That’s where wraps come in. They’re infinitely adaptable to the odds and ends you already have in your fridge. In fact, I always keep some extra tortillas in the freezer to pull out and make use of last night’s supper. This recipe is basically a blueprint for as many variations you can dream up. The only limit is your imagination!
Use Store-bought or Leftover Shredded Chicken
In this recipe, store-bought rotisserie chicken or last night’s homemade roast chicken is the star. It’s paired with refried black beans for ease and extra protein, shredded lettuce for some crunch, and sharp Cheddar because, cheese!
Pickled Onions and Avocado Sauce Are the Added Bonus
Two additions that pull these together and banish the ho-hum factor are pickled red onions and avocado sauce. You could use raw onions if that’s what you like, but I find them to be too strong. The pickled version only takes a few minutes to make, and once you have them in the fridge you can pull them out for added zing to any sandwich, wrap, or salad. It’s nice to have something creamy to round out the wrap, and this avocado dressing is easy to make in a mini processor. You could also just mash everything together in a bowl.
What Type of Tortillas or “Wraps” to Use
10-inch flour tortillas are a good size. You can also buy flavored flour tortillas, such as jalapeño-cheddar or herb-tomato to mix it up. Other similar thin flatbreads such as lavash or flatbreads labeled simply as “wraps” are all good options for this recipe.
How To Fold a Tortilla or Flatbread into the Perfect Wrap
Place the filling in the lower half of the tortilla or flatbread, leaving a gap on the sides and bottom for folding. Don’t overfill them. Bring the left and right sides in toward the center and roll from the bottom up.
That’s all there is to it!
Mix and Match Fillings
If you’re new to making wraps, this recipe is a great place to start. Once you’ve tried it, you’ll see how easy it is and you can then add your own spin. More fillings to inspire you:
Leftover sliced steak with avocado and salsa Smoked or firm tofu brushed with hoisin sauce Feta, hummus, harissa, smashed chickpeas with lemon, and tahiniShrimp and avocado with Russian dressing
You get the idea. Almost any sandwich filling you like could be transformed into a wrap. Once you’ve chosen your fillings you can wrap these up in just a few minutes!
More Wrap Recipes to Try
BLT Wraps Kid-Friendly Wraps Asian Beef Lettuce Wraps Breakfast Wraps with Spinach and Feta
3/4 cup distilled white vinegar 1/2 cup water 6 tablespoons sugar 1 teaspoon kosher salt 1 red onion, thinly sliced
For the avocado sauce
1 ripe avocado, pitted and cut into chunks 2 tablespoons water 2 tablespoons olive oil 1 1/2 tablespoons fresh lime juice 1/2 teaspoon kosher salt 1/2 teaspoon hot sauce, or to taste
For the wraps
2 (10-inch) flour tortillas 1/4 cup refried black beans 1/4 cup shredded homemade or store-bought roast chicken 1/4 cup shredded Cheddar cheese 4 tablespoons avocado sauce 4 sprigs cilantro, leaves only 1/4 cup shredded iceberg lettuce
Stir in the sliced onions and return to the microwave for 1 minute. Let stand for about 15 minutes, until cool. Top with half the chicken, half the cheese, 2 tablespoons avocado sauce, a spoonful of drained pickled onions, cilantro leaves, and shredded lettuce. Fold the sides of the tortilla in towards the center so they almost touch, leaving a gap of about 2 inches. Fold the bottom (uncovered) flap of the tortilla up towards the center and start rolling the tortilla, keeping the side flaps in place with your fingers, until the wrap completely encloses the filling in a tight roll. Repeat with the second tortilla and more filling. You can store leftover pickled onions in the fridge, tightly covered, for up to 2 weeks. Did you love the recipe? Give us some stars below!
