If you’re looking for healthy but flavor packed toasted wrap ideas, let me share one of my favorite lunches with you! Boursin cheese is a superstar ingredient giving so much flavor and turning melty and creamy when the wrap is toasted – add whatever veggies are in your fridge and you have an amazing lunch on your hands!
This is such a great little meal to make when you’re home-based. It all started as a way for me to clear out random leftover veggies in the fridge, but it ended up being something I bought veggies specifically to make. And then had to find ways to use up the veggies that didn’t go in the wrap. Hmmm.
In my mind, wraps are far superior to sandwiches as a lunch, for four crucial reasons:
- More flexibility. I’d put things in wraps I just wouldn’t put in sandwiches. They don’t go as soggy as they can hold more stuff.
- More portable. Wrap them up tight in foil and they won’t get all messy and weird in your bag.
- A little tidier. Less stuff drops out when my kids eat them.
- No crusts.
So you will never find our fridge without a pack of tortilla wraps hanging around in it.
Boursin wraps are an easy win
Boursin is a superstar in this recipe though it’s not got to be the branded cheese, you can use another herby cheese (roule? herbed goat cheese? all worth a shot).
It works so well because that super strong herb and garlic flavor just seeps into every bite and takes away the necessity for any other flavor-giving ingredients: no dressings, no herbs, no onions required – it’s going to taste amazing for minimal effort.
Choosing Your Veggies
You want to use veggies that are OK both raw and warmed up. Although we are toasting the wrap, it doesn’t fully cook the veggies. Let’s discuss.
- Peppers: The perfect veggie for this wrap! They stay a little crunchy.
- Cherry tomatoes: Also delightful, adding moisture. They warm up and start to melt in a little.
- Mushrooms: Verrry thin slices is best. They also warm up and start to just cook, but some pieces will still be a little raw. You have to be OK with raw-ish mushrooms, and they need to be the sort of mushrooms that aren’t totally weird raw. (White button or chestnut work well).
- Rocket (arugula) or spinach leaves: Use these instead of lettuce, because they are equally good wilted or raw, though they don’t wilt much, if at all, because they’re right in the middle and get less heat than any other ingredient.
Others to try…
- Avocado is so so good in this though you need to be OK with slightly warmed up avocado.
- Broccoli: you’d want it in teeniest tiniest pieces and you’d have to be OK with slightly raw broccoli because it would not cook much at all.
- Shaved asparagus could work well
- Grated carrot
- Any leftover cooked veggies you have laying around.
I would avoid anything that gets too watery, such as zucchini, unless those veggies are pre cooked.
Other ingredients featured here are mozzarella (to add some stringy melty bits), olives and sundried tomatoes for extra flavor kicks. These ingredients are optional; if you don’t have them in your fridge I wouldn’t feel the need to buy them specifically. Have a little dive into your own fridge and see what other cheeses or flavor enhancers you have already on the go. If you choose to leave these out, maybe up your Boursin quantities.
On Toasted Wraps
Toasting your wraps is a winning strategy! It’s not right for every wrap recipe, but for this one it’s perfect because it gives us the melty cheese.
Toasting your wrap also has the benefit of making your wrap sturdier, it almost locks it into position, stopping it from unwrapping or popping out at the ends, which is helpful if you’re not a skilled wrapper of wraps. (I am most definitely not a skilled wrapper of wraps, despite my love of them and despite the fact I make them all the time, so anything that can mitigate this shortcoming is welcome.)
How to toast your wraps:
All you need is a frying pan! You can press the wraps down on a lightly oiled pan, on medium heat, until the cheese melts and the outside browns and crisps. This is the easiest and most accessible way to do it, and I love it. You won’t get the sides toasted this way, and you won’t get everything evenly cooked (this is why some of the veggies don’t cook much) but I am happy with this result.
You can also put your gadgets to work:
- A sandwich press will give you a similar result to the frying pan method but with less effort.
- An air fryer or convection oven will cook them more evenly so all the sides will be cooked and the veggies in the middle of the wrap will be more cooked too. (I have a post on air frying wraps right here; though those are folded differently the same cooking times and temperatures would apply)
Other Vegetarian Lunch Ideas
Toasted Wraps with Boursin & Veggies
- 1 medium – large tortilla wrap
- 2-3 Tbsp Boursin
- 1 handful grated mozzarella
- ½ mini pepper (or a couple slices of bell pepper), sliced
- 1 mushroom, thinly sliced
- 2 cherry tomatoes, quartered
- 1 handful spinach or rocket (arugula) leaves
- 2 olives, sliced, any variety
- 1 sundried tomato, sliced
- First, spread your mozzarella and crumble your boursin over the wrap.
- Then add the veggies, olives and sundried tomatoes.
- Add the leaves last.
- Roll the wrap, tucking the sides in and then rolling it tightly.
- Heat a thin layer of oil in a frying pan, on a low-medium heat. Add the wrap(s) to the pan and press down with a spatula while they toast. After a couple of minutes, the bottom should be nicely browned and crisp.
- Flip over and repeat on the other side.
- Slice the wrap in half and serve immediately.