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Easy Fresh Sandwich Wraps Recipe Perfect for Beach Day Lunches

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These easy fresh sandwich wraps combine crisp veggies, savory chicken, and a homemade herb mayo for a quick, delicious lunch perfect for beach days and picnics.

Ingredients

  • Large flour tortillas or whole wheat wraps
  • Cooked chicken breast, shredded or sliced (3-4 ounces per wrap)
  • Fresh mixed greens (baby spinach, arugula, or romaine)
  • Ripe tomatoes, thinly sliced (1 medium tomato)
  • Cucumber, peeled and julienned (half a cucumber)
  • Shredded cheddar or mozzarella cheese
  • Homemade herb mayo (½ cup mayonnaise, 1 tablespoon chopped fresh parsley, 1 teaspoon chopped dill, 1 teaspoon lemon juice, salt and pepper to taste)
  • Avocado slices (optional)
  • Red onion, thinly sliced (optional)
  • Salt and freshly cracked black pepper to taste

Instructions

  1. Prepare the herb mayo: In a small mixing bowl, combine ½ cup mayonnaise with 1 tablespoon finely chopped fresh parsley, 1 teaspoon chopped dill, 1 teaspoon lemon juice, and a pinch of salt and pepper. Stir until well mixed. Set aside.
  2. Prep the veggies: Thinly slice 1 medium tomato, peel and julienne half a cucumber, and thinly slice a quarter of a red onion if using. Wash and dry 2 cups mixed greens.
  3. Warm the tortillas: Heat each wrap in a dry skillet over medium heat for 15-20 seconds per side to make them more pliable. Alternatively, wrap in a damp paper towel and microwave for 15 seconds. Be careful not to overheat.
  4. Assemble the wraps: Lay a warm tortilla flat. Spread about 2 tablespoons of the herb mayo evenly over the surface, leaving a small border around edges. Layer 3-4 ounces shredded chicken breast in the center, followed by a handful of mixed greens, sliced tomato, cucumber, red onion (if using), shredded cheese, and avocado slices if desired.
  5. Season and roll: Lightly sprinkle with salt and cracked black pepper. Fold the sides of the tortilla inward, then roll tightly from one end to the other to form a wrap. Wrap in plastic wrap or parchment paper to keep it together.
  6. Chill or serve immediately: For best flavor, let the wraps rest in the fridge 10-15 minutes before serving, allowing flavors to meld. They are also great served immediately.

Notes

Pat fresh veggies dry before assembling to avoid soggy wraps. Warm tortillas just enough to make rolling easier but avoid overheating to prevent cracking. Layer mayo first to create a moisture barrier. Wrap tightly but gently to keep fillings secure. Optional resting in fridge enhances flavor melding. Substitute mayo with vegan mayo or Greek yogurt for lighter or dairy-free options. Use gluten-free tortillas or lettuce leaves for dietary needs.

Nutrition

Keywords: sandwich wraps, fresh wraps, chicken wraps, beach lunch, easy wraps, picnic food, healthy wraps, quick lunch

Find it online: https://evabakery.com/easy-fresh-sandwich-wraps-recipe-perfect-for-beach-day-lunches/