Your wrap needs a moisture barrier, not a better tortilla.

A big lettuce leaf or a smear of cream cheese between the tortilla and the wet stuff is what keeps a wrap from going soggy by lunch.

The problem is simple: moisture from tomatoes, sauces, and dressings soaks straight into the bread. So you either block it or remove it.

The classic move is a whole leaf of romaine or iceberg laid down first, wet ingredients piled on top, then fold. The leaf takes the beating, the tortilla stays dry. The other trick is spreading cream cheese, hummus, or even a thin layer of mayo across the entire tortilla before adding anything. Grease repels water, so it acts like a sealant. Both work; using both is nearly bulletproof.

Also, for the love of everything, pat your ingredients dry. A quick paper towel pass on chopped tomatoes removes a shocking amount of water. Slice them thin and skip the seeds if you can. And if you’re packing the night before, don’t. Assemble in the morning, or keep wet stuff in a separate container and build the wrap at your desk.

Future You deserves a wrap that doesn’t fall apart in your hands.