Fresh Strawberry Spinach Wraps (Printable Copy)

Vibrant wraps layered with strawberries, spinach, goat cheese, nuts, and balsamic glaze for a refreshing meal.

# What You 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 - Evenly distribute 1 cup of washed and dried baby spinach on each tortilla, leaving a 1-inch border around the edges.
03 - Arrange sliced strawberries, cucumber slices, and thin red onion slices evenly across the spinach layer on each wrap.
04 - Sprinkle crumbled goat cheese and chopped roasted pecans or walnuts across each wrap.
05 - Drizzle balsamic glaze and extra-virgin olive oil over the fillings, then season with freshly ground black pepper and a pinch of sea salt.
06 - Fold in the left and right sides of the tortilla first, then fold the bottom edge up and roll tightly away from you into a secure wrap.
07 - Cut each wrap in half on the diagonal and serve immediately while fresh.

# Expert Advice:

01 -
  • No cooking required — on the table in 15 minutes flat.
  • Vibrant and fresh — juicy strawberries, crisp spinach, and cool cucumber make every bite bright and satisfying.
  • Vegetarian-friendly — wholesome and filling without any meat.
  • Easily customizable — add protein, swap greens, or adjust the dressing to suit your taste.
  • Perfect for meal prep or picnics — simple to pack and transport for on-the-go eating.
02 -
  • Keep it fresh: These wraps are best served immediately. If making ahead, store components separately and assemble just before eating.
  • Prevent sogginess: Add the balsamic glaze and olive oil only at the last moment to keep the tortilla from becoming soft.
  • Rolling technique: Fold in the sides of the tortilla firmly before rolling to prevent the filling from spilling out when you slice.
  • Nut swap: Both roasted pecans and walnuts work beautifully — choose whichever you have on hand, or skip them entirely for a nut-free version.
  • Allergen note: Contains wheat (tortillas), milk (goat cheese), and tree nuts (pecans/walnuts, optional). Always check labels for hidden allergens and substitute gluten-free tortillas if needed.
Return