20 Delicious Wrap Recipes for Every Occasion

Wraps are the ultimate kitchen chameleons—perfect for quick weeknight dinners, picnics, or when you’re craving something deliciously different. Whether you’re in the mood for something light and fresh or hearty and comforting, our roundup of 20 Delicious Wrap Recipes for Every Occasion has got you covered. Dive in and discover your next favorite wrap that’s sure to please any crowd or quiet night in!

Chicken Caesar Wrap

Craving something fresh yet comforting? This Chicken Caesar Wrap is a quick lunch solution that packs all the classic flavors into a handy, no-fuss package.

Ingredients

• 2 large flour tortillas (10-inch)
• 1 cup cooked chicken, shredded
• 1/2 cup Caesar dressing
• 1 cup romaine lettuce, chopped
• 1/4 cup grated Parmesan cheese
• 1/4 cup croutons, crushed
• 1/2 tsp black pepper
• 1/2 tsp garlic powder

Instructions

1. In a medium bowl, toss the shredded chicken with 1/2 cup Caesar dressing, 1/2 tsp black pepper, and 1/2 tsp garlic powder until evenly coated.
2. Lay out the flour tortillas on a clean surface. Divide the dressed chicken between the two tortillas, spreading it down the center.
3. Top each with 1/2 cup romaine lettuce, 2 tbsp grated Parmesan cheese, and 2 tbsp crushed croutons.
4. Fold the sides of the tortillas over the filling, then roll tightly from the bottom up to enclose the ingredients.
5. Cut each wrap in half diagonally and serve immediately for the best texture.

The crunch of fresh lettuce and croutons against the creamy, savory chicken makes every bite a delightful contrast. Perfect for those days when you need a satisfying meal without the hassle.

Tip: For an extra flavor boost, lightly toast the tortillas in a dry skillet before assembling the wraps.

Vegetable Hummus Wrap

Looking for a quick, nutritious lunch that’s bursting with flavor? This Vegetable Hummus Wrap is your answer, combining creamy hummus with crisp veggies for a satisfying meal.

Ingredients

• 1 large whole wheat tortilla
• 1/2 cup hummus
• 1/4 cup shredded carrots
• 1/4 cup sliced cucumber
• 1/4 cup baby spinach leaves
• 2 tbsp crumbled feta cheese
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/2 tsp black pepper

Instructions

1. Lay the whole wheat tortilla flat on a clean surface. Spread the hummus evenly over the tortilla, leaving a 1-inch border around the edges.
2. Layer the shredded carrots, sliced cucumber, baby spinach leaves, and crumbled feta cheese on top of the hummus.
3. Drizzle the olive oil over the vegetables, then sprinkle with salt and black pepper.
4. Starting from one end, tightly roll the tortilla, tucking in the sides as you go, to form a wrap.
5. Cut the wrap in half diagonally and serve immediately, or wrap in parchment paper for an on-the-go meal.

The crunch of fresh veggies against the smooth hummus and tangy feta makes every bite a delightful contrast of textures and flavors.

Tip: For an extra kick, add a sprinkle of chili flakes or a drizzle of hot sauce before rolling up your wrap.

Spicy Beef and Cheese Wrap

Spice up your lunch routine with this Spicy Beef and Cheese Wrap, a perfect blend of heat and comfort wrapped in a soft tortilla.

Ingredients

• 1 lb ground beef
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp smoked paprika
• 1/2 tsp cayenne pepper
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1 cup shredded cheddar cheese
• 4 large flour tortillas
• 1/2 cup sour cream
• 1/4 cup chopped fresh cilantro

Instructions

1. Heat olive oil in a large skillet over medium heat. Add ground beef, breaking it apart with a spoon. Cook until no longer pink, about 5 minutes.
2. Stir in garlic powder, onion powder, smoked paprika, cayenne pepper, salt, and black pepper. Cook for another 2 minutes to blend the flavors.
3. Remove from heat and stir in shredded cheddar cheese until melted and well combined.
4. Divide the beef mixture evenly among the flour tortillas, spreading it down the center. Top each with sour cream and chopped cilantro.
5. Fold the sides of the tortillas over the filling, then roll up tightly from the bottom to enclose the filling completely.
6. Heat a clean skillet over medium heat. Place each wrap seam-side down and cook for 2-3 minutes on each side until golden and crispy.

The melted cheese mixed with the spicy beef creates a gooey, flavorful center, while the crispy tortilla adds the perfect crunch.

Tip: For an extra kick, add a few slices of jalapeño inside the wrap before rolling it up.

Grilled Shrimp and Avocado Wrap

Looking for a light yet satisfying meal that’s packed with flavor? This Grilled Shrimp and Avocado Wrap is a perfect blend of smoky, creamy, and fresh tastes, all wrapped up in a soft tortilla.

Ingredients

• 1 lb large shrimp, peeled and deveined
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 ripe avocados, sliced
• 1 cup shredded lettuce
• 1/2 cup diced tomatoes
• 1/4 cup chopped cilantro
• 2 tbsp lime juice
• 4 large flour tortillas

Instructions

1. Preheat your grill to medium-high heat (about 375°F).
2. In a bowl, toss the shrimp with olive oil, smoked paprika, salt, and black pepper until evenly coated.
3. Grill the shrimp for 2-3 minutes per side until they’re pink and slightly charred.
4. In another bowl, gently mix the avocado slices with lime juice to prevent browning.
5. Warm the tortillas on the grill for about 30 seconds per side.
6. Assemble the wraps by dividing the grilled shrimp, avocado, lettuce, tomatoes, and cilantro evenly among the tortillas.
7. Roll up the tortillas tightly, tucking in the sides as you go.

The smoky grilled shrimp paired with the creamy avocado and fresh veggies creates a wrap that’s bursting with textures and flavors. It’s a quick meal that feels gourmet without any fuss.

Tip: For an extra kick, add a drizzle of chipotle mayo or a sprinkle of crushed red pepper flakes before rolling up your wrap.

Turkey and Cranberry Wrap

This Turkey and Cranberry Wrap is a delightful mix of savory and sweet, perfect for a quick lunch or a light dinner that feels special without the fuss.

Ingredients

• 2 large flour tortillas (10-inch)
• 1/2 cup cooked turkey, shredded
• 1/4 cup cranberry sauce
• 1/4 cup cream cheese, softened
• 1/2 cup baby spinach leaves
• 1/4 cup shredded cheddar cheese
• 1 tbsp olive oil

Instructions

1. Lay out the tortillas on a clean surface. Spread 2 tbsp of cream cheese evenly over each tortilla.
2. Divide the shredded turkey, cranberry sauce, baby spinach, and cheddar cheese between the two tortillas, placing the ingredients in the center.
3. Fold the sides of the tortillas inward, then roll them up tightly from the bottom to enclose the filling.
4. Heat 1 tbsp of olive oil in a skillet over medium heat. Place the wraps seam-side down and cook for 2-3 minutes on each side, until golden and crispy.

The contrast of the creamy cheese with the tart cranberry sauce and the crispy tortilla makes every bite a delightful surprise.

Tip: For an extra crunch, try adding a handful of chopped walnuts to the filling before rolling.

Falafel and Tahini Wrap

Craving something crispy, creamy, and utterly satisfying? This Falafel and Tahini Wrap is your ticket to a flavorful journey, combining crunchy falafel with smooth tahini sauce in a soft wrap.

Ingredients

• 1 cup dried chickpeas, soaked overnight
• 1 small onion, roughly chopped
• 2 garlic cloves
• 1/4 cup fresh parsley, chopped
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp cayenne pepper
• 2 tbsp all-purpose flour
• 1 tsp baking powder
• Oil for frying
• 4 large flour tortillas
• 1/2 cup tahini
• 2 tbsp lemon juice
• 1/4 cup water
• 1/2 tsp salt
• 1 cup shredded lettuce
• 1/2 cup diced tomatoes

Instructions

1. Drain the soaked chickpeas and add them to a food processor with onion, garlic, parsley, cumin, coriander, 1/2 tsp salt, black pepper, and cayenne pepper. Pulse until finely ground but not pureed.
2. Transfer the mixture to a bowl and stir in flour and baking powder. Let it rest for 15 minutes.
3. Heat oil in a deep pan over medium heat. Shape the chickpea mixture into small patties and fry for 3-4 minutes on each side until golden brown. Drain on paper towels.
4. In a small bowl, whisk together tahini, lemon juice, water, and 1/2 tsp salt until smooth.
5. Warm the tortillas slightly. Spread tahini sauce on each, then top with falafel, lettuce, and tomatoes. Roll up tightly.

The magic of this wrap lies in the contrast between the crispy falafel and the creamy tahini, all wrapped up in a soft tortilla for the perfect bite every time.

Tip: For an extra crunch, add some pickled vegetables or a sprinkle of sesame seeds before rolling up your wrap.

BBQ Pulled Pork Wrap

Nothing says comfort like a BBQ Pulled Pork Wrap, packed with smoky flavors and a tangy crunch that’ll have you reaching for seconds.

Ingredients

• 2 cups pulled pork (pre-cooked)
• 1/2 cup BBQ sauce
• 1/4 cup coleslaw
• 4 large flour tortillas
• 1 tbsp olive oil
• 1/2 tsp garlic powder
• 1/2 tsp smoked paprika
• Salt and pepper to taste

Instructions

1. In a medium bowl, mix the pulled pork with BBQ sauce, garlic powder, smoked paprika, salt, and pepper until well coated.
2. Heat olive oil in a skillet over medium heat. Add the BBQ pulled pork and cook for 5 minutes, stirring occasionally, until heated through.
3. Warm the flour tortillas in a dry skillet for about 30 seconds on each side or until pliable.
4. Divide the pulled pork evenly among the tortillas, top with coleslaw, and roll them up tightly.
5. Serve immediately, or wrap in foil to keep warm. The combination of smoky pork and crisp coleslaw creates a perfect balance of flavors and textures in every bite.

Tip: For an extra kick, add a drizzle of hot sauce or a sprinkle of pickled jalapeños before rolling up your wraps.

Greek Salad Wrap

Transform the classic Greek salad into a portable, flavor-packed wrap that’s perfect for lunch on the go or a light dinner.

Ingredients

• 1 large whole wheat tortilla (10-inch)
• 1/2 cup chopped romaine lettuce
• 1/2 cup diced cucumber
• 1/2 cup cherry tomatoes, halved
• 1/4 cup sliced red onion
• 1/4 cup crumbled feta cheese
• 1/4 cup pitted kalamata olives, halved
• 2 tbsp extra virgin olive oil
• 1 tbsp red wine vinegar
• 1/2 tsp dried oregano
• 1/4 tsp salt
• 1/4 tsp black pepper

Instructions

1. In a medium bowl, whisk together the extra virgin olive oil, red wine vinegar, dried oregano, salt, and black pepper to create the dressing.
2. Add the romaine lettuce, cucumber, cherry tomatoes, red onion, feta cheese, and kalamata olives to the bowl. Toss gently to coat everything evenly with the dressing.
3. Lay the whole wheat tortilla flat on a clean surface. Spoon the salad mixture onto the center of the tortilla, leaving a 2-inch border around the edges.
4. Fold the sides of the tortilla inward, then roll from the bottom up, tucking the ingredients in as you go, to form a tight wrap.
5. Cut the wrap in half diagonally and serve immediately, or wrap in parchment paper for an easy grab-and-go meal.

The crunch of fresh veggies paired with the tangy feta and briny olives makes every bite of this wrap a delightful contrast of textures and flavors.

Tip: For an extra protein boost, add grilled chicken or chickpeas to the salad mixture before wrapping.

Buffalo Chicken Wrap

Craving something spicy and satisfying? This Buffalo Chicken Wrap packs all the bold flavors you love into a quick, handheld meal.

Ingredients

• 2 cups shredded cooked chicken
• 1/4 cup Buffalo sauce
• 1/4 cup ranch dressing
• 1 cup shredded lettuce
• 1/2 cup diced celery
• 1/2 cup shredded cheddar cheese
• 4 large flour tortillas
• 1 tbsp unsalted butter, melted

Instructions

1. In a large bowl, toss the shredded chicken with 1/4 cup Buffalo sauce until evenly coated.
2. Spread 1 tbsp ranch dressing down the center of each tortilla.
3. Divide the Buffalo chicken, 1 cup shredded lettuce, 1/2 cup diced celery, and 1/2 cup shredded cheddar cheese evenly among the tortillas.
4. Fold the sides of the tortillas over the filling, then roll tightly from the bottom to enclose.
5. Brush the outside of each wrap with melted butter and cook in a skillet over medium heat for 2-3 minutes per side, until golden and crispy.

The contrast of the crispy tortilla with the cool, creamy ranch and spicy chicken makes every bite a perfect balance.

Tip: For an extra kick, drizzle a little more Buffalo sauce inside the wrap before rolling.

Egg Salad Wrap

Looking for a quick, satisfying lunch that packs well for picnics or office days? This egg salad wrap is creamy, crunchy, and full of flavor, all wrapped up in a soft tortilla.

Ingredients

• 4 large eggs
• 1/4 cup mayonnaise
• 1 tbsp Dijon mustard
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup finely chopped celery
• 2 tbsp finely chopped red onion
• 1 tbsp chopped fresh dill
• 2 large flour tortillas
• 1 cup baby spinach leaves

Instructions

1. Place the eggs in a saucepan and cover with water. Bring to a boil over high heat, then cover and remove from heat. Let stand for 12 minutes. Drain and cool under cold water, then peel and chop the eggs.
2. In a medium bowl, mix together the chopped eggs, mayonnaise, Dijon mustard, salt, and black pepper until well combined. Stir in the celery, red onion, and fresh dill.
3. Lay out the tortillas and divide the baby spinach leaves between them, spreading them out in the center. Spoon half of the egg salad mixture onto each tortilla, over the spinach.
4. Fold the sides of the tortillas in, then roll them up tightly from the bottom to enclose the filling. Cut each wrap in half diagonally and serve.

The fresh dill and crunchy celery add a bright, refreshing twist to the classic egg salad, making this wrap anything but ordinary.

Tip: For an extra kick, add a pinch of paprika or a dash of hot sauce to the egg salad mixture.

Thai Peanut Chicken Wrap

These Thai Peanut Chicken Wraps are a perfect blend of savory and sweet, packed with vibrant flavors and ready in just 20 minutes—ideal for a quick lunch or dinner.

Ingredients

• 2 boneless, skinless chicken breasts, thinly sliced
• 1 tbsp vegetable oil
• 1/4 cup creamy peanut butter
• 2 tbsp soy sauce
• 1 tbsp honey
• 1 tbsp lime juice
• 1 tsp garlic, minced
• 1/2 tsp red pepper flakes
• 4 large flour tortillas
• 1 cup shredded carrots
• 1 cup thinly sliced cucumber
• 1/4 cup chopped cilantro

Instructions

1. Heat vegetable oil in a large skillet over medium-high heat. Add chicken and cook for 5-7 minutes until no longer pink.
2. In a small bowl, whisk together peanut butter, soy sauce, honey, lime juice, minced garlic, and red pepper flakes until smooth.
3. Pour the peanut sauce over the cooked chicken, stirring to coat evenly. Cook for an additional 2 minutes until the sauce thickens slightly.
4. Warm the flour tortillas according to package instructions.
5. Divide the peanut chicken mixture among the tortillas. Top with shredded carrots, sliced cucumber, and chopped cilantro.
6. Fold the sides of the tortillas over the filling and roll tightly to form wraps.

The crunch of fresh veggies against the creamy peanut sauce creates a satisfying texture contrast that’s hard to resist.

Tip: For an extra kick, add a drizzle of sriracha sauce before rolling up your wraps.

Black Bean and Corn Wrap

Looking for a quick, nutritious meal that packs a punch of flavor? These Black Bean and Corn Wraps are your go-to for a satisfying lunch or dinner.

Ingredients

• 1 tablespoon olive oil
• 1 small onion, diced
• 1 red bell pepper, diced
• 1 cup corn kernels (fresh or frozen)
• 1 can (15 oz) black beans, drained and rinsed
• 1 teaspoon ground cumin
• 1/2 teaspoon chili powder
• 1/4 teaspoon salt
• 4 large flour tortillas
• 1 cup shredded lettuce
• 1/2 cup shredded cheddar cheese
• 1/4 cup sour cream
• 1/4 cup salsa

Instructions

1. Heat the olive oil in a large skillet over medium heat. Add the onion and red bell pepper, cooking for 5 minutes until softened.
2. Stir in the corn, black beans, ground cumin, chili powder, and salt. Cook for another 5 minutes, stirring occasionally, until everything is heated through.
3. Warm the flour tortillas according to package instructions.
4. Divide the black bean and corn mixture evenly among the tortillas. Top each with shredded lettuce, cheddar cheese, sour cream, and salsa.
5. Fold the sides of the tortillas over the filling, then roll up tightly from the bottom.

The combination of smoky cumin and sweet corn creates a flavor profile that’s both vibrant and comforting, making these wraps a hit for any meal.

Tip: For an extra kick, add a diced jalapeño to the skillet with the onion and bell pepper.

Tuna Salad Wrap

Looking for a quick, refreshing lunch that packs a punch of flavor? This Tuna Salad Wrap is your go-to, combining creamy textures with a crisp bite in every forkful.

Ingredients

• 2 cans (5 oz each) tuna in water, drained
• 1/4 cup mayonnaise
• 1 tbsp Dijon mustard
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup finely diced celery
• 2 tbsp finely diced red onion
• 1 tbsp fresh lemon juice
• 4 large flour tortillas
• 2 cups mixed greens

Instructions

1. In a medium bowl, combine the drained tuna, mayonnaise, Dijon mustard, salt, black pepper, celery, red onion, and lemon juice. Mix well until all ingredients are evenly incorporated.
2. Lay out the flour tortillas on a clean surface. Divide the mixed greens evenly among the tortillas, spreading them out in the center.
3. Spoon the tuna salad mixture over the greens on each tortilla, dividing it equally.
4. Fold the sides of the tortillas in, then roll them up tightly from the bottom to enclose the filling.
5. Cut each wrap in half diagonally and serve immediately, or wrap in parchment paper for an easy grab-and-go option.

The crunch of fresh veggies against the creamy tuna salad makes this wrap a satisfying meal that’s both light and fulfilling.

Tip: For an extra kick, add a sprinkle of cayenne pepper or a dash of hot sauce to the tuna mixture before assembling.

Mediterranean Veggie Wrap

Whip up this Mediterranean Veggie Wrap for a quick, flavorful lunch that’s packed with fresh veggies and creamy hummus.

Ingredients

• 1 large whole wheat tortilla
• 1/4 cup hummus
• 1/2 cup chopped romaine lettuce
• 1/4 cup sliced cucumber
• 1/4 cup diced tomatoes
• 1/4 cup sliced red onion
• 1/4 cup crumbled feta cheese
• 1 tbsp olive oil
• 1 tsp lemon juice
• 1/2 tsp dried oregano
• Salt and pepper to taste

Instructions

1. Lay the whole wheat tortilla flat on a clean surface. Spread the hummus evenly over the tortilla.
2. Layer the romaine lettuce, cucumber, tomatoes, red onion, and feta cheese on top of the hummus.
3. Drizzle with olive oil and lemon juice, then sprinkle with dried oregano, salt, and pepper.
4. Fold the sides of the tortilla inward, then roll tightly from the bottom to enclose the filling.
5. Cut the wrap in half diagonally and serve immediately for the freshest taste.

The combination of creamy hummus and crisp vegetables with a hint of lemon and oregano makes this wrap irresistibly fresh and satisfying.

Tip: For an extra crunch, add a handful of spinach or arugula to the wrap.

Philly Cheesesteak Wrap

Transform the classic Philly Cheesesteak into a convenient, handheld wrap that’s perfect for lunch or a quick dinner.

Ingredients

• 1 tablespoon olive oil
• 1 green bell pepper, thinly sliced
• 1 small onion, thinly sliced
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 pound ribeye steak, thinly sliced
• 4 large flour tortillas
• 1 cup shredded provolone cheese
• 1/4 cup mayonnaise
• 1 tablespoon hot sauce (optional)

Instructions

1. Heat olive oil in a large skillet over medium heat. Add green bell pepper and onion, seasoning with 1/4 teaspoon salt and 1/4 teaspoon black pepper. Cook for 5 minutes until vegetables are soft.
2. Add ribeye steak to the skillet, seasoning with the remaining 1/4 teaspoon salt and 1/4 teaspoon black pepper. Cook for 3-4 minutes until the steak is no longer pink.
3. Warm the flour tortillas in a dry skillet for about 30 seconds on each side.
4. Spread 1 tablespoon mayonnaise on each tortilla, then divide the steak and vegetable mixture evenly among them. Top each with 1/4 cup shredded provolone cheese and a drizzle of hot sauce if desired.
5. Fold the sides of the tortillas in, then roll tightly to form wraps. Serve immediately.

The melted provolone cheese and the crunch of the vegetables against the soft tortilla make every bite a perfect mix of textures and flavors.

Tip: For an extra kick, mix the hot sauce into the mayonnaise before spreading it on the tortillas.

Southwestern Chicken Wrap

Spice up your lunch routine with this Southwestern Chicken Wrap, packed with bold flavors and a satisfying crunch.

Ingredients

• 2 boneless, skinless chicken breasts
• 1 tbsp olive oil
• 1 tsp chili powder
• 1/2 tsp ground cumin
• 1/2 tsp garlic powder
• 1/4 tsp salt
• 1/4 tsp black pepper
• 4 large flour tortillas
• 1 cup shredded lettuce
• 1/2 cup diced tomatoes
• 1/2 cup canned black beans, rinsed and drained
• 1/2 cup corn kernels
• 1/4 cup shredded cheddar cheese
• 1/4 cup sour cream
• 1/4 cup salsa

Instructions

1. Heat olive oil in a skillet over medium heat. Season chicken breasts with chili powder, cumin, garlic powder, salt, and black pepper. Cook for 6-7 minutes per side until fully cooked. Let rest for 5 minutes, then slice thinly.
2. Warm tortillas according to package instructions.
3. Layer each tortilla with shredded lettuce, diced tomatoes, black beans, corn, sliced chicken, and cheddar cheese.
4. Drizzle with sour cream and salsa, then fold the sides of the tortilla in and roll tightly to enclose the filling.
5. Serve immediately or wrap in foil for an on-the-go meal. The combination of smoky spices and fresh veggies makes this wrap a standout with every bite.

Tip: For an extra kick, add a few slices of jalapeño or a dash of hot sauce to the filling.

Caprese Wrap

Looking for a fresh, no-cook meal that’s as beautiful as it is delicious? This Caprese Wrap brings the classic flavors of a Caprese salad into a convenient, handheld package.

Ingredients

• 1 large flour tortilla (10-inch)
• 1/2 cup fresh basil leaves
• 1 medium tomato, thinly sliced
• 4 oz fresh mozzarella cheese, sliced
• 1 tbsp balsamic glaze
• 1 tbsp extra virgin olive oil
• 1/4 tsp salt
• 1/4 tsp black pepper

Instructions

1. Lay the flour tortilla flat on a clean surface. Arrange the basil leaves evenly over the tortilla, leaving a 1-inch border around the edges.
2. Layer the tomato slices and mozzarella slices over the basil.
3. Drizzle the balsamic glaze and extra virgin olive oil evenly over the tomatoes and mozzarella. Sprinkle with 1/4 tsp salt and 1/4 tsp black pepper.
4. Fold the sides of the tortilla inwards, then roll tightly from the bottom to enclose the filling completely.
5. Cut the wrap in half diagonally and serve immediately. The combination of juicy tomatoes, creamy mozzarella, and aromatic basil makes every bite a refreshing delight.

Tip: For an extra flavor boost, lightly toast the tortilla in a dry skillet for about 30 seconds on each side before adding the fillings.

Asian Chicken Lettuce Wrap

These Asian Chicken Lettuce Wraps are a light, flavorful meal that’s perfect for a quick dinner or a fun appetizer. Packed with savory chicken and crisp veggies, they’re a hit with everyone!

Ingredients

• 1 lb ground chicken
• 1 tbsp olive oil
• 1/2 cup diced onions
• 1/2 cup diced bell peppers
• 2 cloves garlic, minced
• 1 tbsp soy sauce
• 1 tbsp hoisin sauce
• 1 tsp sesame oil
• 1/2 tsp ground ginger
• 1/4 tsp red pepper flakes
• 8 large lettuce leaves (such as butter or romaine)
• 1/4 cup chopped green onions for garnish

Instructions

1. Heat olive oil in a large skillet over medium heat. Add ground chicken and cook for 5 minutes, breaking it apart with a spoon, until no longer pink.
2. Add diced onions, bell peppers, and minced garlic to the skillet. Cook for another 3 minutes, until vegetables are slightly softened.
3. Stir in soy sauce, hoisin sauce, sesame oil, ground ginger, and red pepper flakes. Cook for 2 more minutes, allowing the flavors to meld together.
4. Remove from heat and spoon the chicken mixture into lettuce leaves. Garnish with chopped green onions.

The combination of savory chicken with the crisp, cool lettuce creates a delightful contrast in every bite. These wraps are not only tasty but also a great way to enjoy a meal without the heaviness of bread.

Tip: For an extra crunch, sprinkle some chopped peanuts or water chestnuts on top before serving.

Smoked Salmon and Cream Cheese Wrap

Looking for a quick, elegant lunch option? This Smoked Salmon and Cream Cheese Wrap combines luxurious flavors with the convenience of a handheld meal.

Ingredients

• 1 large flour tortilla (10-inch)
• 2 tbsp cream cheese, softened
• 2 oz smoked salmon, thinly sliced
• 1/4 cup arugula
• 1 tbsp capers, drained
• 1 tsp fresh dill, chopped
• 1 tsp lemon juice
• 1/4 tsp black pepper

Instructions

1. Lay the flour tortilla flat on a clean surface. Spread the 2 tbsp of cream cheese evenly over the tortilla, leaving a 1-inch border around the edges.
2. Arrange the 2 oz of smoked salmon slices over the cream cheese, covering most of the tortilla.
3. Scatter the 1/4 cup of arugula, 1 tbsp of capers, and 1 tsp of fresh dill over the salmon.
4. Drizzle the 1 tsp of lemon juice and sprinkle the 1/4 tsp of black pepper evenly over the fillings.
5. Starting from one side, tightly roll the tortilla into a wrap, tucking in the edges as you go.
6. Slice the wrap in half diagonally and serve immediately. The contrast of the creamy cheese, salty salmon, and peppery arugula makes every bite a delightful mix of textures and flavors.

Tip: For an extra crunch, add a few slices of cucumber or red onion inside the wrap before rolling.

Curried Chickpea Wrap

Whip up these Curried Chickpea Wraps for a quick, flavor-packed meal that’s as nutritious as it is delicious.

Ingredients

• 1 can (15 oz) chickpeas, drained and rinsed
• 2 tbsp olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 tbsp curry powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup plain yogurt
• 4 large whole wheat tortillas
• 1 cup shredded lettuce
• 1/2 cup diced tomatoes

Instructions

1. In a large skillet, heat 2 tbsp olive oil over medium heat. Add 1 small onion, finely chopped, and sauté until translucent, about 5 minutes.
2. Add 2 cloves garlic, minced, and sauté for another minute until fragrant.
3. Stir in the chickpeas, 1 tbsp curry powder, 1/2 tsp salt, and 1/4 tsp black pepper. Cook for 5 minutes, mashing the chickpeas slightly with the back of a spoon.
4. Remove from heat and stir in 1/2 cup plain yogurt until well combined.
5. Warm the tortillas according to package instructions. Divide the chickpea mixture among the tortillas, then top with shredded lettuce and diced tomatoes.
6. Roll up the tortillas, cut in half if desired, and serve immediately.

The creamy yogurt and bold curry powder create a harmony of flavors that’s irresistibly good, while the chickpeas add a satisfying texture.

Tip: For an extra kick, add a pinch of cayenne pepper to the chickpea mixture.

Conclusion

With 20 delicious wrap recipes for every occasion, this roundup is your go-to guide for easy, flavorful meals. Whether you’re meal prepping or hosting, there’s a wrap here for you. We’d love to hear which recipes you try—drop a comment with your favorites! Don’t forget to share this article on Pinterest to spread the wrap love. Happy cooking!