Grilled Deli Wrap

I hate when I have one tortilla shell left over after a “mexican night”. I made those shrimp quesadillas a few days back and somehow ended up with that solitary shell sitting in the fridge, doomed to end up in the trash.  But not this time! For some reason I never think about using a tortilla shell to make a wrap. I don’t know why I have this mental block but I finally broke through! I bought some turkey and ham from the deli counter and decided I would make a grilled wrap.

WP_20130904_027Easy and delicious! And like other panini and sandwich recipes, use what you have on hand or what you are in the mood for! These are so versatile! Of course you could skip the grilling step and just eat the wrap cold (which would also be delicious) but I love melty cheese and toasty bread! In this case, the tortilla became crispy and flaky from a quick grill in olive oil (or you could use butter) and almost tasted like it had been fried but without the guilt! Nom nom!


Grilled Deli Wrap


  • 1 large tortilla or burrito shell (or other thin wrap of your choice)
  • 2 slices of cheese, or 1/2 cup shredded (I used queso quesadilla since I had some in the fridge)
  • 4 slices of deli meat (or slices of leftover chicken, etc)
  • Tomato slices (and/or onion or any veggies you like)
  • Olive Oil for the pan and for seasoning the inside of the tortilla
  • Italian seasoning
  • Salt and Pepper


  • Preheat your grill pan to medium high
  • Heat your tortilla briefly on both sides to soften (about 30 seconds to 1 minutes per side)
  • Remove tortilla from heat and season one side with a drizzle of olive oil, a pinch of italian seasoning and a sprinkle of salt in pepper (this will give you a similar flavor to the “sub oil” you get at your favorite take-out joint)
  • To fill your tortilla: imagine your tortilla is three vertical zones. You want to build your topping in the center zone, leaving the two sides bare for folding. Also leave an inch at one end of the center zone
  • Layer cheese, veggies, and meat
  • Fold in the two side zones over the center
  • Proceed to roll up the wrap towards the end on which you left one inch bare at the end (the fillings will push themselves this way a bit as you roll). Roll it up nice and snug
  • At this point you could slice and serve it for a cold wrap
  • OR heat 1 tbsp olive oil in the pan to warm over medium high heat and grill your wrap (whole- don’t cut it yet) on both sides about 2-3 minutes per side, pressing with grill press or bottom of a heavy pan, or until golden brown and crispy



  • Remove from heat and allow to rest for a few minutes before slicing and serving




8 responses to “Grilled Deli Wrap

  1. Yummy, yummy. I have all kinds of leftovers to make these. Just have to get the tortillas, but that’s okay, cause I use them a lot. Love wraps.

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