Fresh Strawberry Spinach Wraps

There's something about assembling a wrap that feels more like playing than cooking. One afternoon, while juggling a work call and a sudden craving for something light, I found myself standing at my kitchen counter with a bunch of fresh strawberries and a handful of spinach, thinking there had to be something interesting I could do with them beyond a salad. Twenty minutes later, I had these vibrant wraps stacked on a plate, and honestly, they tasted like summer felt—bright, a little sweet, completely unexpected.

I made these for a friend who'd been on her feet all day at work, and I watched her face when she bit into one—that moment of surprise when something simple turns out to taste exactly right. She asked for the recipe before she'd finished the first half, which pretty much said everything I needed to know about whether this was worth making again.

Ingredients

• Whole wheat tortillas: These are sturdier than regular flour tortillas and actually taste good when you're not piling them with cheese. Find ones that feel fresh and pliable, not stiff or dried out at the edges.
• Baby spinach: Fresh, not thawed—the tender leaves will wilt slightly when they touch the warm tortilla, creating a silky texture that works beautifully with the fruit.
• Fresh strawberries: Ripe but still firm enough to slice cleanly; if they're too soft, they'll turn to mush the moment your knife touches them.
• Cucumber: The cool, mild crunch of cucumber balances the sweetness and keeps the whole thing from feeling heavy.
• Red onion: A thin slice brings a sharp, almost crisp edge that surprises your palate in the best way.
• Goat cheese: Crumbled goat cheese acts like a flavor anchor, its tanginess keeping everything in harmony while adding creaminess without heaviness.
• Roasted pecans or walnuts: These are optional but worthwhile—they add texture and nutty depth that makes the wrap feel more substantial.
• Balsamic glaze: The concentrated version works better here than regular vinegar; it's sweet, syrupy, and won't make your wrap soggy.
• Extra-virgin olive oil: Quality matters when you're only using a little; drizzle with a light hand.

Instructions

Rinse produce, clean cookware, and fill pots smoothly with flexible spray options for everyday cooking.

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Lay out your canvas:

Place a tortilla on a clean, flat surface—the counter works perfectly. Make sure it's completely flat and ready for filling.

Create the spinach bed:

Layer about a cup of baby spinach across the tortilla, leaving about an inch bare on all sides so you have room to fold. The spinach should feel like a soft cushion for everything else.

Arrange your vegetables and fruit:

Distribute the strawberry slices, cucumber, and red onion evenly across the spinach. Try to spread them out rather than piling everything in the center—this prevents one bite from being too sweet or too onion-heavy.

Add the creamy elements:

Scatter the crumbled goat cheese across everything, then sprinkle with pecans if you're using them. The goat cheese should be distributed fairly evenly so you taste it in every bite.

Dress it lightly:

Drizzle the balsamic glaze and olive oil across the wrap in a thin stream rather than pouring it all in one spot. Finish with a grind of black pepper and a pinch of sea salt—you don't need much.

Roll with intention:

Fold in the left and right sides of the tortilla first, creating a sealed edge, then roll from bottom to top as tightly as you can manage without tearing it. A tight roll means it won't fall apart when you bite into it.

Make the final cut:

Slice each wrap on the diagonal using a sharp knife—the diagonal cut makes them look more intentional and also prevents the filling from escaping as easily. Serve immediately while everything is fresh and cold.

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The thing about this wrap is that it's become my go-to move when I want to feel like I've done something nice for myself without spending my whole afternoon in the kitchen. It's the kind of meal that makes you realize sometimes the simplest things—good fruit, good cheese, a little acidity to bring it all together—are actually perfect.

The Secret of Cold Assembled Meals

There's an art to building something that tastes this fresh and intentional without applying any heat. Cold assembled wraps rely entirely on the quality and condition of your ingredients—every element matters because there's nowhere to hide a mediocre tomato or wilted lettuce. The key is treating it like you're composing something, not just throwing together leftovers. Notice how each component has a distinct texture and flavor; that contrast is what makes eating it interesting and keeps you from getting bored halfway through the first wrap.

Making These Work for Different Times of Year

Strawberries are best in spring and early summer, but I've made versions of this wrap through different seasons by shifting what fruit I'm working with. In fall, thin apple slices replace the strawberries—the tartness of a good Honeycrisp apple plays beautifully against goat cheese. In winter, when strawberries taste like nothing but red water, I've switched to pear slices with a touch of honey in the dressing instead of balsamic. The structure stays the same, but the seasonal adjustments keep it from feeling like you're eating the same thing year-round.

Playing with Flavor and Texture

Once you understand how these components work together—sweet fruit, peppery greens, sharp onion, creamy cheese, tangy glaze—you can experiment confidently. I've added everything from fresh herbs like mint to a thin spread of fig jam on the tortilla itself. The essential thing is maintaining that balance: you need sweetness, you need something sharp, you need texture, and you need creaminess. Get those four things right and you can't really go wrong.

• If you want protein without cooking, add chickpeas you've tossed with a tiny bit of olive oil and salt, or crumbled feta instead of goat cheese for a tangier flavor.
• Fresh mint or basil leaves scattered throughout will add an herbaceous note that feels almost like you're eating something picked from a garden.
• Keep everything cold and fresh right up until the moment you eat—that's the whole point of this wrap.

Effortlessly chop vegetables, slice meats, and prep ingredients smoothly for everyday cooking and recipe preparation.

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This wrap has become proof to me that you don't need technique or time to make something that feels intentional and delicious. It's the kind of meal that reminds you why fresh ingredients matter.