Meet your new favorite microgreens wrap, a quick healthy lunch or snack that delivers crunch and fresh flavor. Start with whole wheat tortillas in the 6 to 12 inch range, then add a soft herbed cream cheese made by resting cream cheese for about 30 minutes before mixing in chives, garlic powder, and a pinch of salt. Spread about 2 tablespoons per wrap to seal.
Line with microgreens such as kale, pea, or sunflower, then roll tight for slices. Making several wraps. Plan on about two cups of microgreens total. Kid friendly steps and scissor chopped herbs keep prep simple.
Delicious Microgreens Wraps
What you will make
A fresh wrap built on a simple herbed cream cheese with a crisp line of microgreens. It is easy enough for kids to help and flexible for quick lunches or snack platters.
Ingredients
Herbed cream cheese base
- One brick cream cheese softened about 30 minutes at room temperature
- About one teaspoon garlic powder
- About one quarter cup finely chopped fresh herbs such as chives basil cilantro or parsley
- One generous pinch of salt
For each wrap
- One whole wheat tortilla sized 6 to 12 inch
- About two tablespoons herbed cream cheese
- Microgreens such as kale pea or sunflower arranged in a single line
For several wraps
- About two cups microgreens gives a comfortable amount for multiple wraps when paired with the full brick of cream cheese
Tools
- Mixing bowl and sturdy spoon
- Cutting board
- Kid chef knife or kitchen scissors for herbs
- Regular chef knife for adults
Step by step
Prepare the herbs
- For kids bunch two or three chives and use a gentle sawing motion with the kid knife or use kitchen scissors. Small even pieces mix smoothly.
- For adults hold the herbs with a claw grip. Keep the knife tip on the board and rock forward and down then pull back for thin slices.
Make the herbed cream cheese
- Add garlic powder chopped herbs and a pinch of salt to the softened cream cheese. Stir until uniform. Softening for about 30 minutes helps the mixture turn smooth and prevents tearing the tortilla later.
Assemble the wrap
- Spread about two tablespoons of the herbed cream cheese from edge to edge on the tortilla. Full coverage acts like edible glue and helps the roll stay closed.
- Lay a line of microgreens along one end. Spacing them in a line gives some greens in every bite.
- Roll the tortilla into a tight tube starting from the greens side.
Serve
- Eat as a hand held wrap or slice into rounds for easy pinwheels.
Variations
Protein add ins
- Add thin slices of turkey breast or chicken breast over the cream cheese before the greens.
Herb swaps
- Try chives with basil and mint for a bright mix. Parsley and cilantro give a softer herbal finish. Keep total herbs around one quarter cup per brick of cream cheese for balance.
Cook notes
Quick indoor growing
Chives grow well in a small container on a windowsill or countertop with light and a little water. Parsley cilantro and basil are also straightforward indoors. To gather chives clip stems right above the soil line and rinse.
Microgreens to try
Kale pea and sunflower microgreens bring a clean crunch. If you plan a platter having about two cups on hand pairs well with the full brick of cream cheese and several tortillas.