5-min Lunch Wrap Recipe

Prepare vegetables and chicken

Rinse and pat dry the lettuce leaves. Halve the cherry tomatoes. Shred or thinly slice the cooked chicken so it will fit easily in the wrap.

Soften cream cheese

If cream cheese is chilled, let it sit at room temperature for a few minutes or microwave for 8–10 seconds until easily spreadable.

Scramble or quick omelet

Crack the eggs into a small bowl, add salt and pepper, and beat lightly. Heat a nonstick skillet over medium-high heat and add olive oil or butter. Pour eggs into the pan and cook, stirring gently for scrambled eggs (about 1–1.5 minutes) or let set briefly and fold once for a thin omelet (about 1–1.5 minutes). Remove from heat as soon as eggs are set but still moist so they stay tender in the wrap.

Warm shredded cheese

With eggs removed, quickly return the pan to low heat, sprinkle shredded cheese into the pan just until it begins to melt (about 20–30 seconds). Remove from heat.

Lay each tortilla flat. Spread about 2 tablespoons of softened cream cheese evenly over the center of each tortilla, leaving a 1-inch border.

Place 2 lettuce leaves lengthwise down the center of each tortilla on top of the cream cheese to create a barrier that keeps the wrap from getting soggy.

Divide the scrambled eggs evenly between the two tortillas, placing them on top of the lettuce.

Top each with half of the warmed shredded cheese, then divide the shredded chicken and halved cherry tomatoes between the wraps.

If using, drizzle a little hot sauce or spread a thin line of mustard over the filling.

Fold the sides of each tortilla inwards, then roll tightly from the bottom up to form a wrap. If desired, slice in half diagonally.

Serve immediately while eggs and cheese are warm. Wraps can be wrapped in foil and refrigerated up to 24 hours for a quick lunch, but assemble just before eating for best texture.