Fresh Strawberry Spinach Wraps (Print Version)

A vibrant roll featuring sweet strawberries, tender spinach, creamy goat cheese, and tangy balsamic glaze.

# 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 It:

01 - Lay a tortilla flat on a clean work surface.
02 - Evenly distribute 1 cup of baby spinach on each tortilla, leaving a 1-inch border around the edges.
03 - Distribute sliced strawberries, cucumber slices, and red onion evenly among the wraps.
04 - Sprinkle crumbled goat cheese and chopped pecans or walnuts across the filling.
05 - Drizzle balsamic glaze and olive oil over the fillings. Season with freshly ground black pepper and a pinch of sea salt.
06 - Fold in the sides of the tortilla and roll up tightly from the bottom to create a secure wrap.
07 - Cut each wrap in half diagonally and serve immediately.

# Additional Tips::

01 -
  • It's ready in 15 minutes flat, no cooking required — perfect when you need something real but don't want to turn on the stove.
  • The contrast between creamy goat cheese and bright strawberries feels fancy enough for a casual date lunch but humble enough for a weeknight.
02 -
  • Damp spinach will turn your wrap into a soggy mess — this is the lesson I learned by making them ahead and watching them fall apart by lunchtime.
  • The order of layering matters more than you'd think; spinach first creates a barrier that keeps the moisture from the tomatoes from soaking the tortilla.
03 -
  • Slice your strawberries and cucumber no more than an hour before assembly — any longer and they start releasing their water, which will make your wrap soggy.
  • Toast the tortillas very lightly on a dry skillet right before wrapping if they've been in the fridge; it makes them more pliable and adds a subtle warmth that feels intentional.
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