Wraps recipes – prepare delicious meals quickly and easily

by Kremy

Wraps recipes for quick and easy meals

Wraps recipes are a fantastic and versatile option for packed lunches suitable for work or school. Moreover, these are practical and easy to carry in any bag. This makes planning your children’s lunch a lot easier. You can bring these sandwiches to the office or pack the wraps in lunch boxes with fresh vegetables for your little ones. There are many variations of this type of sandwich so that it can meet all tastes. In this article, we will show you how to make three types of wraps – with beef, chicken and a vegetarian idea.


Easy and delicious wraps recipes for every day

wraps with chicken coconut milk and cherry tomato exotic thai wrap recipe


During a stressful and busy week, you can prepare these wraps recipes in advance for a quick lunch. Once the sandwiches are ready, just wrap them in a sheet of aluminum and carry them in your bag. Of course you can replace the products listed here with ingredients to your liking for even better results. This kind of cooking is very easy and suitable for beginners.


Burrito wraps recipe

burrito wraps recipe serve with baby corn


250 g minced beef

1 small onion

½ carrot, diced

1 clove of garlic

150 g black beans

250 g canned tomatoes

burrito wrap recipes with baby corn ground beef and black-beans

Salt and black pepper


Pinch of paprika

Vegetable oil

4 tortillas

Parmesan or Cheddar cheese

Baby corn or salad for serving


Heat the oil in a skillet over high heat. Add beef and cook, breaking it up.

When meat is cooked, add onion, garlic and carrot.

Season with salt and pepper and cook for 5-6 minutes.

Add marjoram.

Add black beans. Stir and cook for 2-3 minutes.

Add the tomatoes and cook until the sauce is reduced.

Add paprika.

Place a tortilla on a work surface and spread from the beef mixture.

Add grated Parmesan cheese and roll.

Serve with baby corns or salad.


Chicken and coconut milk wraps

wraps with chicken meat avocado and cherry tomato


250-300 g chicken breast, boneless and skinless

2-3 tbsp coconut oil

250 ml coconut milk, canned

Zest of 1 lemon

150 g pickled baby corn, cut into small pieces

150 g chickpeas

2 tbsp coconut flour

Cherry tomatoes

Iceberg salad

Salt and pepper, to taste




Heat a skillet with coconut oil.

Add chicken meat into the skillet and season with salt and pepper. Cook until meat is almost done.

Add baby corns and lemon zest.

Add coconut milk and coconut flour and stir.

Add chickpeas.

Let simmer until the sauce thickens.

Place a tortilla on a work surface and spread from the chicken mixture.

Add cherry tomatoes and iceberg salad.

Roll and serve.

coconut chicken wrap with filling and iceberg salad


Vegetarian wraps

vegetarian wraps recipes carrot onion tomato paste and zucchini


1/2 onion, diced

1/2 carrot, diced

1/2 zucchini, diced

4-5 mushrooms, sliced

A handful of cherry tomatoes, halved

150-200 g chickpeas, canned

Vegetable oil

Salt and pepper, to taste

1 avocado, diced, for serving

Baby corns, for serving

Iceberg salad



Heat a skillet with vegetable oil.

Sautee onion for 2-3 minutes.

Add the carrot, zucchini, mushrooms and cherry tomatoes. Season with salt and pepper.

Add chickpeas and some of the liquid. Cook for 5-6 minutes.

vegetarian wrap with iceberg lettuce and vegetables

Place a tortilla on a work surface and spread from the vegetable mixture.

Add avocado, baby corn and iceberg salad or mayonnaise.

Roll and serve.


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