Save Last summer, I was standing in my tiny kitchen on a sweltering afternoon, staring at a farmers market haul of the most gorgeous strawberries I'd ever seen. My friend texted asking if I wanted to grab lunch, but honestly, I didn't feel like going anywhere. That's when it hit me, standing there with spinach in one hand and a tortilla in the other, that I could make something just as exciting right then. These wraps came together in about fifteen minutes, and the moment I took that first bite, with the sweetness of strawberries hitting against creamy goat cheese and peppery greens, I knew I'd stumbled onto something special.
I made these for a picnic at the park with my partner, and we sat on a blanket watching people actually stop and ask what we were eating. There's something about a wrap that looks this colorful and tastes this fresh that makes everyone around you suddenly interested in lunch. We ended up sharing bites and talking about how simple it all was, which somehow made it taste even better.
Ingredients
- Whole wheat tortillas: These are your blank canvas, sturdy enough to hold everything without falling apart but tender enough that they don't fight back when you roll.
- Baby spinach: Already washed and dried if you grab the bagged kind, which means one less step standing between you and eating.
- Fresh strawberries: The sweeter they are, the better, so taste one from the package if the store lets you and buy based on that moment of truth.
- Cucumber: Slice this thin so it stays flexible and doesn't poke through the wrap like an unwanted surprise.
- Red onion: Just a whisper of it, because it's there for brightness and a tiny bite, not to take over the party.
- Goat cheese: The crumbles matter more than you'd think, as they melt slightly into the warm spinach and create little pockets of creamy goodness.
- Roasted pecans or walnuts: Optional, but they add a gentle crunch that keeps things interesting with every bite.
- Balsamic glaze: This is the secret weapon that ties everything together, so don't skip it or substitute with regular vinegar.
- Extra-virgin olive oil: A good one makes a real difference here since it's not being cooked away, so let it be something you actually enjoy.
- Black pepper and sea salt: Finish with these at the very end so they sit on top and remind your tongue they're there.
Instructions
- Lay out your first tortilla:
- Place it on a clean, flat surface where you have room to work, maybe the counter where the light hits nicely so you can see what you're doing.
- Build your green base:
- Spread about a cup of spinach across the tortilla, leaving a border around the edges so you have something to grip when it's time to roll. The spinach should feel loose and airy, not packed down like you're angry at it.
- Add the sweet and fresh layers:
- Scatter your strawberry slices across the spinach, then add cucumber and red onion in even amounts so every bite gets a little of everything. Don't worry about perfection here, just make sure nothing piles up in one spot.
- Crumble and sprinkle:
- Break apart the goat cheese and let it fall across the vegetables, then add your nuts if you're using them. The goat cheese will soften slightly from the warm tortilla and the friction of rolling, which is exactly what you want.
- Dress it down:
- Drizzle the balsamic glaze in a light crisscross pattern, then add a little olive oil, a crack of black pepper, and a tiny pinch of sea salt. This is the moment where everything comes alive with flavor.
- Roll with intention:
- Fold the sides of the tortilla in first, then roll it up from the bottom, keeping it snug but not so tight that the filling squishes out the sides. You're wrapping a gift to yourself here.
- Slice and serve:
- Cut each wrap in half diagonally on a cutting board, which makes it look more intentional than just biting into it whole. Serve immediately while everything is still cool and the flavors haven't started to blur together.
Save There's a moment when you bite into one of these and the strawberry juice hits your tongue at the exact same time as the peppery warmth of the goat cheese, and suddenly lunch feels like a small celebration. That's when you know you've made something worth making again.
Timing and Prep
The beauty of this wrap is that prep is where the work happens, and assembly is pure pleasure. Wash and dry your spinach first thing, then slice everything else while you're standing there, and by the time you pick up a tortilla, you're ready to roll. I've learned that doing all the chopping upfront means you're not scrambling halfway through, standing there with goat cheese on your hands trying to figure out where the knife went.
Making It Your Own
These wraps are a starting point, not a rulebook. I've added grilled chicken for something heartier, swapped spinach for peppery arugula when I was feeling fancy, and once I drizzled honey instead of balsamic because I was in a sweeter mood that day. The structure stays the same, but you get to decide what goes inside.
Storage and Serving
Fresh is always best with these, but life happens and sometimes you need to plan ahead. If you're making them for later, hold off on the dressing until the last minute or everything gets soggy and sad, which defeats the whole purpose. I've learned to pack the components separately and assemble just before eating if I'm taking these anywhere, and it's honestly made me more likely to actually eat them instead of letting them get forgotten in the back of the fridge.
- Keep the wrapped version chilled in the fridge for up to a few hours, but the flavors really start to blend together in a way that's less exciting after that.
- If you're packing these for a picnic or lunch at work, wrap each one individually in parchment paper so they stay together and look intentional when you unwrap them.
- Eat them the same day you make them while everything is still crisp and the contrast between temperatures and textures is sharp and alive.
Save This wrap has become my go-to when I want to feel like I'm eating something that tastes restaurant-quality but actually came from my own hands in fifteen minutes. That's the kind of magic worth repeating.
Recipe FAQs
- → Can I use different greens instead of spinach?
Yes, arugula or mixed salad greens make excellent alternatives, offering varied flavors and textures.
- → What nuts work best for adding crunch?
Roasted pecans or walnuts add a subtle crunch and complement the creamy goat cheese well.
- → How should I store the wraps if preparing ahead?
Keep the wraps chilled and add the balsamic glaze dressing just before serving to avoid sogginess.
- → Is it possible to make these wraps gluten-free?
Absolutely, using gluten-free tortillas allows those with gluten sensitivities to enjoy the wraps.
- → What beverages pair nicely with these wraps?
Crisp Sauvignon Blanc or sparkling water with lime enhances the fresh and tangy flavors.
