Citizen Reporter
3 minute read
7 Sep 2021
4:36 pm

Homemade wraps recipes: Three delicious versions to try tonight

Citizen Reporter

Try these three delicious, juicy and crunchy homemade wraps for yourself and the family for dinner tonight or lunch tomorrow.

Saucy beef wrap. Picture: iStock

Mid-week meals are supposed to be quick and easy but still super delicious and tasty. And wraps are the best meals to enjoy over dinner or lunch.

With these three homemade wraps, you can choose to create whichever one suits your cravings and mood.

10-minute tuna wrap

10-minute tuna wraps. Picture: iStock


  • Two large whole wheat tortilla
  • 1/2 avocado
  • 1/2 bunch cilantro
  • 1/2 tablespoon of sesame oil
  • 1/2 tablespoon of Tahini
  • sea salt
  • red pepper flakes
  • cumin
  • 1/2 lime
  • 100g of cooked tuna – one small can
  • Six leaves romaine lettuce
  • 1/2 cup of raw veggies cut in stripes


  1. Prepare Avocado Tahini Dip.
  2. Wash and thinly slice cucumber and bell pepper.
  3. Wash and dry lettuce.
  4. Lay out a large piece of wax paper.
  5. Place whole wheat tortilla on top.
  6. Spread Avocado Tahini Dip on half of the tortilla.
  7. Place lettuce, tuna, cucumber and bell pepper on dip.
  8. Roll everything into a wrap, then roll around wax paper forming pockets at top and bottom and secure with either adhesive tape or a string.
  9. Cut in the middle and enjoy!

This recipe was found on

Saucy beef wrap

Saucy beef wraps. Picture: iStock


  • 500g of ground beef (93% lean or leaner)
  • 1/3 cup of chopped onion
  • 1/4 cup of chopped green bell pepper
  • 1 to 2 cloves garlic, minced
  • 3/4 cup of water
  • 1/3 cup of tomato paste
  • 2 tablespoons of packed brown sugar
  • 1 tablespoon of white vinegar
  • 1/2 teaspoon of chilli powder
  • 1/4 teaspoon of salt
  • 1 cup of fresh baby spinach
  • 1/3 cup of canned black beans, rinsed, drained
  • 1/4 cup of shredded carrots
  • Four medium flour tortillas, warmed

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  1. Brown Ground Beef with onion, bell pepper and garlic in large nonstick skillet over medium heat 8-10 minutes, breaking beef up into 1/2-inch crumbles. Pour off drippings, if necessary.
  2. Cook’s Tip: Cooking times are for fresh or thoroughly thawed Ground Beef. Ground Beef should be cooked to an internal temperature of 160ºF. Colour is not a reliable indicator of Ground Beef doneness.
  3. Stir in water, tomato paste, brown sugar, vinegar, chilli powder and salt; bring to a boil. Reduce heat; simmer 5 minutes or until slightly thickened. Add spinach, beans and carrots; continue simmering 3-4 minutes or until heated through.
  4. Spoon filling evenly in a row across center of each tortilla, leaving 1-1/2-inch border on right and left sides. Fold right and left sides of tortilla over filling. Fold bottom edge up over filling and roll up.

This recipe was found on

Sweet and spicy chicken wrap

Sweet and spicy chicken wraps. Picture: iStock


  • ½ cup of mayonnaise
  • ¼ cup of finely chopped seedless cucumber
  • 1 tablespoon of honey
  • ½ teaspoon of cayenne pepper
  • ground black pepper to taste
  • Two tablespoons of olive oil
  • 500 g of skinless, boneless chicken breast halves – cut into thin strips
  • 1 cup of thick and chunky salsa
  • 1 tablespoon of honey
  • ½ teaspoon of cayenne pepper
  • Eight flour tortillas
  • One bag of baby spinach leaves


  1. Mix together the mayonnaise, cucumber, 1 tablespoon of honey, 1/2 teaspoon of cayenne pepper, and black pepper in a bowl until smooth. Cover and refrigerate until needed. Heat the olive oil in a skillet on medium-high heat, and cook and stir the chicken breast strips until they are beginning to turn golden and are no longer pink in the middle, about 8 minutes. Stir in the salsa, 1 tablespoon of honey, and 1/2 teaspoon of cayenne pepper. Reduce the heat to medium-low and simmer, stirring occasionally, until the flavours have blended, about 5 minutes. Step 3
  2. Stack the tortillas, 4 at a time, in a microwave oven and heat until warm and pliable, 20 to 30 seconds per batch. Step 4
  3. Spread each tortilla with 1 tablespoon of the mayonnaise-cucumber mixture, top with a layer of baby spinach leaves, and arrange about 1/2 cup of chicken mixture on the spinach leaves. Step 5
  4. Fold the bottom of each tortilla up about 2 inches, and start rolling the burrito from the right side. When the burrito is half-rolled, fold the top of the tortilla down, enclosing the filling, and continue rolling to make a tight, compact cylinder.

This recipe was found on

Compiled by Lerato Maimela