Fresh Strawberry Spinach Wrap (Printable)

A vibrant wrap featuring strawberries, spinach, goat cheese, and balsamic glaze for a refreshing bite.

# What You’ll Need:

→ Wraps

01 - 4 large whole wheat tortillas

→ Vegetables & Fruit

02 - 4 cups baby spinach, washed and dried
03 - 1 cup fresh strawberries, hulled and sliced
04 - 1 small cucumber, thinly sliced
05 - 1/4 small red onion, thinly sliced

→ Cheese & Nuts

06 - 1/2 cup goat cheese, crumbled
07 - 1/4 cup roasted pecans or walnuts, roughly chopped

→ Dressing

08 - 2 tablespoons balsamic glaze
09 - 1 tablespoon extra-virgin olive oil
10 - Freshly ground black pepper to taste
11 - Pinch of sea salt

# How To Make:

01 - Lay a whole wheat tortilla flat on a clean work surface.
02 - Distribute 1 cup of baby spinach evenly across the tortilla, leaving a 1-inch border around the edges.
03 - Arrange sliced strawberries, cucumber slices, and red onion evenly across the spinach layer.
04 - Sprinkle crumbled goat cheese and chopped nuts across the filling.
05 - Drizzle with balsamic glaze and extra-virgin olive oil, then season with freshly ground black pepper and a pinch of sea salt.
06 - Fold in the sides of the tortilla and roll tightly away from you into a compact wrap.
07 - Slice each wrap diagonally and serve immediately.

# Top Tips:

01 -
  • It comes together in 15 minutes, which means you can make lunch without thinking twice about it.
  • The contrast between sweet strawberries and tangy goat cheese is genuinely addictive and feels fancier than how simple it actually is.
  • It's the kind of wrap that makes you feel like you're eating something wholesome, but it tastes indulgent enough to satisfy even when you're craving something special.
02 -
  • Soggy wraps are the enemy, so unless you're eating immediately, hold off on the balsamic glaze and olive oil until the very last second before serving.
  • The key to a wrap that doesn't unravel is using a tortilla that's pliable but not cold; a room-temperature or slightly warm tortilla rolls without cracking and stays sealed.
03 -
  • Dry your spinach thoroughly after washing; any excess water becomes the enemy when it comes to sogginess, so take the extra 30 seconds to pat it with a clean kitchen towel.
  • If you're making these ahead for a picnic or lunch box, assemble them the morning of and wrap each one tightly in parchment or foil, then store them in the coldest part of your fridge until you're ready to eat; the wraps will stay together and the flavors will have melded slightly, which is actually lovely.
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