April 01, 2024

Easy and Healthy WRAPS

Now that's a wrap!

Spinach Feta Wrap Recipe

Talk about a breakfast wrap! This Spinach, Feta & Egg White Wrap is stuffed with cheesy goodness and bursting with bold Mediterranean flavors!


  • 1 wrap or large burrito
  • 1/2 tsp oil from sun-dried tomatoes
  • 1 cup fresh spinach roughly chopped
  • 2 Tbsp sun-dried tomatoes in oil chopped
  • 1 tsp each: garlic powder & Italian seasoning
  • pinch of salt and pepper to taste
  • 1/2 cup egg whites (120g)
  • 3 Tbsp shredded mozzarella cheese (21g) use freshly shredded for the most cheesiness!
  • 2 Tbsp crumbled feta cheese (14g)


  • Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
  • Spray a skillet with cooking spray and set to medium heat. Add the oil. When warm. Add the spinach and saute until wilted. Then stir in the sun-dried tomatoes, garlic powder, Italian seasoning, salt and pepper.
  • Shake egg white carton and pour over spinach mixture. Stir a few times to make sure everything is mixed evenly then cover and let sit to form an egg patty.
  • Lay lavash bread out. Place egg patty in the center then sprinkle evenly over top with both cheeses.
  • Fold by rolling up like a burrito with the bottom-side sealed. Spray the burrito with cooking spray on both sides then place in the baking sheet.
  • Bake for 5-10 minutes, flipping halfway, or until desired crispiness. Then cut in half, and enjoy!

Recipe from Lauren Fit Foodie

Grilled Zucchini Hummus Wrap


  • 1 whole zucchini ends removed and thinly sliced
  • salt and pepper to taste
  • 1 tablespoon olive oil
  • 1 tomato sliced (or handful of cherry tomatoes)
  • 1/8 cup sliced red onion
  • 1 cup kale tough stems removed
  • 2 slices white cheddar or chipotle gouda cheese
  • 2 large tortillas
  • 4 tablespoons hummus


  • Heat a skillet or grill to medium heat.
  • Remove the ends from the zucchini and slice length wise into strips. Toss sliced zucchini in olive oil and sprinkle with salt and pepper.
  • Place sliced zucchini directly on grill and let cook for 3 minutes, turn and cook for 2 more minutes.
  • Set zucchini aside.
  • Place the tortillas on grill for approximately one minute, or just until grill marks are visible and tortillas are pliable.
  • Remove tortillas from grill and assemble wraps, 2 tablespoons of hummus, one slice of cheese, zucchini slices, 1/2 cup kale, onion and tomato slices.
  • Wrap tightly and enjoy immediately.

Recipe from Maebells

Grilled Chicken Wrap


  • chicken breasts boneless and skinless, sliced into cutlets, 650g in total
  • 1 teaspoon smoked paprika 
  • ¼ teaspoon chili powder
  • ½ teaspoon garlic granules
  • ½ teaspoon salt
  • ⅛ teaspoon ground black pepper
  • 1 tablespoon olive oil if frying
  • flour tortilla wraps
  • 4 large iceberg lettuce leaves
  • ½ cup ranch dressing 


  • Season the chicken cutlets with smoked paprika, chili powder, garlic granules, salt, and pepper.
  • Heat oil in a pan, or a grill pan, or preheat your outdoor grill.
  • Place the seasoned chicken cutlets on the grill or pan, and cook on both sides until the chicken is cooked through. The internal temperature of the center of the chicken must be at least 165°F (75°C).
  • Remove the chicken from the grill, and allow it to rest on a plate for 5 minutes.
  • Cut the chicken up, and assemble the wrap.
  • To assemble, on a tortilla bread, layer lettuce leaves, followed by chicken and a drizzle of ranch dressing. Seal the tortilla and place the wrap on the grill (or lightly oiled grill pan). Cook for a minute or 2 on both sides, then remove and slice the wraps in halves and serve.


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