3 easy tortilla wrap recipes to spice up your lunch routine. There’s something for everyone, spicy peanut chicken with crunchy cucmber, buttery avocado with mozzarella and pesto, and how about mashed feta with sun dried tomato pesto and smashed chickpeas. Just roll up and enjoy!
These wraps are perfect for a speedy midweek meal or a super delicious treat to add to your lunchbox. Also perfect for picnics, parties or brunches.
Rolling a tortilla wrap is surprisingly easy. We start by arranging the ingredients in an assembly line for easy access. Warm the flour tortillas a few seconds in the microwave for an easy roll-up and top with your desired filling. Start rolling, fold the opposite sides in toward the center, then roll the wrap up. Cut in half, eat!
Peanut Chicken Wraps
Use cooked chicken or leftovers from a roast chicken for these peanut chicken wraps, which need just 15 minutes to prep. Full of vegetables, ideal for a midweek meal.
Spread the prepared peanut butter sauce, pile shredded chicken, carrots, cucumber and cilantro onto a tortilla to make these quick and easy wraps.
Use cooked chicken breasts or rotisserie chicken. Use other veggies like bell pepper, or swap cilantro for spinach. Make is as spicy as you can handle.
Cooking Video
Peanut Chicken Wraps
Ingredients
- 4 large torillas
- 4 heaped tbsp crunchy peanut butter
- 1 tsp grated ginger
- 1 garlic clove, grated
- 1 tbsp lime juice
- 1 tbsp toasted sesame oil
- 1 tbsp low sodium soy sauce
- 1 large cooked chicken breast, shredded, or rotisserie chicken
- chili peppers, chopped
- ¼ English cucumber or 4 Persian cucumbers, sliced into sticks
- 1 large carrot, sliced into sticks
- a handful of cilantro leaves
Instructions
- Whisk peanut butter with 5 tablespoons hot water. Grate in garlic clove and ginger. Add lime juice, sesame oil and soy sauce. Stir to combine, add more water, if needed.
- Slice carrot and cucumber into thin sticks. Chop the chili peppers.
- Place one tortilla at a time in the microwave for 10 seconds. Spread a layer of peanut sauce on tortilla and sprinkle with chili pepper. Add chicken, carrot, cucumber and cilantro leaves.
- Fold tortilla over the filling, then fold the sides and roll forward. Repeat with the remaining ingredients.
- Serve at room temperature with some extra peanut sauce. Enjoy!
Notes
Calories Per Serving: 267 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Avocado Mozzarella Pesto Wraps
Try these flavor-packed, healthy vegetarian wraps filled with avocado, mozzarella, basil pesto, sun-dried tomatoes and a pile of arugula. They’re super delicious, easy to make and budget-friendly, perfect for a hungry crowd.
Out of arugula? Use spinach or fresh basil. Instead of mayo, use full fat Greek yogurt. Swap sun-dried tomatoes for roasted peppers.
Cooking Video
Avocado Mozzarella Pesto Wraps
Ingredients
- 4 large torillas
- 4 tbsp green pesto
- 2 tbsp mayonnaise
- 1 avocado, thinly sliced
- 1 mozzarella ball
- 16 sun-dried tomato parts
- crushed red pepper flakes
- salt
- 1 cup arugula
Instructions
- Thinly slice the avocado and the mozzarella ball.
- Place one tortilla at a time in the microwave for 10 seconds. Spread a layer of green pesto and mayonnaise on tortilla. Add avocado, mozzarella and sun-dried tomatoes. Sprinkle with salt and red pepper flakes. Then add the arugula.
- Fold tortilla over the filling, then fold the sides and roll forward. Repeat with the remaining ingredients.
- Serve at room temperature with some extra green pesto sauce. Enjoy!
Notes
Calories Per Serving: 256 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Red Pesto Feta Chickpea Wraps
Make an exciting vegetarian wrap with delicious red pesto, smashed chickpeas, crunchy cucumber for texture and a good hit of feta cheese. Perfect for packing into a lunchbox.
Make it spicy, by adding some chili paste. Use chicken instead of chickpeas or add some sun-dried tomatoes. Swap lettuce leaves for spinach.
Cooking Video
Red Pesto Feta Chickpea Wraps
Ingredients
- 4 large tortillas
- 3.5/100 g ounce feta, crumbled
- 2 tbsp Greek yogurt
- ½ tsp each: black pepper, red pepper flakes
- 1 tbsp lemon juice
- 3.5 ounces/100 g canned chickpeas, drained
- 4 tbsp red pesto
- ¼ English cucumber or 4 Persian cucumbers, sliced into sticks
- 2 cups lettuce
Instructions
- Mash crumbled feta with Greek yogurt, black pepper, red pepper flakes and lemon juice.
- Roughly crush the chickpeas with a fork.
- Slice the cucumber into thin sticks.
- Place one tortilla at a time in the microwave for 10 seconds. Spread a layer of feta mixture on tortilla. Add chickpeas, red pesto, cucumber and lettuce.
- Fold tortilla over the filling, then fold the sides and roll forward. Repeat with the remaining ingredients.
- Serve at room temperature with some extra red pesto sauce. Enjoy!
Notes
Calories Per Serving: 386 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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