Rosa ParksWhen fall settles in, my lunch cravings change almost immediately. I still want something quick enough to make between everything else going on in the day, but a cold, barely filled sandwich doesn’t sound nearly as appealing as it did in July. This is when I start leaning on wraps filled with roasted vegetables, turkey, chicken, apples, cranberries, sharp cheeses, hearty greens, and creamy spreads. They give me those cozy autumn flavors without turning lunch into the kind of meal that requires an hour at the stove.
I also love fall wraps because they’re forgiving. Leftover roast chicken can become tomorrow’s lunch, half a roasted sweet potato suddenly has a purpose, and the apple sitting in the fruit bowl can add exactly the crunch a turkey wrap needs. The trick is keeping the fillings balanced and reasonably dry so the tortilla stays intact. Below are 25 fall wrap recipes I’d genuinely make for lunch, from turkey-cranberry classics to roasted vegetable and hummus combinations that make meatless lunches feel substantial.
1. Turkey Cranberry Cream Cheese Wrap
Turkey and cranberry is probably the first combination I think of when someone says “fall wrap.” I spread a large flour or whole-wheat tortilla with softened cream cheese, then layer on sliced roasted turkey, cranberry sauce, spinach, and a little sharp white cheddar. The cream cheese is more useful than it may seem: besides adding richness, it creates a barrier between the tortilla and the wetter cranberry sauce. A thin layer is plenty. Too much cranberry sauce makes the wrap sweet and slippery instead of pleasantly sweet-tart.
This is one of my favorite ways to turn leftover roast turkey into a lunch that doesn’t feel like reheated dinner. I like adding a few thin apple slices when I want more crunch, or some finely sliced red onion when the cranberry sauce is particularly sweet. Roll it tightly and keep the seam underneath for a minute before slicing. If I’m packing it several hours ahead, I put the spinach directly against the cranberry layer so the greens catch some of the moisture before it reaches the tortilla.
2. Chicken Apple Cheddar Wrap
Apple and cheddar are such dependable fall partners that it makes sense to bring chicken into the mix. I use cooked chicken breast or shredded rotisserie chicken, crisp apple matchsticks, sharp cheddar, lettuce, and a light honey-Dijon spread. Granny Smith gives the wrap a tart edge, while Honeycrisp or Pink Lady makes it a little sweeter. Either works; I usually choose based on what is already in my kitchen.
The important part here is slicing the apple thinly rather than putting chunky cubes into the tortilla. Thin pieces give you apple in every bite without making the wrap difficult to roll. I also keep the honey in the dressing restrained because the apple already provides sweetness. A spoonful of Greek yogurt mixed with Dijon, a small drizzle of honey, and black pepper makes an easy creamy spread that holds the chicken in place and keeps the wrap from tasting dry.
3. Cranberry Apple Chicken Salad Wrap
When I have leftover chicken, this is one of the first lunches I make. I mix chopped chicken with diced apple, dried cranberries, celery, a little mayonnaise or Greek yogurt, Dijon mustard, salt, and black pepper. Chopped pecans are excellent here if I have them. Spoon the chicken salad onto a tortilla with spinach or tender green-leaf lettuce, then roll it firmly without overfilling.
What makes this feel particularly right for fall is the combination of tart fruit, crunchy celery, nuts, and creamy chicken salad. I prefer using dried cranberries sparingly because a huge handful can overwhelm everything else. The same goes for mayonnaise. The filling should hold together, not swim in dressing. This is also a useful make-ahead option: I prepare the chicken salad separately and roll the wrap shortly before lunch so the tortilla remains soft rather than soggy.
4. Turkey Apple Slaw Wrap
A crunchy apple slaw can completely change a basic turkey wrap. I make mine with finely shredded cabbage, thin apple strips, shredded carrot, and a few dried cranberries. For the dressing, Greek yogurt, apple cider vinegar, Dijon, and a touch of honey create enough creaminess without weighing down the vegetables. Add sliced turkey and spinach, and the result is crisp, savory, slightly tangy, and much more interesting than plain deli meat and cheese.
The biggest mistake I’ve made with slaw wraps is dressing the cabbage too far ahead. Salt and acid gradually draw water out of cabbage, and all of that moisture eventually ends up inside the tortilla. If I’m packing this for later, I either dress the slaw lightly or keep it separate until morning. Toasted walnuts or sunflower seeds are good additions when I want extra crunch, but I chop them so the wrap stays easy to eat.
5. Roasted Sweet Potato and Black Bean Wrap
Sweet potato gives a vegetarian wrap the substance I often miss when I simply remove the meat from a regular sandwich. I roast small cubes of sweet potato until browned at the edges, then combine them with black beans, spinach, avocado, and a smoky yogurt or chipotle-lime sauce. A little shredded cheddar or crumbled feta can go in as well, depending on what I have.
I let the sweet potato cool before assembling because steaming-hot vegetables trapped inside a tortilla create condensation and make everything soft. This wrap is especially good for meal prep because both the sweet potato and black beans can be prepared ahead. If I know I’ll be packing it for work, I mash the avocado with lime rather than using slippery slices. That small change helps keep the filling together while also spreading the avocado flavor through the whole wrap.
6. Chicken Cranberry Pecan Wrap
This wrap has the flavors of a classic chicken salad, but I make the filling slightly firmer so it behaves better inside a tortilla. Chopped chicken, dried cranberries, toasted pecans, celery, Greek yogurt or mayonnaise, and Dijon are all it really needs. A pinch of black pepper and a little lemon juice keep the creamy filling from becoming flat.
I particularly like the pecans here because they give the wrap a warm, nutty quality that feels right once the weather cools down. Toasting them first makes a noticeable difference, even if it only takes a few minutes in a dry skillet. I add lettuce just before rolling and avoid adding juicy tomatoes. This is one of those cases where fewer ingredients actually produce a better packed lunch because every ingredient has a clear purpose.
7. Turkey, Sweet Potato and Cheddar Wrap
Turkey and sweet potato may not be as famous as turkey and cranberry, but they make a wonderfully filling lunch. I start with thin slices of cooked turkey, add roasted sweet potato, sharp cheddar, baby spinach, and a thin layer of Dijon. A tiny amount of cranberry sauce is optional, but I like it when I have leftovers because its acidity wakes up the sweeter potato.
I keep the sweet potato in small cubes or lightly mash it before adding it. Large roasted chunks tend to escape from the ends of a wrap, and nobody wants to chase their lunch across the plate. Fresh sage can be delicious with turkey and sweet potato, but it is powerful, so I use just a little. This wrap can also be warmed briefly in a skillet, which melts the cheddar and makes it especially good on a chilly afternoon.
8. Maple Dijon Chicken and Apple Wrap
For this one, I coat cooked sliced chicken lightly with a maple-Dijon dressing and pair it with apple, spinach, and white cheddar. Maple belongs in the background rather than taking over the entire lunch. I usually mix more Dijon than maple syrup, then add a splash of apple cider vinegar. That gives the dressing enough acidity to stand up to the chicken and cheese.
Thin apple slices are important again, and I prefer a crisp variety so they don’t disappear into the other textures. This is a good wrap for leftover grilled or roasted chicken because the dressing restores moisture without making it feel like chicken salad. For a packed lunch, I spread the sauce directly on the chicken instead of all over the tortilla. That keeps the flavor where I want it and helps prevent a soggy wrap.
9. Roasted Butternut Squash and Hummus Wrap
Butternut squash and hummus make a surprisingly practical lunch wrap because both are creamy enough to help everything stay together. I roast small squash cubes with olive oil, salt, pepper, and a little smoked paprika, then layer them over hummus with spinach, shredded carrots, and crumbled feta. The squash should be tender but not so soft that it turns into puree when the wrap is rolled.
I like adding toasted pumpkin seeds for crunch, especially when the squash is very soft. Their nutty flavor works naturally with the fall ingredients without making the wrap complicated. A squeeze of lemon over the spinach keeps the combination from feeling heavy. This is also one of my favorite ways to use a partial butternut squash left from dinner; a cup of roasted cubes is much easier to turn into lunch than it is to build another entire dinner around.
10. Turkey, Brie and Apple Wrap
Turkey, apple, and Brie gives me the feel of a café lunch without requiring much work. I use sliced turkey, very thin apple slices, small pieces of Brie, arugula, and Dijon on a soft tortilla. Brie can be rich, so I don’t use a thick layer. The goal is to get a little creamy cheese in each bite while still letting the turkey and apple carry the wrap.
Arugula is especially useful here because its peppery flavor cuts through both the Brie and the sweeter apple. If I’m making this at home, I sometimes warm the finished wrap in a dry skillet just long enough to soften the cheese. For a lunchbox, however, I leave it cold and use a firmer Brie so the filling stays neat. A small smear of cranberry sauce is also good, but I choose either cranberry or a sweeter apple—not both in large amounts.
11. Chicken, Roasted Squash and Spinach Wrap
This is the wrap I make when my refrigerator contains a little bit of chicken and a little bit of roasted squash but neither is enough for a meal on its own. I combine them with spinach, crumbled feta, and a lemony yogurt spread. Butternut squash works beautifully, although roasted delicata or acorn squash can also work if the peel and seeds have been dealt with before assembling.
Because chicken and squash are both mild, seasoning matters. I like black pepper, garlic, lemon, and a small pinch of dried thyme in the yogurt. Those flavors make the filling taste complete without burying the squash under a heavy sauce. I also chop the chicken fairly small so it distributes evenly. It’s a simple detail, but a wrap is much better when every bite contains several ingredients rather than one enormous strip of chicken followed by a mouthful of spinach.
12. Turkey Cranberry Stuffing Wrap
This is my post-holiday lunch wrap, but there’s no reason to wait for Thanksgiving if you enjoy the combination. Spread cranberry sauce lightly over a tortilla, then add sliced turkey and a modest amount of prepared stuffing. If I have gravy, I use only a teaspoon or two rather than pouring it in. A few greens add freshness and stop the wrap from feeling like an entire holiday dinner compressed into a tortilla.
The stuffing is the part to watch because too much makes the wrap bulky and dry. I break it apart and distribute a thin layer instead. If the stuffing is already very moist, I skip the gravy completely. This wrap is best warm, so I toast it seam-side down in a skillet until the tortilla is lightly crisp and the center is heated through. It’s comforting, familiar, and one of the most sensible uses I know for small amounts of leftovers.
13. Harvest Chicken and Kale Wrap
Kale works well in a fall wrap when it is treated properly. Raw, unseasoned kale can be tough, so I chop it finely and massage it for a minute with a little olive oil, lemon juice, and salt. Then I add roasted chicken, apple, dried cranberries, and either goat cheese or feta. A thin maple-Dijon dressing ties everything together.
I like this one because kale holds up better than delicate lettuce when the wrap needs to sit in a lunchbox for several hours. The key is not drowning it in dressing. Once massaged, it needs much less sauce than you might expect. Chopped toasted pecans are also excellent, but optional. With chicken, fruit, greens, cheese, and a little crunch, the wrap feels substantial without relying on a huge portion of any single ingredient.
14. Sweet Potato, Chickpea and Feta Wrap
For a meatless lunch with plenty of texture, I combine roasted sweet potato with seasoned chickpeas, feta, spinach, and a lemon-tahini or yogurt sauce. I like roasting the chickpeas just enough to dry their surface and deepen their flavor, but I don’t make them completely crunchy. Very hard chickpeas can tear a soft tortilla and tend to roll out when you bite into it.
The salty feta is useful because sweet potato and chickpeas are both mild and earthy. I usually add a squeeze of lemon and a pinch of cumin or smoked paprika rather than a long list of spices. This is another wrap where a little sauce goes a long way. If the filling is already warm and moist, too much tahini dressing can make the tortilla fragile. I prefer serving extra sauce on the side if I want more.
15. Chicken, Pear and Goat Cheese Wrap
Pears deserve a place in fall lunches just as much as apples do. I pair thin slices of firm ripe pear with cooked chicken, goat cheese, arugula, and a little balsamic-Dijon dressing. The pear provides gentle sweetness, while the goat cheese brings tang and the arugula keeps everything from becoming too soft and rich.
Choose a pear that is ripe enough to taste good but still firm enough to slice cleanly. An overripe pear releases too much juice and quickly turns a wrap soggy. I also crumble the goat cheese rather than spreading a heavy layer over the tortilla. That gives me pockets of creamy flavor without overwhelming the chicken. For extra crunch, chopped walnuts are a natural addition, especially if I’m eating the wrap immediately rather than storing it overnight.
16. Turkey, Spinach and Pumpkin Hummus Wrap
Pumpkin hummus can work in a savory lunch as long as it actually tastes like hummus rather than pumpkin pie. I start with regular hummus and mix in a small amount of plain pumpkin puree, lemon, garlic, and smoked paprika. That becomes the spread for turkey, spinach, cucumber, and shredded carrot. The pumpkin flavor is subtle, but it gives the hummus a warm autumn character and a beautiful creamy texture.
I avoid cinnamon, brown sugar, or pumpkin-pie spice here because this is still lunch. Savory pumpkin is mild and earthy, and garlic, lemon, tahini, and paprika make far more sense beside turkey. The spread can be made ahead and used for several lunches. Just make sure the cucumber is patted dry before it goes into the wrap; watery vegetables can undo all the good work of using a thick hummus base.
17. Apple Cheddar Chickpea Salad Wrap
This is a vegetarian answer to the chicken-and-apple salad wraps I make so often. I lightly mash chickpeas and mix them with diced apple, celery, sharp cheddar, Dijon, Greek yogurt or mayonnaise, and black pepper. I leave some chickpeas whole because I want texture rather than a completely smooth filling.
Sharp cheddar is the ingredient that makes this feel especially autumnal to me. It gives the mild chickpeas enough personality and works naturally with crisp apple. I pile the mixture onto lettuce or spinach before rolling. If I’m making several lunches, I prepare the chickpea salad in advance but store the tortillas separately. The filling keeps much better on its own, and rolling each wrap the night before or morning of lunch takes less than a minute.
18. Buffalo Chicken and Sweet Potato Wrap
Buffalo chicken isn’t specifically a fall food, but pairing it with roasted sweet potato makes it much more suited to cooler-weather lunches. I toss shredded chicken with enough Buffalo sauce to coat it, then add roasted sweet potato cubes, shredded lettuce, cheddar, and a little ranch or Greek-yogurt dressing. The sweet potato softens the heat and adds a satisfying creamy contrast.
I keep this one balanced by using less Buffalo sauce than I would for wings. Too much sauce makes the wrap messy and hides the sweet potato. Cooling the roasted potato before assembly also helps. For meal prep, I store the Buffalo chicken and sweet potato together and add lettuce when I roll the wrap. It’s a particularly useful option when I want something bolder than the cranberry-and-apple flavor profile that shows up so often in autumn lunches.
19. Roasted Vegetable and Goat Cheese Wrap
Fall vegetables make a very good wrap filling as long as they are roasted rather than steamed. I like a combination of butternut squash, red onion, bell pepper, and zucchini, though I use whatever needs to be cooked. Roast the vegetables until their edges brown, let them cool, then layer them with goat cheese, spinach, and a little balsamic dressing.
Roasting matters because it removes some water while concentrating flavor. Watery vegetables are one of the fastest routes to a disappointing wrap. I also chop everything into relatively small pieces after roasting so the filling rolls easily. The goat cheese acts almost like a spread once the wrap is tightened, helping hold the vegetables in place. For a more substantial lunch, I add chickpeas or leftover cooked chicken without changing the basic flavor of the wrap.
20. Turkey, Pear and White Cheddar Wrap
This is a quieter combination than cranberry turkey, which is exactly why I like it. Sliced turkey, firm pear, white cheddar, spinach, and Dijon create a savory wrap with just enough sweetness from the fruit. I sometimes add a few very thin slices of red onion for bite, especially if the pear is particularly sweet.
White cheddar works better for me here than a very mild cheese because the pear needs something sharp to play against. I slice both the pear and cheese thinly so the wrap stays compact. A little mustard also helps everything feel less dry without adding much moisture. This is a good option for anyone who likes autumn flavors but doesn’t necessarily want cranberry sauce, pumpkin, or maple in every seasonal lunch.
21. Chicken, Bacon and Apple Wrap
Chicken, bacon, and apple gives me plenty of contrast: tender chicken, crisp bacon, fresh apple, crunchy lettuce, and a creamy mustard dressing. I use bacon as an accent rather than the main filling, usually one or two crisp strips crumbled through the wrap. Sharp cheddar is optional, although it turns this into an especially satisfying lunch.
I always cool and drain the bacon before adding it. Warm bacon fat inside a tortilla can soften the greens and make the whole wrap greasy. A tart apple is particularly good here because the bacon and dressing are already rich. If I’m packing it ahead, I put the lettuce between the dressing and tortilla. That little layer helps preserve the texture until lunchtime.
22. Roasted Pumpkin, Feta and Spinach Wrap
Plain roasted pumpkin has a savory side that deserves more attention. I roast cubes until tender and browned, then combine them with feta, spinach, hummus, and pumpkin seeds. Butternut squash can stand in for pumpkin without changing the spirit of the wrap, which is helpful because it is often easier to find peeled and ready to roast.
Feta is important because its salty tang offsets the sweetness that develops when pumpkin roasts. I also like a pinch of smoked paprika or cumin in the hummus, but I don’t load the wrap with spices. Toasted pumpkin seeds add enough crunch to keep the soft filling interesting. Letting the pumpkin cool completely before rolling is essential if the wrap is being packed for later.
23. Turkey Avocado Cranberry Wrap
When I want cranberry turkey to feel a little fresher, I add avocado instead of cream cheese. The filling is sliced turkey, mashed avocado, a modest spoonful of cranberry sauce, spinach, and either white cheddar or feta. The avocado gives the wrap creaminess while the cranberry keeps it bright.
I mash the avocado with lemon juice, salt, and pepper and spread it directly over the tortilla. That works better than slices because it anchors the other ingredients. I also keep the cranberry sauce away from the edges, where it tends to squeeze out as the wrap is rolled. This is best made the same day because avocado gradually darkens, although the lemon juice helps slow that down.
24. Chicken, Sweet Potato and Kale Caesar Wrap
I like taking familiar wraps and nudging them toward fall rather than reinventing lunch completely. For this one, I combine chopped chicken with finely shredded kale, roasted sweet potato, Parmesan, and Caesar dressing. It has the recognizable savory flavor of a chicken Caesar wrap, but the sweet potato makes it more filling and seasonal.
I massage the kale with a small amount of dressing before assembling, then add the chicken and cooled sweet potato. Parmesan goes in last so it doesn’t disappear into the dressing. The biggest thing to avoid is using too much Caesar sauce; sweet potato already gives the filling moisture and body. If I want crunch, I add a small handful of crushed croutons immediately before eating rather than hours in advance.
25. Autumn Harvest Turkey Wrap
For the final wrap, I bring together several fall ingredients without trying to cram the whole season into one tortilla. I use turkey, roasted butternut squash or sweet potato, spinach, sharp cheddar, thin apple slices, and a light cranberry-Dijon spread. A few pumpkin seeds add crunch. It has sweet, savory, creamy, tangy, and crisp elements, but each ingredient is familiar enough that the combination still makes sense for an everyday lunch.
The secret is restraint. Use a thin layer of spread, a small scoop of roasted vegetables, a few apple slices, and enough turkey to make the wrap satisfying. If every ingredient is piled on generously, the tortilla won’t close and the flavors become muddled. When everything is kept in proportion, though, this is exactly what I want from a fall lunch: seasonal and cozy, but still easy enough to make on a weekday.
FAQs About Fall Wrap Recipes
What are the best fall ingredients to put in wraps?
I usually start with ingredients that are naturally abundant or especially appealing during cooler weather: apples, pears, cranberries, sweet potatoes, pumpkin, butternut squash, kale, spinach, pecans, walnuts, pumpkin seeds, turkey, chicken, sharp cheddar, feta, and goat cheese. Maple, Dijon mustard, apple cider vinegar, sage, thyme, and cranberry sauce are easy ways to give an otherwise ordinary wrap a fall direction.
You certainly don’t need five seasonal ingredients in every wrap. In fact, I think one or two are usually enough. Turkey with apple and cheddar already reads as autumnal. Chicken with roasted squash does too. Keeping the combinations recognizable makes these recipes much easier to fit into a normal lunch routine.
How do I keep wraps from getting soggy?
Moisture management is the biggest thing. Let roasted vegetables and cooked meat cool before assembling, drain wet ingredients, pat washed greens dry, and use sauces in moderation. Thick spreads such as hummus, cream cheese, mashed avocado, or a thick yogurt dressing are generally easier to manage than thin vinaigrettes.
I also use greens as a barrier when I’m packing wraps ahead. Place lettuce, spinach, or kale between wetter fillings and the tortilla whenever possible. For especially juicy fillings, I keep the sauce separate and add it just before eating. It takes a little extra planning, but the difference at lunchtime is worth it.
Can I make fall wraps the night before?
Many of them can be prepared the night before, particularly wraps made with turkey, chicken, firm cheese, kale, cabbage, hummus, or roasted vegetables. I wrap them tightly in parchment or reusable food wrap and refrigerate them promptly. Ingredients such as juicy pears, avocado, heavily dressed slaw, and very wet cranberry sauce are less forgiving.
When I know a wrap needs to hold overnight, I choose sturdier greens and use less dressing. Another option is preparing all the fillings ahead and taking a minute to assemble the tortilla in the morning. You still get almost all the convenience of meal prep without sacrificing texture.
Which tortillas work best for lunch wraps?
Large flour tortillas are the easiest to roll because they’re flexible and generally resist tearing. Whole-wheat tortillas work well too, but some brands are drier, so warming them for a few seconds can make rolling much easier. Spinach or other flavored wraps are fine when you enjoy them, though I don’t think they’re necessary for making a seasonal lunch.
Whatever tortilla I use, I look for one large enough to contain the filling without being stuffed to its limit. An overloaded wrap is difficult to seal and usually falls apart while eating. A slightly larger tortilla with a moderate amount of filling gives me a much better result.
How do I roll a wrap so it stays closed?
I put the filling slightly below the center rather than spreading it all over the tortilla. Then I fold the left and right sides inward, bring the bottom edge up over the filling, tuck it snugly, and continue rolling forward. Setting the finished wrap seam-side down for a minute helps it hold its shape.
Warming a stiff tortilla for about 10 to 15 seconds can also prevent cracking. The other secret is simply not overfilling it. If I have more filling than the tortilla can comfortably hold, I would rather save the extra for another wrap than fight with one enormous lunch that falls apart after the first bite.
What are good vegetarian fall wraps?
Sweet potato and black bean, roasted squash and hummus, sweet potato with chickpeas and feta, apple-cheddar chickpea salad, roasted vegetables with goat cheese, and pumpkin-feta-spinach are all satisfying options from this list. Beans, chickpeas, hummus, cheese, nuts, and seeds can add enough substance that the wrap doesn’t feel like a collection of side dishes.
I also think roasted vegetables are especially useful in vegetarian wraps because browning creates deeper flavor and removes excess water. Pair them with something creamy, something crisp, and something acidic, and the wrap usually feels complete.
Can I serve these wraps warm?
Absolutely. Turkey with sweet potato and cheddar, turkey-stuffing, roasted vegetable and goat cheese, Buffalo chicken and sweet potato, and several of the squash wraps are particularly good warmed. I usually toast them in a dry skillet over medium heat, starting seam-side down, until the tortilla develops a little color.
I don’t heat wraps containing lots of delicate lettuce, avocado, or fresh apple unless I specifically want those ingredients warm. For those, I keep the wrap cold or warm the meat and roasted vegetables separately before assembly.
What should I pack with a fall wrap for lunch?
I keep the sides simple because a well-filled wrap is already doing most of the work. Fresh apple or pear slices, grapes, a small cup of soup, raw vegetables, roasted nuts, or a simple green salad all make sense. On colder days, pairing half a wrap with tomato, squash, or vegetable soup makes lunch feel especially comforting.
For packed lunches, I also like foods that don’t create extra preparation. An apple and a handful of nuts can be just as useful as an elaborate side dish. The point of these wraps is to make fall lunches easier, not create three additional recipes every morning.
Final Thoughts
Fall wraps are one of those meals I return to because they solve several problems at once. They make leftovers useful, they travel well, they’re easy to adjust for different appetites, and they let seasonal ingredients show up at lunch without requiring a complicated recipe. Turkey and cranberry will always be a favorite, but apples, pears, roasted squash, sweet potatoes, kale, sharp cheese, chickpeas, and toasted nuts give me plenty of ways to keep the idea from becoming repetitive.
If I were prepping for a busy week, I wouldn’t make 25 different wraps at once. I’d roast one tray of sweet potatoes or squash, cook or buy a batch of chicken or turkey, wash some sturdy greens, and prepare one good dressing. From there, several of these lunches can come together in minutes. That’s the kind of fall cooking I find most useful: cozy enough to feel seasonal, practical enough to actually make, and flexible enough to use what is already waiting in the refrigerator.
