30 Delicious Salad Wrap Recipes for Every Occasion

Kick your lunch routine up a notch with these vibrant salad wraps! Whether you’re craving a quick dinner, seasonal favorite, or healthy comfort food, we’ve got wraps for every occasion. From zesty summer creations to cozy autumn delights, these recipes are perfect for home cooks looking to add fresh, delicious twists to their meals. Ready to wrap up something amazing? Let’s dive into these 30 tasty ideas!

Asian Chicken Salad Wrap

Packed with crunch and bursting with flavor, this Asian Chicken Salad Wrap transforms lunch from boring to brilliant. Perfectly balanced sweet, savory, and tangy notes will have you craving these all week long.

Ingredients

– 2 cups shredded rotisserie chicken
– 1/3 cup creamy peanut butter
– 2 tbsp rice vinegar
– 1 tbsp soy sauce
– 1 tsp toasted sesame oil
– 1 tbsp honey
– 1 cup shredded purple cabbage
– 1/2 cup shredded carrots
– 2 green onions, thinly sliced
– 1/4 cup chopped fresh cilantro
– 4 large flour tortillas

Instructions

1. In a medium bowl, whisk together 1/3 cup creamy peanut butter, 2 tbsp rice vinegar, 1 tbsp soy sauce, 1 tsp toasted sesame oil, and 1 tbsp honey until completely smooth and emulsified.
2. Add 2 cups shredded rotisserie chicken to the dressing and mix thoroughly until every piece is coated.
3. Fold in 1 cup shredded purple cabbage, 1/2 cup shredded carrots, 2 thinly sliced green onions, and 1/4 cup chopped fresh cilantro until evenly distributed.
4. Warm 4 large flour tortillas in a dry skillet over medium heat for 15-20 seconds per side until pliable and slightly toasted.
5. Place one quarter of the chicken salad mixture in the center of each warmed tortilla.
6. Fold the bottom edge of the tortilla up over the filling, then fold in the sides and roll tightly away from you to form a secure wrap.
7. Cut each wrap in half diagonally to showcase the colorful filling.

Hearty yet refreshing, these wraps deliver satisfying crunch from the fresh vegetables against the creamy peanut dressing. The vibrant purple cabbage and green cilantro make them almost too pretty to eat—almost. Serve with extra soy sauce for dipping or pack them for a picnic that’ll outshine everyone else’s lunch.

Mediterranean Quinoa Salad Wrap

Munch your way to Mediterranean bliss with this protein-packed quinoa wrap. Master meal prep with this vibrant, make-ahead lunch that stays crisp for days. Marvel at how the tangy lemon dressing soaks into every fluffy grain.

Ingredients

– 1 cup fluffy white quinoa
– 2 cups filtered cold water
– 3 tablespoons rich extra virgin olive oil
– 2 tablespoons freshly squeezed lemon juice
– 1 teaspoon coarse sea salt
– ½ teaspoon cracked black pepper
– 1 cup juicy cherry tomatoes, halved
– ½ cup crisp English cucumber, diced
– ¼ cup briny Kalamata olives, pitted and sliced
– ¼ cup sharp red onion, finely minced
– ⅓ cup creamy feta cheese, crumbled
– 2 tablespoons fresh mint leaves, roughly chopped
– 4 large whole wheat tortillas

Instructions

1. Rinse 1 cup fluffy white quinoa under cold running water for 30 seconds using a fine-mesh strainer to remove bitterness.
2. Combine rinsed quinoa and 2 cups filtered cold water in a medium saucepan over high heat.
3. Bring quinoa to a rolling boil, then immediately reduce heat to low and cover tightly with a lid.
4. Simmer quinoa for exactly 15 minutes until all water is absorbed and tiny spirals separate from grains.
5. Spread cooked quinoa in a thin layer on a baking sheet and cool completely for 20 minutes to prevent soggy wraps.
6. Whisk together 3 tablespoons rich extra virgin olive oil, 2 tablespoons freshly squeezed lemon juice, 1 teaspoon coarse sea salt, and ½ teaspoon cracked black pepper in a large mixing bowl.
7. Add cooled quinoa to the dressing and toss thoroughly to coat every grain.
8. Fold in 1 cup juicy cherry tomatoes, ½ cup crisp English cucumber, ¼ cup briny Kalamata olives, ¼ cup sharp red onion, ⅓ cup creamy feta cheese, and 2 tablespoons fresh mint leaves.
9. Warm 4 large whole wheat tortillas in a dry skillet over medium heat for 15 seconds per side until pliable but not crispy.
10. Spoon ¾ cup quinoa mixture onto the center of each tortilla, leaving 2-inch borders on all sides.
11. Fold bottom edge over filling, then tightly roll tortilla away from you, tucking in sides as you go.
12. Wrap each roll snugly in parchment paper and slice diagonally for clean presentation.

Every bite delivers contrasting textures—fluffy quinoa against crisp vegetables and creamy feta. Enjoy the bright lemon tang cutting through briny olives and sharp onion. Experiment by grilling wrapped rolls for 2 minutes per side until golden and slightly crispy.

Spicy Sriracha Tuna Salad Wrap

Grab your lunch game and never look back. This spicy sriracha tuna salad wrap brings the heat and crunch in under 10 minutes flat. Get ready to level up your midday meal with zero fuss.

Ingredients

– 2 (5-ounce) cans of solid white albacore tuna in water, drained
– 1/3 cup of creamy mayonnaise
– 1–2 tablespoons of fiery sriracha sauce
– 1/4 cup of finely diced crisp celery
– 2 tablespoons of finely chopped fresh cilantro
– 1 teaspoon of freshly squeezed lime juice
– 1/4 teaspoon of coarse kosher salt
– 1/8 teaspoon of freshly cracked black pepper
– 2 large (10-inch) flour tortillas
– 1 cup of shredded crisp iceberg lettuce

Instructions

1. Drain both cans of solid white albacore tuna thoroughly in a fine-mesh strainer, pressing out excess liquid with a spoon.
2. In a medium mixing bowl, combine the drained tuna, creamy mayonnaise, and 1 tablespoon of fiery sriracha sauce.
3. Mix vigorously with a fork until the tuna is evenly coated and flaked into small pieces.
4. Add the finely diced crisp celery, finely chopped fresh cilantro, freshly squeezed lime juice, coarse kosher salt, and freshly cracked black pepper to the bowl.
5. Fold all ingredients together until fully incorporated, being careful not to overmix.
6. Taste the mixture and add the remaining 1 tablespoon of fiery sriracha sauce if you prefer extra heat.
7. Lay both large flour tortillas flat on a clean work surface.
8. Evenly divide the shredded crisp iceberg lettuce between the tortillas, creating a 3-inch wide strip down the center of each.
9. Spoon half of the spicy tuna salad mixture over the lettuce on each tortilla, spreading it lengthwise.
10. Fold the bottom edge of each tortilla up over the filling, then tightly roll from one side to form secure wraps.
11. Slice each wrap in half diagonally with a sharp serrated knife for clean cuts.
12. Serve immediately or wrap tightly in parchment paper for portable meals.
For maximum crunch, assemble wraps just before eating to prevent sogginess. The crisp iceberg lettuce and celery create a satisfying texture contrast against the creamy, spicy tuna filling. Try serving these with cool cucumber slices or pairing with zesty pickled vegetables for an extra flavor dimension.

Avocado and Black Bean Salad Wrap

Craving something fresh that actually fills you up? This wrap delivers serious flavor without weighing you down. Perfect for lunch prep or a quick dinner fix.

Ingredients

• 1 large ripe avocado, creamy and perfectly soft
• 1 (15-ounce) can black beans, thoroughly rinsed and drained
• 1/2 cup sweet corn kernels, fresh or frozen
• 1/4 cup finely diced red onion, crisp and vibrant
• 1/4 cup chopped fresh cilantro, bright and fragrant
• 2 tablespoons fresh lime juice, zesty and tangy
• 1 tablespoon extra virgin olive oil, rich and smooth
• 1/2 teaspoon ground cumin, warm and earthy
• 1/4 teaspoon chili powder, with a subtle kick
• 4 large flour tortillas, soft and pliable
• 2 cups shredded romaine lettuce, crisp and fresh

Instructions

1. Cut the ripe avocado in half, remove the pit, and scoop the flesh into a medium mixing bowl.
2. Mash the avocado with a fork until it reaches a chunky, spreadable consistency.
3. Add the rinsed black beans, sweet corn kernels, and finely diced red onion to the bowl.
4. Stir in the chopped fresh cilantro, fresh lime juice, and extra virgin olive oil.
5. Sprinkle the ground cumin and chili powder evenly over the mixture.
6. Gently fold all ingredients together until fully combined and evenly coated.
7. Lay one flour tortilla flat on a clean surface and spread one-quarter of the avocado mixture evenly across the center.
8. Top with 1/2 cup of shredded romaine lettuce, arranging it in a horizontal line.
9. Fold the bottom edge of the tortilla up over the filling, then tightly roll from left to right to form a secure wrap.
10. Repeat steps 7–9 with the remaining tortillas and filling.

Vibrant, creamy avocado melds with hearty beans and crisp veggies for a satisfying crunch in every bite. The zesty lime and warm spices make this wrap pop—try serving it with a side of tortilla chips or slicing it diagonally for an Instagram-worthy lunch plate.

Grilled Vegetable and Hummus Wrap

Brace yourself for the ultimate lunch upgrade that’ll make your taste buds dance. This grilled veggie and hummus wrap combines smoky charred vegetables with creamy hummus in a portable package perfect for busy days. Get ready to level up your meal prep game with this flavor-packed creation.

Ingredients

• 2 large flour tortillas
• 1 cup creamy roasted garlic hummus
• 1 medium zucchini, sliced into ¼-inch thick rounds
• 1 red bell pepper, seeded and cut into 1-inch strips
• 1 small red onion, sliced into ½-inch rings
• 2 tablespoons extra virgin olive oil
• 1 teaspoon smoked paprika
• ½ teaspoon coarse sea salt
• ¼ teaspoon freshly cracked black pepper
• 2 cups fresh baby spinach leaves

Instructions

1. Preheat your grill or grill pan to medium-high heat (400°F).
2. Toss zucchini rounds, bell pepper strips, and onion rings with extra virgin olive oil in a large bowl.
3. Sprinkle the vegetables with smoked paprika, coarse sea salt, and freshly cracked black pepper.
4. Place vegetables directly on the hot grill grates in a single layer.
5. Grill zucchini for 3-4 minutes per side until you see distinct grill marks and edges soften.
6. Flip bell pepper strips after 4 minutes and cook another 3-4 minutes until slightly charred but still crisp.
7. Grill onion rings for 5-6 minutes total, turning once, until translucent with browned edges.
8. Remove all vegetables from grill and let rest for 2 minutes to redistribute juices.
9. Warm flour tortillas directly on the grill for 30 seconds per side until pliable.
10. Spread ½ cup roasted garlic hummus evenly across the center of each tortilla, leaving 2-inch borders.
11. Layer 1 cup fresh baby spinach leaves over the hummus on each tortilla.
12. Arrange grilled vegetables in a single layer over the spinach.
13. Fold the bottom edge of each tortilla up over the filling, then fold in the sides tightly.
14. Roll each wrap away from you, applying gentle pressure to create a compact cylinder.
15. Cut each wrap in half diagonally to showcase the colorful layers.

Outrageously satisfying with its contrast of warm, smoky vegetables against cool, creamy hummus. The slight crunch from the grilled peppers plays beautifully with the tender zucchini and sweet caramelized onions. Serve these wraps immediately while the tortilla retains its slight crispness, or wrap tightly in parchment paper for a grab-and-go lunch that travels beautifully.

Caesar Salad Chicken Wrap

A Caesar salad chicken wrap that’s about to become your new lunch obsession. All the classic flavors wrapped up tight for maximum deliciousness. Get ready to level up your midday meal game.

Ingredients

– 2 large flour tortillas
– 1 lb boneless, skinless chicken breasts
– 1 cup crisp romaine lettuce, chopped
– ½ cup freshly grated Parmesan cheese
– ¼ cup creamy Caesar dressing
– 2 tbsp rich extra virgin olive oil
– 1 tsp garlic powder
– ½ tsp coarse sea salt
– ¼ tsp freshly cracked black pepper
– 1 lemon, juiced

Instructions

1. Pat dry 1 lb boneless, skinless chicken breasts with paper towels.
2. Rub chicken with 2 tbsp rich extra virgin olive oil on both sides.
3. Season chicken evenly with 1 tsp garlic powder, ½ tsp coarse sea salt, and ¼ tsp freshly cracked black pepper.
4. Heat a skillet over medium-high heat for 2 minutes until hot.
5. Cook chicken for 6-7 minutes per side until internal temperature reaches 165°F.
6. Remove chicken from skillet and let rest for 5 minutes on cutting board.
7. Slice chicken into thin strips against the grain.
8. Warm 2 large flour tortillas in a dry skillet for 30 seconds per side.
9. Arrange 1 cup crisp romaine lettuce down the center of each tortilla.
10. Top lettuce with sliced chicken strips.
11. Drizzle 2 tbsp creamy Caesar dressing over chicken on each wrap.
12. Sprinkle ¼ cup freshly grated Parmesan cheese over each wrap.
13. Squeeze fresh lemon juice from half a lemon over each wrap.
14. Fold sides of tortilla inward, then roll tightly from bottom to top.
15. Cut each wrap in half diagonally for easy eating.

Keep these wraps fresh by storing components separately until ready to assemble. The warm tortilla makes rolling easier without tearing. For extra crunch, add the lettuce just before wrapping. Knife-sharp flavors cut through the creamy dressing, while the tender chicken and crisp lettuce create the perfect texture contrast. Serve immediately with extra lemon wedges for squeezing, or pack for a lunch that actually excites you.

Cranberry Walnut Waldorf Salad Wrap

A crunchy, creamy, sweet-tart sensation that’s about to become your new lunch obsession. This wrap transforms the classic Waldorf salad into a portable powerhouse packed with texture and flavor that’ll make your taste buds dance.

Ingredients

– 2 cups crisp romaine lettuce, finely chopped
– 1 cup juicy red apples, diced with skin on
– 1/2 cup plump dried cranberries
– 1/2 cup crunchy toasted walnuts, roughly chopped
– 1/3 cup creamy mayonnaise
– 2 tablespoons tangy Greek yogurt
– 1 tablespoon fresh lemon juice
– 1 teaspoon golden honey
– 4 large flour tortillas
– Pinch of flaky sea salt

Instructions

1. Chop 2 cups of crisp romaine lettuce into fine ribbons using a sharp chef’s knife.
2. Dice 1 cup of juicy red apples into 1/2-inch pieces, keeping the vibrant skin for color and nutrients.
3. Roughly chop 1/2 cup of toasted walnuts into bite-sized pieces for maximum crunch.
4. Whisk together 1/3 cup creamy mayonnaise, 2 tablespoons tangy Greek yogurt, 1 tablespoon fresh lemon juice, and 1 teaspoon golden honey in a large mixing bowl until smooth and emulsified.
5. Add the chopped romaine, diced apples, 1/2 cup plump dried cranberries, and chopped walnuts to the dressing bowl.
6. Gently toss all ingredients until evenly coated with the creamy dressing, being careful not to bruise the delicate lettuce.
7. Season the salad mixture with a pinch of flaky sea salt to enhance all the flavors.
8. Warm 4 large flour tortillas in a dry skillet over medium heat for 15-20 seconds per side until pliable and slightly toasted.
9. Divide the Waldorf salad mixture evenly among the center of each warmed tortilla.
10. Fold the bottom edge of each tortilla up over the filling, then tightly roll from one side to create secure wraps.
11. Slice each wrap diagonally in half to showcase the colorful interior layers.

Gloriously crisp and creamy, this wrap delivers satisfying crunch from walnuts and apples against the smooth dressing and chewy cranberries. Serve immediately for maximum texture contrast, or pack for a picnic where the flavors meld beautifully as they chill.

Thai Peanut Chicken Salad Wrap

Packed with vibrant Thai flavors, this wrap transforms your lunch game instantly. Grab crunchy veggies, creamy peanut sauce, and tender chicken for the ultimate handheld feast. Perfect for meal prep or quick dinners when you’re craving something fresh yet satisfying.

Ingredients

– 1 lb boneless, skinless chicken breasts
– 2 tbsp toasted sesame oil
– 1/4 cup creamy natural peanut butter
– 2 tbsp fresh lime juice
– 1 tbsp rich soy sauce
– 1 tsp fragrant grated ginger
– 1 minced garlic clove
– 1/4 cup chopped fresh cilantro
– 2 cups shredded crisp romaine lettuce
– 1 cup matchstick-cut crunchy carrots
– 1/2 cup thinly sliced red cabbage
– 4 large flour tortillas

Instructions

1. Preheat your skillet over medium-high heat with 1 tbsp toasted sesame oil until shimmering.
2. Season both sides of 1 lb boneless, skinless chicken breasts with salt and pepper.
3. Cook chicken for 6-7 minutes per side until internal temperature reaches 165°F and exterior is golden brown.
4. Transfer cooked chicken to a cutting board and let rest for 5 minutes to retain juices.
5. While chicken rests, whisk together 1/4 cup creamy natural peanut butter, 2 tbsp fresh lime juice, 1 tbsp rich soy sauce, 1 tsp fragrant grated ginger, and 1 minced garlic clove in a medium bowl.
6. Thin the sauce gradually with 2-3 tbsp warm water until it reaches a pourable consistency.
7. Shred the rested chicken using two forks for maximum texture.
8. Toss shredded chicken with half of the peanut sauce in a large bowl until thoroughly coated.
9. Warm 4 large flour tortillas in a dry skillet for 15-20 seconds per side until pliable.
10. Layer each tortilla with 1/2 cup shredded crisp romaine lettuce, 1/4 cup matchstick-cut crunchy carrots, and 1/8 cup thinly sliced red cabbage.
11. Divide the sauced chicken evenly among the four wraps, placing it over the vegetables.
12. Drizzle remaining peanut sauce over the chicken filling.
13. Sprinkle 1 tbsp chopped fresh cilantro over each wrap.
14. Fold the bottom edge of each tortilla up over the filling, then fold in the sides and roll tightly away from you.

Fresh from the wrap, you get this incredible crunch from the veggies against the tender, saucy chicken. The peanut sauce clings to every ingredient, creating this sweet-savory harmony that’s seriously addictive. Try serving them sliced diagonally for that gorgeous cross-section view that’ll dominate your social feed.

Greek Salad Tortilla Wrap

Overwhelmed by boring lunches? Transform your midday meal with this vibrant Greek salad tortilla wrap. Pack crisp veggies, tangy feta, and zesty dressing into a portable package that bursts with Mediterranean flavors in every bite.

Ingredients

– 1 large 10-inch flour tortilla
– 1 cup chopped crisp romaine lettuce
– 1/2 cup juicy cherry tomatoes, halved
– 1/4 cup thinly sliced crunchy English cucumber
– 2 tablespoons finely diced red onion
– 1/4 cup crumbled creamy feta cheese
– 2 tablespoons briny Kalamata olives, pitted and halved
– 1 tablespoon rich extra virgin olive oil
– 1 tablespoon freshly squeezed lemon juice
– 1/2 teaspoon dried aromatic oregano
– 1/4 teaspoon coarse sea salt
– 1/8 teaspoon freshly ground black pepper

Instructions

1. Lay one large 10-inch flour tortilla flat on a clean work surface.
2. In a medium mixing bowl, combine 1 cup chopped crisp romaine lettuce, 1/2 cup halved juicy cherry tomatoes, 1/4 cup thinly sliced crunchy English cucumber, 2 tablespoons finely diced red onion, 1/4 cup crumbled creamy feta cheese, and 2 tablespoons halved briny Kalamata olives.
3. Drizzle the vegetable mixture with 1 tablespoon rich extra virgin olive oil and 1 tablespoon freshly squeezed lemon juice.
4. Sprinkle 1/2 teaspoon dried aromatic oregano, 1/4 teaspoon coarse sea salt, and 1/8 teaspoon freshly ground black pepper over the salad mixture.
5. Toss all ingredients gently with clean hands or utensils until evenly coated, being careful not to crush the delicate feta cheese.
6. Spoon the dressed Greek salad mixture onto the center of the tortilla, leaving a 2-inch border around all edges.
7. Fold the bottom edge of the tortilla up over the filling, then fold in both sides to create an envelope shape.
8. Roll the tortilla tightly away from you, applying gentle pressure to compact the filling as you go.
9. Cut the wrapped tortilla diagonally across the center at a 45-degree angle for clean presentation.

The crisp vegetables provide satisfying crunch against the creamy feta, while the zesty lemon dressing cuts through the richness. Serve immediately or wrap tightly in parchment paper for a mess-free lunch on the go—perfect for picnics or desk dining.

Sweet Chili Shrimp Salad Wrap

Haven’t tried a wrap that actually makes you feel good? This sweet chili shrimp salad wrap delivers fresh flavors and protein power in every bite. Grab your ingredients and let’s make lunch exciting again.

Ingredients

– 1 lb raw large shrimp, peeled and deveined
– 2 tbsp rich sweet chili sauce
– 1 tbsp fresh lime juice
– 1 tsp minced garlic
– 1/2 cup creamy Greek yogurt
– 1/4 cup crisp chopped celery
– 2 tbsp fresh chopped cilantro
– 4 large flour tortillas
– 2 cups crisp shredded romaine lettuce
– 1/2 cup crunchy shredded carrots

Instructions

1. Pat the raw large shrimp completely dry with paper towels.
2. Heat a large skillet over medium-high heat until hot.
3. Add the shrimp to the skillet in a single layer.
4. Cook the shrimp for 2 minutes until the bottoms turn pink.
5. Flip each shrimp and cook for another 2 minutes until fully opaque.
6. Transfer the cooked shrimp to a cutting board to cool.
7. Chop the cooled shrimp into bite-sized pieces.
8. In a medium bowl, combine the rich sweet chili sauce, fresh lime juice, and minced garlic.
9. Whisk the sauce mixture until fully combined.
10. Add the creamy Greek yogurt to the sauce mixture.
11. Stir until the dressing becomes smooth and creamy.
12. Fold the chopped shrimp into the dressing mixture.
13. Add the crisp chopped celery and fresh chopped cilantro.
14. Gently mix until all ingredients are evenly coated.
15. Warm the large flour tortillas in a dry skillet for 30 seconds per side.
16. Place each warm tortilla on a clean work surface.
17. Divide the crisp shredded romaine lettuce among the tortillas.
18. Top the lettuce with the crunchy shredded carrots.
19. Spoon the shrimp salad mixture evenly over the vegetables.
20. Fold the bottom edge of each tortilla up over the filling.
21. Fold the sides inward and roll tightly to form secure wraps.

Serve these wraps immediately for the ultimate texture experience—the cool, creamy shrimp salad contrasts perfectly with the crisp vegetables and soft tortilla. The sweet chili sauce provides just enough heat to balance the fresh lime and herbs. For an extra crunch, add some crushed peanuts or serve with additional sweet chili sauce for dipping.

Caprese Salad Lettuce Wrap

Skip the boring salad bowl—these Caprese lettuce wraps deliver fresh flavors in a handheld package. Stack juicy tomatoes, creamy mozzarella, and fragrant basil inside crisp lettuce cups for the ultimate no-fuss lunch. Drizzle with tangy balsamic glaze for that perfect sweet-savory punch.

Ingredients

– 8 large butter lettuce leaves
– 2 ripe heirloom tomatoes
– 8 ounces fresh mozzarella balls
– ½ cup fresh basil leaves
– 2 tablespoons rich extra virgin olive oil
– 1 tablespoon aged balsamic glaze
– ½ teaspoon flaky sea salt
– ¼ teaspoon cracked black pepper

Instructions

1. Rinse 8 large butter lettuce leaves under cold running water for 30 seconds.
2. Pat the lettuce leaves completely dry with paper towels to prevent sogginess.
3. Slice 2 ripe heirloom tomatoes into ¼-inch thick rounds using a serrated knife.
4. Drain 8 ounces fresh mozzarella balls and slice them into ½-inch thick discs.
5. Stack ½ cup fresh basil leaves and roll them tightly into a cigar shape.
6. Thinly slice the rolled basil into ribbons using a sharp chef’s knife.
7. Place one butter lettuce leaf on a clean work surface with the concave side facing up.
8. Layer 2 tomato slices in the center of the lettuce leaf.
9. Top the tomatoes with 2 mozzarella discs arranged evenly.
10. Sprinkle 1 teaspoon of basil ribbons over the cheese layer.
11. Drizzle ¾ teaspoon rich extra virgin olive oil over the assembled ingredients.
12. Add ¼ teaspoon aged balsamic glaze in a zigzag pattern across the wrap.
13. Season with a pinch of flaky sea salt and cracked black pepper.
14. Repeat steps 7-13 with remaining lettuce leaves and ingredients.
15. Serve immediately to maintain crisp texture.

The crisp lettuce provides a refreshing crunch against the creamy mozzarella and juicy tomatoes, while the balsamic glaze adds a sweet-tangy finish. For a fun twist, arrange these wraps on a platter as appetizers or stack them in meal prep containers for grab-and-go lunches.

Roasted Turkey and Spinach Salad Wrap

Whip up this protein-packed powerhouse that transforms leftover roasted turkey into a fresh, crave-worthy lunch. Grab your tortillas and get ready to roll—this wrap delivers serious flavor without the fuss.

Ingredients

– 2 cups shredded roasted turkey breast
– 4 large flour tortillas
– 3 cups fresh baby spinach leaves
– 1/2 cup creamy mayonnaise
– 1/4 cup tangy Greek yogurt
– 1/4 cup finely chopped red onion
– 1/4 cup toasted pine nuts
– 2 tablespoons fresh lemon juice
– 1 teaspoon Dijon mustard
– 1/2 teaspoon garlic powder
– 1/4 teaspoon kosher salt
– 1/4 teaspoon cracked black pepper

Instructions

1. Combine 1/2 cup creamy mayonnaise, 1/4 cup tangy Greek yogurt, 2 tablespoons fresh lemon juice, 1 teaspoon Dijon mustard, 1/2 teaspoon garlic powder, 1/4 teaspoon kosher salt, and 1/4 teaspoon cracked black pepper in a medium bowl.
2. Whisk the dressing ingredients vigorously for 60 seconds until completely smooth and emulsified.
3. Add 2 cups shredded roasted turkey breast to the dressing mixture, folding gently to coat every strand.
4. Let the turkey mixture rest for 10 minutes at room temperature to allow flavors to meld.
5. Warm 4 large flour tortillas directly over a gas flame for 15 seconds per side until lightly charred, or heat in a dry skillet over medium heat for 30 seconds per side.
6. Lay each warmed tortilla flat on a clean work surface.
7. Arrange 3/4 cup fresh baby spinach leaves in a horizontal line across the center of each tortilla, leaving 2 inches bare at the edges.
8. Divide the dressed turkey mixture evenly among the tortillas, spreading it over the spinach layer.
9. Sprinkle 1 tablespoon finely chopped red onion and 1 tablespoon toasted pine nuts over each portion of turkey.
10. Fold the bottom edge of each tortilla up over the filling, then tightly roll from left to right, applying gentle pressure to compact the ingredients.
11. Slice each wrap diagonally through the center at a 45-degree angle to showcase the colorful layers.
Just look at those vibrant layers peeking through each diagonal cut—the creamy turkey salad contrasts beautifully with the crisp spinach and crunchy pine nuts. Serve these wraps immediately for the perfect textural experience, or wrap tightly in parchment paper for a grab-and-go lunch that stays fresh for hours.

Conclusion

Whether you’re packing lunch, hosting friends, or craving something fresh, these 30 salad wraps offer endless inspiration. We hope you find new favorites to enjoy and share! Try a recipe, leave a comment with your top pick, and don’t forget to pin this roundup on Pinterest for easy access. Happy wrapping!