Wrap Sandwiches Food

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25 SANDWICH WRAPS FOR A LIGHT LUNCH



25 Sandwich Wraps for a Light Lunch image

Try these sandwich wrap recipes if you want to spice up your lunch routine! From buffalo chicken to BLT to grilled cheeseburger, these wraps are hearty, satisfying, and delicious!

Provided by insanelygood

Categories     Recipe Roundup

Number Of Ingredients 25

Buffalo Chicken Wraps
Hummus Collard Wraps
Turkey Strawberry Wrap
Delicious Steak u0026amp; Cheese Wraps Recipe
Cilantro-Lime Shrimp Wraps
Easy BLT Wraps
Summer Rolls With Peanut Dipping Sauce
Chicken Caesar Wraps
Grilled Cheeseburger Wraps
Vegan BBQ Jackfruit Wraps
Ultimate Veggie Wrap
Creamy Spinach and Feta Cheese Tortilla Wraps
PF Chang's Chicken Lettuce Wraps
Banana Wrap Recipe
Tuna Wrap
Homemade Crunch Wrap Supreme
Easy Pepperoni Pizza Tortilla Wrap
Spiced Paneer Wraps
Vegan Greek Salad Wrap
Black Bean and Avocado Wraps
Mushroom Wrap
Italian Wrap Recipe
Roast Beef and Horseradish Wraps
Cranberry Feta Pinwheels
Smashed Chickpea and Goat Cheese Wraps

Steps:

  • Select your favorite recipe.
  • Organize all the required ingredients.
  • Prep a sandwich wrap in 30 minutes or less!

Nutrition Facts :

28 BEST SANDWICH WRAP RECIPES



28 Best Sandwich Wrap Recipes image

Categories     Sandwich

Number Of Ingredients 6

bacon
flour tortillas
Ranch-style salad dressing
avocado - peeled, pitted, and diced
tomato, chopped
shredded lettuce

Steps:

  • Put your bacon in a large skillet and cook for 10-15 minutes over medium heat or until crispy. Drain and set to the side.
  • Put your tortillas in the microwave for 30-45 seconds or until soft. Add a tablespoon of ranch dressing to the middle of each tortilla and spread around until each tortilla is fully covered. Sprinkle in bacon, lettuce, tomato, and avocado.
  • Roll the tortilla until all the ingredients are covered.

CALIFORNIA WRAP SANDWICH



California Wrap Sandwich image

Provided by Food Network Kitchen

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 18

Four 10-inch flour tortillas
8 to 12 trimmed leaves of green or red leaf lettuce, washed and dried
12 ounces sliced cooked turkey breast
12 slices apple-wood smoked bacon, cooked
1 vine-ripened tomato, cored and cut into 16 wedges
1 ripe Hass avocado, peeled, pitted and cut into 16 slices tossed with 2 teaspoons lime juice
Kosher salt and freshly ground pepper
1 cup arugula or watercress, washed and dried
1/2 recipe Ranch dressing, recipe follows
2 cloves garlic
1/2 teaspoon kosher salt
1 cup prepared or homemade mayonnaise
1/4 to 1/3 cup buttermilk
2 tablespoons minced flat-leaf parsley
2 tablespoons minced fresh chives
1 scallion, thinly sliced
1 teaspoon white wine vinegar
Freshly ground black pepper

Steps:

  • Wrap tortillas in barely damp, doubled layers of paper towels and microwave on high for 45 to 60 seconds. Alternatively, heat the tortillas individually in an un-greased large skillet over medium heat.
  • Lay the tortillas on a cutting board and start to layer the ingredients. Fan the leaf lettuce on the top three-quarters of each tortilla then lay the turkey slices on top, followed by the bacon, tomato, and avocado. Season with salt and pepper, to taste. Top with the arugula and some of the dressing. Fold up the bottom quarter of the tortilla and then start to roll each sandwich into a cone shape. Secure the tortilla with a toothpick. Serve immediately.
  • Mash the garlic and salt to a paste with the side of a chef's knife. In a medium bowl, whisk together the garlic, mayonnaise, 1/4-cup buttermilk, parsley, chives, scallion, vinegar, and pepper to taste. If the sauce is very thick, thin the dressing with a couple more tablespoons of the buttermilk. Use immediately or refrigerate, covered, for up to 3 days.

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