20 Flavorful Wrap Recipes for Every Occasion

Just when you thought wraps couldn’t get any more versatile, we’ve rounded up 20 flavorful recipes that are perfect for any occasion! Whether you’re craving a quick weeknight dinner, a fresh seasonal delight, or just some good old comfort food, these wraps have got you covered. Dive in and discover your next favorite meal that’s as fun to make as it is to eat!

Spicy Chicken Caesar Wrap

Zesty flavors meet convenience in this Spicy Chicken Caesar Wrap, perfect for a quick lunch or dinner. Bold spices and crisp textures make every bite satisfying.

Ingredients

• 1 lb boneless, skinless chicken breasts, thinly sliced
• 2 tbsp extra-virgin olive oil
• 1 tsp smoked paprika
• 1/2 tsp cayenne pepper
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• Salt, to precise taste
• 4 large flour tortillas
• 1 cup romaine lettuce, finely shredded
• 1/2 cup Parmesan cheese, freshly grated
• 1/2 cup Caesar dressing, preferably homemade
• 1/4 cup pickled jalapeños, thinly sliced

Instructions

1. Preheat a large skillet over medium-high heat (375°F) and add extra-virgin olive oil.
2. Season thinly sliced chicken breasts with smoked paprika, cayenne pepper, garlic powder, onion powder, and a precise amount of salt.
3. Add chicken to the skillet, cooking for 4-5 minutes per side until fully cooked and slightly charred. Tip: Avoid overcrowding the skillet to ensure even cooking.
4. Warm flour tortillas in a dry skillet over medium heat for 30 seconds per side to make them pliable.
5. Spread Caesar dressing evenly over each tortilla, leaving a 1-inch border.
6. Layer shredded romaine lettuce, cooked chicken, freshly grated Parmesan cheese, and pickled jalapeños in the center of each tortilla.
7. Fold the sides of the tortilla inward, then roll tightly from the bottom to enclose the filling. Tip: Use a toothpick to secure the wrap if it doesn’t stay closed.
8. Cut each wrap diagonally in half for easy serving. Tip: Serve immediately to maintain the crisp texture of the lettuce.

Bursting with spicy, creamy, and crunchy elements, this wrap is a flavor powerhouse. Try serving it with a side of sweet potato fries for a balanced meal.

Veggie Hummus and Avocado Wrap

Veggie hummus and avocado wraps are the ultimate quick, nutritious meal. Versatile and packed with flavor, they’re perfect for any time of day.

Ingredients

• 1 large whole wheat tortilla
• 1/2 cup homemade or store-bought hummus
• 1/2 ripe avocado, thinly sliced
• 1/4 cup shredded carrots
• 1/4 cup thinly sliced cucumber
• 1/4 cup microgreens
• 1 tbsp extra virgin olive oil
• 1 tsp freshly squeezed lemon juice
• 1/4 tsp sea salt
• 1/4 tsp freshly ground black pepper

Instructions

1. Lay the whole wheat tortilla flat on a clean surface.
2. Spread the hummus evenly over the tortilla, leaving a 1-inch border around the edges.
3. Arrange the avocado slices in a single layer over the hummus.
4. Scatter the shredded carrots, sliced cucumber, and microgreens over the avocado.
5. Drizzle the extra virgin olive oil and freshly squeezed lemon juice over the vegetables.
6. Sprinkle the sea salt and freshly ground black pepper evenly over the top.
7. Fold the sides of the tortilla inward, then roll tightly from the bottom to enclose the filling.
8. Cut the wrap in half diagonally for easier handling.
9. Tip: For a tighter wrap, warm the tortilla slightly before assembling.
10. Tip: Add a sprinkle of chili flakes for a spicy kick.
11. Tip: Use a serrated knife for a clean cut through the wrap.

This wrap offers a creamy texture from the avocado and hummus, contrasted by the crunch of fresh vegetables. Try serving it with a side of pickled vegetables for an extra tangy flavor.

Beef and Black Bean Burrito Wrap

Nothing beats the hearty satisfaction of a well-made Beef and Black Bean Burrito Wrap, especially when you’re craving something filling and flavorful.

Ingredients

• 1 lb ground beef, 80/20 blend
• 1 cup black beans, cooked and drained
• 1/2 cup white onion, finely diced
• 2 cloves garlic, minced
• 1 tbsp cumin, ground
• 1 tsp smoked paprika
• 1/2 tsp cayenne pepper
• 1/4 cup cilantro, chopped
• 4 large flour tortillas
• 1 cup Monterey Jack cheese, shredded
• 2 tbsp clarified butter
• Salt, to taste

Instructions

1. Heat a large skillet over medium-high heat. Add clarified butter.
2. Once butter is shimmering, add finely diced white onion. Sauté until translucent, about 3 minutes.
3. Add minced garlic, ground cumin, smoked paprika, and cayenne pepper. Stir for 30 seconds until fragrant.
4. Increase heat to high. Add ground beef. Break apart with a spatula. Cook until no pink remains, about 5 minutes.
5. Reduce heat to medium. Stir in cooked black beans and chopped cilantro. Cook for 2 minutes. Season with salt.
6. Warm flour tortillas in a dry skillet over medium heat for 20 seconds per side.
7. Divide beef and black bean mixture evenly among tortillas. Top with shredded Monterey Jack cheese.
8. Fold sides of tortillas inward, then roll tightly from the bottom to form burritos.
9. Return burritos to skillet, seam side down. Cook over medium heat for 2 minutes per side until golden and crispy.

Golden and crispy on the outside, these burrito wraps offer a tender, spicy filling that’s perfectly balanced by the creamy Monterey Jack. Serve with a side of cool sour cream or a vibrant salsa verde for an extra kick.

Greek Gyro Wrap with Tzatziki

Hungry for a taste of the Mediterranean without leaving your kitchen? This Greek Gyro Wrap with Tzatziki brings the flavors of Greece right to your table, wrapped up in a soft, warm pita.

Ingredients

• 1 lb ground lamb, preferably grass-fed
• 1 tbsp extra virgin olive oil
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 4 large pita breads, warmed
• 1 cup tzatziki sauce, homemade or store-bought
• 1 cup shredded romaine lettuce
• 1/2 cup diced tomatoes
• 1/4 cup thinly sliced red onion

Instructions

1. Preheat a large skillet over medium-high heat. Add 1 tbsp extra virgin olive oil.
2. In a bowl, combine 1 lb ground lamb with 1 tsp ground cumin, 1 tsp smoked paprika, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp sea salt, and 1/4 tsp freshly ground black pepper. Mix until spices are evenly distributed.
3. Add the spiced lamb to the skillet. Cook for 5-7 minutes, breaking it into small pieces with a spatula, until fully browned and crispy at the edges.
4. Warm 4 large pita breads in a dry skillet over medium heat for 30 seconds per side, or until pliable.
5. Spread 1/4 cup tzatziki sauce on each pita. Top with cooked lamb, 1/4 cup shredded romaine lettuce, 2 tbsp diced tomatoes, and 1 tbsp sliced red onion.
6. Fold the pita over the filling, tucking in the sides to form a wrap. Serve immediately.

Must-try for its juicy, spiced lamb paired with cool, creamy tzatziki. The crisp lettuce and fresh tomatoes add a refreshing crunch, making each bite a perfect balance of flavors and textures. For an extra kick, drizzle with a little hot sauce or sprinkle with feta cheese before serving.

Buffalo Chicken Ranch Wrap

Absolutely irresistible for game day or a quick lunch, this Buffalo Chicken Ranch Wrap packs a punch with bold flavors and creamy textures.

Ingredients

• 2 cups shredded, cooked chicken breast
• 1/2 cup buffalo sauce
• 1/4 cup ranch dressing
• 1 cup shredded iceberg lettuce
• 1/2 cup diced celery
• 4 large flour tortillas (10-inch)
• 1/2 cup crumbled blue cheese
• 2 tbsp unsalted butter, melted

Instructions

1. In a mixing bowl, combine shredded chicken and buffalo sauce until evenly coated.
2. Heat a large skillet over medium heat. Warm tortillas one at a time for 30 seconds per side to make them pliable.
3. Spread 1 tbsp ranch dressing evenly over each tortilla.
4. Divide the buffalo chicken mixture among the tortillas, placing it in the center.
5. Top each with shredded lettuce, diced celery, and crumbled blue cheese.
6. Drizzle melted butter over the fillings for added richness.
7. Fold the sides of the tortillas inward, then roll tightly from the bottom to enclose the fillings.
8. Cut each wrap diagonally in half for serving. Serve immediately.

Layers of crunchy lettuce and celery contrast with the tender chicken and creamy dressings. For an extra kick, serve with a side of additional buffalo sauce for dipping.

Mediterranean Falafel Wrap

Nothing beats the convenience of a Mediterranean Falafel Wrap for a quick, flavorful meal. Packed with herbs and spices, it’s a vibrant dish that’s both satisfying and nutritious.

Ingredients

• 1 cup dried chickpeas, soaked overnight
• 1/2 cup fresh parsley, finely chopped
• 1/2 cup fresh cilantro, finely chopped
• 1 small onion, roughly chopped
• 3 garlic cloves, minced
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp baking soda
• 1/4 cup cold water
• 1/2 cup all-purpose flour
• 1/2 cup vegetable oil, for frying
• 4 large whole wheat tortillas
• 1/2 cup tahini sauce
• 1 cup mixed greens
• 1/2 cup cherry tomatoes, halved
• 1/4 cup red onion, thinly sliced

Instructions

1. Drain soaked chickpeas and pat dry thoroughly.
2. In a food processor, combine chickpeas, parsley, cilantro, onion, garlic, cumin, and coriander. Pulse until coarse but not pureed.
3. Transfer mixture to a bowl. Stir in baking soda and cold water. Gradually add flour until mixture holds together.
4. Heat vegetable oil in a deep skillet to 350°F. Shape mixture into 12 small patties.
5. Fry patties in batches for 3-4 minutes per side, until golden brown. Drain on paper towels.
6. Warm tortillas in a dry skillet over medium heat for 30 seconds per side.
7. Spread tahini sauce on each tortilla. Top with mixed greens, cherry tomatoes, red onion, and falafel patties.
8. Fold tortillas tightly around the filling. Serve immediately.

Golden and crispy on the outside, tender and herbaceous inside, these wraps offer a delightful contrast. Try serving them with a side of pickled vegetables for an extra tangy crunch.

BBQ Pulled Pork Wrap

Perfect for a quick lunch or a hearty dinner, this BBQ pulled pork wrap combines smoky flavors with a satisfying crunch. Packed with tender meat and fresh veggies, it’s a crowd-pleaser that’s easy to assemble.

Ingredients

• 1 lb smoked pulled pork, shredded
• 1/2 cup homemade BBQ sauce
• 4 large flour tortillas, warmed
• 1 cup coleslaw mix
• 1/4 cup pickled jalapeños, sliced
• 1/2 cup sharp cheddar cheese, grated
• 2 tbsp clarified butter

Instructions

1. Heat the smoked pulled pork in a skillet over medium heat for 5 minutes, stirring occasionally.
2. Add the homemade BBQ sauce to the pork, stirring to coat evenly. Cook for another 2 minutes until heated through.
3. Spread 1/2 tbsp of clarified butter on one side of each flour tortilla.
4. Place the tortillas buttered side down on a clean surface. Divide the BBQ pork evenly among the tortillas, spreading it in the center.
5. Top each with 1/4 cup of coleslaw mix, 1 tbsp of pickled jalapeños, and 2 tbsp of grated sharp cheddar cheese.
6. Fold the sides of the tortillas over the filling, then roll tightly from the bottom to enclose the ingredients.
7. Heat a large skillet over medium heat. Place the wraps seam side down and cook for 2-3 minutes per side, until golden brown and crispy.
8. Remove from the skillet and let rest for 1 minute before slicing in half diagonally.

Layers of smoky pork, crisp coleslaw, and spicy jalapeños create a dynamic texture and flavor profile. Serve with extra BBQ sauce on the side for dipping or add a dollop of sour cream for a creamy contrast.

Thai Peanut Tofu Wrap

Vibrant flavors meet convenience in this Thai Peanut Tofu Wrap, a perfect blend of creamy, spicy, and fresh.

Ingredients

• 14 oz extra-firm tofu, pressed and cubed
• 1 tbsp avocado oil
• 1/2 cup smooth peanut butter
• 2 tbsp soy sauce
• 1 tbsp maple syrup
• 1 tbsp lime juice
• 1 tsp grated ginger
• 1 clove garlic, minced
• 1/4 tsp cayenne pepper
• 4 large whole wheat tortillas
• 1 cup shredded red cabbage
• 1/2 cup julienned carrots
• 1/4 cup chopped cilantro

Instructions

1. Preheat a large skillet over medium-high heat with avocado oil.
2. Add cubed tofu to the skillet. Cook for 5 minutes per side until golden brown. Tip: Press tofu for at least 15 minutes before cooking to remove excess moisture.
3. In a small bowl, whisk together peanut butter, soy sauce, maple syrup, lime juice, ginger, garlic, and cayenne pepper until smooth.
4. Pour the peanut sauce over the tofu in the skillet. Stir to coat evenly. Cook for 2 minutes until heated through.
5. Warm tortillas in a dry skillet for 30 seconds per side. Tip: Keep tortillas covered with a towel to stay warm and pliable.
6. Divide the tofu mixture evenly among the tortillas. Top with shredded cabbage, carrots, and cilantro.
7. Fold the sides of the tortillas over the filling, then roll tightly from the bottom up. Tip: Use a toothpick to secure wraps if they don’t stay closed.

Delightfully crunchy and creamy, these wraps offer a satisfying contrast of textures. Serve them sliced in half diagonally for an elegant presentation or pack them whole for a hearty on-the-go meal.

Turkey and Cranberry Wrap

Bold flavors and simple steps define this Turkey and Cranberry Wrap, a perfect blend of savory and sweet for any meal. Ready in minutes, it’s a hassle-free option that doesn’t skimp on taste.

Ingredients

• 1 large flour tortilla (10-inch)
• 1/2 cup shredded roasted turkey breast
• 2 tbsp cranberry sauce, whole berry
• 1/4 cup baby arugula
• 1 oz goat cheese, crumbled
• 1 tsp Dijon mustard

Instructions

1. Lay the flour tortilla flat on a clean work surface.
2. Spread Dijon mustard evenly over the tortilla, leaving a 1-inch border.
3. Layer shredded turkey breast evenly over the mustard.
4. Dot with cranberry sauce, then sprinkle arugula and crumbled goat cheese on top.
5. Fold the sides of the tortilla inward, then roll tightly from the bottom to enclose the filling.
6. Cut the wrap diagonally in half for serving. Tip: For a crispier exterior, lightly grill the wrap for 1-2 minutes per side on a medium-hot skillet.
7. Tip: Let the wrap sit for a minute before cutting to prevent filling from spilling.
8. Tip: Use a toothpick to secure the wrap if it doesn’t hold its shape.

Flaky tortilla gives way to a juicy, tangy filling with a peppery crunch. Serve with a side of sweet potato fries for a contrasting texture.

Southwest Chipotle Veggie Wrap

Unwrap the flavors of the Southwest with this chipotle veggie wrap, a perfect blend of smoky and spicy notes wrapped in a soft tortilla.

Ingredients

• 1 cup black beans, rinsed and drained
• 1/2 cup roasted corn kernels
• 1/4 cup chipotle peppers in adobo sauce, finely chopped
• 1 tbsp extra-virgin olive oil
• 1/2 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/4 tsp sea salt
• 4 large whole wheat tortillas
• 1 cup shredded Monterey Jack cheese
• 1/2 cup sour cream
• 1/4 cup fresh cilantro, chopped
• 1 avocado, sliced

Instructions

1. Heat olive oil in a skillet over medium heat (350°F).
2. Add black beans, corn, chipotle peppers, cumin, smoked paprika, and sea salt. Cook for 5 minutes, stirring occasionally.
3. Warm tortillas in a dry skillet for 30 seconds on each side to make them pliable.
4. Spread 2 tbsp sour cream evenly over each tortilla.
5. Divide the bean mixture among the tortillas, placing it in the center.
6. Top each with Monterey Jack cheese, avocado slices, and cilantro.
7. Fold the sides of the tortillas inward, then roll tightly from the bottom to enclose the filling.
8. Heat a clean skillet over medium heat. Place wraps seam-side down and cook for 2 minutes per side until golden and crispy.

Kick up the crunch by serving these wraps with a side of tortilla chips. The smoky chipotle and creamy avocado create a harmonious balance, while the melted cheese adds a gooey texture. For an extra kick, drizzle with hot sauce before serving.

Teriyaki Salmon and Rice Wrap

Fusion flavors meet convenience in this Teriyaki Salmon and Rice Wrap. Perfect for a quick lunch or dinner, it packs a punch of umami and freshness.

Ingredients

– 1 lb wild-caught salmon fillet, skin-on – 1/2 cup teriyaki sauce, reduced-sodium – 1 tbsp clarified butter – 2 cups sushi rice, cooked and cooled – 1/2 cup English cucumber, julienned – 1/4 cup pickled ginger – 4 large whole wheat tortillas – 1 tbsp sesame oil – 1 tsp black sesame seeds

Instructions

1. Preheat oven to 375°F. Line a baking sheet with parchment paper. 2. Brush salmon fillet with teriyaki sauce, reserving 2 tbsp for later. Place skin-side down on the baking sheet. 3. Bake salmon for 12-15 minutes, until flesh flakes easily with a fork. Tip: For extra flavor, baste with teriyaki sauce halfway through cooking. 4. Remove salmon from oven. Let rest for 5 minutes, then flake into large chunks, discarding skin. 5. Heat clarified butter in a large skillet over medium heat. Add cooked sushi rice, stirring frequently for 3-4 minutes until slightly crispy. Tip: For best texture, use day-old rice. 6. Warm tortillas in a dry skillet over medium heat for 30 seconds per side. Tip: Keep them pliable by covering with a damp towel. 7. Assemble wraps: Spread reserved teriyaki sauce on each tortilla. Layer with crispy rice, flaked salmon, cucumber, and pickled ginger. Drizzle with sesame oil and sprinkle with black sesame seeds. 8. Roll tortillas tightly, tucking in ends as you go. Slice in half diagonally before serving. Moist, flaky salmon pairs beautifully with the crisp rice and fresh cucumber. Serve with extra pickled ginger on the side for an added zing.

Caprese Chicken Wrap

Savor the simplicity of a Caprese Chicken Wrap, a fresh twist on classic flavors perfect for a quick lunch or dinner. This dish combines juicy chicken, ripe tomatoes, and creamy mozzarella with a basil pesto spread, all wrapped in a soft tortilla.

Ingredients

– 2 boneless, skinless chicken breasts, thinly sliced
– 1 tbsp extra-virgin olive oil
– 1/2 tsp kosher salt
– 1/4 tsp freshly ground black pepper
– 1/2 cup basil pesto, homemade or store-bought
– 4 large flour tortillas
– 1 cup fresh mozzarella cheese, sliced into 1/4-inch pieces
– 1 large heirloom tomato, thinly sliced
– 1/4 cup fresh basil leaves, chiffonade

Instructions

1. Heat olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
2. Season chicken breasts with salt and pepper, then add to the skillet. Cook for 4-5 minutes per side until golden brown and internal temperature reaches 165°F.
3. Remove chicken from skillet and let rest on a cutting board for 3 minutes before slicing into 1/2-inch strips.
4. Spread 2 tbsp of basil pesto evenly over each tortilla.
5. Layer mozzarella slices, tomato slices, and chicken strips down the center of each tortilla.
6. Sprinkle with fresh basil chiffonade.
7. Fold the sides of the tortilla over the filling, then roll tightly from the bottom to enclose.
8. Heat a clean skillet over medium heat. Place each wrap seam-side down and cook for 1-2 minutes until golden and crisp. Flip and repeat on the other side.
9. Remove from skillet and let cool for 1 minute before slicing in half diagonally.
How the crisp exterior gives way to a melty, flavorful interior makes every bite a delight. Serve with a side of balsamic glaze for dipping to elevate the flavors further.

Spicy Sriracha Shrimp Wrap

Perfect for a quick lunch or dinner, this Spicy Sriracha Shrimp Wrap packs a punch with minimal effort. Packed with flavor, it’s a surefire way to spice up your meal routine.

Ingredients

• 1 lb large shrimp, peeled and deveined
• 2 tbsp sriracha sauce
• 1 tbsp honey
• 1 tbsp clarified butter
• 1 cup shredded red cabbage
• 1/2 cup julienned carrots
• 1/4 cup chopped cilantro
• 2 large whole wheat tortillas
• 1 tbsp lime juice
• 1 tsp garlic powder
• Salt to taste

Instructions

1. In a bowl, combine shrimp, sriracha, honey, and garlic powder. Marinate for 15 minutes.
2. Heat clarified butter in a skillet over medium-high heat. Add shrimp, cooking for 2 minutes per side until pink and opaque.
3. Remove shrimp from skillet. In the same skillet, lightly toast tortillas for 30 seconds per side.
4. Layer tortillas with shrimp, red cabbage, carrots, and cilantro. Drizzle with lime juice.
5. Fold tortillas tightly around the filling. Cut in half diagonally before serving.

Zesty and vibrant, this wrap offers a crunchy texture with a spicy-sweet flavor profile. Serve with a side of avocado slices for a creamy contrast.

Avocado Egg Salad Wrap

Vibrant and satisfying, this Avocado Egg Salad Wrap combines creamy textures with a fresh, tangy kick. Perfect for a quick lunch or a light dinner, it’s a no-fuss meal that delivers on flavor and nutrition.

Ingredients

• 2 large pasture-raised eggs, hard-boiled and finely chopped
• 1 ripe Hass avocado, pitted and mashed
• 1 tbsp fresh lemon juice
• 1/4 cup Greek yogurt
• 1/2 tsp Dijon mustard
• 1/4 tsp sea salt
• 1/8 tsp freshly ground black pepper
• 2 whole wheat tortillas (10-inch)
• 1/4 cup microgreens

Instructions

1. Place the eggs in a medium saucepan and cover with cold water by 1 inch. Bring to a boil over high heat, then cover and remove from heat. Let stand for 12 minutes.
2. Transfer the eggs to an ice bath for 5 minutes to cool. Peel and finely chop.
3. In a medium bowl, combine the mashed avocado, lemon juice, Greek yogurt, and Dijon mustard. Mix until smooth.
4. Add the chopped eggs, sea salt, and black pepper to the avocado mixture. Gently fold to combine.
5. Lay the tortillas flat on a clean surface. Divide the egg salad mixture evenly between them, spreading it in the center.
6. Top each with microgreens, then fold the sides of the tortillas over the filling and roll tightly from the bottom up.
7. Cut each wrap in half diagonally and serve immediately.

Generously creamy with a slight crunch from the microgreens, this wrap offers a balanced bite. For an extra layer of flavor, add a sprinkle of smoked paprika or serve with a side of pickled vegetables.

Jamaican Jerk Chicken Wrap

Get ready to spice up your meal prep with this Jamaican Jerk Chicken Wrap, a perfect blend of heat and sweet wrapped in a soft tortilla.

Ingredients

• 1 lb boneless, skinless chicken thighs, trimmed
• 2 tbsp Jamaican jerk seasoning
• 1 tbsp grapeseed oil
• 1/2 cup pineapple, diced
• 1/4 cup red bell pepper, julienned
• 1/4 cup red onion, thinly sliced
• 2 tbsp cilantro, chopped
• 1 tbsp lime juice, freshly squeezed
• 4 large flour tortillas, warmed
• 1/2 cup Greek yogurt
• 1 tsp honey

Instructions

1. Preheat grill to medium-high heat, 375°F.
2. Coat chicken thighs evenly with Jamaican jerk seasoning and grapeseed oil.
3. Grill chicken for 6 minutes per side, or until internal temperature reaches 165°F.
4. Rest chicken for 5 minutes, then slice thinly against the grain.
5. In a bowl, combine pineapple, red bell pepper, red onion, cilantro, and lime juice.
6. In another bowl, mix Greek yogurt and honey to create the sauce.
7. Spread 2 tbsp of the yogurt sauce on each tortilla.
8. Divide sliced chicken and pineapple mixture among tortillas.
9. Fold tortillas tightly, tucking in the sides as you roll.
10. Grill wraps for 2 minutes per side to crisp the exterior.

Hearty and vibrant, these wraps offer a smoky kick balanced by the cool yogurt sauce. Serve them sliced in half for a visually appealing presentation or alongside a crisp, green salad for a complete meal.

Spinach and Feta Stuffed Wrap

Bold flavors and simple prep make this Spinach and Feta Stuffed Wrap a go-to for any meal. Packed with freshness and ready in minutes, it’s a versatile dish that satisfies.

Ingredients

• 1 cup fresh spinach, tightly packed
• 1/2 cup crumbled feta cheese
• 1/4 cup ricotta cheese
• 1 tbsp clarified butter
• 2 large pasture-raised eggs, lightly beaten
• 1/4 tsp sea salt
• 1/8 tsp freshly ground black pepper
• 1 whole wheat tortilla (10-inch)

Instructions

1. Heat clarified butter in a non-stick skillet over medium heat until shimmering, about 1 minute.
2. Add fresh spinach to the skillet, sauté until just wilted, approximately 2 minutes. Remove from heat and set aside.
3. In a mixing bowl, combine crumbled feta, ricotta, lightly beaten eggs, sea salt, and black pepper. Mix until uniform.
4. Lay the whole wheat tortilla flat on a clean surface. Spread the spinach evenly over the tortilla, leaving a 1-inch border.
5. Spoon the cheese and egg mixture over the spinach, spreading gently to cover.
6. Roll the tortilla tightly, tucking in the edges as you go to encase the filling.
7. Return the skillet to medium heat. Place the wrap seam-side down, cooking until golden brown, about 3 minutes per side.
8. Remove from heat, let rest for 1 minute before slicing diagonally.

Hearty and rich, the wrap offers a creamy contrast between the melted cheeses and the earthy spinach. Serve with a side of tangy yogurt sauce for an extra layer of flavor.

Korean Bulgogi Beef Wrap

Just when you thought wraps couldn’t get any better, here comes the Korean Bulgogi Beef Wrap. Juicy, flavorful, and packed with a punch, it’s a game-changer for lunch or dinner.

Ingredients

• 1 lb thinly sliced ribeye steak
• 1/4 cup soy sauce
• 2 tbsp brown sugar
• 1 tbsp sesame oil
• 2 cloves garlic, minced
• 1 tsp freshly grated ginger
• 1/2 Asian pear, pureed
• 1 tbsp clarified butter
• 4 large flour tortillas
• 1 cup shredded romaine lettuce
• 1/2 cup julienned carrots
• 1/4 cup thinly sliced scallions
• 1 tbsp toasted sesame seeds

Instructions

1. In a bowl, combine soy sauce, brown sugar, sesame oil, garlic, ginger, and Asian pear puree to make the marinade.
2. Add the ribeye slices to the marinade, ensuring each piece is well-coated. Marinate for at least 30 minutes in the refrigerator.
3. Heat clarified butter in a large skillet over medium-high heat until shimmering.
4. Remove beef from marinade, shaking off excess. Cook in the skillet for 2-3 minutes per side until caramelized and cooked through.
5. Warm the tortillas in a dry skillet over medium heat for 30 seconds per side to make them pliable.
6. Divide the cooked beef evenly among the tortillas, topping with romaine lettuce, carrots, scallions, and a sprinkle of sesame seeds.
7. Fold the bottom of the tortilla over the filling, then fold in the sides and roll tightly to secure.

Every bite offers a perfect balance of sweet, savory, and umami flavors, with a satisfying crunch from the fresh vegetables. Serve these wraps with a side of kimchi for an extra kick of flavor.

Lemon Garlic Shrimp and Quinoa Wrap

Whipping up a quick, nutritious meal doesn’t have to be complicated. This Lemon Garlic Shrimp and Quinoa Wrap combines vibrant flavors and textures for a satisfying bite.

Ingredients

• 1 cup quinoa, rinsed
• 2 cups water
• 1 lb large shrimp, peeled and deveined
• 3 tbsp clarified butter
• 4 cloves garlic, minced
• 1 lemon, zested and juiced
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 4 large whole wheat tortillas
• 1 cup arugula
• 1/4 cup crumbled feta cheese

Instructions

1. In a medium saucepan, combine quinoa and water. Bring to a boil over high heat.
2. Reduce heat to low, cover, and simmer for 15 minutes, or until water is absorbed and quinoa is fluffy. Remove from heat and let stand, covered, for 5 minutes.
3. While quinoa cooks, heat clarified butter in a large skillet over medium-high heat until shimmering.
4. Add shrimp to the skillet in a single layer. Cook for 2 minutes per side, or until shrimp are pink and opaque.
5. Add minced garlic to the skillet with the shrimp. Sauté for 30 seconds, or until fragrant.
6. Remove skillet from heat. Stir in lemon zest, lemon juice, sea salt, and black pepper.
7. To assemble wraps, divide cooked quinoa evenly among tortillas. Top with shrimp mixture, arugula, and crumbled feta cheese.
8. Fold tortillas over filling, tucking in the sides to form a wrap. Serve immediately.

The wrap offers a delightful contrast between the creamy quinoa and the zesty, garlicky shrimp. For an extra crunch, add a handful of toasted pine nuts before wrapping.

Pesto Chicken and Mozzarella Wrap

Must-try for a quick, flavorful meal, this wrap combines juicy chicken, fresh pesto, and melted mozzarella for a satisfying bite.

Ingredients

• 1 lb boneless, skinless chicken breasts, thinly sliced
• 1/2 cup basil pesto, homemade or store-bought
• 4 large flour tortillas
• 1 cup fresh mozzarella cheese, thinly sliced
• 1 tbsp extra virgin olive oil
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper

Instructions

1. Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
2. Season chicken slices with sea salt and black pepper. Add to skillet in a single layer. Cook until golden brown, about 4 minutes per side.
3. Remove chicken from skillet. Let rest on a plate for 3 minutes to retain juices.
4. Spread 2 tbsp pesto evenly over each tortilla, leaving a 1-inch border.
5. Divide chicken and mozzarella slices among tortillas, placing them on one half of each.
6. Fold tortillas over filling, then fold in sides to enclose. Press gently to seal.
7. Return wraps to skillet over medium heat. Cook until tortillas are golden and cheese begins to melt, about 2 minutes per side.
8. Transfer to a cutting board. Let cool for 1 minute before slicing diagonally.

Tender chicken and creamy mozzarella meld beautifully with the herbaceous pesto. Serve with a side of roasted cherry tomatoes for a colorful, tangy contrast.

Breakfast Burrito Wrap with Sausage

A breakfast burrito wrap with sausage is the ultimate morning fuel, packed with protein and flavor to kickstart your day. This recipe delivers a hearty, satisfying meal in minutes, perfect for busy mornings.

Ingredients

– 2 large pasture-raised eggs, lightly beaten
– 1/2 cup cooked breakfast sausage, crumbled
– 1/4 cup sharp cheddar cheese, shredded
– 1 tbsp clarified butter
– 1 large flour tortilla (10-inch)
– 1/4 cup black beans, rinsed and drained
– 1 tbsp fresh cilantro, chopped
– 1/4 tsp smoked paprika
– Salt to taste

Instructions

1. Heat clarified butter in a non-stick skillet over medium heat (350°F).
2. Pour beaten eggs into the skillet, stirring constantly for fluffy texture, about 2 minutes.
3. Add crumbled sausage, black beans, and smoked paprika to the eggs, cooking for another 2 minutes until heated through.
4. Sprinkle shredded cheddar cheese over the mixture, allowing it to melt slightly, about 30 seconds.
5. Warm the flour tortilla in a dry skillet over medium heat for 20 seconds per side for pliability.
6. Transfer the egg and sausage mixture onto the center of the tortilla, topping with fresh cilantro.
7. Fold the sides of the tortilla inward, then roll from the bottom up to encase the filling securely.
8. Serve immediately for the best texture and flavor. Pairs wonderfully with a side of salsa or avocado slices for added freshness.

Summary

Packed with variety, our ’20 Flavorful Wrap Recipes for Every Occasion’ offers something delicious for everyone! Whether you’re meal prepping or hosting, these wraps promise to delight. We’d love to hear which recipes become your favorites—drop us a comment below. Loved what you saw? Share the inspiration with fellow foodies on Pinterest. Happy wrapping!