Stuff tortillas or lavash bread with a variety of fillings -- chicken, beef, vegetables, beans, and more -- to make delicious hot or cold wraps and burritos for lunch today.

A tangy, spicy spread made from sour cream, pickled jalapenos, and lime juice adds kick to these wraps stuffed with chicken, black beans, tomato, and avocado. This recipe is a great way to use leftover chicken or turkey.

Canned artichoke hearts, fresh red pepper strips, baby spinach, and provolone cheese make a colorful vegetarian wrap that keeps well in a lunchbox or picnic basket. Jazz up the artichokes with lemon zest and fresh herbs if you like.

Saute diced potato with jalapeno, onion, and ground beef, then simmer with canned tomatoes and cumin to make the hearty filling for these burritos. Roll up in flour tortillas with sour cream, Monterey Jack cheese, and fresh cilantro.

Chopped celery and Granny Smith apple add crunch to the mixture of tuna and mayonnaise. Rolled up in lavash flatbread with American cheese slices, this is a lunch that any kid will love.

Olive tapenade and artichoke hearts add a Mediterranean accent to broiled chicken in this lunch wrap. Goat cheese or chopped sun-dried tomatoes are delicious additions, too.

This is no ordinary ham-and-cheese sandwich: thinly sliced prosciutto, Gruyere, arugula, and red onion are wrapped in lavash bread or flour tortillas to become a sophisticated lunch. Sliced mushrooms marinated in lemon juice and olive oil add the finishing touch.

Coat sauteed chicken tenders in hot-pepper sauce and a drizzle of melted butter to make a lighter, boneless version of Buffalo wings for this lunch wrap. Roll up the chicken in a whole-wheat tortilla with shredded carrot and celery, and blue cheese-yogurt sauce.

Kamut berries -- an ancient variety of wheat -- add a pleasantly chewy texture to pan-fried sweet potato patties in these vegetarian wrap sandwiches. Roll them up in whole-grain tortillas with watercress and shredded red cabbage.

Red bell pepper, mango, fresh spinach, black beans, and red onion add a rainbow of color to these wraps. Use deli roast beef or slice up leftovers.

These hearty, budget-friendly burritos are filled with refried beans, rice, cheddar cheese, sour cream, and salsa. Prepare this hot lunch in just 30 minutes -- or even quicker, if you use leftover rice.

A flavorful dressing of mayonnaise, Dijon mustard, shallot, and thyme complements thin slices of poached chicken breast and creamy Havarti cheese. These lunch wraps can be made a day ahead of time.

Leftover roast leg of lamb stars in this Mediterranean-style wrap. Season plain yogurt with garlic, oregano, and chopped olives to make the tangy sauce.

Prepare this quick soup-and-sandwich combo for a warm weather lunch or picnic: Puree roasted red pepper and cherry tomatoes to make a quick, delicious cold soup. Roll up goat cheese, ham, and arugula in lavash bread to complete the meal. Both the soup and the wrap sandwich may be made up to a day ahead.

Rotisserie chicken and frozen corn are great timesavers in these easy burritos. Sauteed mushrooms, green salsa, goat cheese, and spinach add layers of flavor.

A roasted version of ratatouille, the classic Provencal stew of eggplant, zucchini, onion, and tomatoes gets wrapped up with fresh mozzarella on whole-wheat lavash. Warm the assembled wraps under the broiler before rolling them up, or enjoy them cold as part of a picnic lunch.

Light mayonnaise, honey mustard, and a splash of white-wine vinegar dress chopped turkey breast in this easy wrap sandwich. Roll it up in a flavored flour tortilla (such as spinach or red pepper) with arugula and grated carrot.

Couscous makes a surprising addition to these vegetarian wraps. Season mayonnaise with lemon zest and thyme to spread on the flatbread.

Garlic, shallot, basil, and cinnamon season the baked chicken breasts for these exotic wraps. Roll up the chicken in lavash bread with mango-shallot dressing, basil, mint, and fresh mango.

No cooking is required to make these colorful and kid-friendly lunch wraps. Mash canned black or kidney beans with cumin and chili powder, and roll up in flour tortillas with cheddar cheese, diced tomato, avocado, and mango.