*make Any Salad A Wrap* (fries Or Chips) Recipe

Use a prepared salad

Have a prepared salad ready: greens, chopped vegetables, and dressing. If the salad is heavily dressed, drain any excess dressing so the wrap isn't soggy. Reserve about 1 cup of the salad mixture for one wrap (adjust if making more wraps).

Chicken

Use 6 oz cooked chicken (rotisserie, grilled, or pan-seared). Slice or shred the chicken into bite-size pieces. Warm briefly in a skillet over medium heat with a pinch of salt (1/8 tsp) and pepper (a few cracks) for 1–2 minutes until heated through.

Shrimp

Use 6 oz cooked shrimp. If using larger shrimp, halve or chop to fit the wrap. Warm in a skillet 1–2 minutes with a drizzle of oil and a pinch of salt and pepper until just heated through. If shrimp are cold from refrigeration, ensure they reach 120–130°F preference for reheated shrimp.

Steak

Use 6 oz cooked steak (medium-rare to medium recommended). Slice thinly across the grain. Warm quickly in a hot skillet with 1 tsp oil for 30–60 seconds per side just to take the chill off, then season with 1/8 tsp salt and a few cracks of black pepper.

Salmon

Use 6 oz cooked salmon, flaked into large chunks. Gently reheat in a skillet over low heat for 1–2 minutes or warm in a 300°F oven for 5–7 minutes until just warmed. Season lightly with 1/8 tsp salt and pepper.

Prepare the tortilla

Warm one large flour tortilla in a dry skillet over medium heat for 10–20 seconds per side, or microwave for 10–15 seconds wrapped in a damp paper towel. This makes it pliable and easier to fold.

Assemble the wrap

Lay the warmed tortilla flat. If using, spread 2 tbsp avocado or guacamole down the center, and drizzle 1 tbsp extra dressing or sauce. Place ~1 cup of the prepared salad mixture in the center, then add the chosen 6 oz protein evenly across the salad. Sprinkle 2 tbsp shredded cheese if using. Season with the remaining 1/8 tsp salt and a pinch of black pepper.

Fold and toast

Fold the bottom edge up over the filling, then fold both sides in and roll tightly to form a wrap. If you prefer a warm, slightly crispy exterior, brush the outside with 1 tsp olive oil or a thin smear of butter and toast seam-side down in a skillet over medium heat for 1–2 minutes per side until golden and slightly crisp.

Slice and serve

Remove the wrap from the skillet, rest 1 minute, then slice in half on the diagonal. Serve immediately with a side of fries or chips (one serving). Offer extra dressing on the side for dipping.

Heat fries according to package or kitchen method until hot and crisp, or serve chips at room temperature. Plate alongside the wrap and serve immediately.