Name: Spinach Avocado Wrap
Prep time: 10 min
Total time: 10 min
Cuisine: American
Ingredients: 4 flour tortillas; 8–12 tablespoons cream cheese; 4 handfuls baby spinach leaves; 4 handfuls fresh basil leaves; 12 cherry tomatoes, halved; 1 large avocado, sliced; Freshly ground black pepper, to taste; Sweet chili sauce, to drizzle

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I make this Spinach Avocado Wrap when I want something fresh, fast, and satisfying without turning on the stove. It combines creamy avocado, soft cream cheese, leafy spinach, fragrant basil, and juicy tomatoes in a soft tortilla for a light meal that still feels full of flavor.

Spinach Avocado Wrap

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Flour tortillas

8–12 tablespoons cream cheese

4 handfuls baby spinach leaves

4 handfuls fresh basil leaves

12 cherry tomatoes

1 large avocado

Freshly ground black pepper

Sweet chili sauce

Directions

I lay the flour tortillas flat on a clean surface and spread each one with 2–3 tablespoons of cream cheese.

I place a generous handful of baby spinach leaves and fresh basil leaves across the center of each tortilla.

I slice the avocado in half, remove the pit, and cut it into thin slices. Then I arrange the avocado over the greens.

I cut the cherry tomatoes in half and scatter them over the avocado slices.

I season everything with freshly ground black pepper.

I drizzle sweet chili sauce over the filling for extra flavor.

I fold the sides of each tortilla inward and roll it up tightly from the bottom to create a wrap.

I slice each wrap in half diagonally and serve right away.

Servings and timing

I get 4 servings from this recipe. I need about 10 minutes for prep, and since there is no cooking involved, the total time stays at 10 minutes. Each serving has about 320 calories.

Variations

I sometimes swap the cream cheese for hummus or a whipped feta spread when I want a different flavor. I also like adding cucumber for extra crunch, shredded carrots for sweetness, or red onion for a sharper bite. When I want more protein, I add chickpeas or grilled tofu. For a spicier version, I use hot sauce instead of sweet chili sauce or add a few sliced jalapeños.

Storage/Reheating

I think these wraps are best enjoyed fresh because avocado and tomatoes can release moisture over time. If I need to store them, I wrap them tightly in plastic wrap or keep them in an airtight container in the fridge for up to 1 day. I do not usually reheat this wrap since it is meant to be served cold or at room temperature. If I make it ahead, I sometimes wait to add the avocado until just before serving to keep it looking fresh.

FAQs

Can I make this wrap ahead of time?

I can make it a few hours ahead, but I prefer to serve it the same day for the best texture and freshness.

Can I use another type of tortilla?

I can use whole wheat, spinach, gluten-free, or any other soft wrap that rolls easily.

What can I use instead of cream cheese?

I like using hummus, mashed avocado, vegan cream cheese, or even a light spreadable cheese as an alternative.

How do I keep the wrap from getting soggy?

I try not to overdo the sauce, and I pat the tomatoes dry a little after cutting them. I also serve the wraps soon after assembling them.

Is this recipe vegetarian?

Yes, I consider this a vegetarian recipe as written. I can also make it vegan by replacing the cream cheese with a plant-based spread.

Conclusion

I love how this Spinach Avocado Wrap delivers fresh flavor with almost no effort. It is colorful, creamy, and easy to customize, which makes it one of my favorite quick meals for busy days. When I want something light, wholesome, and delicious, this wrap is always a great choice.

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Spinach Avocado Wrap

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Author: Cheryl
Total Time: 10 minutes
Yield: 4 servings
Diet: Vegetarian

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Description

A fresh and creamy spinach avocado wrap packed with vibrant herbs, juicy tomatoes, and a hint of sweet chili heat, perfect for a quick and satisfying meal.

Ingredients

4 flour tortillas

8–12 tablespoons cream cheese

4 handfuls baby spinach leaves

4 handfuls fresh basil leaves

12 cherry tomatoes, halved

1 large avocado, sliced

Freshly ground black pepper, to taste

Sweet chili sauce, to drizzle

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Instructions

Lay the flour tortillas flat on a clean surface and spread each with 2–3 tablespoons of cream cheese.
Add a generous handful of baby spinach and fresh basil leaves across the center of each tortilla.
Arrange sliced avocado evenly over the greens.
Scatter halved cherry tomatoes on top.
Season with freshly ground black pepper.
Drizzle sweet chili sauce over the filling.
Fold the sides inward and roll each tortilla tightly from the bottom to form a wrap.
Slice each wrap in half diagonally and serve immediately.