Save Last summer, I was rummaging through my farmer's market haul when a punnet of ruby-red strawberries caught the corner of my eye, sitting next to a bunch of the most vibrant spinach I'd seen in months. My friend texted asking what I was making for lunch, and instead of the usual sandwich, something clicked—why not wrap all this brightness together? Twenty minutes later, we were sitting on a blanket with these wraps in hand, the balsamic glaze catching the sunlight, and I realized I'd stumbled onto something that felt both indulgent and impossibly light.
I made these for my sister's baby shower brunch, and watching people's faces when they bit into the strawberry-spinach combination was worth every second of prep work. One guest actually asked for the recipe before she'd finished her wrap, which I took as the ultimate compliment. It became the dish people remembered, not the croissants or the quiches.
Ingredients
- Whole wheat tortillas: Look for ones that are still pliable at room temperature, as cold ones crack when you fold them. Four large ones give you enough surface area to layer without making them too bulky.
- Baby spinach: The tender leaves are key here since they don't need cooking and they soften slightly when they meet the warm dressing. Wash and dry them thoroughly or they'll wilt into mush.
- Fresh strawberries: Slice them just before assembly so they don't release too much juice and make everything soggy. The sweetness is what makes this wrap work, so choose ones that smell fragrant.
- Cucumber: A thinly sliced small one adds refreshing crunch without overpowering the delicate flavors. The thinner you slice it, the more it melds into each bite.
- Red onion: Just a whisper of this adds a sharp, peppery note that balances the sweetness. Go light unless you really love raw onion bite.
- Goat cheese: Crumbled, it distributes evenly and adds a creamy, tangy richness that ties everything together. This is the ingredient that elevates it from salad to something special.
- Pecans or walnuts: Optional but genuinely worthwhile if you want textural contrast. They toast your palate between bites.
- Balsamic glaze: Use the reduced syrupy version, not regular vinegar, so it clings to the ingredients rather than pooling. A little goes a long way.
- Extra-virgin olive oil: The good stuff matters here since it's tasted directly. It carries all the other flavors.
- Black pepper and sea salt: These finish the wrap with brightness and pull all the flavors into focus.
Instructions
- Lay out and anchor:
- Flatten your tortilla on a cutting board or clean counter, making sure there are no wrinkles that'll cause tearing later. Think of it as your blank canvas.
- Build the spinach base:
- Scatter about a cup of spinach across the center, leaving about an inch of bare tortilla around the edges so you have room to fold. Press it down gently so it stays in place during rolling.
- Layer the vegetables and fruit:
- Distribute the strawberry slices, cucumber, and red onion evenly across the spinach, clustering them slightly so each bite gets everything. Don't overload one section or you'll have trouble rolling.
- Add the cheese and crunch:
- Sprinkle goat cheese crumbles and your nuts (if using) all over, letting some fall into the gaps between vegetables. This is where the richness comes in.
- Dress it up:
- Drizzle the balsamic glaze in thin lines across the top, then add a light thread of olive oil. Season with a few grinds of black pepper and a tiny pinch of sea salt, tasting as you go.
- Roll with confidence:
- Fold the two long sides inward about an inch, then roll from one of the short ends toward the other, keeping tension as you go so it doesn't fall apart. A tight roll is your friend here.
- Slice and serve:
- Using a sharp knife, cut the wrap on a diagonal, which both looks beautiful and makes it easier to hold. Serve immediately while everything is still fresh and the flavors are singing.
Save There's something about eating a wrap that feels more casual and forgiving than sitting down to a plated meal, yet these somehow feel special anyway. It's the food equivalent of having someone you love just checking in on you—simple, but it means something.
Flavor Balance and Why It Works
The magic of this wrap lives in the contrast between sweetness, creaminess, earthiness, and sharpness all existing in the same bite. The strawberries bring sweetness, the spinach brings mineral earthiness, the goat cheese brings tang and richness, and the balsamic brings sophistication. What seemed like an odd combination the first time actually creates this perfect harmony that makes you want another one immediately.
When to Make This
Spring and summer are obvious times, when strawberries taste like they should and spinach is tender. But honestly, I've made these in the dead of winter too when I needed something that felt bright and alive despite the gray outside. It's also perfect for those days when you're tired of cooking but want something that tastes like you tried, and when you need lunch packed for work or a picnic that won't leave you feeling heavy.
Mix-Ins and Substitutions That Work
The beauty of this wrap is that it's forgiving to personal taste and what you have on hand. Arugula or mixed greens swap in beautifully for spinach if you want more peppery notes, or you can use honey instead of balsamic if your crowd leans sweeter. For extra protein, add grilled chicken, crispy chickpeas, or even a handful of hemp seeds. Walnuts and pecans are my preference, but toasted sunflower seeds or pumpkin seeds work just as well.
- Fresh mint or basil leaves scattered through add an herbaceous brightness that somehow makes everything taste more intentional.
- A thin spread of cream cheese or ricotta on the tortilla before layering gives you an extra binding agent if you're worried about structure.
- If you find the wrap too light, pair it with a bowl of soup or roasted vegetables on the side for a more complete meal.
Save Make this wrap when you want something that feels both effortless and thoughtful, when you're craving brightness, or when you need to feed yourself something good in the middle of a busy day. It's one of those recipes that reminds you that simple ingredients in the right company become something memorable.
Recipe Guide
- → Can I use other greens besides spinach?
Yes, arugula or mixed salad greens can be used as substitutes to vary the flavor and texture.
- → How should I store the wraps if prepared ahead?
Keep the wraps chilled and store the dressing separately. Add dressing just before serving to avoid sogginess.
- → Are there options to add more protein to these wraps?
Grilled chicken or chickpeas can be included to boost the protein content without altering the light nature of the meal.
- → Can I replace the balsamic glaze with something else?
Honey is a great alternative for a sweeter flavor profile that complements the fresh ingredients.
- → What type of cheese works best in these wraps?
Soft goat cheese provides a creamy, tangy contrast that pairs beautifully with the strawberries and spinach.
