20 Delicious Sandwich Wrap Recipes for Every Occasion

Whether you’re packing a quick lunch, whipping up a speedy dinner, or looking for the perfect picnic companion, sandwich wraps are your go-to solution for delicious, no-fuss meals. From hearty comfort food to light and fresh seasonal favorites, we’ve rounded up 20 mouthwatering recipes that promise to spice up your mealtime routine. Dive in and discover your next wrap obsession—your taste buds will thank you!

Classic Chicken Caesar Wrap

Feeling like something fresh yet satisfying for lunch? You can’t go wrong with a Classic Chicken Caesar Wrap—it’s quick, delicious, and packed with flavor.

Ingredients

• 2 large flour tortillas
• 1 cooked chicken breast, sliced
• A couple of cups of romaine lettuce, chopped
• A half cup of Caesar dressing
• A quarter cup of grated Parmesan cheese
• A splash of olive oil
• A pinch of salt and pepper

Instructions

1. Heat a splash of olive oil in a pan over medium heat and warm the tortillas for about 30 seconds on each side until they’re just soft.
2. Lay the warmed tortillas flat and spread a generous layer of Caesar dressing down the center of each.
3. Top the dressing with a handful of chopped romaine lettuce, making sure it’s evenly distributed.
4. Add the sliced chicken breast on top of the lettuce, seasoning lightly with a pinch of salt and pepper.
5. Sprinkle the grated Parmesan cheese over the chicken, adding as much or as little as you like.
6. Carefully fold the sides of the tortilla in, then roll it up tightly from the bottom to enclose all the fillings.
7. Cut each wrap in half diagonally for easy eating, and serve immediately.

With its creamy dressing, crisp lettuce, and tender chicken, every bite is a perfect mix of textures and flavors. Try serving it with a side of sweet potato fries for an extra treat.

Spicy Buffalo Chicken Wrap

Zesty flavors and a kick of heat make this Spicy Buffalo Chicken Wrap a must-try for anyone who loves a little spice in their life. Perfect for lunch or a quick dinner, it’s packed with flavor and comes together in no time.

Ingredients

• 2 cups of shredded cooked chicken
• 1/2 cup of buffalo sauce
• 1/4 cup of ranch dressing
• 1 cup of shredded lettuce
• 1/2 cup of diced celery
• 4 large flour tortillas
• A splash of olive oil
• A couple of tablespoons of butter

Instructions

1. Heat a splash of olive oil in a pan over medium heat. Add the shredded chicken and buffalo sauce, stirring until the chicken is fully coated and heated through, about 5 minutes.
2. While the chicken heats, warm the tortillas in a dry skillet over low heat for about 30 seconds on each side to make them pliable.
3. Spread a tablespoon of ranch dressing on each tortilla, leaving a small border around the edges.
4. Divide the buffalo chicken evenly among the tortillas, placing it in the center.
5. Top the chicken with shredded lettuce and diced celery.
6. Fold the sides of the tortilla in, then roll it up tightly from the bottom to enclose the filling.
7. Heat a couple of tablespoons of butter in the same pan over medium heat. Place the wraps seam-side down and cook for 2-3 minutes, until golden and crispy, then flip and cook the other side.
8. Remove from the pan, let them sit for a minute to set, then slice in half if desired.

Great for on-the-go meals, these wraps are crispy on the outside with a juicy, spicy filling inside. Serve them with extra ranch or buffalo sauce on the side for dipping, or add a side of carrot sticks for a crunchy contrast.

Mediterranean Veggie Wrap

Mediterranean veggie wraps are your go-to for a quick, healthy lunch that doesn’t skimp on flavor. Packed with fresh veggies and a creamy spread, they’re as satisfying as they are simple to make.

Ingredients

• 1 large whole wheat tortilla
• A couple of tablespoons of hummus
• A handful of baby spinach
• Half a cup of sliced cucumbers
• A quarter cup of diced tomatoes
• A splash of lemon juice
• A sprinkle of feta cheese
• A drizzle of olive oil

Instructions

1. Lay the whole wheat tortilla flat on a clean surface.
2. Spread the hummus evenly over the tortilla, leaving a small border around the edges.
3. Layer the baby spinach, sliced cucumbers, and diced tomatoes on top of the hummus.
4. Squeeze a splash of lemon juice over the veggies for a bit of zing.
5. Sprinkle the feta cheese on top, then drizzle with olive oil.
6. Carefully roll the tortilla tightly, tucking in the sides as you go to keep all the fillings inside.
7. Slice the wrap in half diagonally for easy eating.

Perfect for on-the-go, these wraps are crunchy, creamy, and bursting with Mediterranean flavors. Try serving them with a side of olives or a simple Greek salad for an extra touch.

Avocado and Bacon Wrap

Perfect for those mornings when you’re craving something hearty yet easy to whip up, this avocado and bacon wrap is a game-changer. You’ll love how the creamy avocado pairs with the crispy bacon, all wrapped up in a soft tortilla.

Ingredients

• 2 large flour tortillas
• 4 strips of bacon
• 1 ripe avocado, sliced
• A handful of baby spinach
• A couple of tablespoons of mayonnaise
• A splash of lime juice
• Salt and pepper to season

Instructions

1. Heat a skillet over medium heat and cook the bacon strips until crispy, about 4 minutes per side. Tip: Lay them flat in the pan to ensure even cooking.
2. While the bacon cooks, spread a tablespoon of mayonnaise on each tortilla.
3. Layer the sliced avocado and baby spinach on top of the mayonnaise. Tip: Squeeze a little lime juice over the avocado to keep it from browning and add a zesty flavor.
4. Once the bacon is done, place two strips on each tortilla. Tip: Blot the bacon with a paper towel to remove excess grease.
5. Season with a pinch of salt and pepper, then roll the tortillas tightly around the filling.
6. Cut each wrap in half diagonally and serve immediately.

Fresh out of the wrap, you’ll notice the contrast between the creamy avocado and the crunch of the bacon. Try serving it with a side of sweet potato fries for an extra treat.

Turkey and Cranberry Wrap

Ever find yourself craving something that’s both comforting and a breeze to whip up? This turkey and cranberry wrap is your go-to for a quick, satisfying meal that feels a bit special without any fuss.

Ingredients

• 2 large flour tortillas
• a couple of slices of roasted turkey breast
• a handful of fresh spinach
• a splash of cranberry sauce
• a dollop of cream cheese
• a sprinkle of shredded cheddar cheese

Instructions

1. Lay out the flour tortillas on a clean, flat surface.
2. Spread a thin layer of cream cheese evenly over each tortilla. Tip: Let the cream cheese sit out for a bit to soften, making it easier to spread.
3. Layer the turkey slices on top of the cream cheese, covering most of the tortilla.
4. Add a handful of fresh spinach over the turkey. Tip: Pat the spinach dry if it’s wet to keep the wrap from getting soggy.
5. Drizzle a splash of cranberry sauce over the spinach. Tip: If your cranberry sauce is too thick, warm it slightly to make it easier to drizzle.
6. Sprinkle a bit of shredded cheddar cheese on top for that extra melt-in-your-mouth goodness.
7. Roll up the tortillas tightly, tucking in the sides as you go to keep all the fillings inside.
8. Slice each wrap in half diagonally for easy eating. Great for picnics or a quick lunch on the go.

Great textures and flavors come together in every bite—creamy, tangy, and a little crunchy. Try serving these wraps with a side of sweet potato fries for a cozy meal that hits all the right notes.

BBQ Pulled Pork Wrap

Hey, you’re going to love this BBQ pulled pork wrap—it’s the perfect mix of smoky, sweet, and totally satisfying. Plus, it’s a breeze to throw together for a quick lunch or dinner.

Ingredients

• 2 cups of pulled pork (leftover or store-bought)
• 1/2 cup of your favorite BBQ sauce
• a splash of apple cider vinegar
• a couple of large flour tortillas
• 1 cup of coleslaw (the creamy kind works best)
• a handful of pickled jalapeños (if you like a little heat)

Instructions

1. Heat the pulled pork in a skillet over medium heat for about 5 minutes, until it’s warm all the way through.
2. Stir in the BBQ sauce and a splash of apple cider vinegar. Let it simmer for another 2 minutes to let the flavors meld. Tip: The vinegar adds a nice tang that cuts through the sweetness of the BBQ sauce.
3. Warm the tortillas in a dry skillet for about 30 seconds on each side, just until they’re pliable. Tip: This prevents them from tearing when you roll them up.
4. Spread a generous amount of the BBQ pork down the center of each tortilla.
5. Top with coleslaw and a few pickled jalapeños if you’re using them. Tip: The coleslaw adds a crunchy contrast to the tender pork.
6. Fold the sides of the tortilla in, then roll it up tightly from the bottom to enclose all the fillings.
7. Slice the wrap in half diagonally and serve immediately.

Just imagine biting into that tender, flavorful pork with the crisp coleslaw and the slight kick from the jalapeños. It’s a wrap that’s sure to please any crowd, and it’s even better with a side of sweet potato fries.

Greek Gyros Wrap

Vibrant flavors and fresh ingredients come together in this Greek Gyros Wrap, a dish that’s as fun to make as it is to eat. Perfect for a quick lunch or a casual dinner, it’s a crowd-pleaser that’ll transport your taste buds straight to the Mediterranean.

Ingredients

• 1 lb of thinly sliced gyros meat (lamb or chicken works great)
• 4 large flour tortillas
• 1 cup of tzatziki sauce (homemade or store-bought)
• 1 large tomato, diced
• 1/2 a red onion, thinly sliced
• a handful of fresh lettuce, chopped
• a couple of tablespoons of olive oil
• a sprinkle of salt and pepper

Instructions

1. Heat a couple of tablespoons of olive oil in a large skillet over medium-high heat.
2. Add the gyros meat to the skillet, seasoning with a sprinkle of salt and pepper. Cook for about 5-7 minutes, stirring occasionally, until it’s nicely browned and crispy at the edges.
3. While the meat cooks, warm the flour tortillas in a dry skillet over medium heat for about 30 seconds on each side. This makes them pliable and ready to wrap.
4. Spread a generous amount of tzatziki sauce on each tortilla, leaving a little space around the edges.
5. Divide the cooked gyros meat evenly among the tortillas, placing it in the center.
6. Top the meat with diced tomato, sliced red onion, and chopped lettuce.
7. Fold the bottom of the tortilla up over the filling, then fold in the sides and roll tightly to enclose the filling.
8. Serve immediately, or wrap in foil to keep warm if you’re taking it on the go.

The combination of crispy, flavorful meat with cool, creamy tzatziki and fresh veggies makes every bite a delight. Try serving these wraps with a side of crispy fries or a simple Greek salad for a complete meal.

Hummus and Roasted Vegetable Wrap

Great news for your lunch routine—this Hummus and Roasted Vegetable Wrap is about to become your new go-to. It’s packed with flavor, easy to make, and totally customizable to what you’ve got in the fridge.

Ingredients

• 1 cup of hummus (store-bought or homemade)
• a couple of bell peppers, sliced
• 1 zucchini, sliced into half-moons
• a splash of olive oil
• 1/2 tsp of salt
• 1/4 tsp of black pepper
• 2 large flour tortillas
• a handful of spinach leaves

Instructions

1. Preheat your oven to 400°F. This ensures your veggies get perfectly roasted.
2. Toss the bell peppers and zucchini with a splash of olive oil, 1/2 tsp of salt, and 1/4 tsp of black pepper on a baking sheet. Spread them out so they roast evenly.
3. Roast the veggies for 20 minutes, or until they’re tender and have a bit of char. Stir them halfway through for even cooking.
4. Warm the flour tortillas in a dry skillet over medium heat for about 30 seconds per side. This makes them pliable and prevents tearing.
5. Spread a generous layer of hummus over each tortilla, leaving a small border around the edges.
6. Divide the roasted veggies between the tortillas, placing them on top of the hummus.
7. Add a handful of spinach leaves to each wrap for a fresh crunch.
8. Roll up the tortillas tightly, tucking in the sides as you go. If you’re meal prepping, wrap them in foil to keep everything snug.

Best part? The creamy hummus and smoky roasted veggies make every bite satisfying. Try slicing the wrap in half diagonally for a pretty presentation, or keep it whole for an easy on-the-go meal.

Thai Peanut Chicken Wrap

Busy day? This Thai Peanut Chicken Wrap is your ticket to a flavorful escape without the fuss. Packed with bold flavors and easy to whip up, it’s perfect for lunch or a light dinner.

Ingredients

• 2 cups of shredded cooked chicken
• 1/2 cup of creamy peanut butter
• A splash of soy sauce
• A couple of tablespoons of honey
• 1 tbsp of lime juice
• A pinch of red pepper flakes
• 2 large flour tortillas
• A handful of shredded carrots
• A handful of sliced cucumbers
• A few leaves of fresh cilantro

Instructions

1. In a bowl, mix the peanut butter, soy sauce, honey, lime juice, and red pepper flakes until smooth. Tip: If it’s too thick, a tiny bit of warm water can loosen it up.
2. Add the shredded chicken to the peanut sauce and toss until well coated. Tip: Let it sit for 5 minutes to soak up all those flavors.
3. Lay out the tortillas and divide the chicken mixture between them, spreading it down the center.
4. Top with shredded carrots, sliced cucumbers, and fresh cilantro leaves. Tip: Don’t skip the cilantro—it adds a fresh pop that balances the richness.
5. Fold the sides of the tortillas in, then roll them up tightly from the bottom to enclose the filling.
6. Slice each wrap in half diagonally and serve immediately. Tip: For an extra crunch, lightly toast the tortillas before assembling.

Absolutely bursting with textures and flavors, these wraps are a delightful mix of creamy, crunchy, and fresh. Try serving them with a side of sweet chili sauce for dipping to take it up a notch.

Southwest Chicken and Black Bean Wrap

Dive into this Southwest Chicken and Black Bean Wrap for a quick, flavorful meal that’s packed with protein and spice. You’ll love how easy it is to throw together, especially on those busy days when you need something satisfying without the fuss.

Ingredients

• 2 cups cooked chicken, shredded
• 1 can black beans, rinsed and drained
• a couple of tablespoons of olive oil
• 1 cup shredded cheddar cheese
• a splash of lime juice
• 1 teaspoon cumin
• 1/2 teaspoon chili powder
• 4 large flour tortillas
• a handful of fresh cilantro, chopped
• 1/2 cup sour cream
• 1 avocado, sliced

Instructions

1. Heat a splash of olive oil in a pan over medium heat. Add the shredded chicken, black beans, cumin, and chili powder. Stir well to combine and cook for about 5 minutes, until everything is heated through.
2. Squeeze a splash of lime juice over the chicken and bean mixture. Give it a good stir, then remove from heat.
3. Warm the flour tortillas in a dry pan for about 30 seconds on each side, just until they’re pliable.
4. Spread a tablespoon of sour cream on each tortilla. Then, divide the chicken and bean mixture evenly among them.
5. Top each wrap with shredded cheddar cheese, sliced avocado, and a sprinkle of fresh cilantro.
6. Fold the sides of the tortillas in, then roll them up tightly from the bottom. If you’re having trouble keeping them closed, a little extra sour cream can act as glue.
7. For an extra crispy wrap, you can grill each one in a pan for a couple of minutes on each side. Just brush the outside with a bit of olive oil first.

Enjoy the creamy avocado and sharp cheddar against the smoky chicken and beans. These wraps are perfect cut in half on a diagonal for a pretty presentation, or just grab and go if you’re in a hurry.

Tuna Salad Wrap

Perfect for those days when you’re craving something light yet satisfying, this tuna salad wrap is a breeze to whip up. You’ll love how the creamy tuna mixture pairs with the crisp veggies, all snugly wrapped in a soft tortilla.

Ingredients

• 2 cans of tuna in water, drained
• 1/4 cup of mayonnaise
• A splash of lemon juice
• A couple of celery stalks, finely chopped
• 1/4 cup of red onion, diced
• Salt and pepper, just a pinch
• 2 large flour tortillas
• A handful of lettuce leaves
• 1/2 cup of shredded carrots

Instructions

1. In a medium bowl, mix the drained tuna, mayonnaise, and lemon juice until well combined.
2. Add the chopped celery and diced red onion to the tuna mixture. Season with a pinch of salt and pepper, then stir everything together. Tip: For extra flavor, let the mixture sit in the fridge for 10 minutes.
3. Lay out the flour tortillas on a clean surface. Divide the tuna salad evenly between them, spreading it out in the center.
4. Top each tortilla with a handful of lettuce leaves and a sprinkle of shredded carrots. Tip: For a crunchier texture, add some sliced cucumbers or bell peppers.
5. Fold the sides of the tortillas over the filling, then roll them up tightly from the bottom. Tip: If you’re packing these for lunch, wrap them in parchment paper to keep them fresh.

Here’s the deal: these wraps are all about the contrast between the creamy tuna and the fresh, crunchy veggies. Serve them whole or slice them in half for a pretty presentation at your next picnic.

Egg Salad Wrap

Zesty and refreshing, this egg salad wrap is your go-to for a quick lunch or a light dinner. You’ll love how easy it is to whip up, and the creamy, crunchy combo is just unbeatable.

Ingredients

• 4 large eggs
• A couple of tbsp of mayonnaise
• A splash of mustard
• A pinch of salt and pepper
• 1/4 cup of diced celery
• 1/4 cup of diced red onion
• 2 large flour tortillas
• A handful of lettuce leaves

Instructions

1. Place the eggs in a saucepan and cover them with cold water by about an inch.
2. Bring the water to a boil over high heat, then cover the pan and remove it from the heat. Let the eggs sit for 12 minutes.
3. Drain the hot water and run cold water over the eggs until they’re cool enough to handle.
4. Peel the eggs and chop them into small pieces.
5. In a bowl, mix the chopped eggs with mayonnaise, mustard, salt, and pepper until creamy.
6. Stir in the diced celery and red onion for that extra crunch.
7. Lay out the tortillas and divide the egg salad between them, spreading it out in the center.
8. Top each with a handful of lettuce leaves.
9. Fold the sides of the tortillas in, then roll them up tightly from the bottom.
10. Slice the wraps in half diagonally and serve immediately.

Unbelievably simple, these wraps pack a punch with their creamy texture and fresh, crunchy veggies. Try adding a slice of avocado or a sprinkle of paprika for an extra flavor boost.

Falafel Wrap with Tahini Sauce

Unwrapping the flavors of the Middle East has never been easier with this falafel wrap. You’ll love how these crispy, herby falafels pair with the creamy tahini sauce, all tucked into a soft wrap for the ultimate handheld meal.

Ingredients

• 1 cup dried chickpeas, soaked overnight (don’t use canned, they’re too soft)
• A couple of garlic cloves, minced
• A handful of fresh parsley, chopped
• A sprinkle of cumin and coriander
• A pinch of salt and pepper
• A splash of olive oil for frying
• 1/2 cup tahini
• A squeeze of lemon juice
• A dash of water to thin the tahini sauce
• 4 large flour tortillas
• A handful of lettuce, shredded
• A couple of tomatoes, diced

Instructions

1. Drain the soaked chickpeas and pat them dry with a towel. Tip: The drier they are, the crispier your falafels will be.
2. Blend the chickpeas, garlic, parsley, cumin, coriander, salt, and pepper in a food processor until it’s coarse but holds together when pressed.
3. Form the mixture into small balls, about the size of a golf ball. Tip: Wet your hands to prevent sticking.
4. Heat olive oil in a pan over medium heat (350°F) and fry the falafels until golden brown, about 3-4 minutes per side. Tip: Don’t overcrowd the pan to ensure even cooking.
5. Whisk together tahini, lemon juice, and water in a bowl until smooth. Add water a little at a time to reach your desired consistency.
6. Warm the tortillas in a dry pan for about 30 seconds on each side to make them pliable.
7. Assemble the wraps by spreading tahini sauce on each tortilla, then adding lettuce, tomatoes, and falafels. Roll them up tightly.

Bite into the crisp exterior of the falafels to find a moist, flavorful center, perfectly complemented by the nutty tahini sauce. Serve these wraps with extra sauce on the side for dipping, or add some pickled veggies for an extra tangy crunch.

Philly Cheesesteak Wrap

Ever crave that iconic Philly cheesesteak but want something a bit easier to handle? This Philly Cheesesteak Wrap packs all the savory goodness into a neat, portable package.

Ingredients

• 1 lb of thinly sliced ribeye steak
• a couple of bell peppers, sliced thin
• 1 onion, sliced thin
• a splash of olive oil
• 4 large flour tortillas
• 8 slices of provolone cheese
• a pinch of salt and pepper
• a dash of garlic powder

Instructions

1. Heat a large skillet over medium-high heat and add a splash of olive oil.
2. Toss in the sliced onions and bell peppers, cooking until they’re soft and slightly caramelized, about 5 minutes. Tip: Don’t rush this step—the sweetness comes from taking your time.
3. Push the veggies to one side of the skillet and add the ribeye slices. Season with salt, pepper, and a dash of garlic powder. Cook until the steak is no longer pink, about 3-4 minutes. Tip: Thin slices cook fast, so keep an eye on them.
4. Lay out the tortillas and place two slices of provolone on each. Spoon the steak and veggie mixture evenly over the cheese. Tip: The heat from the steak will melt the cheese perfectly.
5. Fold the sides of the tortillas in, then roll them up tightly to encase the filling.
6. Return the wraps to the skillet, seam side down, and cook for about 2 minutes on each side until golden and crispy.

Kind of amazing how the crispy tortilla gives way to the gooey cheese and tender steak inside, right? Serve these wraps with a side of spicy mayo or pickled jalapeños for an extra kick.

Caprese Wrap with Balsamic Glaze

Zesty and fresh, this Caprese Wrap with Balsamic Glaze is your go-to for a quick, delicious meal that feels gourmet. You’ll love how the creamy mozzarella pairs with the juicy tomatoes and fragrant basil, all hugged by a soft tortilla.

Ingredients

• 1 large flour tortilla
• a handful of fresh basil leaves
• a couple of slices of ripe tomato
• a few slices of fresh mozzarella
• a drizzle of balsamic glaze
• a pinch of salt
• a splash of olive oil

Instructions

1. Lay the flour tortilla flat on a clean surface.
2. Arrange the fresh basil leaves, tomato slices, and mozzarella slices in the center of the tortilla.
3. Drizzle the balsamic glaze and a splash of olive oil over the fillings.
4. Sprinkle a pinch of salt to enhance the flavors.
5. Fold the sides of the tortilla inward, then roll it up tightly from the bottom to enclose the fillings.
6. Heat a pan over medium heat for about 1 minute, then lightly toast the wrap for 2 minutes on each side until golden and slightly crispy.
7. Remove from the pan, let it cool for a minute, then slice in half diagonally for serving.

Every bite of this wrap offers a perfect balance of creamy, tangy, and fresh flavors. Serve it with a side of mixed greens for a fuller meal or enjoy it as is for a satisfying snack.

Chicken Tikka Masala Wrap

Delicious doesn’t even begin to cover it—this Chicken Tikka Masala Wrap is your new go-to for a quick, flavor-packed meal. You’ll love how the creamy masala pairs with the soft wrap, making every bite a little taste of heaven.

Ingredients

• 2 cups of cooked chicken, shredded
• 1 cup of tikka masala sauce
• a splash of heavy cream
• a couple of flour tortillas
• a handful of fresh cilantro, chopped
• a squeeze of lime juice

Instructions

1. Heat the tikka masala sauce in a pan over medium heat until it’s warm, about 3 minutes.
2. Add the shredded chicken to the sauce, stirring to coat it evenly. Let it simmer for 5 minutes to soak up all those flavors.
3. Pour in a splash of heavy cream, stirring gently to combine. This adds a rich, creamy texture to your filling.
4. Warm the flour tortillas in a dry skillet over medium heat for about 30 seconds on each side. This makes them pliable and ready to wrap.
5. Divide the chicken mixture evenly among the tortillas, placing it in the center of each.
6. Sprinkle chopped cilantro over the chicken and add a squeeze of lime juice for a fresh, zesty kick.
7. Fold the sides of the tortilla in, then roll it up tightly from the bottom to enclose the filling.

Out of this world, right? The wrap is creamy, tangy, and just the right amount of spicy. Try serving it with a side of cucumber salad for a cool contrast.

BLT Wrap with Avocado

So, you’re craving something fresh, filling, and downright delicious? A BLT wrap with avocado is your go-to for a quick lunch or a light dinner that doesn’t skimp on flavor.

Ingredients

• 2 large flour tortillas
• 4 strips of bacon, cooked crispy
• 1 ripe avocado, sliced
• 1 cup of lettuce, shredded
• 1 medium tomato, thinly sliced
• 2 tbsp of mayonnaise
• A pinch of salt and pepper

Instructions

1. Lay out the flour tortillas on a clean, flat surface.
2. Spread a tablespoon of mayonnaise evenly over each tortilla.
3. Layer the lettuce, tomato slices, avocado, and bacon strips down the center of each tortilla.
4. Sprinkle a pinch of salt and pepper over the fillings for that extra flavor kick.
5. Fold the sides of the tortillas inwards, then roll them up tightly from the bottom to enclose the fillings.
6. Cut each wrap in half diagonally for easy eating. Tip: Use a sharp knife for a clean cut.
7. Serve immediately or wrap in foil to keep fresh for later. Tip: If you’re packing it for lunch, add a lemon wedge to keep the avocado from browning.

You’ll love the creamy avocado against the crispy bacon, all wrapped up in a soft tortilla. Perfect for picnics or a no-fuss meal at home.

Shrimp and Avocado Wrap

Delicious doesn’t even begin to describe these shrimp and avocado wraps. Perfect for a quick lunch or a light dinner, they’re packed with flavor and come together in no time.

Ingredients

• 1 lb of shrimp, peeled and deveined
• 2 ripe avocados, sliced
• a couple of large flour tortillas
• a splash of lime juice
• a handful of cilantro, chopped
• a pinch of salt and pepper
• a drizzle of olive oil

Instructions

1. Heat a drizzle of olive oil in a pan over medium heat.
2. Add the shrimp to the pan, seasoning with a pinch of salt and pepper. Cook for about 2-3 minutes on each side until they’re pink and opaque. Tip: Don’t overcrowd the pan to ensure each shrimp gets perfectly cooked.
3. While the shrimp cooks, warm the tortillas in a dry skillet for about 30 seconds on each side. This makes them pliable and ready to wrap.
4. Lay out the warmed tortillas and divide the sliced avocados and cooked shrimp among them.
5. Sprinkle with chopped cilantro and a splash of lime juice for that fresh zing. Tip: The lime juice not only adds flavor but also keeps the avocados from browning.
6. Fold the sides of the tortillas in, then roll them up tightly to enclose the filling. Tip: If you’re packing these for later, wrap them in foil to keep everything snug and secure.

Every bite of these wraps is a mix of creamy avocado and succulent shrimp, with a bright kick from the lime and cilantro. Serve them with a side of salsa or a crisp salad for an extra crunch.

Vegan Chickpea Salad Wrap

Oh, you’re going to love this Vegan Chickpea Salad Wrap—it’s crunchy, creamy, and packed with flavor, all wrapped up in a soft tortilla. Perfect for a quick lunch or a light dinner, it’s as easy to make as it is delicious.

Ingredients

• 1 can (15 oz) chickpeas, drained and rinsed
• A couple of tbsp vegan mayo
• A splash of lemon juice
• 1/2 tsp garlic powder
• A pinch of salt and pepper
• 1/4 cup diced red onion
• 1/4 cup chopped celery
• 2 large whole wheat tortillas
• A handful of spinach leaves

Instructions

1. In a medium bowl, mash the chickpeas with a fork until they’re mostly crushed but still a bit chunky.
2. Add the vegan mayo, lemon juice, garlic powder, salt, and pepper to the bowl. Mix everything well to combine.
3. Fold in the diced red onion and chopped celery for that extra crunch and flavor.
4. Lay out the tortillas on a clean surface. Divide the chickpea mixture evenly between them, spreading it out in the center.
5. Top each with a handful of spinach leaves for a fresh, green touch.
6. Roll up the tortillas tightly, tucking in the sides as you go, to keep all the goodness inside.
7. Slice each wrap in half diagonally for easy eating, or keep it whole if you’re on the go.

Zesty, fresh, and satisfying, these wraps are a dream with their creamy filling and crisp veggies. Try serving them with a side of sweet potato fries or a simple green salad for a complete meal that’ll keep you coming back for more.

Beef and Blue Cheese Wrap

Today’s the perfect day to shake up your lunch routine with something bold and flavorful. Think tender beef, creamy blue cheese, and crisp veggies all wrapped up in a soft tortilla—it’s a game-changer.

Ingredients

• 1 lb of thinly sliced beef steak
• A couple of large flour tortillas
• A handful of mixed greens
• A splash of olive oil
• 1/2 cup of crumbled blue cheese
• A dollop of mayonnaise
• A sprinkle of salt and pepper

Instructions

1. Heat a splash of olive oil in a pan over medium-high heat until it shimmers, about 2 minutes.
2. Add the thinly sliced beef steak to the pan, seasoning with a sprinkle of salt and pepper. Cook for 3-4 minutes until just browned but still juicy. Tip: Don’t overcrowd the pan to ensure even cooking.
3. While the beef cooks, warm the flour tortillas in a dry skillet for about 30 seconds on each side to make them pliable. Tip: Cover them with a towel to keep warm.
4. Spread a dollop of mayonnaise on each tortilla, then layer on the mixed greens, cooked beef, and crumbled blue cheese. Tip: The mayo adds moisture and helps hold the wrap together.
5. Roll the tortillas tightly around the filling, tucking in the sides as you go to prevent spills.
6. Slice each wrap in half diagonally for easy eating and serve immediately.

The wrap is a delightful mix of textures—crisp greens, tender beef, and the creamy tang of blue cheese. Try serving it with a side of sweet potato fries for a satisfying meal.

Conclusion

We hope this roundup of 20 delicious sandwich wrap recipes inspires your next meal, whether it’s a quick lunch or a special occasion. Each recipe is a ticket to flavor town, waiting for you to explore. Don’t forget to share your favorites in the comments and pin the ones you love on Pinterest. Happy wrapping, and here’s to many tasty meals ahead!