Wrap & Sandwich Platters Recipe

Prepare filling

In a medium bowl combine shredded cooked chicken, chopped romaine, Caesar dressing, grated Parmesan and cracked black pepper. Toss gently until evenly coated. Taste and adjust seasoning if needed.

Assemble wraps

Lay one flour tortilla flat. Place about 1/2 cup of the chicken mixture across the center of the tortilla in a horizontal line, leaving 1 inch clear at edges. Fold the sides in, then roll tightly from the bottom to form a wrap. Repeat with remaining tortillas.

Slice

Using a sharp serrated knife, cut each wrap crosswise to make two halves (6 wraps = 12 halves). Insert a toothpick into each half if desired to hold together.

Prepare bread and spread

If toasting, lightly butter one side of each bread slice and place buttered side down in a preheated skillet over medium heat to toast until lightly golden (optional). On the opposite side of 6 slices, spread 2 tsp Dijon mustard each; on the other 6 slices spread 2 tsp mayonnaise each.

Assemble sandwiches

On each mustard-spread slice place one slice of turkey, fold if needed, then top with 1/2 slice Swiss cheese and a small handful (about 2 Tbsp) of mixed baby greens. Top with the mayonnaise-spread slice. Press gently and cut each sandwich in half to yield 12 halves. Secure with a toothpick if desired.

Prepare vegetables

Toss cucumber, red bell pepper and shredded carrot with lemon juice and 1/4 tsp salt in a bowl; this brightens flavors and removes excess moisture. Drain briefly if liquid accumulates.

Assemble wraps

Spread about 2 rounded tablespoons of hummus in a horizontal strip across the center of each whole wheat tortilla. Layer approximately 2 tablespoons baby spinach, then distribute the tossed vegetables evenly (about 1/4 cup per tortilla). Fold sides in and roll tightly. Repeat for all tortillas.

Slice

Cut each wrap in half to make 12 halves. Secure each half with a toothpick to hold shape for serving.

Prepare components

If mozzarella is moist, pat slices dry on paper towel. Lightly drizzle olive oil over tomato slices and sprinkle with 1/2 tsp salt and 1/4 tsp cracked black pepper.

Assemble sandwiches

Split each mini roll. On the bottom half place one or two slices of mozzarella (about 1 oz per sandwich), top with tomato slices and a fresh basil leaf. Drizzle a small amount of balsamic glaze over the tomato, then close with the top half of the roll. Cut each sandwich in half to create 12 halves and secure with a toothpick.

Line a large serving platter or catering tray with parchment or butcher paper. Arrange the assorted halves in grouped sections (Chicken Caesar, Turkey & Swiss, Veggie Hummus, Mini Caprese) so guests can easily select. Place mixed pickles and olives in small bowls or scattered between sections and tuck fresh parsley or microgreens around edges as garnish.

For transport or holding up to 2 hours: cover loosely with plastic wrap to avoid steaming. Keep refrigerated until 20–30 minutes before service so wraps and sandwiches are at pleasant temperature. Toothpicks help keep halves together during service.

Provide napkins and small plates for guests. Offer extra condiments (extra mustard, mayo, Caesar dressing, balsamic glaze) on the side if desired.