Cheese Salad Wrap

Name: Cheese Salad Wrap
Prep time: 15 min
Total time: 15 min
Yield: 4 servings
Cuisine: american
Ingredients: 4 pcs tortilla (large, 10-inch flour tortillas); 2 cup iceberg lettuce (shredded); 2 pcs tomato (medium, thinly sliced); 1 pcs cucumber (medium, thinly sliced); 1 cup cheddar cheese (shredded); 0.25 cup sour cream; 2 tbsp mayonnaise; 1 tsp lemon juice (freshly squeezed); 1 pcs garlic (clove, minced); 1 pinch black pepper (freshly ground); 1 pinch salt

RATING

4.4/5(78)

TASTE SCORE

8/10

A quick, no-cook lunch wrap packed with crisp lettuce, juicy tomatoes, crunchy cucumbers, and generous shreds of cheddar cheese, all tied together with a creamy homemade ranch dressing. Perfect for busy weekdays, picnics, or when you want something fresh and satisfying without turning on the stove.

PREP

15m

COOK

SERVES

1 PIECE

395 cal

SERVINGS

METHOD · 5 STEPS

prep · ~5 min
Prepare the vegetables.
1.Shred the lettuce into thin ribbons.
2.Slice the tomato and cucumber into thin rounds.
mix · ~2 min
Make the ranch dressing.
1.In a small bowl, combine the sour cream, mayonnaise, and lemon juice.
2.Add the minced garlic, a pinch of salt, and a pinch of black pepper.
3.Whisk until smooth and creamy.
assemble · ~3 min
Assemble the wraps.
1.Lay the tortillas flat on a clean work surface.
2.Spread a spoonful of the prepared dressing down the center of each tortilla.
3.Divide the shredded lettuce, tomato slices, and cucumber slices evenly among the tortillas.
4.Top generously with the shredded cheddar cheese.
TIPMake sure not to overfill the tortillas, or they will be difficult to roll and might tear.
assemble · ~2 min
Roll the wraps tightly.
1.Fold in the sides of the tortilla over the filling.
2.While holding the sides closed, tightly roll the tortilla from the bottom up, like a burrito.
3.Repeat with the remaining tortillas.
serve
Slice and serve immediately.
Cut each wrap in half on a diagonal and serve. They're best enjoyed right away while the tortilla is soft and the vegetables are crisp.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Pat the sliced tomatoes and cucumbers dry with paper towels to prevent the wrap from getting soggy.
2
Use sharp cheddar for a bolder flavor, or mild cheddar for a creamier, more subtle taste.
3
Warm the tortillas for 10-15 seconds in a dry skillet or microwave to make them more pliable and less likely to crack when rolling.
4
If making ahead, store the dressing separately and assemble the wraps just before serving to keep the lettuce crisp.
5
For a tighter roll, fold the sides of the tortilla in first, then roll from the bottom, keeping gentle pressure on the filling.
6
Salt the tomato slices lightly and let them sit for a minute, then blot excess moisture — this prevents a watery wrap.

RECIPE VARIATIONS

Adapt it for your goals.

high protein

High-protein

Add sliced grilled chicken breast or cooked, crumbled bacon to the wrap for a more filling meal with extra protein.

low oil

Low-oil

Replace the mayonnaise with plain Greek yogurt and use low-fat sour cream to reduce the fat content while keeping a creamy texture.

vegan

Vegan

Use a vegan cheddar shred, plant-based sour cream, and vegan mayo to make this wrap completely dairy-free and plant-based.

jain

Jain

Replace the garlic with a pinch of asafoetida (hing) for flavor, use a vegan cheese that does not contain animal rennet, and skip the onion-family ingredients entirely to align with Jain dietary restrictions.

HEALTH BENEFITS