Mediterranean Wrap

Pro tips

• Spread Laughing Cow cheese first as a moisture barrier to prevent the wrap from becoming soggy.
• Warm the tortilla wrap briefly (10–15 seconds in a skillet or microwave) to make it more pliable and prevent tearing.
• Layer greens on top of the pesto to protect them from the oil in the sun-dried tomatoes.
• Use warm rotisserie chicken for best flavor and easier shredding; cold chicken can be tougher to tear into small pieces.

Substitutions

• Spinach wrap → whole wheat or regular flour tortilla (changes texture and flavor slightly)
• Rotisserie chicken → grilled chicken breast, canned white beans, or falafel (for vegetarian option)
• Basil pesto → sun-dried tomato pesto or hummus (lighter alternative)
• Sun-dried tomatoes → roasted red peppers or fresh tomato (reduce oil content if using fresh)

Storage & make-ahead

Store assembled wrap refrigerated for up to 2 hours, or prep components separately and assemble fresh for best texture.

Can I make this wrap ahead of time?

Assemble it up to 2 hours ahead and wrap tightly in foil or plastic wrap. Keep refrigerated. The wrap may soften slightly, but flavors will meld nicely.

What's the best way to prevent the wrap from falling apart?

Spread the Laughing Cow cheese and pesto first to create a moisture barrier; layer greens on top of pesto, then protein and tomatoes. Don't overstuff.

Can I use fresh tomatoes instead of sun-dried?

Yes, but sun-dried tomatoes provide concentrated flavor and less moisture. If using fresh, slice and pat dry, and reduce the amount to prevent sogginess.

Is this wrap suitable for meal prep?

Prep components separately—shred chicken, measure greens, portion pesto—then assemble fresh when ready to eat. Pre-assembled wraps will soften within 2–3 hours.

Can I double or triple this recipe?

Yes. Scale all ingredients proportionally. Prep components in bulk and assemble wraps individually as needed for best texture.