Nothing says fall like a cozy cup of soup.

I am the type of person who eats the same thing over and over again for every meal until I get sick of it. My current obsession is this quick and relatively easy lunch wrap that I modified from a recipe I saw on TikTok. If you like the concept of the little protein + veggie + cheese wraps they have in the Liz’s refrigerator but wish they were crispy, this is the lunch for you!

(Side note on the food in Liz’s: An excellent use of your free will is to get a cold sandwich or wrap from the fridge, take it home, and toast it on the stove! The cheese will melt, it will be crispy, and it’s ten times better.)

This is also a very easy recipe to modify in a million different ways. If you don’t like turkey, or spinach, or mozzarella, or avocado, or even tomato soup, you can do essentially the same thing with any substitutions! That’s the beauty of a tortilla-based dish.

What you’ll need

• One large tortilla. Here, I decided to try out the Trader Joe’s Habanero Lime flavored ones, but to be so honest I could not taste the habanero lime even a little bit, so a plain tortilla will do!
• 3-4 slices of pre-cut turkey. Ultimately, it’s up to preference, but I usually find three slices is enough for the large tortilla.
• Half a handful-ish of cheese. I’m using shredded mozzarella here.
• A handful of spinach. Not a super precise measurement, but I usually put about 1/2 cup. Or maybe 3/4 cups I have no concept of cups.
• Tomato soup! The easiest part (unless you decide to make the soup from scratch, in which case I can’t help you).
• Guacamole or avocado. Here I have a little prepacked guac. For a longer version of the recipe, if you have the time, freshly cut and mash an avocado!
• Kitchenware: Cutting board, knife, spatula, pan and pot, and various spoons.

Directions

1. Place your tortilla on a pan and lightly toast.
2. Start the soup. I usually let it heat up on low on the stove while I do everything else.
3. Once the tortilla is warmed, spread your guac or avocado mash into a thin layer covering the tortilla.
4. Place the turkey, cheese, and spinach on top of the tortilla. How you do this is really up to you, but I like to cover one half with the turkey and put the cheese and spinach in the center. I’ve seen some people do the thing where they fold the tortilla into fourths with one ingredient on each quadrant, so that could also be fun! I unfortunately did not grab a pic of what the wrap should look like at this point, so imagine the center photo below with everything else added on top!
5. Wrap it up. I usually fold each side into the middle so it’s folded roughly into thirds. This is good if you want it flatter, as opposed to rolling it up for more of a burrito-style dish.
6. Place the wrap on a greased pan and toast for roughly 3-5 minutes on each side (until golden brown, as pictured below). It’s usually good to start with the folded side down (as pictured below) so the wrap doesn’t immediately fall apart.
7. Slice the wrap, pour the soup, and serve!

All images via author