Print

The Wrap That Saved My Summer Lunch Routine

Print Recipe

A simple, fast wrap that balances protein, veggies, and a fresh sauce, perfect for quick lunches or busy afternoons.

Ingredients

Scale
  • 2 large flour or whole-wheat tortillas
  • 1 cup cooked chicken, turkey, or canned tuna (shredded)
  • 1 small avocado, sliced
  • 1 cup mixed greens or shredded lettuce
  • 1 small tomato, sliced
  • 1/4 cup shredded cheddar or mozzarella
  • 2 tbsp plain yogurt or mayo
  • 1 tsp Dijon mustard or honey mustard
  • Salt and pepper to taste
  • Optional: squeeze of lemon or lime

Instructions

  1. Prepare protein: Use leftover roasted chicken or warm canned tuna. If you want a quick change, warm thin chicken slices in a pan for 1–2 minutes per side.
  2. Make sauce: In a small bowl, mix yogurt (or mayo) with mustard, salt, and pepper. Add a little lemon if you like.
  3. Warm tortilla (optional): Heat each tortilla in a dry pan for 20–30 seconds per side or microwave for 10 seconds so it folds easily.
  4. Build the wrap: Lay tortilla flat. Spread a thin layer of sauce. Add greens, tomato, avocado slices, protein, and cheese.
  5. Roll: Fold short edges in, then roll tightly from one side to the other.
  6. Slice: Cut in half at a slight angle if you like.

Notes

Serve with a side like carrot sticks, fruit, or soup. Wrap each in foil or parchment and refrigerate for up to 48 hours. Keep dressings separate for longer storage.

Nutrition

Find it online: https://voxrecipes.com/the-wrap-that-saved-my-summer-lunch-routine/