10+ Wrap Recipes to Spice Up Your Lunch Routine

Wrap recipes really do make life easier when you’re hungry and short on time. They’re quick to throw together and endlessly customizable, which is kind of a lifesaver if you’re picky or just bored of the same old lunch.

You can load wraps with fresh veggies, your favorite proteins, and whatever sauces you’re in the mood for.

Some days you want something light and green, and other days you need comfort food. Wraps can do both.

They work for lunch, dinner, or even a snack when you’re just not up for a big production.

1) Buffalo Chicken Wrap with avocado and creamy dressing

Craving heat and creaminess? Try a Buffalo chicken wrap by tossing shredded chicken in spicy buffalo sauce.

Avocado slices mellow out the spice and give it that smooth bite. A soft tortilla keeps everything tucked in.

Toss in some lettuce and carrots if you like a little crunch. A creamy dressing—Greek yogurt or blue cheese, whatever you prefer—ties it all together.

You’ll have lunch or dinner ready in no time.

Ingredients

• 2 cups cooked shredded chicken
• 1/4 cup buffalo sauce
• 1 ripe avocado, sliced
• 1/2 cup shredded lettuce
• 1/4 cup shredded carrots
• 2 tablespoons creamy dressing (Greek yogurt or blue cheese)
• 2 large tortillas

Cooking Instructions

1. Mix shredded chicken with buffalo sauce in a bowl.
2. Lay tortilla flat and spread creamy dressing in the center.
3. Add buffalo chicken, sliced avocado, lettuce, and carrots on top.
4. Roll the tortilla tightly and slice in half to serve.

For more ideas, check out this Buffalo Chicken Wrap recipe.

2) Vegetarian Smoky Mushroom & Chickpea Fajita Wrap

This wrap is all about smoky flavor and hearty texture. Mushrooms bring that meaty feel, and chickpeas add protein and fiber—no meat necessary.

Season mushrooms with smoked paprika and roast them until they’re browned and soft. Chickpeas get tossed in the same spices for extra punch.

Pile everything into a warm tortilla. Add a spoonful of spring onion salsa or a dollop of yogurt for a little zing.

It’s a meal you can pull together fast, no fuss.

Ingredients

• 8 oz (225 g) mushrooms, sliced
• 1 can (15 oz/425 g) chickpeas, drained and rinsed
• 1 tsp smoked paprika
• 1 tsp cumin
• 1/2 tsp chili powder
• 4 large tortillas
• 1 cup spring onion salsa (optional)
• 1/2 cup plain yogurt or vegan yogurt

Cooking Instructions

1. Preheat oven to 400°F (200°C).
2. Toss mushrooms with smoked paprika, cumin, and chili powder.
3. Spread mushrooms and chickpeas on a baking sheet.
4. Roast for 20-25 minutes until mushrooms are browned.
5. Warm tortillas, then fill with mushroom and chickpea mix.
6. Add salsa and yogurt before wrapping.
7. Serve warm and enjoy.

Find more ideas at Smoky mushroom & chickpea fajitas with charred spring onion salsa.

3) Classic Chicken Caesar Wrap

If you love Caesar salad, just put it in a wrap. Start with cooked chicken and chopped romaine lettuce.

Pour on some Caesar dressing for that creamy, tangy bite. Sprinkle in Parmesan cheese and toss in some croutons for crunch.

Wrap it all up in a flour tortilla. You get a meal that’s ready in about half an hour.

Leftover chicken works great, or just cook fresh with a sprinkle of salt and pepper. Give everything a good toss so each bite is full of flavor.

Ingredients

• Cooked chicken breast, sliced
• Romaine lettuce, chopped
• Caesar dressing
• Parmesan cheese, grated
• Croutons, roughly chopped
• Large flour tortillas

Cooking Instructions

1. Combine chicken, lettuce, Caesar dressing, Parmesan, and croutons in a bowl.
2. Toss gently until everything is coated with dressing.
3. Lay a flour tortilla flat and spoon the mixture onto the center.
4. Fold the sides and roll the tortilla tightly.
5. Optional: warm the wrap in a pan or oven at 350°F (175°C) for 5 minutes before serving.

4) Ultimate Falafel Wrap with tahini sauce

Falafel wraps are a classic for a reason. Crispy falafel balls make a hearty base.

Add fresh tabouli salad for a burst of herbs and crunch. Pickled red cabbage brings a tangy kick that perks up every bite.

Don’t skimp on the tahini sauce—it’s what brings all the flavors together. Use flatbread or pita to hold everything in place.

Warming the bread a little makes it easier to roll and less likely to tear.

Ingredients:

• Falafel balls
• Flatbread or pita
• Tabouli salad
• Pickled red cabbage
• Tahini sauce

Cooking Instructions:

1. Warm flatbread at 350°F (175°C) for 2-3 minutes.
2. Place falafel balls on the bread.
3. Add tabouli salad and pickled cabbage.
4. Drizzle tahini sauce generously.
5. Roll the wrap tightly and enjoy.

5) Healthy Chickpea Salad Wrap with fresh veggies

If you want something healthy but still filling, go for a chickpea salad wrap. Mash chickpeas for your protein base.

Chop up celery, red onion, and dill pickles for crunch and flavor. Stir in a creamy dressing—vegan mayo or lemon-mustard works.

Toss in some fresh spinach or lettuce. Wrap it all in a whole wheat tortilla.

You can make it your own by adding avocado, shredded carrots, or cucumber. It’s a solid option for a quick lunch or a light dinner.

Ingredients

• 1 (15-oz) can chickpeas, mashed
• 1/2 cup chopped celery
• 2 tbsp chopped red onion
• 3 tbsp chopped dill pickle
• 2 tbsp vegan mayo or lemon mustard dressing
• 1 cup fresh spinach or lettuce
• 2 whole wheat tortillas

Cooking Instructions

1. Mash the chickpeas in a bowl.
2. Stir in celery, red onion, and dill pickle.
3. Mix in vegan mayo or dressing.
4. Lay spinach on tortillas.
5. Spread chickpea salad on top.
6. Roll up the tortillas tightly.
7. Cut in half and serve.

6) Asian Chicken Lettuce Wrap with vibrant flavors

Asian chicken lettuce wraps are fresh, crunchy, and full of flavor. Cook ground chicken with garlic, ginger, and soy sauce.

Add diced water chestnuts and green onions for extra crunch. Spoon the filling into crisp lettuce leaves.

Top with cilantro or sliced chili if you want a little heat. It’s a dish that feels light but satisfying.

Ingredients

• 1 pound ground chicken
• 1 tablespoon vegetable oil
• 2 cloves garlic, minced
• 1 tablespoon soy sauce
• 1 teaspoon fresh ginger, grated
• 1/2 cup diced water chestnuts
• 1/4 cup chopped green onions
• 1 head butter lettuce (leaves separated)
• Optional: chopped cilantro or sliced chili

Cooking Instructions

1. Heat oil in a pan over medium heat (350°F / 175°C).
2. Add garlic and ginger, sauté for 1 minute.
3. Add ground chicken, cook until browned (about 5-7 minutes).
4. Stir in soy sauce, water chestnuts, and green onions. Cook 2 more minutes.
5. Spoon filling into lettuce leaves and top with cilantro or chili if you like.

7) Tuna Salad Wrap with sliced cheese and sprouts

Sometimes you just want something classic. Tuna salad wraps hit the spot.

Mix canned tuna with mayo and a little diced onion. Spread the mixture on your favorite tortilla.

Lay sliced cheese over the tuna and add fresh sprouts for crunch. Roll it up tight so nothing falls out.

This wrap is fast and perfect for lunch or a quick snack.

Ingredients

• 2 cans tuna, drained
• ½ cup mayonnaise
• ¼ cup finely diced onion
• 4 large tortillas or wraps
• 4 slices of cheese (your choice)
• 1 cup fresh sprouts

Cooking Instructions

1. Mix tuna, mayo, and onion in a bowl.
2. Lay out the tortilla on a flat surface.
3. Spread the tuna mixture evenly over the tortilla.
4. Place sliced cheese over the tuna.
5. Add fresh sprouts on top of the cheese.
6. Roll the tortilla tightly to form a wrap.
7. Cut in half if desired and serve.

8) Cranberry Turkey Wrap for a sweet twist

Cranberry turkey wraps are a little sweet, a little savory, and honestly, just fun to eat. Spread cream cheese mixed with cranberry sauce (or chopped dried cranberries) on a tortilla.

Layer on sliced turkey, crisp lettuce, and cheese like white cheddar or goat cheese. Roll it up tight.

It’s easy to pack for work or school and always tastes fresh.

Ingredients

• Large flour tortilla
• Sliced deli turkey
• Cream cheese
• Cranberry sauce or dried cranberries
• Lettuce
• White cheddar or goat cheese

Cooking Instructions

1. Mix cream cheese with cranberry sauce or chopped dried cranberries.
2. Spread the mixture evenly over the tortilla.
3. Add turkey, lettuce, and cheese on top.
4. Roll the tortilla tightly into a wrap.
5. Cut in half and serve.

9) Artichoke Steak Wrap loaded with flavor

This wrap hits all the right notes—juicy steak, tangy artichoke hearts, and just enough cilantro to keep things interesting. Fresh tomatoes bring a pop of brightness, and honestly, it’s hard not to love how simple it is.

Season your steak generously with salt and pepper. While the steak cooks, toss chopped artichokes and tomatoes with a pinch of salt and a handful of cilantro.

Slice the steak thin, then pile everything onto your favorite flatbread or wrap. If you’re feeling it, throw in some cheese or a spread. It’s a solid pick for lunch or dinner, especially when you want something fast.

Ingredients

• 1 pound beef flat iron or top sirloin steak
• 8 ounces frozen artichoke hearts, thawed and chopped
• 2 medium tomatoes, chopped
• 2 tablespoons chopped fresh cilantro
• Salt and pepper to taste
• Wraps or flatbreads

Cooking Instructions

1. Season steak with salt and pepper.
2. Cook steak on medium-high heat until you like how it’s done.
3. Toss artichokes and tomatoes with cilantro and 1/4 teaspoon salt.
4. Slice steak thinly.
5. Place steak and veggie mix on wraps.
6. Roll up and serve warm.

For more, check this Artichoke Steak Wraps Recipe.

10) Halloumi and Roasted Veggie Wrap

Salty halloumi and sweet roasted veggies—what’s not to like? Roast peppers, zucchini, and onion until they’re soft and a little caramelized.

Grill the halloumi slices until they get those golden edges. That extra flavor makes a difference.

Layer the warm cheese and veggies onto a big tortilla. Add hummus or your favorite sauce if you want a little something extra.

Roll it up tight. You’ve got a quick, tasty meal that’s easy to take anywhere.

Ingredients

• 8 oz halloumi cheese, sliced
• 1 red bell pepper, cut into strips
• 1 zucchini, sliced
• 1 small onion, sliced
• 1 large tortilla wrap
• Olive oil for roasting
• Salt and pepper to taste

Cooking Instructions

1. Preheat your oven to 400°F (200°C).

2. Toss the peppers, zucchini, and onion with a bit of olive oil, salt, and pepper.

3. Spread the veggies out on a baking sheet. Roast them for about 20 minutes.

4. Meanwhile, heat up a grill pan over medium heat.

5. Grill the halloumi slices for 2 to 3 minutes on each side.

6. Pile the roasted veggies and grilled halloumi onto a tortilla.

7. If you like, add some hummus or your favorite sauce.

8. Roll up the wrap as tightly as you can and dig in.