I have 25 sensational sandwich wrap recipes to keep you going for a whole month!
So if you’re looking for a way to spice up your lunch routine, you’ve come to the right place.
Much like Joey Tribbiani, I have a deep love for sandwiches. I like them hot, cold, grilled, and even a little bit messy.
Unfortunately, sandwiches can be heavy, and they’re not the easiest to transport.
So, let’s try these wraps instead, which are perfect for bringing along to the office.
Not to mention, you can even use lettuce or collard greens to make them much healthier.
These fantastic wraps are full of buffalo chicken, creamy ranch dressing, crispy bacon, and chopped tomatoes.
They’re both light enough to be served for lunch and filling enough to have for dinner. So just have two if you need the extra sustenance!
I love these when the chicken and bacon are still warm, but they’re just as delicious when they’re cold.
This can be made extra fast if you have some leftover chicken.
If you’ve ever tried lettuce wraps, you’ll know that they fall apart pretty fast, and they’re more like lettuce tacos since they’re so small.
For something a bit more substantial, these collard greens wraps are perfect. They’re more like burritos and can fit so much more inside.
I find that these are best with cold fillings, such as hummus, cucumber, and zucchini, but I’ll bet they’ll be tasty with some of that buffalo chicken, too!
Adding fruit to salad is nothing new, but have you ever tried adding berries to a lunch wrap?
Between the salty, smoked turkey, the juicy strawberries, and the tangy poppy seed dressing, this recipe has a lot going on.
Not to mention, there are the fantastic textures you get from the fresh fruit and buttery pecans.
The second time I made this recipe, I’d run out of poppy seed dressing, so I just used honey mustard, and it was just as tasty.
Philly cheesesteaks are typically pretty hefty sandwiches made with lots of filling inside a thick, toasted hoagie.
With this lightened-up recipe, you’ll get all the same amazing cheesy flavors without all those extra carbs.
Though you can use ground beef if you want to save a few pennies, this should be a treat, so go ahead a splurge on a nice piece of meat.
What I love about this recipe is how fast it is.
Using shrimp means it needs just 10 minutes in the fridge with cumin, lime juice, cilantro, garlic, oil, and salt and pepper to burst with flavor.
Then, after just a few minutes in a hot pan, you’re ready to build these babies.
Sometimes I forget just how good BLTs are, and then I make one, and it all comes screaming back!
They’re pretty close to perfect, with the salty bacon, juicy tomatoes, and creamy mayo stacking up into one scrumptious lunch.
Making a BLT wrap is your best bet if you want to bring them to work for lunch.
They’re self-contained, and you won’t have to worry about the wraps turning soggy.
Rice paper is naturally gluten-free and super easy to work with, making it the perfect wrapper for these amazing summer rolls.
I just love that you can see the colorful veggies through the paper and that it’s thin enough not to take away from the crunchy texture of the filling.
Of course, you can also fry these in hot oil, just like a spring roll you’d get in a restaurant.
My issue with chicken Caesar salads is that there’s usually way too much lettuce.
It’s why I don’t order them in restaurants and stick to making them at home where I can control the amounts.
A chicken caesar wrap should have way more chicken than lettuce and plenty of crunchy croutons if you ask me.
Also, the bacon should be cut into strips rather than crumbled, so you’ll get a more pronounced taste when you take a bite.
I like to think of these as all-American burritos. They’re loaded with seasoned ground beef, plenty of cheese, and a decent helping of salad on top.
For the best tasting “burger,” you’ll season the beef with Worcestershire sauce, ketchup, minced onion, and salt and pepper.
I like to add some pickles and sliced red onion to mine, along with a few strips of bacon, because that’s how a burger should be!
That being said, I think I’ll try adding a couple of onion rings and a drizzling of BBQ sauce for good measure next time.
If you haven’t yet tried BBQ pulled jackfruit, I really can’t recommend it enough.
Even if you’re not vegan or looking for meatless meals, it’s still super tasty and worth a try!
You can find it canned in most larger supermarkets these days and online.
If you’re lucky, you might get it whole, though that takes a little extra prep.
Still, even that wouldn’t equate to slow-cooked pulled pork that needs hours in the oven.
Instead, this delicious dish is ready in just 30 minutes.
Even though this recipe isn’t vegan, it could easily be if you swapped out the cream cheese for this vegan herb cashew cheese and left out the Havarti.
Otherwise, this is surprisingly filling, not to mention, easy to whip up.
In addition to the tomatoes, cucumbers, carrots, and sprouts, I layered in some red onions and bell pepper slices and put in some leftover chicken, too.
I love spinach and feta in all their forms, but this is my new favorite.
Served hot, these wraps are like eating your very own portion of spinach dip, only better, thanks to the feta and red peppers.
You’ll start by softening the onions and pepper before adding garlic, spinach, salt, and pepper.
When the spinach has wilted, mix in cheeses until everything has melted.
Being stuck inside for a year was the perfect excuse to find and perfect some incredible copycat recipes.
Since we couldn’t indulge in our favorites, my house turned to faux-takeout, and these PF Chang’s wraps were always a hit.
Using ground chicken makes these extra lean, though pork would work well, too.
As tasty and fast as this is, I have one little suggestion to make it even better: grill it.
If you have a panini press or George Foreman grill, wrap this baby up and crank up the heat for a few minutes.
I swear, it’s a whole other level of yumminess.
The filling for this wrap is essentially tuna salad.
You can use your favorite if you have one, otherwise, this recipe hits the nail on the head.
I’ll bet you have everything already, too. All you’ll need is tuna, yogurt, mustard, walnuts (or whatever nut you prefer), raisins, parsley, capers, salt, pepper, and red pepper flakes.
Maybe you don’t keep capers on hand, but those can easily be left out or swapped with olives.
Taco Bell gets a bad rap, but you have to admit those Doritos Locos tacos were a thing of beauty.
Another Taco Bell fave has to be the Crunch Supreme wrap. It’s full of spiced beef, nacho cheese, sour cream, and just the right amount of salad.
To make this at home, you’ll start with one large tortilla, adding the filling to the middle as a circle rather than in a line like you would for a burrito.
I like to add another mini-tortilla to the top so that you won’t have to worry about anything falling out as you fold up the edges.
Then, you’ll just need to grill the whole thing. Do this in a skillet, panini press, or even under the grill.
Although, the latter won’t hold the edges down, so it might not be as neat.
You’ve seen that fantastic tortilla hack from TikTok, right? What a clever way to make a little snack!
Basically, you’ll add your fillings in quadrants and make one cut from the bottom to the middle (6 o’clock straight up to the center of the wrap).
Gently fold the bottom left up, and then take that top left over to the right. Keep going until you have a pizza slice-shaped wrap.
This method can be used to make all kinds of wraps, and they don’t even need to be grilled.
Although, the design works especially well when you have melted cheese inside.
Paneer is a type of Indian cheese that is super similar to halloumi, although it is a little softer and doesn’t have the same pronounced salty flavor.
Still, just like halloumi, paneer doesn’t melt like regular cheese, which means you can add it to your meals as you might chicken or tofu.
In fact, this wrap would work with all of the above, as the cheese gets coated in tikka masala paste before being cooked until crispy.
So, if you can’t find paneer, just swap it out.
Just like the chicken caesar salad from above, this Greek salad wrap is a lovely way to change up your lunch game.
It takes a boring salad bowl and gives it something extra to make it more filling and satisfying.
Since this is a Greek salad wrap, I think it needs feta, so I used this great roasted garlic & feta hummus instead of regular.
It gave it such a wonderful boost of salty goodness.
A few days ago, I was at a loss for what to make for dinner. I had all the fixings for tacos, apart from any meat!
But I did have plenty of black beans and a few ripe avocados just dying to be used.
At its core, this recipe replaces your chicken, pork, or beef with black beans, and you’ll cook them with onion, bell peppers, garlic, and taco seasoning.
When they’ve softened a little, just layer them in your wrap with avocado, tomato, cilantro, lime juice, and maybe a dollop of sour cream.
I even had the leftovers in a breakfast wrap with some roasted sweet potatoes.
I have to admit that mushrooms aren’t the first ingredient to come to mind when making sandwich wraps.
But if you’re willing to try this one, I’ll bet you’ll be impressed.
To start, the mushrooms give it a lovely earthy flavor as well as a meaty texture.
But I think it was the caramelized onions, garlic mayo, and jalapeños that had me devouring this thing in record time.
Button mushrooms are probably the most readily available, and they’re nice and cheap, too. Though portobello would work well, too.
Just don’t use canned mushrooms, as they have a different texture that is slimy and rubbery.
Like any good Italian sandwich or sub, this wrap calls for at least two kinds of deli meat.
You’ll see ham and salami in the ingredient list, but I’ve added chicken, prosciutto, and even smoked turkey once when I had it leftover.
Along with that, it’s important to have a vinaigrette for a touch of zesty tang.
It’s easier to make up the small salad in a bowl and toss it with the dressing before adding it all to the wrap.
That way, you’re not pouring dressing into the wrap only to have it leak out.
Roast beef is a thing of beauty.
If you want it to be juicy and flavorful, I highly recommend either making your own or heading to the butcher counter to get the best stuff possible.
Once you have the right kind of beef, it’s just as important to get a decent brand of horseradish sauce.
Some of the cheaper ones are spicy but have minimal flavor when you get down to it.
Of course, if you don’t like horseradish, you could use something creamier in its place.
I think this roasted garlic and caramelized onion hummus would be amazing!
Pinwheels are a lovely appetizer, but they also work well as a light lunch option.
You could make three or four flavors and cut them up, giving people a nice bit of variety instead of just one flavor.
Either way, this cranberry and feta wrap is to die for.
Don’t worry; the feta is mixed with cream cheese, so it’s not too overpowering.
My family has been in love with these ever since the very first time I tried the smashed chickpea method.
It’s filling, full of great texture, vegan-friendly, gluten-free, and jam-packed with plant-based protein.
Of course, this recipe uses goat cheese, so it’s not vegan. Just swap that out for vegan cream cheese or silken tofu if you need it dairy-free.
I think goat cheese works so well here because it’s equal parts crumbly and creamy.
So, although it will blend into the chickpeas, parts will stay whole, giving your nice pops of tangy flavor with each bite.
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