Name: Egg Salad Veggie Wrap
Yield: 4 wraps
Ingredients: 6 large eggs (hard boiled); 3/4 cup cucumber (finely chopped); 3/4 cup carrot (shredded); 1 Tablespoon fresh dill (minced); 1/3 cup plain Greek yogurt; 1 Tablespoon Dijon mustard; 1/2 teaspoon paprika; 1/4 teaspoon black pepper; 2 cups baby spinach; 8 leaves Leaf lettuce (approx.. ½ head)

Egg Salad Veggie Wrap

June 18, 2026 by dinnertonight

Looking for a fresh and healthy meal to take on the go this summer? ☀️🥕🥒 This Egg Salad Lettuce Wrap is packed with protein-rich eggs, crunchy cucumbers and carrots, fresh dill, and creamy yogurt—all wrapped in a crisp lettuce leaf. It’s a light, refreshing option for busy summer days, picnics, lunches, or a quick snack.

Egg Salad Veggie Wrap

Servings

4 wraps

Servings

4 wraps

Egg Salad Veggie Wrap

Servings

4 wraps

Servings

4 wraps

Ingredients

6 large eggs hard boiled
3/4 cup cucumber finely chopped
3/4 cup carrot shredded
1 Tablespoon fresh dill minced
1/3 cup plain greek yogurt
1 Tablespoon dijon mustard
1/2 teaspoon paprika
1/4 teaspoon black pepper
2 cups baby spinach
8 leaves leaf lettuce approx.. ½ head

Servings: wraps

Units:

Instructions

Wash your hands and clean your preparation area.
Hard boil eggs and let cool, then peel and chop.
Wash Cucumber and carrots, chop or shred and set aside.
Wash and dry lettuce and spinach, set aside.
Stir together chopped egg, yogurt, Dion mustard, dill, paprika, pepper, carrots and cucumbers, Mix well.
Using 1 large lettuce leaf or 2 medium leaves as a base, layer ½ c. spinach leaves and ¼ of egg mixture then fold to make a wrap.

Recipe Notes

Egg Salad Wrap

Nutrition Facts
Serving size 1 wrap (204g)
4

Amount per serving
Calories 150

% Daily Value
Total Fat 9 g 12 %
Saturated Fat 2.5 g 13 %
Trans Fat 0 g
Cholesterol 280 mg 93 %
Sodium 200 mg 9 %
Total Carbohydrate 6 g 2 %
Dietary Fiber 2 g 7 %
Total Sugars 3 g
Added Sugars 0 g 0 %
Protein 13 g

Vitamin D 1.7 mcg 8 %
Calcium 110 mg 8 %
Iron 2 mg 10 %
Potassium 420 mg 8 %

Mediterranean Chicken Wrap

July 1, 2025 by Dinner Tonight

Too hot to cook? No problem! This refreshing wrap is packed with rotisserie chicken, a zesty white bean salad, and crisp spinach—perfect for those sweltering summer days. It’s light, flavorful, and comes together in minutes without ever touching the oven.

Mediterranean Chicken Wrap

Servings

6 wraps

Servings

6 wraps

Mediterranean Chicken Wrap

Servings

6 wraps

Servings

6 wraps

Ingredients

Marinated White Beans

15 ounce canned white beans drained and rinsed
2 Tablespoons parsley chopped
2 Tablespoons oregano chopped
2 Tablespoons basil chopped
1/4 cup roasted jarred red peppers diced
2 Tablespoons shallot finely diced
6 ounce jar artichoke hearts chopped
1 garlic cloves minced
1/4 cup extra virgin olive oil
1 teaspoon lemon zest
1 1/2 Tablespoons lemon juice
1/4 teaspoon red pepper flakes
1/4 teaspoon ground black pepper

Wrap

6 Garlic and Herb Tortillas
10 ounces cooked chicken cubed or shredded
2 Cups Spinach cut into bite-sized pieces

Servings: wraps

Units:

Instructions

Wash hands and sanitize the preparation area.
In a mixing bowl, combine white beans, parsley, oregano, basil, red peppers, shallot, artichoke hearts, garlic, olive oil, lemon zest and juice, red pepper flakes, salt and pepper.
Cover with air-tight lid and refrigerate for at least 8 hours to allow flavors to develop.
To assemble wraps, start by laying out tortillas.
Add cooked chicken to center of tortilla, dividing evenly between each wrap.
Top chicken with 1/2 cup marinated white beans.
Add spinach on top of white beans.
To fold wrap, fold in the left and right sides and then roll up wrap from the bottom. Cut wraps in half diagonally and serve.
NOTES Wrap Storage: Wrap each chicken wrap individually or place in air-tight container and store in the refrigerator until ready to serve for easy, premade lunches. Marinated Bean Storage: Prepared Beans will stay fresh in the refrigerator for 3-4 days.

Recipe Notes

Buffalo Chickpea Wrap

February 23, 2023 by Dinner Tonight

If you like some spice, this is the recipe for you! Chickpeas are so versatile and can be used as a meat-substitute in this dish. Spice them up with some hot or Buffalo wing sauce and enjoy this very filling wrap!

Buffalo Chickpea Wrap

CourseVegetables, Vegetarian

Servings

4 1/2 wraps

Servings

4 1/2 wraps

Buffalo Chickpea Wrap

CourseVegetables, Vegetarian

Servings

4 1/2 wraps

Servings

4 1/2 wraps

Ingredients

1 teaspoon olive oil
1/2 cup white onion chopped chopped
2 cloves garlic minced (about 1 teaspoon)
1/2 cup red bell pepper chopped
1 cup low-sodium canned chickpeas drained and rinsed
2 tablespoons hot sauce
2 tablespoons plain low-fat greek yogurt
1/2 teaspoon smoked paprika
1/2 teaspoon ground cumin
2 tablespoons green onion tops chopped
2 whole wheat tortilla
1/4 cup low-fat ricotta cheese
1.5 cups of romaine lettuce (about 4-5 leaves)

Servings: 1/2 wraps

Units:

Instructions

Add olive oil to a medium-sized sauté pan on medium heat.
Add onion, garlic, and red bell pepper until softened.
Drain and rinse cans of cooked chickpeas and add to the pan with onion, garlic, and red bell pepper.
As the chickpeas heat, begin to mash the chickpeas with the back of a wooden spoon or fork. The chickpea mash is a rough mash and does not need to be smooth.
Add in hot sauce, Greek yogurt, smoked paprika, and ground cumin.
Sauté and stir until well combined.
Lay out a large tortilla on a clean surface. Lay washed and dried romaine leaves onto the tortilla.
Remove the chickpea mixture from the heat and evenly distribute it onto the two tortillas. Top with ricotta cheese and sprinkle with chopped green onions. Fold in the ends of the tortilla and begin to roll the tortilla into a wrap.
Cut each wrap in half for 4 servings.

Recipe Notes

Hummus and Veggie Wrap

November 13, 2020 by Dinner Tonight

This simple and easy lunch recipe, hummus and veggie wrap is sure to satisfy any member of the family for a healthy lunch. Keep this recipe on hand for easy lunches!

Hummus and Veggie Wrap

CourseMain Dish

Servings

4 half wraps

Servings

4 half wraps

Hummus and Veggie Wrap

CourseMain Dish

Servings

4 half wraps

Servings

4 half wraps

Ingredients

Servings: half wraps

Units:

Instructions

Heat the olive oil in a skillet over medium-low heat. Add the red onions and cook slowly for 10-15 minutes, stirring occasionally, until soft and deep golden brown. Set aside and cool.
Warm the tortillas on a grill pan or griddle over medium heat for 1 minute.
Divide hummus and spread down the middle of each tortilla. Arrange the cooked onion slices and sliced red peppers over the hummus.
Add the sliced artichoke hearts.
Toss the salad greens with the balsamic dressing, then add to the wrap.
Sprinkle crumbled feta over the greens. Tuck one side of the wrap and roll tightly to secure.

Recipe Notes

Bean and Avocado Wrap

November 30, 2016 by Dinner Tonight

The colors and flavors in our Bean and Avocado wrap are amazing– beans, onions, avocado, red cabbage, carrots, and cilantro. Use whole-wheat tortillas to give added fiber.

Bean and Avocado Wrap

CourseMain Dish

Servings

Bean and Avocado Wrap

CourseMain Dish

Servings

Ingredients

1 15 ounce can unsalted pinto beans drained and rinsed
1 medium ripe avocado
1/4 cup reduced-fat shredded cheddar cheese
1/4 cup diced red onion
1 tablespoon olive oil
2 tablespoons cider vinegar
1/8 teaspoon salt
2 teaspoons canned chipotle Chile peppers in adobo sauce finely chopped
2 cups red cabbage shredded
1 medium carrot shredded
1/4 cup chopped fresh cilantro
4 corn tortillas 7-inch

Servings:

Units:

Instructions

Mash beans and avocado in medium bowl with a potato masher or fork.
Stir in cheese and onion.
In another medium bowl whisk oil, vinegar, salt, and chipotle Chile peppers.
Add cabbage and mix together.
To assemble the wraps, spread about 1/2 cup of the bean and avocado mixture onto a tortilla and top with about 1/3 cup of the cabbage, carrots, and cilantro.
Roll up.
Repeat with remaining ingredients.

Recipe Notes

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