Build Your Own Wrap (gluten Free) Recipe

Warm wraps

Lightly brush both sides of each gluten-free tortilla with about 1/2 teaspoon of olive oil. Warm in a large nonstick skillet over medium heat, one at a time, 20–30 seconds per side, until pliable and just lightly browned. Alternatively, wrap in foil and heat in a 350°F (175°C) oven for 5–7 minutes. Keep warm under a clean towel.

Place bowls of spreads and sauces on the prep surface so each person can build their own. If using mashed avocado, season with a pinch of salt, 1/2 teaspoon of lemon juice (or vinegar) and a grind of pepper to keep color and add flavor. Stir hummus to a smooth consistency; thin ranch with a splash of water if needed for easier spreading.

Prepare protein options ahead: Grill or pan-sear chicken breasts (season with 1/4 tsp salt and 1/4 tsp pepper) over medium heat 6–8 minutes per side until internal temperature reaches 165°F (74°C); rest 5 minutes and slice thin. For tofu, press 20–30 minutes, slice into 1/2" slabs, season with 1/4 tsp salt and pepper, and pan-sear in 1 tablespoon oil 3–4 minutes per side until golden. Warm smoked turkey slices as desired. Rinse and heat black beans in a small saucepan with 1/4 tsp salt and a pinch of pepper for 2–3 minutes; mash lightly if you prefer a spreadable texture.

Wash and dry salad greens. Slice tomato, cucumber, and red onion thinly. Shred carrots if not pre-shredded. If using roasted red peppers from a jar, drain before slicing. Toss mixed greens with remaining 1/2 teaspoon salt, remaining 1/4 teaspoon black pepper, and 1/2 tablespoon lemon juice or vinegar to lightly dress (optional).

Have cheeses, pickled jalapeños, and herbs ready in small bowls. Crumble feta or slice goat cheese so it is easy to distribute. Chop herbs finely for sprinkling.

Build your wrap

Lay a warmed tortilla flat. Spread 1–2 tablespoons of your chosen spread (hummus, mashed avocado, or a thin smear of ranch) in the center, leaving a 1" border. Add a layer of protein (about 3–4 oz sliced chicken, 2–3 slices turkey, 1/4–1/2 cup black beans, or 2–3 oz tofu). Top with 1 cup mixed greens, 2–3 tomato slices, 4–6 cucumber slices, 1–2 tablespoons shredded carrot, and 1–2 tablespoons roasted red pepper. Add cheese if using (about 1–2 tablespoons crumbled or 1 slice). Finish with 1 teaspoon mustard or a drizzle of ranch if desired, a sprinkle of chopped herbs, and additional salt & pepper to taste.

To fold: fold the bottom edge up over the filling, fold in the two sides toward the center, then continue rolling tightly away from you to form a sealed wrap. If needed, secure with toothpicks or wrap in parchment/foil to hold shape.

For a warm, pressed wrap: heat a clean skillet over medium-low, place the wrapped seam-side down and press gently with a spatula or a weighted panini press for 1–2 minutes per side until golden and sealed. Let rest 1 minute, then slice in half on the diagonal.

Serve each wrap whole or halved with extra dips (hummus, ranch, or mustard) on the side. Offer pickles or a simple side salad. Leftover components (extra spreads, proteins, and vegetables) can be stored separately in the fridge for 2–3 days.