, finely grated
• 2 tablespoons fresh chives or dill
• Salt and black pepper to taste

Instructions

Mix the mayonnaise, Greek yogurt, lemon juice, garlic, chives or dill, salt, and pepper together.

Taste and adjust the lemon or salt.

Refrigerate for a few minutes if you have time.

The flavor improves even after 10 minutes in the fridge.

Warm the tortillas.

Spread a generous amount of ranch dressing across each one.

Add romaine, cherry tomatoes, and green onions.

Lay avocado slices over the vegetables.

Pile rotisserie chicken on top and scatter shredded cheddar over everything.

Add more ranch dressing if you like.

Roll tightly and serve.

The rotisserie chicken makes this completely effortless on busy nights.

Recipe 25: Egg Salad and Bacon Wrap

Ingredients

• 6 large eggs, hard boiled and roughly chopped
• 6 strips bacon, cooked until crispy
• 4 large flour tortillas
• 2 cups romaine or butter lettuce
• 1 cup cherry tomatoes, halved
  For the egg salad:
• 3 tablespoons mayonnaise
• 1 tablespoon plain Greek yogurt
• 1 teaspoon Dijon mustard
• 1 tablespoon lemon juice
• 2 tablespoons fresh chives, finely chopped
• Salt and black pepper to taste

Instructions

Mix the mayonnaise, Greek yogurt, Dijon, lemon juice, and chives together.

Add the chopped hard boiled eggs and fold gently.

You want chunky pieces of egg throughout rather than a smooth paste.

Season with salt and pepper.

Taste and adjust.

Cook the bacon until deeply crispy and drain on paper towels.

Break each strip in half.

Warm the tortillas.

Lay lettuce across the center.

Add the cherry tomatoes.

Spoon a generous amount of egg salad over the lettuce.

Lay the bacon strips over the egg salad.

Roll tightly and eat right away while the bacon is still crispy.

The combination of creamy egg salad and crunchy bacon is the kind of simple thing that tastes far better than it has any right to.

Tips for Rolling Wraps That Actually Stay Together

Warm the tortilla before rolling.

A cold tortilla cracks and splits when you fold it.

Thirty seconds in a dry skillet or wrapped in a damp paper towel in the microwave is all it takes.

Do not overfill.

It is tempting to pile in as much as possible but too much filling makes rolling impossible and the wrap falls apart when you pick it up.

A moderate amount of filling rolls cleanly and holds its shape.

Fold in the sides before rolling from the bottom.

Both sides come in first, then you roll up from the bottom while keeping the sides tucked.

This is what creates a sealed end that keeps filling inside.

Place the wrap seam-side down after rolling.

A few seconds of pressure with your hand or a quick toast in a dry pan seals the seam and keeps everything from unrolling when you pick it up.

Wet fillings are the enemy of a good wrap.

Drain anything that has excess liquid before it goes in.

Pat proteins dry.

Squeeze moisture from cooked vegetables.

A soggy wrap is one of the more disappointing dinners you can have.

Ingredient Swaps Worth Knowing

Any tortilla size works across these recipes.

Large flour tortillas are the most forgiving for rolling.

Whole wheat, spinach, and low-carb tortillas all work as direct swaps.

Rotisserie chicken replaces cooked chicken breast or thighs in any recipe.

Ground turkey works in place of ground beef with no change to the method.

Any firm white fish can replace cod or tilapia in the crispy fish wrap.

Tahini and peanut butter swap easily in any sauce that calls for either.

Feta and goat cheese are interchangeable throughout.

Greek yogurt replaces sour cream in any wrap recipe.

Storage Tips

Most assembled wraps are best eaten fresh.

The exception is anything without wet sauce or crispy elements.

The turkey hummus wrap, smoked salmon wrap, and Greek chicken wrap all hold well for several hours wrapped tightly in parchment paper or foil.

Wraps with crispy fish, bacon, or croutons should always be assembled right before eating.

Fillings like the seasoned beef, shredded chicken, pulled pork, and egg salad all store well separately for up to four days in the refrigerator.

Having the components ready means assembly takes under 5 minutes on any night of the week.

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