Regular Wrap Platter Recipe
With your choice of up to three types of wraps. Nine wraps per platter.
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Ingredients
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Wraps (choose up to 3 types; quantities below are for a 9-wrap platter divided among chosen types)
Vegetables & Greens (for assorted wrap fillings and garnish)
Seasonings, spreads & extras
Platter & garnish
Method
Prepare fillings and dressings
Chicken mix
Place shredded rotisserie chicken in a bowl. Add 1/2 cup mayonnaise, 1 tbs lemon juice, 1/4 tsp salt and 1/4 tsp pepper. Mix until combined. Taste and adjust seasoning. Set aside.
Turkey & roast beef options
Keep turkey and roast beef cold on a plate until assembling. If you want a turkey spread, mix 1/4 cup Greek yogurt with 1 tbs Dijon mustard, 1/4 tsp salt and 1/4 tsp pepper and set aside.
Hummus & cheese option
Spoon hummus into a shallow bowl so it’s easy to spread at assembly. Crumbled feta and shredded cheddar should be ready in small bowls for quick use.
Assemble wraps (makes 9 total)
Lay one tortilla flat on a clean work surface. Spread approximately 2 tbs hummus or 1.5 tbs mayonnaise (or chosen spread) over the center, leaving a 1-inch border.
For chicken wraps: place about 1/3 cup of the chicken mix in a line down the center of the tortilla. Top with 1/2 cup mixed greens, 2–3 tomato slices, a few cucumber slices and 2 tbs shredded cheddar. Season lightly with salt and pepper.
For roast beef wraps: layer 2–3 slices of roast beef, 1/2 cup mixed greens, banana peppers or roasted red peppers, 1 tbs Dijon or mustard, and 1–2 tbs crumbled feta or shredded cheddar.
If using avocado or pickles, add 2–3 slices per wrap as desired.
To roll: fold the bottom edge up over the filling, fold the sides in toward the center, and roll tightly away from you into a neat cylinder. Secure each wrap with 1 toothpick placed horizontally through the seam or wrap in parchment strip.
Repeat the assembly process to produce a total of nine wraps, dividing types approximately as desired (for example, 3 chicken, 3 turkey, 3 roast beef). Keep wraps chilled if not serving immediately.
Slice & plate
If you prefer bite-size halves, trim the ends slightly for presentation and cut each wrap in half on the diagonal using a sharp knife. For a platter of nine whole wraps, leave intact.
Arrange the wraps on a large platter in a single layer or slightly overlapping. Garnish with lemon wedges or herb sprigs. Place extra pickles, sliced vegetables, and small bowls of extra hummus, mayonnaise, yogurt mustard, and ranch on the platter for guests.
Keep refrigerated if not serving immediately. Best served within 4 hours for freshness; if served later, keep chilled and consume within 24 hours.