Feeling stuck in a lunch rut or searching for quick, healthy dinners that won’t derail your wellness goals? You’ve come to the right place! Wraps are the ultimate solution for delicious, low-calorie meals that come together in minutes. Get ready to discover 18 creative and satisfying wrap recipes that prove healthy eating can be anything but boring. Let’s dive in and find your new favorite!
Grilled Chicken and Avocado Lettuce Wrap
Bite into these fresh, protein-packed wraps for a quick, healthy meal. Grilled chicken and creamy avocado come together in crisp lettuce cups. They’re perfect for lunch or a light dinner.
Ingredients
Chicken breast – 1 lb
Avocado – 1 large
Lettuce leaves – 8 large
Lime juice – 2 tbsp
Salt – ½ tsp
Black pepper – ¼ tsp
Instructions
1. Preheat your grill to 400°F.
2. Season the chicken breast evenly with salt and black pepper.
3. Place the chicken on the hot grill and cook for 6 minutes.
4. Flip the chicken and grill for another 6 minutes.
5. Check that the internal temperature reaches 165°F using a meat thermometer.
6. Remove the chicken from the grill and let it rest for 5 minutes.
7. Slice the avocado in half, remove the pit, and scoop the flesh into a bowl.
8. Mash the avocado with a fork until slightly chunky.
9. Stir the lime juice into the mashed avocado.
10. Cut the rested chicken into thin strips.
11. Arrange the lettuce leaves on a plate.
12. Spoon the avocado mixture evenly into each lettuce leaf.
13. Top the avocado with the grilled chicken strips.
14. Fold the lettuce leaves around the filling to form wraps.
Great texture comes from the crisp lettuce against the tender chicken and creamy avocado. The lime juice adds a bright, tangy kick that balances the richness. Try serving these with a side of cherry tomatoes or a sprinkle of red pepper flakes for extra heat.
Spicy Tuna and Cucumber Low Calorie Wrap
Oozing with fresh flavors and satisfying crunch, this wrap delivers big taste without the guilt. Perfect for quick lunches or light dinners when you need something nutritious fast. The spicy tuna filling pairs beautifully with cool cucumber for a balanced bite every time.
Ingredients
– Canned tuna – 1 (5 oz) can
– Sriracha – 1 tbsp
– Plain Greek yogurt – ¼ cup
– Large flour tortilla – 1
– English cucumber – ½
– Lime juice – 1 tsp
Instructions
1. Drain the canned tuna completely and transfer to a medium bowl.
2. Add Sriracha, Greek yogurt, and lime juice to the tuna.
3. Mix all ingredients thoroughly until well combined.
4. Slice the English cucumber lengthwise into thin strips about ⅛-inch thick.
5. Lay the flour tortilla flat on a clean surface.
6. Spread the tuna mixture evenly across the center of the tortilla, leaving 2 inches empty at the edges.
7. Arrange cucumber strips in a single layer over the tuna mixture.
8. Fold the bottom edge of the tortilla up over the filling.
9. Fold the left side of the tortilla inward toward the center.
10. Roll the tortilla tightly from the bottom to form a secure wrap.
11. Cut the wrap in half diagonally with a sharp knife for easier handling.
Delightfully crisp cucumber contrasts with the creamy, spicy tuna filling in every bite. The cool crunch provides refreshing texture against the zesty heat. Serve immediately with extra lime wedges or wrap tightly in parchment paper for a portable lunch option.
Vegan Black Bean and Spinach Wrap
Deliciously simple and packed with plant-based protein, these vegan wraps come together in minutes. Don’t let the minimal ingredient list fool you—they deliver big flavor and satisfying texture. Perfect for busy weeknights when you need something nutritious and fast.
Ingredients
Large flour tortillas – 4
Black beans – 1 (15 oz) can, drained and rinsed
Fresh spinach – 2 cups
Avocado – 1, pitted and peeled
Lime juice – 1 tbsp
Garlic powder – ½ tsp
Salt – ¼ tsp
Instructions
1. Place avocado, lime juice, garlic powder, and salt in a medium bowl.
2. Mash the mixture with a fork until creamy but slightly chunky.
3. Add drained black beans to the avocado mixture.
4. Gently fold the beans into the avocado mixture until well combined.
5. Lay one flour tortilla flat on a clean surface.
6. Spread ¼ of the bean mixture evenly across the center of the tortilla, leaving 2 inches bare at the edges.
7. Top the bean mixture with ½ cup fresh spinach leaves.
8. Fold the bottom edge of the tortilla up over the filling.
9. Fold the left and right sides inward toward the center.
10. Roll the tortilla tightly away from you to form a secure wrap.
11. Repeat steps 5-10 with remaining tortillas and filling.
12. Heat a dry skillet over medium heat for 2 minutes until hot.
13. Place one wrap seam-side down in the skillet.
14. Cook for 2-3 minutes until the bottom is golden brown with visible grill marks.
15. Flip the wrap carefully using a spatula.
16. Cook for another 2-3 minutes until the second side is golden brown.
17. Remove the wrap from the skillet and repeat with remaining wraps.
18. Cut each wrap in half diagonally before serving.
Warm, slightly crisp tortillas contrast beautifully with the cool, creamy filling inside. The black beans provide hearty substance while the spinach adds fresh brightness. For extra zing, serve with a side of salsa or hot sauce for dipping.
Turkey and Hummus Collard Green Wrap
Grab these wraps when you need a quick, protein-packed lunch that won’t weigh you down. They come together in minutes and hold up perfectly for meal prep. No cooking required means you can assemble them anywhere.
Ingredients
- Collard greens – 4 large leaves
- Hummus – ½ cup
- Cooked turkey – 1 cup, shredded
- Carrot – 1 medium, shredded
- Red bell pepper – 1, thinly sliced
Instructions
- Lay one collard green leaf flat on a cutting board.
- Cut off the thick bottom stem completely using a sharp knife.
- Spread 2 tablespoons of hummus evenly over the center of the leaf.
- Layer ¼ cup shredded turkey horizontally across the hummus.
- Add ¼ of the shredded carrot in a line over the turkey.
- Place ¼ of the sliced red bell pepper over the carrot.
- Fold the bottom third of the leaf up over the filling tightly.
- Fold the left side of the leaf inward toward the center.
- Fold the right side of the leaf inward to overlap the left side.
- Roll the wrap upward from the bottom until completely sealed.
- Repeat steps 1-10 with the remaining three collard leaves and ingredients.
- Slice each wrap in half diagonally using a serrated knife.
Serve these wraps immediately or wrap tightly in parchment paper for portable lunches. The collard greens provide a sturdy, slightly crisp texture that holds the creamy hummus and tender turkey perfectly. For extra flavor, try adding a sprinkle of smoked paprika or serving with a side of spicy mustard for dipping.
Zucchini and Carrot Veggie Wrap
Veggie wraps make for a quick, healthy lunch that doesn’t sacrifice flavor. This zucchini and carrot version comes together in minutes and keeps you full for hours. Perfect for meal prep or a last-minute desk lunch.
Ingredients
– Large flour tortillas – 4
– Medium zucchini – 1
– Medium carrots – 2
– Hummus – ½ cup
– Fresh spinach – 2 cups
– Olive oil – 1 tbsp
– Salt – ½ tsp
– Black pepper – ¼ tsp
Instructions
1. Wash the zucchini and carrots thoroughly under cold running water.
2. Use a vegetable peeler to peel the carrots completely.
3. Cut both ends off the zucchini and carrots with a sharp knife.
4. Grate the zucchini and carrots using the large holes of a box grater.
5. Place the grated vegetables in a clean kitchen towel.
6. Squeeze the towel firmly over the sink to remove excess moisture from the vegetables.
7. Heat a large non-stick skillet over medium-high heat for 2 minutes.
8. Add 1 tablespoon of olive oil to the hot skillet.
9. Sauté the grated zucchini and carrots for 4-5 minutes until slightly softened.
10. Season the vegetables with ½ teaspoon salt and ¼ teaspoon black pepper.
11. Stir the vegetables continuously while cooking to prevent sticking.
12. Remove the skillet from heat and let the vegetables cool for 5 minutes.
13. Lay one flour tortilla flat on a clean cutting board.
14. Spread 2 tablespoons of hummus evenly across the center of the tortilla.
15. Place ½ cup of fresh spinach leaves over the hummus layer.
16. Spoon one-quarter of the cooked vegetable mixture over the spinach.
17. Fold the bottom edge of the tortilla up over the filling.
18. Fold the left side of the tortilla inward toward the center.
19. Fold the right side of the tortilla inward to create an envelope shape.
20. Roll the wrap tightly away from you to seal completely.
21. Repeat steps 13-20 with the remaining tortillas and filling.
22. Cut each wrap in half diagonally with a serrated knife for clean slices.
Delightfully crisp vegetables contrast with the creamy hummus in every bite. The slight warmth from sautéing brings out the natural sweetness of the carrots. Serve these wraps immediately or wrap tightly in parchment paper for a portable lunch that stays fresh for hours.
Egg White and Spinach Breakfast Wrap
Perfect for busy mornings when you need protein without the fuss. Packed with lean protein and greens, this wrap comes together in minutes. Customize with your favorite hot sauce or avocado for extra flavor.
Ingredients
- Egg whites – ½ cup
- Spinach – 1 cup
- Whole wheat tortilla – 1
- Olive oil – 1 tsp
- Salt – ¼ tsp
- Black pepper – ⅛ tsp
Instructions
- Heat a nonstick skillet over medium heat for 2 minutes until evenly warm.
- Add olive oil and swirl to coat the entire skillet surface.
- Pour egg whites into the skillet and immediately sprinkle with salt and pepper.
- Cook egg whites for 90 seconds until edges set but center remains slightly wet.
- Add spinach directly on top of the egg whites, distributing evenly.
- Continue cooking for 60 seconds until spinach wilts and egg whites are fully set.
- Slide the egg white and spinach mixture onto a plate.
- Place tortilla in the same warm skillet and heat for 30 seconds per side until pliable.
- Transfer tortilla to a clean surface and arrange the egg-spinach mixture in the center.
- Fold bottom edge of tortilla up over filling, then fold sides inward and roll tightly away from you.
The wrap delivers a soft, slightly chewy texture with clean, savory flavors. Serve immediately while warm, or wrap in foil for a portable breakfast. For extra crunch, add a handful of microgreens before rolling.
Shrimp and Mango Salsa Lettuce Wrap
Very few dishes balance fresh and savory so effortlessly. These shrimp and mango salsa lettuce wraps come together in minutes, perfect for busy weeknights when you want something light yet satisfying.
Ingredients
Shrimp – 1 lb
Lime juice – 2 tbsp
Chili powder – 1 tsp
Salt – ½ tsp
Mango – 1 cup, diced
Red onion – ¼ cup, minced
Cilantro – 2 tbsp, chopped
Lettuce leaves – 8 large
Instructions
1. Pat shrimp dry with paper towels to ensure even searing.
2. Toss shrimp with lime juice, chili powder, and salt in a medium bowl.
3. Heat a large skillet over medium-high heat for 2 minutes until hot.
4. Cook shrimp in a single layer for 2 minutes per side until opaque and lightly charred.
5. Remove shrimp from skillet and let cool for 5 minutes to prevent salsa from wilting.
6. Chop cooled shrimp into ½-inch pieces.
7. Combine chopped shrimp, mango, red onion, and cilantro in a clean bowl.
8. Rinse lettuce leaves and pat completely dry to prevent sogginess.
9. Spoon shrimp mixture evenly into each lettuce leaf. Each bite delivers crisp freshness from the lettuce, sweet mango balancing the spicy shrimp, and a bright lime finish. Serve immediately with extra lime wedges for squeezing, or layer leftovers without lettuce for next-day tacos.
Mediterranean Chickpea and Feta Wrap
Very few lunches come together as quickly as this Mediterranean-inspired wrap. Vibrant flavors and satisfying textures make it perfect for busy days when you want something healthy but substantial. Versatile enough to customize with whatever vegetables you have on hand.
Ingredients
Chickpeas – 1 can (15 oz)
Whole wheat tortillas – 4 large
Feta cheese – ½ cup crumbled
Red onion – ¼ cup finely diced
Cucumber – ½ cup diced
Greek yogurt – ⅓ cup
Lemon juice – 1 tbsp
Garlic – 1 clove minced
Olive oil – 2 tbsp
Salt – ½ tsp
Black pepper – ¼ tsp
Instructions
1. Drain and rinse the chickpeas thoroughly in a colander.
2. Pat the chickpeas completely dry with paper towels to help them crisp better when cooking.
3. Heat 1 tablespoon olive oil in a skillet over medium-high heat until shimmering.
4. Add chickpeas to the hot skillet and cook for 8-10 minutes, shaking the pan occasionally, until lightly browned and slightly crispy.
5. While chickpeas cook, combine Greek yogurt, lemon juice, minced garlic, and remaining olive oil in a small bowl.
6. Whisk the yogurt mixture vigorously until smooth and well combined.
7. Season the yogurt sauce with salt and black pepper, tasting to ensure proper seasoning.
8. Remove chickpeas from heat when they reach a golden brown color with crispy edges.
9. Warm tortillas in a dry skillet for 30 seconds per side or until pliable.
10. Spread 2 tablespoons of yogurt sauce evenly across the center of each tortilla.
11. Divide the cooked chickpeas evenly among the four tortillas.
12. Top each with equal amounts of crumbled feta, diced red onion, and diced cucumber.
13. Fold the bottom edge of each tortilla up over the filling, then fold in the sides and roll tightly away from you.
14. Cut each wrap diagonally in half for easier handling and better presentation.
What makes this wrap exceptional is the contrast between warm, crispy chickpeas and cool, crunchy vegetables. The tangy feta and creamy yogurt sauce balance the earthy chickpea flavor beautifully. For a portable meal, wrap each half tightly in parchment paper and secure with kitchen twine.
Cauliflower Rice and Tofu Wrap
Kickstart your lunch routine with this protein-packed cauliflower rice and tofu wrap. Keep it simple with minimal ingredients that deliver maximum flavor. Perfect for meal prep or quick weekday lunches.
Ingredients
Cauliflower rice – 2 cups
Firm tofu – 8 oz block
Whole wheat tortillas – 4 large
Olive oil – 2 tbsp
Soy sauce – 1 tbsp
Garlic powder – 1 tsp
Salt – ½ tsp
Instructions
1. Press the tofu block between paper towels with a heavy pan for 15 minutes to remove excess moisture.
2. Cut the pressed tofu into ½-inch cubes.
3. Heat 1 tablespoon olive oil in a large skillet over medium-high heat (375°F).
4. Add tofu cubes and cook for 6-8 minutes, flipping halfway, until golden brown on all sides.
5. Add soy sauce to the skillet and toss tofu until evenly coated.
6. Remove tofu from skillet and set aside.
7. Heat remaining 1 tablespoon olive oil in the same skillet over medium heat.
8. Add cauliflower rice and cook for 5-7 minutes, stirring frequently, until tender but not mushy.
9. Stir in garlic powder and salt until well combined.
10. Return cooked tofu to the skillet and mix with cauliflower rice.
11. Warm tortillas in a dry skillet for 30 seconds per side or until pliable.
12. Divide the cauliflower rice and tofu mixture evenly among the 4 tortillas.
13. Fold the bottom edge of each tortilla up over the filling.
14. Fold the sides inward and roll tightly to form wraps.
But these wraps offer a satisfying crunch from the cauliflower rice paired with savory tofu. The firm texture holds up well in lunch boxes without getting soggy. Try serving them with a side of sriracha mayo for an extra kick.
Avocado and Smoked Salmon Wrap
Never underestimate the power of a quick, protein-packed lunch. Need something satisfying that won’t weigh you down? This wrap delivers fresh flavor in minutes.
Ingredients
Whole wheat tortilla – 1 large
Avocado – 1
Smoked salmon – 4 oz
Cream cheese – 2 tbsp
Lemon juice – 1 tsp
Red onion – 2 tbsp, thinly sliced
Fresh dill – 1 tbsp, chopped
Black pepper – ¼ tsp
Instructions
1. Place the whole wheat tortilla on a clean, dry surface.
2. Spread the cream cheese evenly over the entire tortilla, leaving a 1-inch border.
3. Cut the avocado in half, remove the pit, and scoop the flesh into a small bowl.
4. Mash the avocado with a fork until slightly chunky.
5. Stir the lemon juice into the mashed avocado to prevent browning.
6. Spread the avocado mixture over the cream cheese layer.
7. Arrange the smoked salmon in a single layer over the avocado.
8. Sprinkle the thinly sliced red onion evenly across the salmon.
9. Scatter the chopped fresh dill over the onion.
10. Season everything with the black pepper.
11. Fold the bottom edge of the tortilla up about 2 inches over the filling.
12. Fold the left and right sides inward toward the center.
13. Roll the wrap tightly away from you, applying even pressure.
14. Cut the wrap in half diagonally with a sharp knife for clean slices.
Keep the wrap chilled until serving for the best texture contrast. The creamy avocado and cool salmon pair perfectly with the crisp onion and fresh dill. Try serving it with cucumber slices or a simple side salad for a complete, refreshing meal.
Quinoa and Roasted Veggie Wrap
Wraps make perfect portable lunches, and this quinoa version keeps things fresh and satisfying. Packed with roasted vegetables and protein, it’s a meal you can assemble ahead for busy days.
Ingredients
Quinoa – 1 cup
Water – 2 cups
Bell peppers – 2, sliced
Zucchini – 1, sliced
Olive oil – 2 tbsp
Salt – 1 tsp
Black pepper – ½ tsp
Whole wheat tortillas – 4
Hummus – ½ cup
Instructions
1. Preheat your oven to 400°F.
2. Rinse 1 cup quinoa under cold water in a fine-mesh strainer.
3. Combine quinoa and 2 cups water in a saucepan, bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until water is absorbed.
4. Spread 2 sliced bell peppers and 1 sliced zucchini on a baking sheet.
5. Drizzle vegetables with 2 tbsp olive oil, 1 tsp salt, and ½ tsp black pepper, tossing to coat evenly.
6. Roast vegetables at 400°F for 20–25 minutes until edges are lightly browned.
7. Let quinoa and roasted vegetables cool for 10 minutes to prevent soggy wraps.
8. Warm 4 whole wheat tortillas in a dry skillet over medium heat for 30 seconds per side to make them pliable.
9. Spread 2 tbsp hummus evenly over each tortilla, leaving a 1-inch border.
10. Divide cooked quinoa and roasted vegetables among tortillas, arranging them in a line down the center.
11. Fold sides of each tortilla inward, then roll tightly from the bottom to enclose the filling.
12. Slice each wrap in half diagonally before serving. Crisp roasted veggies and fluffy quinoa give this wrap a hearty bite, while hummus adds creaminess without heaviness. Chill leftovers wrapped in foil for a next-day lunch that holds its texture well.
Spicy Sriracha Tofu and Cucumber Wrap
Ditch the boring lunch routine with this fiery, protein-packed wrap. Crispy tofu meets cool cucumber in a spicy sriracha embrace that comes together in minutes. Perfect for meal prep or a quick weeknight dinner.
Ingredients
Tofu – 14 oz block
Sriracha – 3 tbsp
Soy sauce – 2 tbsp
Cornstarch – 2 tbsp
Vegetable oil – 2 tbsp
Large flour tortillas – 4
English cucumber – 1
Instructions
- Press the tofu block between paper towels with a heavy pan for 15 minutes to remove excess moisture.
- Cut the pressed tofu into ½-inch cubes.
- Toss tofu cubes with cornstarch until evenly coated.
- Heat vegetable oil in a large skillet over medium-high heat until shimmering.
- Arrange tofu in a single layer in the hot skillet.
- Cook tofu for 4-5 minutes until golden brown on the bottom.
- Flip each piece and cook another 4-5 minutes until crispy on all sides.
- Reduce heat to low and add sriracha and soy sauce to the skillet.
- Toss tofu continuously for 1 minute until sauce thickens and coats every piece.
- Slice the cucumber into thin rounds while tofu cooks.
- Warm tortillas in a dry skillet for 30 seconds per side or microwave for 15 seconds.
- Place ¼ of the spicy tofu in the center of each tortilla.
- Top with cucumber slices.
- Fold the bottom edge of the tortilla over the filling.
- Fold in the sides and roll tightly away from you to form a secure wrap.
Allowing the tofu to cool slightly prevents soggy tortillas. The crispy exterior gives way to tender tofu with a fiery kick that’s balanced by the cool cucumber crunch. Serve these wraps sliced in half for easy handling, or pack them whole for a portable lunch that stays fresh for hours.
Lemon Herb Turkey and Kale Wrap
Ready for a quick lunch that packs both flavor and nutrition? These lemon herb turkey and kale wraps come together in minutes. They’re perfect for meal prep or a fast, satisfying meal.
Ingredients
Turkey breast – 8 oz
Kale – 2 cups
Lemon juice – 2 tbsp
Olive oil – 1 tbsp
Whole wheat tortillas – 4
Garlic powder – 1 tsp
Salt – ½ tsp
Black pepper – ¼ tsp
Instructions
1. Preheat a non-stick skillet over medium-high heat.
2. Slice turkey breast into ¼-inch thick strips.
3. Season turkey strips with garlic powder, salt, and black pepper.
4. Add olive oil to the hot skillet.
5. Cook turkey strips for 3-4 minutes per side until internal temperature reaches 165°F.
6. Remove turkey from skillet and let rest for 2 minutes.
7. While turkey rests, massage kale with lemon juice for 1 minute to soften leaves.
8. Warm tortillas in the same skillet for 30 seconds per side.
9. Divide cooked turkey evenly among tortillas.
10. Top each tortilla with ½ cup massaged kale.
11. Roll tortillas tightly, tucking in sides as you go.
12. Slice each wrap diagonally before serving.
Vibrant lemon cuts through the earthy kale while tender turkey provides satisfying protein. The whole wheat tortilla adds a nutty flavor that complements the fresh ingredients. Serve these wraps with a side of carrot sticks or apple slices for a complete meal.
Balsamic Glazed Mushroom and Spinach Wrap
Ready for a quick, satisfying lunch that packs serious flavor? These wraps combine earthy mushrooms with tangy balsamic and fresh spinach. They come together in under 20 minutes for a meal that feels gourmet without the fuss.
Ingredients
- Flour tortillas – 4 large
- Cremini mushrooms – 1 lb, sliced
- Fresh spinach – 4 cups
- Balsamic vinegar – 3 tbsp
- Olive oil – 2 tbsp
- Garlic – 2 cloves, minced
- Salt – ½ tsp
- Black pepper – ¼ tsp
Instructions
- Heat 1 tbsp olive oil in a large skillet over medium-high heat.
- Add sliced mushrooms and cook for 8 minutes, stirring occasionally, until browned and tender.
- Add minced garlic and cook for 1 minute until fragrant.
- Pour in balsamic vinegar and cook for 2 minutes, stirring constantly, until the vinegar reduces and glazes the mushrooms.
- Season with ½ tsp salt and ¼ tsp black pepper.
- Add 4 cups fresh spinach and cook for 2 minutes, stirring, until just wilted.
- Remove the skillet from heat.
- Warm 4 large flour tortillas in a dry skillet over medium heat for 30 seconds per side, or until pliable.
- Divide the mushroom and spinach mixture evenly among the tortillas.
- Fold the bottom of each tortilla up, then roll tightly from one side to form a wrap.
- Cut each wrap in half diagonally before serving.
Enjoy the contrast between the tender, savory mushrooms and the bright, slightly sweet glaze. The soft tortilla holds everything together for a mess-free meal. Try serving these warm with a side of sweet potato fries for a complete lunch.
Asian-Inspired Sesame Ginger Veggie Wrap
Unwrap fresh flavors with this quick Asian-inspired veggie wrap. Using crisp vegetables and a zesty sauce, it comes together in minutes. Perfect for a light lunch or easy dinner.
Ingredients
Flour tortillas – 4 large
Shredded cabbage – 2 cups
Shredded carrots – 1 cup
Sesame oil – 2 tbsp
Soy sauce – 2 tbsp
Fresh ginger – 1 tbsp, grated
Rice vinegar – 1 tbsp
Instructions
1. Heat a large skillet over medium heat for 2 minutes.
2. Add sesame oil to the skillet and swirl to coat the surface.
3. Add shredded cabbage and carrots to the skillet.
4. Sauté vegetables for 4-5 minutes, stirring frequently, until slightly softened but still crisp.
5. Tip: Don’t overcook the vegetables to maintain crunch.
6. Add grated ginger to the skillet and stir for 30 seconds until fragrant.
7. Pour in soy sauce and rice vinegar.
8. Stir continuously for 1 minute until the liquid is absorbed.
9. Remove skillet from heat and let the filling cool for 5 minutes.
10. Lay a flour tortilla flat on a clean surface.
11. Spoon ¾ cup of the vegetable mixture onto the center of the tortilla.
12. Tip: Leave a 2-inch border around the edges for easier folding.
13. Fold the bottom edge of the tortilla up over the filling.
14. Fold the left and right sides inward toward the center.
15. Roll the tortilla tightly away from you to form a wrap.
16. Repeat steps 10-15 with remaining tortillas and filling.
17. Heat a clean skillet over medium heat for 1 minute.
18. Place wraps seam-side down in the skillet.
19. Toast for 2-3 minutes per side until golden brown and crisp.
20. Tip: Press lightly with a spatula to seal the wraps while toasting.
Each bite delivers a satisfying crunch from the lightly cooked vegetables, balanced by the savory-sweet sesame ginger sauce. Enjoy them warm or pack for a portable meal—they hold up well in lunchboxes. For extra flair, slice diagonally and serve with a drizzle of additional sauce.
Summary
Deliciously satisfying and nutritious, these 18 low-calorie wraps prove healthy eating can be truly enjoyable. We hope you find new favorites to add to your meal rotation! Try these recipes, then share which ones you love most in the comments below. Don’t forget to pin this article to your Pinterest boards so you can easily find these tasty ideas again. Happy cooking!
Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.
