34 Delicious Wrap Recipes for Tasty Dinner

Feeling stuck in a dinner rut? Wraps are the perfect solution for quick, delicious meals that please everyone at the table. From vibrant veggie creations to hearty protein-packed options, these 34 wrap recipes will transform your weeknight dinners into exciting culinary adventures. Get ready to discover fresh flavors and simple techniques that will make wraps your new go-to meal!

Grilled Chicken Caesar Wrap

Heralding the perfect fusion of classic elegance and contemporary convenience, this grilled chicken Caesar wrap transforms the beloved salad into a handheld masterpiece. Imagine tender, smoky chicken nestled among crisp romaine and creamy dressing, all enveloped in a warm, pliable tortilla. Here, tradition meets practicality in a dish that’s as suitable for a sophisticated lunch as it is for a quick, satisfying dinner.

Ingredients

For the Chicken:
– 1 lb boneless, skinless chicken breasts
– 2 tbsp olive oil
– 1 tsp garlic powder
– 1 tsp dried oregano
– ½ tsp black pepper
– ½ tsp salt

For the Caesar Dressing:
– ½ cup mayonnaise
– ¼ cup grated Parmesan cheese
– 2 tbsp lemon juice
– 1 tbsp Dijon mustard
– 1 tsp Worcestershire sauce
– 1 minced garlic clove
– ¼ tsp black pepper

For Assembly:
– 4 large flour tortillas (10-inch)
– 4 cups chopped romaine lettuce
– ¼ cup shaved Parmesan cheese

Instructions

1. Preheat an outdoor grill or grill pan to medium-high heat (400°F).
2. Pat the chicken breasts dry with paper towels to ensure even browning.
3. Brush both sides of the chicken with olive oil.
4. Sprinkle garlic powder, dried oregano, black pepper, and salt evenly over both sides of the chicken.
5. Place the chicken on the preheated grill and cook for 6–7 minutes.
6. Flip the chicken using tongs and grill for another 6–7 minutes until the internal temperature reaches 165°F.
7. Transfer the grilled chicken to a cutting board and let it rest for 5 minutes to retain juices.
8. While the chicken rests, whisk together mayonnaise, grated Parmesan, lemon juice, Dijon mustard, Worcestershire sauce, minced garlic, and black pepper in a medium bowl to make the dressing.
9. Thinly slice the rested chicken against the grain for maximum tenderness.
10. Warm the flour tortillas in a dry skillet over medium heat for 20 seconds per side to make them pliable.
11. Spread 2 tablespoons of Caesar dressing evenly over the center of each tortilla, leaving a 1-inch border.
12. Top each tortilla with 1 cup of chopped romaine lettuce.
13. Divide the sliced chicken evenly among the tortillas, placing it over the lettuce.
14. Sprinkle 1 tablespoon of shaved Parmesan cheese over the chicken on each tortilla.
15. Fold the bottom edge of each tortilla up over the filling, then fold in the sides and roll tightly away from you to form a secure wrap.

Just as satisfying as it is sophisticated, this wrap delivers a delightful contrast of textures—from the smoky, juicy chicken to the crisp romaine and creamy dressing. For an elegant twist, slice the wraps diagonally and serve them on a platter drizzled with extra dressing, or pack them whole for a picnic that feels effortlessly chic.

Spicy Chipotle Pork Wrap

Offering a sophisticated twist on handheld dining, this Spicy Chipotle Pork Wrap combines tender, slow-cooked pork with a smoky, fiery sauce, all enveloped in a warm, pliable tortilla. Each bite delivers a harmonious balance of heat from the chipotles, sweetness from the brown sugar, and the bright freshness of crisp vegetables. Perfect for an elegant lunch or casual dinner, this recipe transforms simple ingredients into a memorable culinary experience.

Ingredients

For the pork marinade and cooking:
– 1.5 lbs pork shoulder, cut into 1-inch cubes
– 2 tbsp olive oil
– 1 tsp salt
– 1/2 tsp black pepper
– 1/2 cup chicken broth

For the chipotle sauce:
– 2 chipotle peppers in adobo sauce, minced
– 1 tbsp adobo sauce from the can
– 2 tbsp brown sugar
– 1 tbsp apple cider vinegar
– 1/2 tsp garlic powder
– 1/2 tsp onion powder

For assembly:
– 4 large flour tortillas (10-inch diameter)
– 1 cup shredded iceberg lettuce
– 1/2 cup diced tomatoes
– 1/4 cup sliced red onion
– 1/4 cup sour cream

Instructions

1. Pat the pork shoulder cubes dry with paper towels to ensure proper browning.
2. Season the pork cubes evenly with salt and black pepper on all sides.
3. Heat olive oil in a large Dutch oven over medium-high heat until shimmering, about 2 minutes.
4. Add pork cubes in a single layer, working in batches if necessary to avoid overcrowding.
5. Sear pork for 3-4 minutes per side until deeply browned, developing flavorful fond on the pot bottom.
6. Reduce heat to medium and return all pork to the pot.
7. Add minced chipotle peppers, adobo sauce, brown sugar, apple cider vinegar, garlic powder, and onion powder.
8. Pour in chicken broth, scraping the bottom to incorporate all the browned bits.
9. Bring the mixture to a simmer, then reduce heat to low and cover tightly.
10. Simmer gently for 1.5 hours until pork is fork-tender and easily shreds.
11. Remove lid and increase heat to medium to reduce the sauce for 10 minutes until thickened.
12. Warm tortillas in a dry skillet over medium heat for 30 seconds per side until pliable.
13. Spread 2 tablespoons of sour cream evenly across the center of each tortilla.
14. Divide the shredded pork mixture evenly among the tortillas, about 3/4 cup per wrap.
15. Top each with 1/4 cup shredded lettuce, 2 tablespoons diced tomatoes, and 1 tablespoon sliced red onion.
16. Fold the bottom edge of each tortilla up over the filling, then fold in the sides and roll tightly away from you.

Versatile in presentation, these wraps offer contrasting textures from the tender, saucy pork to the crisp vegetables within. The smoky heat of the chipotle melds beautifully with the cooling sour cream, creating a sophisticated flavor profile that lingers pleasantly. For an elegant touch, slice the wraps diagonally and serve alongside a jicama slaw or avocado salad.

Mediterranean Veggie Wrap

Delightfully fresh and satisfying, the Mediterranean Veggie Wrap combines vibrant seasonal produce with creamy spreads and tangy accents in a portable package perfect for busy days. Drawing inspiration from sun-drenched coastal cuisine, this wrap layers crisp vegetables, briny olives, and herb-infused dressing within a soft tortilla. Each bite offers a harmonious balance of textures and flavors that transports you straight to the Mediterranean.

Ingredients

• For the wrap assembly:
  • 1 large (12-inch) whole wheat tortilla
  • 1/4 cup hummus
  • 1 cup fresh spinach leaves
  • 1/2 cup cucumber, thinly sliced into rounds
  • 1/4 cup roasted red peppers, sliced into strips
  • 2 tablespoons Kalamata olives, pitted and halved
  • 1/4 cup crumbled feta cheese
• For the lemon-herb dressing:
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon dried oregano
  • 1/4 teaspoon garlic powder

Instructions

1. Lay the whole wheat tortilla flat on a clean work surface.
2. Spread the hummus evenly across the center of the tortilla, leaving a 2-inch border around the edges.
3. Layer the fresh spinach leaves over the hummus in an even bed.
4. Arrange the cucumber slices in a single layer over the spinach.
5. Distribute the roasted red pepper strips evenly across the cucumbers.
6. Scatter the Kalamata olive halves over the pepper strips.
7. Sprinkle the crumbled feta cheese evenly over the olive layer.
8. In a small bowl, whisk together the extra virgin olive oil, fresh lemon juice, dried oregano, and garlic powder until emulsified.
9. Drizzle the lemon-herb dressing evenly over the fillings.
10. Fold the bottom edge of the tortilla up over the fillings, then fold in the sides tightly.
11. Roll the wrap away from you, applying gentle pressure to create a compact cylinder.
12. Cut the wrap in half diagonally with a sharp knife for clean presentation.

The resulting wrap offers a delightful contrast between the soft tortilla and crisp vegetables, with the creamy hummus and tangy dressing binding everything together. For an elegant presentation, serve the halved wraps standing upright on a platter to showcase the colorful cross-section. The briny olives and salty feta provide bursts of flavor that complement the fresh vegetables beautifully.

Buffalo Chicken and Blue Cheese Wrap

Unveiling a modern classic that marries fiery zest with creamy sophistication, this Buffalo Chicken and Blue Cheese Wrap transforms game-day flavors into an elegant handheld meal. Perfectly balanced between spicy and tangy, it offers a satisfying crunch against tender, seasoned chicken in every sophisticated bite.

Ingredients

For the Buffalo Chicken Filling:

• 1 lb boneless, skinless chicken breasts, cut into 1-inch cubes
• 1 tbsp olive oil
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp smoked paprika
• 1/2 cup Frank’s RedHot Buffalo Sauce
• 2 tbsp unsalted butter

For Assembly:

• 4 large flour tortillas (10-inch diameter)
• 1 cup shredded iceberg lettuce
• 1/2 cup crumbled blue cheese
• 1/4 cup finely sliced celery
• 1/4 cup ranch dressing

Instructions

1. Pat the chicken cubes completely dry with paper towels to ensure proper browning.
2. Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
3. Season the chicken cubes evenly with 1/2 tsp garlic powder, 1/2 tsp onion powder, and 1/4 tsp smoked paprika.
4. Add the seasoned chicken to the hot skillet in a single layer, cooking undisturbed for 4 minutes to develop a golden-brown crust.
5. Flip each chicken piece and continue cooking for another 4 minutes until the internal temperature reaches 165°F on an instant-read thermometer.
6. Reduce the heat to low and pour in 1/2 cup Frank’s RedHot Buffalo Sauce and 2 tbsp unsalted butter, stirring constantly until the butter melts and coats the chicken evenly, about 1 minute.
7. Remove the skillet from heat and let the chicken rest in the sauce for 2 minutes to absorb the flavors.
8. Warm 4 large flour tortillas in a dry skillet over medium heat for 20 seconds per side until pliable.
9. Spread 1 tbsp ranch dressing evenly across the center of each warmed tortilla.
10. Divide 1 cup shredded iceberg lettuce evenly among the tortillas, placing it over the ranch dressing.
11. Spoon the buffalo chicken mixture evenly over the lettuce on each tortilla.
12. Sprinkle 1/2 cup crumbled blue cheese and 1/4 cup finely sliced celery evenly over the chicken.
13. Fold the bottom edge of each tortilla up over the filling, then fold in the sides and roll tightly away from you to form secure wraps.

Zestfully contrasting textures create an unforgettable experience—the cool crispness of lettuce and celery plays against the warm, saucy chicken, while the bold blue cheese crumbles melt slightly into the wrap. For an elegant presentation, slice each wrap diagonally and serve immediately with extra buffalo sauce for drizzling, perhaps accompanied by crisp sweet potato fries or a chilled cucumber salad to balance the heat.

Thai Peanut Chicken Wrap

Zesty yet sophisticated, this Thai Peanut Chicken Wrap brings vibrant Southeast Asian flavors into an elegantly portable package. Tender marinated chicken mingles with crisp vegetables and a luxuriously creamy peanut sauce, all wrapped in a warm tortilla for a meal that balances exotic aromatics with comforting familiarity. Each bite delivers the perfect harmony of savory, sweet, and spicy notes that will transport your palate straight to the streets of Bangkok.

Ingredients

– For the chicken: 1 lb boneless, skinless chicken breasts, 2 tbsp vegetable oil, 1 tsp salt, 1/2 tsp black pepper
– For the peanut sauce: 1/2 cup creamy peanut butter, 3 tbsp soy sauce, 2 tbsp lime juice, 1 tbsp honey, 1 tsp grated ginger, 1 minced garlic clove, 1/4 cup water
– For assembly: 4 large flour tortillas, 2 cups shredded red cabbage, 1 shredded carrot, 1/4 cup chopped cilantro, 1/4 cup chopped roasted peanuts

Instructions

1. Cut the chicken breasts into 1-inch strips and season with salt and black pepper.
2. Heat vegetable oil in a large skillet over medium-high heat until shimmering.
3. Cook chicken strips for 6-8 minutes, turning occasionally, until internal temperature reaches 165°F and surfaces are golden brown.
4. Remove chicken from skillet and let rest for 5 minutes to redistribute juices.
5. Whisk together peanut butter, soy sauce, lime juice, honey, grated ginger, and minced garlic in a medium bowl.
6. Gradually add water while whisking until sauce reaches a pourable consistency.
7. Warm flour tortillas in a dry skillet over medium heat for 30 seconds per side until pliable.
8. Spread 2 tablespoons of peanut sauce evenly across the center of each tortilla.
9. Arrange cooked chicken strips horizontally across the sauce-covered area.
10. Top chicken with shredded red cabbage, shredded carrot, chopped cilantro, and chopped roasted peanuts.
11. 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.
12. Cut each wrap diagonally in half for elegant presentation. Youthful crunch from the fresh vegetables contrasts beautifully with the velvety peanut sauce, while the warm tortilla provides the perfect edible vessel. For an elevated presentation, serve these wraps with extra sauce for dipping and garnish with additional cilantro sprigs and lime wedges to brighten each flavorful bite.

Smoked Salmon and Avocado Wrap

Yield to the allure of coastal elegance with this smoked salmon and avocado wrap, where silky smoked fish meets creamy avocado in a harmonious embrace. Wrapped in a tender flour tortilla with crisp vegetables and zesty accents, this dish offers both sophistication and effortless preparation. Perfect for brunch gatherings or a refined lunch, it captures the essence of seaside indulgence in every bite.

Ingredients

For the filling

– 8 ounces cold-smoked salmon, thinly sliced
– 2 ripe avocados, pitted and peeled
– 1 tablespoon freshly squeezed lemon juice
– 1/4 cup red onion, finely diced
– 1/4 cup English cucumber, finely diced
– 2 tablespoons fresh dill, chopped

For assembly

– 4 large (10-inch) flour tortillas
– 4 ounces cream cheese, softened to room temperature
– 1 cup baby arugula

Instructions

1. Place the avocados in a medium bowl and mash with a fork until slightly chunky.
2. Stir in the lemon juice immediately to prevent browning.
3. Fold in the red onion, cucumber, and fresh dill until evenly distributed.
4. Lay one flour tortilla flat on a clean work surface.
5. Spread 1 ounce of softened cream cheese evenly across the entire tortilla, leaving a 1-inch border uncovered.
6. Arrange 2 ounces of smoked salmon in a single layer over the cream cheese.
7. Spoon one-quarter of the avocado mixture horizontally across the center of the tortilla.
8. Top with 1/4 cup of baby arugula.
9. Fold the bottom edge of the tortilla up over the filling, then tightly roll from left to right to form a secure cylinder.
10. Repeat steps 4–9 with remaining tortillas and ingredients.
11. Wrap each finished roll snugly in parchment paper and refrigerate for 15 minutes to firm.
12. Use a sharp serrated knife to slice each wrap diagonally into 1-inch pieces.

What makes this wrap exceptional is the contrast between the velvety salmon, creamy avocado, and peppery arugula that creates a symphony of textures. The bright acidity from the lemon cuts through the richness, while the crisp vegetables provide refreshing crunch. For an elegant presentation, arrange the sliced wraps on a platter garnished with extra dill sprigs and lemon wedges, perfect for pairing with iced herbal tea or a crisp Sauvignon Blanc.

Greek Lamb and Tzatziki Wrap

Wrapped in warm, pillowy flatbread, this Greek-inspired creation brings together tender, herb-kissed lamb and cool, creamy tzatziki for a handheld feast that’s both rustic and refined. Each bite offers a harmonious balance of savory, tangy, and fresh flavors, making it an ideal choice for a quick yet elegant weeknight dinner or a stylish lunch. With its vibrant colors and Mediterranean aromas, this wrap transports your senses straight to a sun-drenched taverna.

Ingredients

For the Lamb:

• 1 lb ground lamb
• 1 tbsp olive oil
• 1 tsp dried oregano
• 1/2 tsp garlic powder
• 1/4 tsp salt
• 1/4 tsp black pepper

For the Tzatziki:

• 1 cup Greek yogurt
• 1/2 cup grated cucumber, squeezed dry
• 1 tbsp fresh lemon juice
• 1 tsp chopped fresh dill
• 1/4 tsp salt

For Assembly:

• 4 large flour tortillas
• 1 cup shredded romaine lettuce
• 1/2 cup diced tomatoes
• 1/4 cup thinly sliced red onion

Instructions

1. Heat 1 tbsp olive oil in a large skillet over medium-high heat until it shimmers.
2. Add 1 lb ground lamb to the skillet, breaking it apart with a wooden spoon.
3. Cook the lamb for 6-8 minutes, stirring occasionally, until it is browned and no pink remains.
4. Sprinkle 1 tsp dried oregano, 1/2 tsp garlic powder, 1/4 tsp salt, and 1/4 tsp black pepper over the lamb, stirring to combine evenly.
5. Transfer the cooked lamb to a plate and let it rest for 5 minutes to allow the flavors to meld.
6. In a medium bowl, combine 1 cup Greek yogurt, 1/2 cup grated cucumber, 1 tbsp fresh lemon juice, 1 tsp chopped fresh dill, and 1/4 tsp salt.
7. Stir the tzatziki mixture until smooth and well incorporated.
8. Warm 4 large flour tortillas in a dry skillet over medium heat for 30 seconds per side until pliable.
9. Lay each tortilla flat on a clean surface.
10. Spread 1/4 cup of the tzatziki sauce evenly down the center of each tortilla.
11. Top the tzatziki with 1/4 of the cooked lamb mixture.
12. Layer 1/4 cup shredded romaine lettuce, 2 tbsp diced tomatoes, and 1 tbsp thinly sliced red onion over the lamb.
13. Fold the bottom edge of the tortilla up over the filling, then fold in the sides and roll tightly away from you to enclose the ingredients.

These wraps offer a delightful contrast of warm, spiced lamb against the cool, creamy tzatziki, with crisp lettuce and juicy tomatoes adding freshness and crunch. Try serving them sliced diagonally to showcase the vibrant layers, or pair with a simple Greek salad for a complete Mediterranean-inspired meal.

Mexican Black Bean and Quinoa Wrap

Heralding a new era of wholesome convenience, this Mexican Black Bean and Quinoa Wrap masterfully balances vibrant flavors with nourishing ingredients, creating a portable feast that satisfies both the palate and the soul. Each bite delivers a harmonious blend of textures and spices, wrapped in a warm tortilla that cradles the colorful filling like a culinary embrace.

Ingredients

For the quinoa:
– 1 cup quinoa
– 2 cups vegetable broth
– 1/2 tsp ground cumin
– 1/4 tsp salt

For the bean mixture:
– 2 tbsp olive oil
– 1 medium yellow onion, diced
– 2 cloves garlic, minced
– 1 red bell pepper, diced
– 1 can (15 oz) black beans, rinsed and drained
– 1 tsp chili powder
– 1/2 tsp smoked paprika
– 1/4 tsp black pepper

For assembly:
– 4 large whole wheat tortillas
– 1 cup shredded Monterey Jack cheese
– 1/2 cup fresh cilantro, chopped
– 1/4 cup lime juice

Instructions

1. Rinse 1 cup quinoa under cold water in a fine-mesh strainer for 1 minute to remove bitterness.
2. Combine rinsed quinoa, 2 cups vegetable broth, 1/2 tsp ground cumin, and 1/4 tsp salt in a medium saucepan.
3. Bring quinoa mixture to a boil over high heat, then reduce heat to low and cover saucepan.
4. Simmer quinoa for 15 minutes until all liquid is absorbed and grains display tiny white spirals.
5. Remove quinoa from heat and let stand covered for 5 minutes to achieve perfect fluffiness.
6. Heat 2 tbsp olive oil in a large skillet over medium heat until shimmering.
7. Add diced yellow onion and cook for 4 minutes until translucent and fragrant.
8. Stir in 2 minced garlic cloves and cook for 30 seconds until aromatic but not browned.
9. Add diced red bell pepper and cook for 3 minutes until slightly softened.
10. Mix in rinsed black beans, 1 tsp chili powder, 1/2 tsp smoked paprika, and 1/4 tsp black pepper.
11. Cook bean mixture for 2 minutes until spices are fragrant and beans are heated through.
12. Combine cooked quinoa with bean mixture in the skillet, stirring gently to incorporate.
13. Warm 4 whole wheat tortillas in a dry skillet over medium heat for 30 seconds per side until pliable.
14. Divide quinoa-bean mixture evenly among the center of each warmed tortilla.
15. Sprinkle 1/4 cup shredded Monterey Jack cheese over each portion of filling.
16. Drizzle 1 tbsp lime juice over each wrap before rolling.
17. Sprinkle 2 tbsp chopped fresh cilantro over the filling of each wrap.
18. Fold bottom edge of tortilla over filling, then fold in sides and roll tightly away from you.
19. Place wraps seam-side down on a cutting board and let rest for 1 minute to set.

Captivating in its complexity, this wrap offers a delightful contrast between the fluffy quinoa and firm black beans, while the melted cheese creates creamy pockets throughout. The bright acidity of lime cuts through the earthy spices, making each mouthful a balanced symphony of flavors. Consider serving these wraps sliced diagonally to showcase the beautiful layered cross-section, or pair with a spicy mango salsa for an extra tropical twist.

Tandoori Spiced Chickpea Wrap

Keenly spiced and wonderfully satisfying, this Tandoori Spiced Chickpea Wrap brings vibrant Indian flavors to your lunch table with effortless elegance. Marinated chickpeas develop a beautifully charred exterior while maintaining their tender interior, all wrapped in a warm tortilla with cooling accompaniments. This dish transforms simple ingredients into a sophisticated meal that feels both nourishing and indulgent.

Ingredients

For the chickpea filling:
– 2 cups canned chickpeas, drained and rinsed
– 2 tbsp olive oil
– 1 tbsp tandoori spice blend
– 1/2 tsp salt
– 1/4 tsp black pepper

For assembly:
– 4 large flour tortillas (10-inch)
– 1 cup plain Greek yogurt
– 1/2 cup fresh cilantro leaves
– 1/4 cup red onion, thinly sliced
– 1 lime, cut into wedges

Instructions

1. Preheat your oven to 425°F and line a baking sheet with parchment paper.
2. Pat the chickpeas completely dry with paper towels to ensure proper crisping.
3. In a medium bowl, combine the dried chickpeas with olive oil, tandoori spice blend, salt, and black pepper.
4. Spread the seasoned chickpeas in a single layer on the prepared baking sheet.
5. Roast the chickpeas for 20-25 minutes until they develop crispy edges and appear golden brown.
6. While the chickpeas roast, warm the tortillas in a dry skillet over medium heat for 30 seconds per side until pliable.
7. Spread 1/4 cup of Greek yogurt evenly across the center of each warmed tortilla.
8. Divide the roasted chickpeas evenly among the four tortillas.
9. Top each wrap with cilantro leaves and red onion slices.
10. Squeeze fresh lime juice from one wedge over the filling of each wrap.
11. Fold the bottom edge of each tortilla up over the filling, then fold in the sides and roll tightly to form a secure wrap.

Vibrantly spiced chickpeas provide a satisfying crunch against the creamy yogurt base, while fresh cilantro and sharp red onion create layers of contrasting flavor. For an elegant presentation, slice the wraps diagonally and serve with extra lime wedges for squeezing over each bite, allowing the bright acidity to cut through the rich spices.

BBQ Pulled Pork and Coleslaw Wrap

Radiating with smoky sweetness and satisfying textures, this BBQ pulled pork and coleslaw wrap elevates casual dining to an artful experience. Tender, slow-cooked pork shoulder melds with crisp, tangy slaw, all enveloped in a warm flour tortilla for handheld perfection. Each bite delivers a harmonious balance of rich, savory notes and refreshing crunch that transforms simple ingredients into something extraordinary.

Ingredients

For the pulled pork:
– 3 lbs pork shoulder, trimmed of excess fat
– 2 tbsp olive oil
– 1 tbsp kosher salt
– 1 tsp black pepper
– 1 tsp garlic powder
– 1 tsp smoked paprika
– 1 cup chicken broth

For the BBQ sauce:
– 1 cup ketchup
– ¼ cup apple cider vinegar
– 2 tbsp brown sugar
– 1 tbsp Worcestershire sauce
– 1 tsp Dijon mustard
– ½ tsp onion powder

For the coleslaw:
– 4 cups shredded green cabbage
– 1 cup shredded carrots
– ½ cup mayonnaise
– 2 tbsp apple cider vinegar
– 1 tbsp granulated sugar
– ½ tsp celery seed
– ¼ tsp salt

For assembly:
– 6 large flour tortillas (10-inch diameter)

Instructions

1. Preheat your oven to 300°F.
2. Pat the pork shoulder completely dry with paper towels.
3. Rub the pork shoulder evenly with olive oil.
4. Combine salt, black pepper, garlic powder, and smoked paprika in a small bowl.
5. Massage the spice mixture thoroughly over all surfaces of the pork shoulder.
6. Place the seasoned pork shoulder in a Dutch oven or oven-safe pot with a tight-fitting lid.
7. Pour chicken broth around the pork shoulder, being careful not to wash off the spices.
8. Cover the pot and transfer it to the preheated oven.
9. Roast the pork for 4 hours until it reaches an internal temperature of 195°F and shreds easily with a fork.
10. While the pork cooks, whisk together ketchup, apple cider vinegar, brown sugar, Worcestershire sauce, Dijon mustard, and onion powder in a saucepan.
11. Simmer the BBQ sauce over medium-low heat for 10 minutes, stirring occasionally until slightly thickened.
12. In a large bowl, combine shredded cabbage and carrots for the coleslaw.
13. In a separate small bowl, whisk mayonnaise, apple cider vinegar, sugar, celery seed, and salt until smooth.
14. Pour the dressing over the cabbage mixture and toss thoroughly to coat every strand.
15. Refrigerate the coleslaw for at least 30 minutes to allow flavors to meld and cabbage to slightly soften.
16. Remove the cooked pork from the oven and transfer it to a cutting board.
17. Using two forks, shred the pork completely, discarding any large fat pieces.
18. Mix the shredded pork with ¾ cup of the prepared BBQ sauce until evenly coated.
19. Warm the flour tortillas in a dry skillet over medium heat for 30 seconds per side until pliable.
20. Divide the BBQ pulled pork evenly among the center of each warm tortilla.
21. Top each portion of pork with approximately ½ cup of chilled coleslaw.
22. Fold the bottom edge of each tortilla up over the filling, then fold in the sides and roll tightly to form a secure wrap.

Sublime in its textural contrasts, this wrap offers the melt-in-your-mouth tenderness of slow-cooked pork against the crisp freshness of properly chilled coleslaw. The warm tortilla provides the perfect vessel, holding together the symphony of smoky, sweet, and tangy flavors that dance across the palate. Consider serving these wraps with extra BBQ sauce for dipping or alongside crispy sweet potato fries for a complete meal that satisfies both casual cravings and sophisticated tastes.

Hoisin Beef and Veggie Wrap

Crafted for those seeking both convenience and culinary sophistication, this hoisin beef and veggie wrap transforms simple ingredients into an elegant handheld meal. Combining tender marinated beef with crisp vegetables in a warm tortilla, it delivers restaurant-quality flavors perfect for busy weeknights or effortless entertaining. The sweet-savory hoisin glaze creates a beautiful caramelization that elevates the entire experience.

Ingredients

For the beef marinade:
– 1 lb flank steak, thinly sliced against the grain
– 3 tbsp hoisin sauce
– 1 tbsp soy sauce
– 1 tsp sesame oil
– 2 cloves garlic, minced

For assembly:
– 4 large flour tortillas (10-inch)
– 1 tbsp vegetable oil
– 1 cup shredded carrots
– 1 cup thinly sliced cucumber
– 1/2 cup fresh cilantro leaves

Instructions

1. Combine 1 lb flank steak, 3 tbsp hoisin sauce, 1 tbsp soy sauce, 1 tsp sesame oil, and 2 minced garlic cloves in a bowl, ensuring each slice is fully coated.
2. Marinate the beef at room temperature for 20 minutes to allow flavors to penetrate while you prepare vegetables.
3. Heat 1 tbsp vegetable oil in a large skillet over medium-high heat until shimmering but not smoking.
4. Add marinated beef in a single layer, cooking undisturbed for 2 minutes to develop a caramelized crust.
5. Flip each piece and cook for another 90 seconds until beef reaches medium doneness with slight pinkness inside.
6. Warm 4 large flour tortillas in a dry skillet over medium heat for 30 seconds per side until pliable and lightly toasted.
7. Divide cooked beef evenly among the center of each warm tortilla, arranging it in a horizontal line.
8. Top beef with 1 cup shredded carrots, 1 cup thinly sliced cucumber, and 1/2 cup fresh cilantro leaves.
9. Fold the bottom edge of each tortilla over the filling, then tightly roll from left to right to form secure wraps.

Each bite reveals the perfect harmony of textures, from the tender, glazed beef to the refreshing crunch of vegetables. The wraps make for an impressive lunch presentation when sliced diagonally, revealing the beautiful layered interior, or can be wrapped in parchment for elegant portable dining.

Cuban Mojo Pork Wrap

Yielded from the vibrant streets of Miami, this Cuban Mojo Pork Wrap captures the essence of tropical citrus and garlic-infused pork, wrapped in a warm tortilla for a handheld feast that transports your senses to sun-drenched Caribbean shores.

Ingredients

For the Mojo Marinade:

• 1/2 cup fresh orange juice
• 1/4 cup fresh lime juice
• 6 cloves garlic, minced
• 1 tsp dried oregano
• 1 tsp ground cumin
• 1/2 tsp salt
• 1/4 cup olive oil

For the Pork and Assembly:

• 1.5 lbs pork shoulder, cut into 2-inch cubes
• 4 large flour tortillas
• 2 cups shredded lettuce
• 1 cup black beans, drained and rinsed
• 1/2 cup sour cream
• 1 avocado, sliced

Instructions

1. Combine 1/2 cup fresh orange juice, 1/4 cup fresh lime juice, 6 minced garlic cloves, 1 tsp dried oregano, 1 tsp ground cumin, 1/2 tsp salt, and 1/4 cup olive oil in a bowl, whisking vigorously for 30 seconds until emulsified.
2. Place 1.5 lbs cubed pork shoulder in a resealable bag, pouring the marinade over the meat and sealing tightly.
3. Refrigerate the marinating pork for at least 4 hours or overnight, turning the bag once halfway through for even flavor penetration—this extended marinating time ensures maximum tenderness.
4. Preheat oven to 325°F and transfer the pork with marinade to a baking dish, covering tightly with foil.
5. Roast the pork for 2 hours until fork-tender and easily shreddable, checking at the 1.5-hour mark for doneness.
6. Remove the pork from the oven and shred using two forks, pulling against the grain for optimal texture.
7. Warm 4 large flour tortillas in a dry skillet over medium heat for 30 seconds per side until pliable and lightly toasted.
8. Divide the shredded pork evenly among the tortillas, placing it in the center of each.
9. Layer 2 cups shredded lettuce, 1 cup black beans, 1/2 cup sour cream, and sliced avocado over the pork on each tortilla.
10. Fold the bottom edge of each tortilla over the filling, then fold in the sides and roll tightly away from you to form secure wraps.

What emerges is a symphony of textures—the succulent, citrus-bright pork contrasts beautifully with the cool crunch of lettuce and creamy avocado, while the warm tortilla envelops everything in a comforting embrace. For an elegant presentation, slice the wraps diagonally and serve alongside plantain chips, or pack them for a sophisticated picnic where the vibrant flavors truly shine.

Teriyaki Tofu and Veggie Wrap

Radiantly balancing sweet and savory notes, this teriyaki tofu and veggie wrap transforms humble ingredients into an elegant handheld meal. The glossy teriyaki glaze clings beautifully to crisp-tender vegetables and caramelized tofu, creating layers of texture and flavor. Wrapped snugly in a warm tortilla, it offers both sophistication and satisfying comfort in every bite.

Ingredients

For the Teriyaki Sauce:
– 1/4 cup soy sauce
– 2 tbsp honey
– 1 tbsp rice vinegar
– 1 tsp grated fresh ginger
– 1 garlic clove, minced
– 1 tsp cornstarch mixed with 1 tbsp cold water

For the Tofu and Vegetables:
– 14 oz firm tofu, pressed and cubed
– 1 tbsp vegetable oil
– 1 red bell pepper, thinly sliced
– 1 cup shredded carrots
– 2 cups fresh spinach
– 4 large flour tortillas

Instructions

1. Whisk together soy sauce, honey, rice vinegar, ginger, and garlic in a small saucepan over medium heat.
2. Bring the sauce mixture to a simmer, then reduce heat to low and cook for 2 minutes, stirring constantly.
3. Add the cornstarch slurry to the saucepan and whisk continuously until the sauce thickens to a glossy consistency, about 1 minute. Remove from heat.
4. Heat vegetable oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
5. Add tofu cubes in a single layer and cook undisturbed for 3-4 minutes until golden brown on the bottom.
6. Flip each tofu cube and continue cooking for another 3-4 minutes until all sides are evenly browned and crisp.
7. Transfer the cooked tofu to a bowl and toss with 3 tablespoons of the teriyaki sauce, coating evenly.
8. In the same skillet, add bell pepper and carrots, cooking for 4-5 minutes until slightly softened but still crisp.
9. Add spinach to the skillet and cook for 1 minute until just wilted, stirring constantly.
10. Return the sauced tofu to the skillet with vegetables and add remaining teriyaki sauce, tossing to combine everything evenly.
11. Warm tortillas in a dry skillet over medium heat for 30 seconds per side until pliable and lightly toasted.
12. Divide the tofu and vegetable mixture evenly among the four tortillas, placing it in the center of each.
13. Fold the bottom edge of each tortilla over the filling, then fold in the sides and roll tightly away from you to form secure wraps.

This wrap delivers a delightful contrast between the crisp exterior of the tortilla and the tender, saucy filling within. The teriyaki sauce creates a beautiful sheen that enhances both visual appeal and flavor complexity. Consider serving these wraps sliced diagonally to showcase the vibrant filling, or pair with a side of pickled ginger for an extra layer of brightness.

Turkey Club Ranch Wrap

Glistening with possibility, the Turkey Club Ranch Wrap transforms classic deli flavors into an elegant handheld meal that satisfies both convenience and culinary sophistication. Generously layered with savory turkey, crisp bacon, and fresh vegetables, this wrap offers a delightful textural experience wrapped in a soft flour tortilla. Perfect for lunch al fresco or a light dinner, it brings restaurant-quality appeal to your everyday table with minimal effort.

Ingredients

For the filling

– 2 large flour tortillas (10-inch diameter)
– 8 ounces sliced roasted turkey breast
– 4 slices cooked bacon
– 1/2 cup shredded romaine lettuce
– 1/4 cup thinly sliced red onion
– 1/2 medium tomato, seeded and diced

For the ranch spread

– 1/4 cup mayonnaise
– 2 tablespoons buttermilk ranch dressing
– 1 teaspoon fresh lemon juice

Instructions

1. Combine 1/4 cup mayonnaise, 2 tablespoons buttermilk ranch dressing, and 1 teaspoon fresh lemon juice in a small bowl, whisking until smooth and fully incorporated.
2. Lay two 10-inch flour tortillas flat on a clean work surface.
3. Spread the ranch mixture evenly across the center third of each tortilla, leaving a 1-inch border at the top and bottom edges.
4. Layer 4 ounces of sliced roasted turkey breast over the ranch spread on each tortilla.
5. Arrange 2 slices of cooked bacon horizontally over the turkey on each tortilla.
6. Sprinkle 1/4 cup of shredded romaine lettuce evenly over the bacon layer.
7. Distribute 2 tablespoons of thinly sliced red onion over the lettuce on each tortilla.
8. Scatter 1/4 cup of seeded, diced tomato evenly across the filling ingredients.
9. Fold the bottom edge of each tortilla up over the filling, then fold in the sides tightly.
10. Roll each wrap firmly away from you, applying even pressure to create a compact cylinder.
11. Cut each wrap diagonally in half at a 45-degree angle using a sharp serrated knife.
12. Arrange the wrap halves on a serving plate with the cut sides facing upward.

Vibrant and satisfying, these wraps offer a delightful contrast between the cool, creamy ranch spread and the warm, savory turkey and bacon. The diagonal cut reveals the beautiful layered interior, making it as visually appealing as it is delicious. For an elegant presentation, serve alongside sweet potato fries or a simple arugula salad dressed with lemon vinaigrette.

Southwest Steak and Avocado Wrap

Nestled between warm tortillas lies a vibrant fusion of smoky grilled steak and creamy avocado, creating a handheld masterpiece that balances bold southwestern flavors with refreshing textures. Perfectly seasoned steak mingles with crisp vegetables and a zesty lime crema, offering a satisfying meal that feels both indulgent and wholesome. This wrap delivers restaurant-quality appeal with the convenience of home cooking, making it ideal for busy weeknights or leisurely lunches.

Ingredients

For the Steak and Marinade

• 1 lb flank steak
• 2 tbsp olive oil
• 1 tsp chili powder
• 1/2 tsp cumin
• 1/2 tsp garlic powder
• 1/4 tsp smoked paprika

For the Assembly

• 4 large flour tortillas (10-inch)
• 1 ripe avocado, sliced
• 1 cup shredded romaine lettuce
• 1/2 cup diced red onion
• 1/2 cup chopped cilantro

For the Lime Crema

• 1/2 cup sour cream
• 2 tbsp fresh lime juice
• 1/4 tsp salt

Instructions

1. Pat the flank steak completely dry with paper towels to ensure proper searing.
2. Whisk together 2 tbsp olive oil, 1 tsp chili powder, 1/2 tsp cumin, 1/2 tsp garlic powder, and 1/4 tsp smoked paprika in a small bowl.
3. Rub the spice mixture evenly over both sides of the steak, covering all surfaces.
4. Preheat a grill or cast-iron skillet to high heat (450°F) for 10 minutes until smoking hot.
5. Place the steak on the hot surface and cook for 5 minutes without moving to develop a dark crust.
6. Flip the steak using tongs and cook for another 4-5 minutes until the internal temperature reaches 135°F for medium-rare.
7. Transfer the steak to a cutting board and let it rest for 8 minutes to allow juices to redistribute.
8. While the steak rests, combine 1/2 cup sour cream, 2 tbsp fresh lime juice, and 1/4 tsp salt in a small bowl to create the lime crema.
9. Warm the flour tortillas in a dry skillet over medium heat for 30 seconds per side until pliable.
10. Slice the rested steak thinly against the grain at a 45-degree angle for maximum tenderness.
11. Spread 2 tbsp of lime crema evenly across the center of each warmed tortilla.
12. Layer 1/4 of the sliced steak, 1/4 cup shredded romaine lettuce, 2 tbsp diced red onion, 1/4 of the avocado slices, and 2 tbsp chopped cilantro in the center of each tortilla.
13. Fold the bottom edge of the tortilla over the filling, then fold in the sides and roll tightly away from you to form a secure wrap.

Perfectly contrasting textures create a memorable eating experience—tender, thinly sliced steak gives way to crisp lettuce and creamy avocado, while the bright lime crema cuts through the richness. Present these wraps whole for a handheld meal, or slice them diagonally to showcase the colorful layers for an elegant plated presentation. The smoky spice rub and fresh herbal notes make each bite complex yet perfectly balanced.

Curried Lentil and Spinach Wrap

Tender spiced lentils and vibrant spinach unite in this sophisticated wrap, where aromatic curry spices mingle with creamy coconut milk to create a deeply satisfying vegetarian meal. This elegant handheld dish transforms humble ingredients into something truly special, perfect for both casual lunches and elevated gatherings. The harmonious blend of textures and flavors makes it an instant favorite for those seeking nourishing yet refined plant-based options.

Ingredients

For the Lentil Filling:
– 1 cup brown lentils
– 2 tablespoons olive oil
– 1 medium yellow onion, finely diced
– 3 garlic cloves, minced
– 1 tablespoon fresh ginger, grated
– 2 tablespoons curry powder
– 1 teaspoon ground cumin
– 1/2 teaspoon turmeric
– 1/4 teaspoon cayenne pepper
– 1 (14-ounce) can coconut milk
– 2 cups vegetable broth
– 4 cups fresh spinach
– 1 tablespoon fresh lime juice
– 1/2 teaspoon salt

For Assembly:
– 4 large flour tortillas
– 1/2 cup plain Greek yogurt

Instructions

1. Rinse 1 cup brown lentils under cold water until the water runs clear.
2. Heat 2 tablespoons olive oil in a large skillet over medium heat for 1 minute.
3. Add 1 finely diced yellow onion and cook for 5 minutes, stirring occasionally, until translucent.
4. Stir in 3 minced garlic cloves and 1 tablespoon grated ginger, cooking for 1 minute until fragrant.
5. Add 2 tablespoons curry powder, 1 teaspoon cumin, 1/2 teaspoon turmeric, and 1/4 teaspoon cayenne pepper, toasting the spices for 30 seconds to deepen their flavor.
6. Pour in the rinsed lentils and stir to coat with the spice mixture.
7. Add 1 can coconut milk and 2 cups vegetable broth, bringing the mixture to a gentle boil.
8. Reduce heat to low, cover the skillet, and simmer for 25 minutes until the lentils are tender but not mushy.
9. Stir in 4 cups fresh spinach and cook for 2 minutes until just wilted.
10. Remove from heat and stir in 1 tablespoon lime juice and 1/2 teaspoon salt.
11. Warm 4 large flour tortillas in a dry skillet over medium heat for 30 seconds per side until pliable.
12. Spread 2 tablespoons Greek yogurt evenly across the center of each tortilla.
13. Divide the lentil mixture evenly among the tortillas, placing it over the yogurt.
14. Fold the bottom edge of each tortilla up over the filling, then fold in the sides and roll tightly away from you.

Just-wilted spinach provides delicate texture against the creamy lentil base, while the bright lime cuts through the rich coconut curry. These wraps maintain their structural integrity beautifully when sliced diagonally, revealing the vibrant layers within. For an elegant presentation, serve them alongside a simple cucumber salad or with extra yogurt for dipping.

Balsamic Mushroom and Goat Cheese Wrap

Tender, earthy mushrooms glazed with rich balsamic reduction and paired with creamy goat cheese create a sophisticated yet approachable filling for this elegant wrap. This recipe transforms simple ingredients into a gourmet lunch or light dinner that feels both indulgent and wholesome. The combination of savory mushrooms, tangy cheese, and sweet balsamic creates a harmonious balance that will delight your palate.

Ingredients

For the mushroom filling:
– 2 tablespoons olive oil
– 1 pound cremini mushrooms, sliced ¼-inch thick
– 1 medium yellow onion, thinly sliced
– 2 garlic cloves, minced
– ¼ cup balsamic vinegar
– 1 teaspoon fresh thyme leaves
– ½ teaspoon kosher salt
– ¼ teaspoon black pepper

For assembly:
– 4 large flour tortillas (10-inch diameter)
– 4 ounces goat cheese, crumbled
– 2 cups fresh baby spinach

Instructions

1. Heat 2 tablespoons olive oil in a large skillet over medium-high heat until shimmering.
2. Add 1 pound sliced cremini mushrooms and 1 thinly sliced yellow onion to the skillet.
3. Cook the mushrooms and onions for 8-10 minutes, stirring occasionally, until the mushrooms have released their liquid and both are golden brown.
4. Add 2 minced garlic cloves and cook for 1 minute until fragrant.
5. Pour ¼ cup balsamic vinegar into the skillet and stir to coat all ingredients.
6. Continue cooking for 3-4 minutes until the balsamic has reduced to a glaze that coats the mushrooms.
7. Stir in 1 teaspoon fresh thyme leaves, ½ teaspoon kosher salt, and ¼ teaspoon black pepper.
8. Remove the skillet from heat and let the mushroom mixture cool for 5 minutes.
9. Warm 4 large flour tortillas in a dry skillet over medium heat for 30 seconds per side until pliable.
10. Arrange ½ cup fresh baby spinach in the center of each warmed tortilla.
11. Divide the balsamic mushroom mixture evenly among the four tortillas, spreading it over the spinach.
12. Sprinkle 1 ounce crumbled goat cheese over the mushroom mixture on each tortilla.
13. Fold the bottom edge of each tortilla up over the filling, then fold in the sides and roll tightly to form a wrap.
14. Cut each wrap in half diagonally before serving. Vibrant and satisfying, these wraps offer a delightful contrast between the warm, savory mushrooms and the cool, creamy goat cheese. The balsamic reduction provides a glossy sheen and subtle sweetness that complements the earthy mushrooms perfectly. For an elegant presentation, serve them alongside a simple arugula salad dressed with lemon vinaigrette to balance the richness.

Conclusion

Savor these 34 delicious wrap recipes that make dinner exciting and effortless! Whether you’re craving something classic or adventurous, there’s a wrap here for every taste. We’d love to hear which recipes become your family favorites—drop us a comment below and don’t forget to share this tasty roundup on Pinterest for your fellow food lovers!