Some good sandwich wrap recipes include zingy pesto tuna wraps and buffalo chicken wraps. To make the tuna wrap, drain 1 6-ounce can of albacore tuna in water, and flake it with a fork. Mix the tuna with 2 tablespoons of mayonnaise, 1 tablespoon of basil pesto sauce, 1 teaspoon of lemon juice and 1 pinch of ground black pepper until the ingredients are thoroughly incorporated.
Warm a 10-inch flour tortilla in the microwave on high heat for five to 10 seconds. Spread the tuna filling onto the tortilla, and top it with 4 lettuce leaves, 1 slice of provolone cheese and 5 halved pitted Kalamata olives. Roll the tortilla around the fillings to serve.
To make the buffalo chicken wraps, heat 1 tablespoon each of vegetable oil and butter in a pan over medium-high heat. Cube 1 pound of skinless, boneless chicken breasts, and cook them in the pan until cooked through, approximately 10 minutes. Toss the cooked chicken in 1/4 cup of hot sauce to coat.
Divide the chicken between 4 10-inch flour tortillas. Shred 2 cups of lettuce, and dice 1 celery stalk. Sprinkle the lettuce and celery over the chicken. Pour 1/2 cup of blue cheese dressing over the fillings, and roll the tortillas burrito-style to serve.