Perfect for tasty, creative meals, tortilla wraps are a joy to experiment with. At least, that’s my experience.
As I quest for superlative combinations to fill these portable, flatbread “sails,” I’ve come up with 18 highly recommendable wraps.
The Kimchi Tortilla Wrap combines crisp fresh vegetables with spicy, fermented kimchi. To truly enjoy the Mediterranean, you can’t beat the Mediterranean Quinoa Wrap.
A protein-packed powerhouse, this is quinoa wrapped in pure deliciousness. The flavor combination is stunning, making a truly star-studded cast: kalamata olives, feta cheese, and a punch of fresh herbs.
For concentrated flavors, the beef wrap from Korean BBQ is what I need. Made with marinated beef and crisp vegetables, it completely satisfies my craving for powerful tastes.
The Moroccan Chickpea Wrap is a healthy vegetarian alternative that has a pleasurable medley of vigorous spices and chickpeas. Curried Lentil tortilla wrap
My Curried Lentil Tortilla Wrap adds a rich, spiced twist.
When it’s warm and sunny, the Mango Avocado Wrap is a refreshing and calming treat. The Thai Peanut Chicken Wrap’s creamy, savory dressing is something I can’t get enough of.
Discover these global flavors and make your meals something to rave about with these tortilla recipes!
The 18 Best Tortilla Wrap Recipes
1. Kimchi Tortilla Wrap Recipe
This is a delightful fusion dish that features tortillas filled with spicy kimchi, sliced avocado, cooked chicken, and shredded cheese. I believe these sandwiches make excellent additions to your collection of Tortilla Wrap Recipes.
Ingredients
2 large tortillas
1 cup kimchi, chopped
1 cup cooked chicken, sliced
1 avocado, sliced
1/2 cup shredded cheese (such as cheddar or mozzarella)
2 tablespoons mayonnaise
1 tablespoon soy sauce
Instructions
1. Combine the mayonnaise and soy sauce in a small bowl. This will create the sauce. Put it aside.
2. Arrange the tortillas on a pristine surface. Make certain that the kimchi is evenly distributed and is not overloading any one tortilla, then follow with the chicken, making certain that it is evenly and well-distributed across all the tortillas. Then, add the avocado, making certain to sprinkle it as evenly as you can. Finally, add the cheese.
3. Spoon the mixture of mayonnaise and soy sauce over the fillings.
4. Tightly roll each tortilla, folding in the sides as you go. Next, slice each one in half and serve right away. Your tasty kimchi tortilla wraps are ready to enjoy!
2. Mediterranean Quinoa Tortilla Wrap Recipe
This Mediterranean Quinoa Tortilla Wrap Recipe is fantastic. You take cooked quinoa and then mix in some cucumber, halved cherry tomatoes, crumbled feta, and kalamata olives.
Then, you just pile that goodness onto a tortilla for a healthy, filling meal.
Ingredients
1 cup cooked quinoa
1/2 cup chopped cucumber
1/2 cup chopped cherry tomatoes
1/4 cup crumbled feta cheese
1/4 cup sliced kalamata olives
2 tablespoons olive oil
Salt and pepper to taste
Instructions
1. In a big bowl, mix together the cooked quinoa, cucumber, cherry tomatoes, feta cheese, and kalamata olives.
2. Pour some olive oil over it, and season with salt and pepper to taste.
3. Combine all the ingredients in a bowl and stir well to blend. Spoon the mixture onto a tortilla wrap, then fold it in half and serve.
3. Korean BBQ Beef Tortilla Wrap Recipe
The Korean BBQ Beef Tortilla Wrap is a delicious mix of tender beef marinated in soy sauce, sesame oil, garlic, and ginger—all wrapped up in a soft flour tortilla. Talk about Tortilla Wrap Recipes with a twist!
Ingredients
1 lb (450g) thinly sliced beef (such as flank or skirt steak)
1/4 cup soy sauce
2 tablespoons sesame oil
2 tablespoons sugar
2 cloves garlic, minced
1 teaspoon ginger, grated
4 large flour tortillas
Instructions
1. Combine the soy sauce, sesame oil, sugar, garlic, and ginger in a bowl. Add the sliced beef, ensuring it is well coated. Allow it to marinate for at least 30 minutes in the refrigerator.
2. Prepare a grill or skillet to medium-high heat. Take the beef from the marinade and place it in the pan or on the grill in batches. Allow the beef to get nice and caramelized; you should cook it for about 3 to 4 minutes per side. Cooking it this way ensures that the meat is done all the way through and has a nice crust.
3. Heat the flour tortillas in a dry skillet or microwave. Fill each tortilla with the cooked beef and any desired toppings, such as lettuce, green onions, or kimchi. Roll or fold the tortillas to enclose the filling, then serve while hot.
4. Moroccan Chickpea Tortilla Wrap Recipe
My quick and healthy meal, Moroccan Chickpea Tortilla Wrap, is ideal for satisfying post-workout hunger. I take canned chickpeas and mix them with cumin and coriander, olive oil, and lemon juice, which are not typical tortilla wrap ingredients but should be.
Ingredients
- 1 cup canned chickpeas, drained and rinsed
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 4 large tortillas
- 1 cup mixed greens or spinach
Instructions
1. In a bowl, combine the chickpeas, cumin, coriander, olive oil, and lemon juice. Mash slightly with a fork to combine flavors.
2. Warm and soften the tortillas by cooking them in a dry pan for approximately 30 seconds on each side.
3. On each tortilla, place a portion of the chickpea mixture and a handful of mixed greens.
4. Tightly roll the tortillas to make wraps, cut in half if you wish, and serve right away.
5. Curried Lentil Tortilla Wrap Recipe
I adore the combination of lentils, curry powder, and coconut milk in Tortilla Wrap Recipes, and my Curried Lentil Tortilla Wrap is no exception. The ingredients work together to form a delicious and nutritious foundation for the Tortilla Wrap.
I love how the fresh spinach rounds out this wonderfully wholesome dish.
Ingredients
Lentils, cooked and drained – 1 cup
Curry powder – 1 tablespoon
Coconut milk – ½ cup
Garlic, minced – 2 cloves
Spinach, fresh – 1 cup
Tortilla wraps – 4
Olive oil – 1 tablespoon
Instructions
1. In a skillet, heat olive oil over medium heat and sauté the minced garlic until it is fragrant.
2. Into the skillet, add the cooked lentils. Next, the curry powder. Finally, the coconut milk. Mix everything well, and then let it simmer for about 5 minutes until the mixture thickens up a bit.
3. Mix in the fresh spinach and sauté until wilted. Take the skillet off the heat.
4. Lentil curry added to the center of a tortilla serves as a tasty, healthy, and filling meal. To make it even easier, I skip the step of making what would essentially be a base for a wrap. Instead, I simply make lentil curry and spoon it on tortillas.
6. Mango Avocado Tortilla Wrap Recipe
The Mango Avocado Tortilla Wrap Recipe is one that I adore, as it pairs perfectly ripe mango, creamy avocado, and fresh spinach in soft flour tortillas. It’s a wonderful addition to my repertoire of Tortilla Wrap Recipes.
Ingredients
2 large flour tortillas
1 ripe mango, peeled and sliced
1 avocado, peeled, pitted, and sliced
1/2 cup fresh spinach leaves
1/4 cup red onion, thinly sliced
1/4 cup feta cheese, crumbled
1 tablespoon lime juice
Instructions
1. Spread a layer of fresh spinach leaves over each tortilla and lay them out on a flat surface.
2. Evenly distribute the sliced mango, avocado, and red onion over the spinach on each tortilla.
3. Crumble feta cheese on top of the other ingredients, and drizzle with lime juice.
4. Each tortilla should be rolled tightly and, if desired, sliced in half. The serving should be done immediately.
7. Thai Peanut Chicken Tortilla Wrap Recipe
I love how this recipe for Thai Peanut Chicken Tortilla Wraps combines shredded chicken, vibrant carrots, red bell pepper, and chopped peanuts wrapped in soft tortilla wraps. This is a delightful addition to the recipe collection for Tortilla Wraps.
Ingredients
- 2 large tortilla wraps
- 1 cup cooked and shredded chicken breast
- 1/4 cup Thai peanut sauce
- 1/2 cup shredded carrots
- 1/2 red bell pepper, thinly sliced
- 1/4 cup chopped fresh cilantro
- 1/4 cup chopped peanuts
Instructions
1. Put a generous spoonful of Thai peanut sauce on each tortilla wrap.
2. Distribute evenly the chicken, carrots, red bell peppers, and cilantro over the sauce-covered tortillas.
3. For an extra crunch and a shot of flavor, add coarsely chopped peanut.
4. Tightly roll each tortilla to make a wrap, slice it in half, and serve right away.
8. Greek Tzatziki Tortilla Wrap Recipe
I enjoy preparing Greek Tzatziki Tortilla Wraps, a simple yet delectable entry in my Tortilla Wrap Recipes collection. They call for whole wheat tortillas, tzatziki sauce, cooked chicken breast, and fresh spinach, which makes for a nutritious and very filling wrap.
Ingredients
Whole wheat tortillas
Cooked chicken breast, sliced
Tzatziki sauce
Fresh spinach leaves
Sliced cucumbers
Sliced red onion
Crumbled feta cheese
Instructions
1. Place a tortilla made of whole wheat flat on a clean surface or plate.
2. Place an ample amount of tzatziki sauce evenly across the tortilla.
3. Place layer upon layer of boneless, skinless chicken breast, fresh spinach leaves, cucumber slices, thinly sliced red onion, and crumbled feta cheese over the layer of tzatziki.
4. To make a burrito, take a tortilla and fold in the sides. Then roll it from the bottom up. Cut it in half and serve it right away.
9. Buffalo Cauliflower Tortilla Wrap Recipe
I adore Buffalo Cauliflower Tortilla Wraps for their spicy and fresh taste sensations. These wraps, made with tender cauliflower, are combined with buffalo sauce and suffused with crisp lettuce, fresh tomatoes, and either ranch or blue cheese dressing.
If that’s not enough, the entire assembly is wrapped in a warm tortilla. Buffalo Cauliflower Tortilla Wraps are undeniably vegetarian and absolutely delicious.
Ingredients
1 small head of cauliflower, cut into florets
1/2 cup buffalo sauce
1 tablespoon olive oil
1 cup shredded lettuce
1/2 cup diced tomatoes
1/4 cup ranch or blue cheese dressing
4 large flour tortillas
Instructions
1. Your oven should be set to 450°F (232°C). A baking sheet should be lined with parchment paper. The cauliflower florets need to be tossed with olive oil and spread out on the prepared baking sheet. They should be roasted for 20 minutes, during which time you must flip them halfway through, to achieve the necessary degree of tenderness and crispness.
2. Take the cauliflower out of the oven and mix it with buffalo sauce until the desired coating is achieved.
3. To make the wraps, start with a tortilla laid flat. Then, layer in this order: a handful of lettuce; some tomatoes, diced; and buffalo cauliflower. Drizzle on some ranch or blue cheese dressing, and fold the wrap up, tucking in the sides as you go, and keeping the same motion you would use to roll a burrito. Do this as many times as necessary until you have used all the filling and tortillas. Then, serve these wraps warm.
10. Spicy Black Bean Tortilla Wrap Recipe
I believe the Spicy Black Bean Tortilla Wrap Recipe combines black beans, corn, and spices such as chili powder and cumin in a delightful way. If you’re looking into Tortilla Wrap Recipes, this is one you have to try.
Ingredients
1 can black beans, drained and rinsed
1 tablespoon olive oil
1 teaspoon chili powder
1/2 teaspoon cumin
1/2 cup corn kernels (fresh or frozen)
1/4 cup diced red onion
4 large tortillas
Instructions
1. In a pan set over medium heat, warm the olive oil. Add the onion, red and diced, to the pan. Sauté the onion until it’s softened. This will take about 3 minutes.
2. Add the black beans, corn, chili powder, and cumin. Cook for another 5 minutes, stirring occasionally. The mixture should feel well matched and will be heated through.
3. Position a tortilla on a level surface and ladle an equal amount of the bean mixture into the center of each tortilla. Roll the tortillas tightly, tucking in the sides as you proceed.
4. Enjoy your spicy black bean tortilla wraps served at a warm temperature!
11. Teriyaki Tofu Tortilla Wrap Recipe
Try my Teriyaki Tofu Tortilla Wrap Recipe, a fusion of extra firm tofu, teriyaki sauce, and dynamic veggies like shredded carrot and bell peppers that redefines Tortilla Wrap Recipes.
Ingredients
Extra firm tofu (14 oz block)
1/4 cup teriyaki sauce
1 tablespoon olive oil
4 large flour tortillas
1 cup shredded carrot
1 cup sliced bell peppers
1/2 cup thinly sliced green onions
Instructions
1. The tofu should be drained and pressed to remove excess water, then it should be cut into cubes that are bite-sized.
2. Heat olive oil in a skillet over a medium flame and add the tofu cubes. Cook until they are golden brown on all sides.
3. After the tofu is cooked, the teriyaki sauce is added to the skillet, and the tofu is stirred to coat it evenly with the sauce.
4. To assemble each wrap, put a tortilla on a flat surface, add a portion of teriyaki tofu, shredded carrot, bell peppers, and green onions. Roll it tightly into a wrap, and serve instantly.
12. Coconut Shrimp Tortilla Wrap Recipe
I love preparing tasty dishes, and my Tortilla Wrap recipe with Coconut Shrimp combines tender shrimp, crisp, crunchy coconut, and really fresh, soft tortillas. It’s a fabulous Tortilla Wrap recipe that is perfect for a light lunch or an easy dinner.
Ingredients
1 pound large shrimp, peeled and deveined
1 cup shredded coconut
1/2 cup all-purpose flour
2 eggs, beaten
4 tortillas (flour or corn, based on preference)
2 tablespoons vegetable oil
Salt and pepper, to taste
Instructions
1. With salt and pepper, season the shrimp. Dredge each shrimp in flour, dip in beaten eggs, and then coat with shredded coconut.
2. A large skillet requires a decent amount of heat to get the job done. For that, the size and shape of the skillet will determine the proper amount of space on the stove to achieve the desired effect of an even and adequately spread-out cooking surface. When using a large skillet, I recommend medium to medium-high heat for the best results.Vegetable oil is always a good starting place when looking for an oil that reaches an adequate cooking temperature. This oil will get hot enough to properly brown shrimp—in my experience, always about the same amount of time as with, say, chicken or fish—7 to 10 minutes in total, and often less.
3. Heat the tortillas in a clean skillet or in the microwave. Stuff each tortilla with a few shrimp and roll into a wrap. Serve hot.
13. Cuban Mojo Pork Tortilla Wrap Recipe
I enjoy making Tortilla Wrap Recipes with Cuban Mojo Pork; it is an excellent recipe. Pork shoulder marinated in citrus juices and garlic makes for a quick, yet flavorful filling.
Why not give them a go at your next get-together?
Ingredients
1 lb pork shoulder, cut into strips
1/4 cup fresh orange juice
2 tablespoons lime juice
4 cloves garlic, minced
1 teaspoon ground cumin
Salt and pepper to taste
4 flour tortillas
Instructions
1. In a bowl, mix together the ample amount of orange juice, the lime juice, the minced garlic, the ground cumin, and the salt, and pepper. This is the marinade. Adds the pork strips to the marinade and allows them to marinate in the refrigerator for at least 2 hours, preferably overnight.
2. A grill or skillet should be preheated to medium-high heat. The pork needs to be removed from the marinade and should have excess marinade drip off before the meat is placed on the grill or in the skillet. It should cook for about 5-7 minutes per side until it is fully cooked and has a nice brown color to it.
3. Old El Paso Flour Tortillas can be warmed in a skillet or the microwave. When the pork is done, let it rest for a few minutes, then slice it into bite-sized pieces.
4. Prepare the tortilla wraps by putting the sliced pork onto the tortillas. Add any other toppings you desire—like lettuce, avocado, or a dollop of sour cream—before rolling the tortillas and serving them warm.
14. Vietnamese Banh Mi Tortilla Wrap Recipe
This Banh Mi Tortilla Wrap recipe is a delicious take on traditional Tortilla Wrap Recipes. It features grilled chicken, pickled carrots and daikon, fresh cucumber, and flavorful Sriracha mayonnaise and soy sauce for a zesty meal.
Ingredients
Tortilla wraps
Grilled or roasted chicken, thinly sliced
Pickled carrots and daikon
Fresh cucumber slices
Fresh cilantro leaves
Sriracha mayonnaise
Soy sauce
Instructions
1. A clean, flat surface is where you should put the tortilla wrap.
2. Evenly coat the entire surface of the tortilla with a thin layer of Sriracha mayonnaise.
3. Place several slices of grilled chicken in the middle of the tortilla, allowing space around the edges.
4. Dress the chicken with pickled carrots and daikon, cucumber slices, and fresh cilantro leaves.
5. Pour a little soy sauce atop the stuffing.
6. Tightly rolling the wrap begins with folding in the sides of the tortilla. After the sides are folded, the next step is to roll the bottom of the tortilla up tightly to form a burrito-style wrap with this recipe.
7. Cut the wrap in half and serve right away.
15. Zesty Lime Fish Tortilla Wrap Recipe
My Zesty Lime Fish Tortilla Wrap Recipe is one I hold dear. It brings together the bright taste of lime juice and the luscious flavor of olive oil in a wonderful, refreshing tortilla wrap.
Discover more Tortilla Wrap Recipes and see what you can create next in your kitchen.
16. Middle Eastern Falafel Tortilla Wrap Recipe
Creating Middle Eastern Falafel Tortilla Wraps is a joy for me. Tortilla wraps form the basis of this delicious dish and, combined with hummus and fresh ingredients like pickled turnips, parsley, cucumber, and tomatoes, they make a delightful addition to my ever-growing collection of Tortilla Wrap Recipes.
Ingredients
Falafel balls (homemade or store-bought)
Tortilla wraps
Hummus
Pickled turnips
Fresh parsley leaves
Sliced cucumber
Diced tomatoes
Instructions
1. In a dry skillet over medium heat, warm the tortilla wraps for about 30 seconds on each side, or until they are pliable.
2. A generous layer of hummus should be spread over the center of each tortilla wrap.
3. Put 3 to 4 falafel balls on top of the hummus, and then layer on sliced cucumber, diced tomatoes, pickled turnips, and fresh parsley.
4. Tightly form a wrap by first folding the bottom of the tortilla over the filling, then folding in the sides and rolling up. Serve right away.
17. Indian Masala Tortilla Wrap Recipe
I relish making mouthwatering Tortilla Wrap Recipes. My 17.
Indian Masala Tortilla Wrap marries whole wheat tortillas with an enticing filling of mashed potatoes, garam masala, cumin seeds, and onions for a savory, satisfying meal.
Ingredients
- 4 whole wheat tortillas
- 1 cup cooked and mashed potatoes
- 1 small onion, finely chopped
- 1 teaspoon garam masala
- 1 teaspoon cumin seeds
- Salt to taste
- 1 tablespoon oil
Instructions
1. In a pan over medium heat, warm the oil and add the cumin seeds. When they have begun to splutter, introduce the onions, and sauté until they are golden brown.
2. Incorporate the mashed potatoes, garam masala, and salt. Mix well and cook for 2-3 minutes until the spices are well integrated.
3. On a flat griddle, heat the tortillas, then generously dollop each tortilla with the potato mixture.
4. Tightly roll the tortillas, then cut in half. You may serve them warm or at room temperature.
18. Roasted Veggie Pesto Tortilla Wrap Recipe
I adore making simple yet nutritious meals, and this recipe for roasted veggie pesto tortilla wraps is right on target. It brings together whole-wheat tortillas, roasted bell peppers and zucchini, fresh spinach, and feta cheese.
Ingredients
Roasted vegetables (such as bell peppers, zucchini, and red onion)
Whole wheat tortillas
Pesto sauce
Fresh spinach leaves
Feta cheese
Olive oil
Salt and pepper
Instructions
1. Your oven should be at 400°F (200°C) prior to baking. Dice the bell peppers, zucchini, and red onion into pieces that you’ll want to bite into. They should go on a baking sheet first. Drizzle them with olive oil, then hit them with salt and pepper to taste. You should roast them in the oven for about 20-25 minutes. You want them to be tender and just slightly caramelized.
2. Position a tortilla on a clean, flat surface. Cover the entire surface of the tortilla with a thin layer of pesto sauce.
3. Evenly distribute a few fresh spinach leaves over the pesto. Layer on a good amount of the roasted vegetables, and then top with feta.
4. Take your time and roll the tortilla up carefully. Tuck in the sides as you go, to form a Mediterranean wrap. Slice in half and serve with your sauce of choice.
