Soggy wraps are a layering failure

Soggy wraps happen because wet ingredients touch the tortilla directly, so the fix is building a barrier — spread a thin layer of something fatty on the tortilla before anything else. Cream cheese, hummus, smashed avocado, mayo, even a slice of cheese all work. Fat repels water, so it’s basically a raincoat for your tortilla.

If you don’t want a spread, use a lettuce leaf as armor. Lay a big leaf flat against the tortilla and pile everything on top of it. It takes the moisture hit so the tortilla doesn’t.

Then build in the right order: tortilla, spread, dry stuff (cheese, grains, crunchy veg), then wet stuff (tomatoes, sauce) in the middle, sealed inside the dry layer. Sauces go dead center, never near the edges. Also — let hot fillings cool completely before wrapping, because steam is a silent soggy-maker. And wrap it in parchment or wax paper, not plastic, which traps condensation.

If you’re packing it for later, pack the sauce separately or squeeze it in right before eating.

Future you gets a wrap that’s still crisp at lunch.