Deli Wrap Lunch, Cooler Edition
Meat, cheese, and a swipe of sauce rolled into a tortilla the night before you need it.
- calories
- 520
- weight
- 8 oz
- cal / oz
- 65
- protein
- 26 g
- serves
- 4, scales
- prep
- 10 min
- cook
- 0 min
- total time
- 10 min
- water
- none
- cost
- $$
Calorie and protein figures are my own estimates, good enough for planning a food bag and not meant as precise nutrition data.
- Lunch
- No cook
- Cooler only
- Car camping
- Day hike
- Canoe / raft
- Basecamp
- Nut free
- Eat in the bag
- Grab and go
- Needs a cooler
- Basic
Ingredients
| Flour tortillas, 10 inch | 4 | the thick ones; thin ones split when rolled |
|---|---|---|
| Deli ham, sliced | 4 oz | |
| Deli turkey breast, sliced | 4 oz | |
| Deli roast beef, sliced | 4 oz | |
| Cheddar cheese, sliced | 4 slices | |
| Dill pickles | 8 slices | blot them dry |
| Romaine lettuce, chopped | 1 cup | |
| Tomato | 1 | sliced thin, or use cherry tomatoes halved |
| Mayonnaise | 4 tbsp | single-serve packets keep better than a jar |
| Honey mustard | 2 tbsp |
Method
- Lay a tortilla flat and spread mayonnaise and honey mustard out to the edges. The sauce is the glue, so do not skip the border.
- Stack meat down the middle, then cheese, then the lettuce, pickles, and tomato on top of the cheese.
- Roll tight, tucking the filling back as you go. Cut in half on the diagonal.
- Wrap each half in parchment or foil, then bag them and bury the bag in the cooler under the ice.
- Eat within two days. Anything with mayo and deli meat in it gets one day out of the cooler at most, less in heat.
This is a fridge recipe that only needs one adjustment for camp: the wet ingredients. Tomato and lettuce leak, and a soggy tortilla comes apart in your hands around hour six. Put the cheese down as a barrier layer, blot the pickles, and slice the tomato thin so it has less water to give up.
The sauce spread edge to edge is doing structural work, not flavor work. It seals the tortilla shut so the roll stays a roll in the bottom of a pack. Mayonnaise and deli meat both want cold, so these live in the cooler under the ice and get eaten by day two.
Packing
Build them at home the night before and wrap them individually. Cutting board and knife stay in the kitchen that way. Keep the bag flat and weighted so the rolls do not unwind.
Variations
- Skip the tomato and lettuce entirely and the wraps hold a full extra day.
- Swap in provolone, red onion, and plain mustard for the roast beef version.
- For a no-cooler day hike, use hard salami and a wedge of aged cheese instead of deli slices and mayo.
https://campfirefoodie.com/camping-lunch-wraps-no-cook-recipe