Fresh Strawberry Spinach Wrap

My coworker Sarah showed up to our office potluck with these wraps last summer, and I watched people abandon their heavy casseroles to crowd around her cooler. The vibrant pink strawberries peeking through the tortilla, the way the goat cheese crumbles caught the light—it was almost too pretty to eat. When I finally bit into mine, the tartness of the balsamic mingled with sweet berries and that creamy cheese, and I immediately asked for the recipe. She laughed and admitted she'd thrown it together that morning because her farmer's market haul was too beautiful to waste.

I made these wraps for a picnic with my partner last April, and we sat by the river watching the early daffodils bloom while eating straight from the cutting board. Neither of us wanted to pack them up or wrap them in foil, so we just kept slicing and eating until they were gone. That afternoon stuck with me not because of the food, but because it reminded me that sometimes the simplest meals are the ones worth remembering.

Ingredients

• Whole wheat tortillas: These give you substance and fiber without feeling heavy; I prefer them slightly pliable so they don't crack when you roll, and warming them gently for 10 seconds in a dry skillet helps with that.
• Baby spinach: The tender leaves won't overpower the delicate flavors of the fruit and cheese, and washing and drying them beforehand keeps the wraps from getting soggy.
• Fresh strawberries: Choose ones that are fragrant and firm; slice them just before assembling so they don't weep juice into the wrap.
• Cucumber: The coolness and crunch here balance everything else; I slice it thin so it doesn't add bulk or change the wrap's texture.
• Red onion: Just a whisper of it adds sharpness without overwhelming, so thin slices are key.
• Goat cheese: Crumble it yourself rather than buying pre-crumbled if you can; it tastes fresher and the texture is more interesting.
• Roasted pecans or walnuts: These are optional, but they add an earthy richness that deepens the whole experience.
• Balsamic glaze: This is the secret that ties everything together; the tanginess meets the sweetness and makes each bite feel intentional.
• Extra-virgin olive oil: Don't skimp here because it's one of only three components in your dressing, so it should be something you actually enjoy tasting.
• Sea salt and black pepper: These finish the wrap with subtlety rather than noise.

Instructions

Lay out your canvas:

Spread a tortilla flat on your work surface and take a moment to appreciate how pliable it is. If it seems a bit stiff, hold it near steam from a kettle or pass it quickly over a burner's flame to soften it just enough that rolling won't crack it.

Build your green base:

Distribute about a cup of spinach across each tortilla, leaving that one-inch border so you have something to seal when you roll. The spinach should feel like a soft bed for everything else, not packed down.

Layer with intention:

Scatter the strawberry slices, cucumber, and red onion in a way that feels balanced to your eye. You're aiming for every bite to have all these flavors, so spread them around rather than piling them in one spot.

Add richness and texture:

Sprinkle the crumbled goat cheese across the whole wrap and then scatter the nuts (if you're using them) on top. This is where the wrap stops being just salad and starts being something special.

Dress it lightly:

Drizzle the balsamic glaze in a thin zigzag pattern, then do the same with olive oil, and finish with just a crack of pepper and a pinch of salt. Less dressing is more here because the tortilla will soften as you handle it and you don't want it to fall apart.

Roll with confidence:

Fold the two sides in first, then roll from the bottom toward the top, using gentle pressure to keep everything snug without crushing it. Wrap should feel like a hug, not a headlock.

Slice and serve:

Cut diagonally with a sharp knife and serve right away while everything is still cool and the wraps are at their best. The diagonal cut makes them look almost professional and shows off all the colors inside.

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My grandmother used to say that strawberries in spring taste like the earth remembering how to be generous. Making these wraps has become my way of honoring that small philosophy—choosing ingredients that are at their peak and letting them speak for themselves without fussing them into submission.

Timing and Freshness

These wraps are best eaten within minutes of assembly, which is both a blessing and a gift. It means you can't overthink them or stress about presentation; you just make them, slice them, and eat them while they're still cold and crisp. If you're preparing for a gathering, you can prep all your ingredients ahead and assemble them in a burst of activity right before serving, which honestly feels more social than fussing in the kitchen.

Why This Combination Works

The genius of this wrap is how it balances every flavor and texture without becoming confused. Sweet berries soften the earthiness of spinach, goat cheese cuts through both with its tang, and the balsamic adds a subtle depth that makes you taste each component more clearly. Cucumber and red onion provide crunch and a tiny bit of bite, while the toasted nuts (if you use them) anchor everything with richness. It's a study in how a handful of simple ingredients can create something that feels far more composed than the effort it requires.

Make It Your Own

The frame of this wrap is solid, but the beauty of it is that you can shift flavors based on what you have or what you're craving. Substitute arugula for spinach if you want something peppery, swap the balsamic for a touch of honey if you prefer sweetness to tang, or add grilled chicken or chickpeas for protein without changing the spirit of the dish. The core idea—fresh vegetables, creamy cheese, and a bright dressing on a tortilla—is flexible enough to adapt to your mood and your pantry.

• Grilled chicken or warm chickpeas add substance if you're making this your full lunch rather than a light starter.
• A spread of cream cheese or hummus under the spinach adds another layer of creaminess if goat cheese alone doesn't feel rich enough.
• Keep your completed wraps chilled until the moment you want to eat them, and they'll taste even fresher than if they've been sitting out.

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These wraps remind me that food doesn't need to be complicated to be worth making or sharing. They're the kind of thing that turns an ordinary lunch into a small celebration.

Recipe FAQs

→ Can I add protein to the wrap?

Yes, grilled chicken or chickpeas can be added for extra protein and heartiness.

→ What can I substitute for spinach?

Arugula or mixed greens make great alternatives to the baby spinach in this wrap.

→ Is there a suggested alternative to balsamic glaze?

Honey can be used to provide a sweeter flavor profile instead of the tangy balsamic glaze.

→ How should I store the wraps if prepared ahead?

Keep the wraps chilled and add the dressing just before serving to prevent sogginess.

→ What drinks pair well with this wrap?

Crisp Sauvignon Blanc or sparkling water with lime complement the fresh flavors nicely.