Wrap sandwich Recipe
American · Main course · 15 min total
A versatile and portable wrap sandwich filled with fresh vegetables, protein, and a creamy sauce, perfect for a quick lunch or dinner.
15
min prep
min prep
4
servings
servings
380
kcal/serving
kcal/serving
Ingredients
- 4 large flour tortillas (10-inch)
- 1 cup cooked chicken breast, shredded or sliced
- 1 cup mixed salad greens
- 1/2 cup cherry tomatoes, halved
- 1/2 cup cucumber, thinly sliced
- 1/4 cup red onion, thinly sliced
- 1/2 cup shredded cheddar cheese
- 1/4 cup plain Greek yogurt
- 2 tablespoons mayonnaise
- 1 tablespoon lemon juice
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- In a small bowl, mix together Greek yogurt, mayonnaise, lemon juice, garlic powder, salt, and pepper to make the dressing.
- Lay a tortilla flat on a clean surface. Spread about 1 tablespoon of dressing evenly over the tortilla, leaving a 1-inch border around the edge.
- Layer 1/4 of the salad greens in the center of the tortilla, followed by 1/4 of the chicken, cherry tomatoes, cucumber, red onion, and cheddar cheese.
- Fold the sides of the tortilla inward over the filling, then roll tightly from the bottom to form a wrap. Repeat with remaining tortillas and filling.
- Cut each wrap in half diagonally and serve immediately, or wrap in foil for later.
Tips
- For a vegetarian version, substitute chicken with grilled tofu or chickpeas.
- Add avocado slices for extra creaminess.
- Store leftover wraps in the refrigerator for up to 1 day; keep the dressing separate to prevent sogginess.
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