Keep the Wet Stuff Off the Bread

The single best way to keep a sandwich or wrap from going soggy is to build a barrier between the bread and the wet ingredients. A dry smear of mayo, hummus, cream cheese, or even peanut butter on both sides does the job. That layer of fat stops tomato juice and tuna moisture from soaking into the carbs.

For tomatoes, don’t rely on the spread alone. Salt the slices, let them sit for a minute, and pat them dry. Then place them in the middle, surrounded by meat or cheese, not directly against the bread. If you have a thick slice of cheese, use that as the liner — it’s basically a water-proof sheet.

Tuna (or chicken salad) is easier: just don’t overdress it. Mix it thick, with just enough mayo to hold it together. If you use a chunk of lettuce between the filling and the tortilla, that’s another layer of protection. And if you’re seriously worried, pack the tuna in a separate container and assemble at lunch. No shame in that.

For the lunch box itself, an ice pack and a paper towel wrapper also help. But the barrier trick gets you 90% of the way there. A sandwich with texture is a happy sandwich.