Save to Pinterest My neighbor showed up at my door one summer afternoon with a punnet of strawberries so ripe they practically glowed. She mentioned she'd been eating these wraps all week and couldn't stop, so I figured I had to try making them myself. What started as a quick lunch turned into my go-to meal whenever I need something that feels both indulgent and genuinely good for me. The combination of sweet strawberries with tangy goat cheese clicked immediately, and I've made these wraps at least twice a month ever since.
I packed these for a picnic last spring and watched my friend take that first bite with her eyes closed, like she was concentrating on every flavor. She asked for the recipe before finishing the wrap, and now her whole book club requests them at potlucks. There's something about handing someone a wrap with a paper napkin and seeing their face light up that makes this dish feel like more than just lunch.
Ingredients
- 4 large whole wheat tortillas: Whole wheat adds nutty depth and holds up better than white tortillas when you're layering juicy ingredients.
- 4 cups baby spinach, washed and dried: Fresh spinach is non-negotiable here, and drying it properly prevents your wrap from becoming a soggy mess.
- 1 cup fresh strawberries, hulled and sliced: Ripe strawberries are the whole point, so taste one before committing and choose berries that smell sweet.
- 1 small cucumber, thinly sliced: The cucumber adds crisp texture and cooling contrast to the sweetness of the strawberries.
- 1/4 small red onion, thinly sliced: A little sharpness from red onion is what keeps this wrap from tasting one-note and sugary.
- 1/2 cup goat cheese, crumbled: Creamy, tangy goat cheese is the glue that ties all these bright flavors together perfectly.
- 1/4 cup roasted pecans or walnuts, roughly chopped (optional): Nuts add a welcome crunch and richness, though you can skip them if you're watching calories.
- 2 tablespoons balsamic glaze: Balsamic glaze is thicker and more concentrated than vinegar, so it clings to the ingredients instead of making everything wet.
- 1 tablespoon extra-virgin olive oil: A good olive oil elevates the whole wrap and ties the dressing together with richness.
- Freshly ground black pepper and sea salt: These simple seasonings brighten every component and shouldn't be skipped or underestimated.
Instructions
- Set up your workspace:
- Lay your tortilla on a clean, dry surface and take a breath. A slightly warmed tortilla rolls easier without cracking, so if yours are cold from the fridge, microwave them wrapped in a damp towel for 20 seconds.
- Create the spinach base:
- Spread about 1 cup of spinach across the center of the tortilla, leaving a 1-inch border all around so you have room to fold. Press it down gently with your fingers to create a sturdy foundation that won't slide around.
- Layer your vegetables and fruit:
- Distribute the strawberries, cucumber, and red onion evenly across the spinach, mixing them as you go so every bite gets a little of everything. Think of it like painting rather than dumping, which keeps your filling balanced and the wrap from bulging in one spot.
- Add the cheese and nuts:
- Sprinkle your goat cheese crumbles across the top, then scatter your nuts over that if you're using them. The goat cheese will help bind everything together as you roll.
- Dress it lightly:
- Drizzle the balsamic glaze and olive oil in thin lines across the filling, then finish with a grind of black pepper and a pinch of sea salt. Go easy on the glaze at this stage, since soaked tortillas tear when you roll them.
- Roll with intention:
- Fold in both sides about an inch, then roll the wrap away from you tightly, using the fold as leverage. The tension keeps everything tucked inside and creates a wrap that stays together when you cut it.
- Slice and serve:
- Cut on the diagonal with a sharp knife in one clean motion, which keeps the tortilla from tearing and looks prettier on the plate. Serve right away while everything is still crisp and cold.
Save to Pinterest My sister's kids actually requested these wraps over pizza once, and I'll never get over it. Watching them devour something with spinach in it without complaint made me realize this recipe had quietly become a household favorite without me even noticing.
When to Make This
These wraps are perfect for warm weather when you want something cool and refreshing that won't leave you feeling heavy. Spring through early fall is ideal, when strawberries are at their peak and abundant at farmers markets. I've also made them in winter with out-of-season strawberries and they were fine, but honestly the summer version tastes like an entirely different dish.
Storage and Make-Ahead Wisdom
If you're prepping for a busy week, you can slice your vegetables the night before and store them separately in containers, but don't add the dressing until you're actually assembling the wrap. Goat cheese holds up well when wrapped and refrigerated, and the whole wrap will keep for about 4 hours in an airtight container before the tortilla starts to soften. For picnics, I wrap each one individually in foil or parchment so they stay together and stay fresh.
Flavor Variations That Work
The beauty of this wrap is how forgiving it is to swaps and additions. I've made it with arugula instead of spinach when I wanted peppery depth, switched honey for balsamic when serving to kids who thought the vinegar was too strong, and even added grilled chicken on days when I needed more protein. Every version is delicious, which means you can really make this your own based on what's in your fridge and what you're craving.
- Try adding crispy bacon or prosciutto for a salty contrast that plays beautifully with the sweet strawberries.
- A smear of creamy ricotta mixed with a touch of lemon zest underneath the spinach adds richness and brightness at once.
- Candied walnuts swap well for regular nuts if you want extra sweetness to match the strawberries.
Save to Pinterest This wrap has become my answer to the question of what to make when you want something that tastes like you tried hard but actually took no time at all. Make it once and you'll understand why I keep coming back to it.
Recipe FAQs
- → What type of tortillas work best for these wraps?
Whole wheat tortillas provide a hearty base that complements the fresh ingredients and adds a subtle nuttiness to the wraps.
- → Can I substitute the goat cheese with another cheese?
Yes, soft cheeses like feta or ricotta can be used to maintain a creamy texture and mild tanginess.
- → How can I keep the wraps from becoming soggy?
Keep the wraps chilled and add the balsamic glaze just before serving to preserve freshness and prevent sogginess.
- → Are there suggested protein additions for a more filling option?
Grilled chicken or chickpeas are great protein additions that complement the flavors and boost satiety.
- → What alternatives exist for the balsamic glaze dressing?
Honey can be used for a sweeter profile, or a light vinaigrette can add a different tangy note to the wraps.
