When preparing snacks or even lunch we often tend to always prepare the same as we kind of run out of ideas. So how about making easy and healthy but most importantly delicious wraps this time. Technically you can put everything inside a wrap but here I gathered some different recipes that you can serve whenever you want. 

Chickpea Wraps 

•     1 can (400gr) chickpeas or 250 grams cooked chickpeas 
•     2 garlic cloves, minced 
•     1/2 tsp dried mint 
•     1 1/2 Tbsp tahini 
•     1 Tbsp lemon juice 
•     1 tsp crushed red pepper 
•     1 Tbsp olive oil 
•     1/2 cup spinach 
•     hummus (no chili powder) 
•     1x tomato cucumber avocado salad 
•     4 small tortillas 

For the chickpeas: Put the chickpeas in a non-stick pan and cook with 1 Tbsp of olive oil at medium heat. Add 1 garlic clove, the dried mint and the crushed red pepper. Stir until all chickpeas are coated. Then turn the heat off. 

Tahini Sauce: In a small jar or a bowl mix the tahini with the lemon juice and garlic. Add 1-2 Tbsp of water until you reach the desired texture and creaminess. I used 2 Tbsp of water in this recipe. 

Arranging the wraps: In the middle of the tortilla add a handful of spinach leaves, 2-3 Tbsp of chickpeas, 2 Tbsp of hummus, 2-3 Tbsp of the tomato-cucumber salad. Finally spread a tbsp of the tahini sauce over everything and wrap. 

Parmesan Pesto Chicken Wraps 

•     2 tbsp parmesan 
•     2 tbsp pesto 
•     2 tbsp tomato paste 
•     2 garlic cloves 
•     140gr chicken, shredded 
•     75gr mozzarella 
•     15gr  spinach 
•     100gr zucchini, grilled 
•     2 tbsp basil, chopped 
•     2 tbsp olives, pitted, chopped 
•     2 tortillas 

Mix the chicken with pesto, parmesan, tomato paste and garlic. 

Add 1/2 in the middle of a tortilla, add the zucchini, olives (optional), spinach, basil and mozzarella cheese. 

Wrap like a burrito and toast in a pan on the stove for 2-3 minutes on each side or until golden brown. 

Slice in the middle and enjoy. 

Chicken Lettuce Wraps Recipe 

•     10oz (300g) boneless skinless chicken thighs 
•     1 tsp mint, dry 
•     1 tsp crushed red pepper 
•     1 tsp rosemary 
•     1 tsp coriander 
•     1 garlic clove, minced 
•     1 Tbsp olive oil 
•     1 zucchini 
•     lettuce 
•     1/2 avocado, diced 
•     1 cucumber, chopped 
•     1 tomato, chopped 
•     1/2 onion, thinly chopped 
•     Hummus  

Wash the lettuce leaves and let them dry. 

Cut the chicken in bite-sized pieces and add it to a non-stick pan with some olive oil. Cook at medium-high and add mint, crushed red pepper, rosemary, coriander and garlic. Cook for 10-15 minutes, stirring from time to time to get it done and golden-brown. 

Cut the zucchini length-wise or in circles and cook it in a non-stick pan with some olive oil. Turn after 3-4 minutes until zucchini and cook until done. (Slicing length-wise would make cooking easier) Alternatively, you can also grill the zucchini. 

For the salad toss cucumber, avocado, onion and tomato with a little bit of olive oil and salt. 

Arrange the lettuce wraps: Add a tbsp hummus, some chicken, some salad, zucchini 

Breakfast Burrito 

•      2 eggs 
•     1 jalapeno, slices 
•     1 tbsp cream cheese 
•     1 tbsp tomato paste 
•     1 garlic clove (optional) 
•     15 gr spinach  
•     1/4 avocado, large 
•     1 scallion, thinly sliced 
•     2 tbsp mozzarella cheese 
•     2 tsp olive oil 
•     tortilla, large 

Scramble the eggs lightly in a non-stick pan.  

Mix the tomato paste, 1 tsp olive oil, the cream cheese and garlic (optional) to form a creamy spread. Spread this over the tortilla.  

Put all the rest of the ingredients in the tortilla, except olive oil and wrap the burrito. 

Toast on the folded side first at medium high heat with olive oil, so that the ends “seal”.  

Do this until golden brown, flip and toast on the other side as well. 

Transfer to a cutting board and slice carefully in the middle.  

Italian Sub Sandwich Roll-Ups 

• 8 flour tortillas 
• 225 gr cream cheese – softened 
• 1 tablespoon dry Italian salad dressing mix 
• 3 tbs banana pepper – chopped 
• 25 gr red onion – diced 
• 3 green onions – chopped 
• 50 gr red pepper – chopped 
• 110 gr black olives, drained and chopped 
• 32 slices salami 
• 24 slices pepperoni 
• 24 slices Provolone cheese 
• 2 large tomatoes – thinly sliced (remove some of the juice and seeds) 
• 40 gr mixed greens 

In a medium bowl, combine the cream cheese, salad dressing mix, banana pepper, red onion, green onion, red pepper, and black olives. Mix with a hand mixer until combined. 

Spread about 1/8 of the cream cheese mixture onto a tortilla. 

On top of the cream cheese mixture, place four slices of salami, three slices of pepperoni, and three slices of Provolone cheese, leaving a 1cm border around the edge. 

Top with a few slices of tomato and a sprinkle of mixed greens. Roll up tightly. 

Place several toothpicks about 2,5 cm apart down the rolled tortilla. Cut in between the toothpicks to create the pinwheels. Repeat with the remaining tortillas and fillings. Refrigerate until it’s time to serve them. 

Sun-Dried Tomato Basil Roll-Ups 

• 225 gr cream cheese – softened 
• 27gr drained and patted dry 
• 10gr  spinach 
• 2 cloves garlic – minced 
• 25 gr shredded parmesan cheese 
• Salt and pepper to taste 
• 20 basil leaves 
• 2 large flour tortillas 

In a bowl, thoroughly mix together the cream cheese, sun-dried tomatoes, spinach, minced garlic, and parmesan cheese. Add salt and pepper to taste. 

Spoon half of the filling on each flour tortilla and spread out evenly, being careful not to tear the tortilla. Place 10 basil leaves evenly on top of the filling layer. 

Roll up each tortilla tightly. Wrap in plastic wrap and refrigerate for at least an hour. 

Use a serrated knife to carefully cut the tortillas into 1,5 cm slices. Arrange on a platter, and they are ready to serve. 

The Pinwheel recipes are also something great as appetizers to have when Friends or Family comes over.