Lunch wraps are one of the easiest and most versatile meal prep options. They’re portable, endlessly customizable, and perfect for busy workdays or quick at-home lunches. When prepped the right way, wraps can be fresh, flavorful, and satisfying all week long, without getting soggy or falling apart. In this post, we’ll focus on prep tips for lunch wraps, and how to choose the best recipes, tortillas, and storage methods, plus give you a few of our favorite lunch wrap ideas, for inspiration.
If you love the idea of prepping grab-and-go lunches ready for the week, our Workweek Lunch Meal Planner makes it even easier. We give you fresh recipes every week, a grocery list generator, and storage tips so you can meal prep with confidence.
Choosing Recipes for Lunch Wraps
The best lunch wrap recipes offer a balance of protein, healthy fats, veggies, and flavor. Think about how the filling will hold up over a few days, and think of items like roasted veggies, grilled chicken, beans, and sturdy greens like spinach. They’ll work beautifully. Avoid overly watery ingredients (like fresh tomatoes or cucumbers) unless you plan to add them just before eating.
Spreads like hummus, tzatziki, or mashed avocado not only add flavor but also help “seal” the tortilla so the wrap doesn’t dry out. If you’re a sauce lover, store your sauce separately and drizzle it on when you’re ready to eat for maximum freshness. This prep tip for lunch wraps feels especially important: keep the sauce on the side unless you want a soggy wrap!
Related: How to Perfectly Wrap a Burrito Every Time!
Choosing Tortillas
A great wrap starts with a sturdy tortilla that can hold your fillings without tearing. Flour tortillas, whole wheat tortillas, and larger burrito-sized wraps give you plenty of room to layer ingredients. For extra flavor and nutrition, try spinach, tomato-basil, or sprouted grain wraps.
Look for tortillas that are soft and pliable… if they feel stiff straight from the package, warm them for 10–15 seconds in the microwave before assembling your wraps.
Gluten Free Tortillas
If you’re gluten-free, you have more options than ever. Brown rice tortillas, almond flour tortillas, and cassava flour wraps can all work well, though they may be less flexible. To prevent cracking, warm gluten-free tortillas before filling them and avoid overstuffing. Another great option is to use large collard greens or lettuce leaves as a fresh, low-carb wrap alternative.
How to Store Lunch Wraps
Once assembled, wrap each tortilla tightly in parchment paper or foil. This helps them hold their shape and makes them easy to grab and go. Store wraps in an airtight container in the fridge for up to 4 days. If you’re making multiple varieties, label each wrap so you can mix up your lunches without unwrapping them to check.
How to Reheat Lunch Wraps
Many lunch wraps are delicious cold, but if you prefer them warm, reheat them in a skillet over medium heat for a few minutes on each side to crisp up the tortilla. You can also warm them in the oven at 350°F for 10–12 minutes. Avoid microwaving directly in foil! Unwrap first or transfer to a microwave-safe plate.
Amazing Lunch Wrap Recipes
Here are some of our favorite lunch wrap ideas to try:
- 20 Best Meal Preps With Tortillas
- Brunchwrap Supreme
- Grilled Veggie Hummus Wraps (Easy Lunch Prep!)
- Sausage, Sweet Potato, Kale And Hummus Wrap (No-Reheat Meal!)
- No-Reheat Crunchy Thai Chicken Wraps
- Vegan Wraps With Sweet Potato, Chickpeas, and Avocado
- Broccoli Cheddar Egg Wraps
Thanksgiving Leftover Wraps
Ingredients
For the sweet potatoes
- 1 sweet potato medium, sliced into wedges
- 1 tablespoon olive oil
- salt and pepper
- 1/2 teaspoon cinnamon
For the turkey
- 16 oz turkey breast or chicken, or ham
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 teaspoon dried sage
- 1/2 teaspoon thyme
- 1 teaspoon rosemary plus 1 more teaspoon if using fresh
For the cranberry sauce
- 1 1/2 cup cranberries whole, fresh or frozen
- 1/3 cup granulated sugar
- 1/4 teaspoon salt
- 1/2 cup water
- 2 teaspoons lemon juice
For everything else
- 3 cup kale roughly chopped
- 1 tablespoon olive oil
- salt and pepper
- 3 tablespoon mayo
- 1 teaspoon Sriracha plus more to taste
- 1 cup shredded cheddar cheese sub shredded cheese of your choice
- 4 tortillas large, sub gluten-free
Instructions
- Preheat your oven to 425 F (225 C). You'll be putting the sweet potatoes and the turkey in the oven at the same time. (Skip the turkey step if you're using leftovers!)
- Skip this step if you are using leftover turkey!In a small baking dish, combine the turkey, half of the olive oil, salt, pepper, sage, thyme, and rosemary. Use your hands or a spoon to toss the turkey well in the seasonings.
- Combine the sweet potatoes, remaining oil, salt, pepper, and cinnamon together right on a sheet pan. Use your hands to toss the sweet potatoes in olive oil and seasonings. Cover the turkey with foil and bake for 20-25 minutes.Bake the sweet potatoes for 25-30 minutes, until the sweet potatoes are soft. Flipping halfway is optional. Remove from the oven and set aside.
- After 25 minutes, uncover the turkey and bake it for another 5-10 minutes, until it is firm to the touch and the internal temperature reaches 165 F (74 C). Remove from the oven and set aside to rest/cool.
- While the sweet potato and turkey bake, make the cranberries (skip this step if you have leftover cranberry sauce). In a small saucepan, bring the water and sugar to a simmer. Add the cranberries along with a pinch of salt and cook, uncovered, over low heat. The cranberries will bubble and burst and the water will be mostly evaporated. Remove from the heat and stir in the lemon juice. Set the cranberry sauce aside. It will thicken as it cools.
- For the kale (skip this step if using spinach): add the kale to a large bowl with olive oil and a pinch of salt. Use your hands to "massage" the olive oil and salt into the kale which softens membranes. The kale should be bright green in color when ready.
- Chop/slice the cooked turkey.
- In a small bowl, mix the sriracha and mayo together with a fork. Set aside.
- Once all of the ingredients have cooled, assemble the wraps. Spread 1/4 of the sriracha mayo on the wrap, followed by 1/4 of the kale, 1/4 of the turkey, 1/4 of the cranberry sauce, 1/4 of sweet potato wedges, followed by 1/4 of the cheese. Wrap and roll then set aside and repeat.
- Optional step: You can “seal” the wraps by heating up a nonstick pan, greasing it with a little cooking spray, and placing your wraps seam-side-down for a few minutes. This helps them stay together in the fridge. You can also do this right before you eat it (which is what I did).
- Store wraps in a large zip-top bag or container for up to four days.
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