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Easy turkey wraps recipe

Easy turkey wraps recipe

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  • Recipes
  • Ingredients
  • Meat and poultry
  • Poultry
  • Turkey

This recipe makes turkey wraps for a crowd, but you could easily reduce the quantities to make packed lunches for the family! If you want to make wraps for lunch, use one tortilla wrap per person.

189 people made this

IngredientsMakes: 60 mini wraps

  • 12 flour tortilla wraps
  • 225g cream cheese
  • 1 lettuce (such as iceberg or cos)
  • 175g sliced roast turkey
  • 250g shredded carrots
  • 350g tomatoes, finely chopped

MethodPrep:15min ›Ready in:15min

  1. Spread cream cheese evenly over the tortillas. Top the cream cheese with lettuce leaves. Arrange the turkey slices in even layers on top of the lettuce. Sprinkle the carrots and tomato over the turkey slices. Roll the tortillas into wraps. Cut the wraps diagonally into approximately 60 mini-wraps. Secure with skewers.

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Reviews & ratingsAverage global rating:(204)

Reviews in English (149)

by LIZZ0111

This is the easiest recipe. You can spice it up however you want. I made 3 variations: 1 with roast beef, mozerella cheese, and mixed the cream cheese w. dry french onion dip (to taste); one with ham, mozerella cheese, lettuce, and mixed c.c. with dry italian (to taste), and lastly turkey, carrots, lettuce and mixed c.c. with ranch to taste. WERE A HIT. either refrigerate overnight then cut, or use toothpicks!-09 Mar 2005

by hparsa20

This is great appetizer to serve. I did make some changes to make it a little bit more tasty. I added the Ranch Seasoning to the cheese as others suggested. I also omited the carrots and lettuce and instead used shreeded cabbage to make it crispier and diced green onions for a kick. I also seasoned with salt and pepper. I also used roma tomatoes and took out the seeds. It wasnt soggy at all. And make sure to warm tortillas in microwave. This way they wont crack when you roll them up.-10 Jun 2007


I used 10 burrito size tortilla shells. Made one batch as the recipe is written. A little bland for my family's taste. Very good if eaten right away so lettuce doesn't wilt and tomato liquid doesn't penetrate tortilla too much. I'm not fond of soggy bread stuffs. The second batch I added 1/3 cup sour cream, 2t garlic powder, 1T chopped chives and 1t dried cilantro to the cream cheese. I used roma tomatoes (used only the meat of the tomato not the seeds and liquid.) These changes made my family happy by adding a tastier flavor to the cream cheese and preventing the tortilla from getting too soggy with the tomato seeds and liquid. I will be making these again with my modifications. Thanks for a great idea, Joan.-07 Feb 2003

Recipe Summary

  • 1 (10 oz.) package sandwich wraps, pitas tortortillas
  • 5 ounces baby spinach, cleaned and dried
  • 1 pound thinly sliced deli turkey breast or
  • pre-packaged sliced, low-fat turkey breast
  • ¼ cup light sour cream
  • 4 large white mushrooms (3.5 oz.), cleaned, trimmed and thinly sliced
  • 1 (12 oz.) jar roasted red
  • peppers, sliced lengthwise into 1/2-inch strips
  • Salt and pepper

On bottom half of wrap, distribute 3/4 cup baby spinach leaves. Then overlap 3 slices of turkey breast on top, leaving a border at bottom edge of wrap. Spread 1 Tbsp. sour cream over turkey. Evenly distribute 1/3 cup sliced mushrooms and 2 Tbsp. roasted pepper strips over turkey. Season with salt and pepper.

Starting with filled side of wrap, roll up gently but tightly into a cylinder, tucking in sides roll wrap completely. Slice wrap in half diagonally. Repeat with remaining filling and wraps to make 4 cylinders total (or 8 halves).

What You Need To Make These Turkey Wraps

There are so many reasons I love these wraps, but one of the big reasons is that there are so few ingredients, yet so much flavor. Here is what you’ll need:

  • Cream Cheese – you just need plain cream cheese. You can use it from a brick of cream cheese, or a tub.
  • Ranch Seasoning – this is a powder. You can usually find it where the salad dressings are at the grocery store. You’ll just need 1 teaspoon from the packet because a little bit goes a long way. But I always find ways to use the rest of the package – it’s a great all around seasoning!
  • Flour Tortillas – I use 8 inch tortilla. You can use white or whole wheat – whichever you prefer.
  • Cucumber – I usually have normal slicing cucumbers on hand, but English cucumbers are great, or really, whatever kind of cucumber you like the best.
  • Deli Turkey – You can buy this pre-sliced, or have the slice it fresh for you at the deli. I prefer the fresh sliced, but I usually have pre-sliced on hand.
  • Pepper – I love the extra little bit of spiciness and flavor from the pepper.

Homemade Turkey Wrap With Bacon and Ranch

Time to make a yummy turkey wrap! Here are the ingredients you need to make this recipe:

  • Multigrain Wrap or Tortilla
  • Smoked Turkey
  • Sharp American Cheese
  • Cooked Bacon (I use Applegate farms)
  • Ranch Yogurt Dressing
  • Tomato Slices
  • Romaine Lettuce (You could also use baby spinach)

How To Make Your Own Turkey Bacon Wrap

Lay your wrap out on a flat surface. If you would prefer, you can warm up the wrap in a pan before making your wrap.

Spread out the ranch dressing (or your choice of condiment) over the center of wrap. Add a couple of turkey slices, cheese, bacon, tomato, and romaine.

Fold the sides in and then roll it up.

Video Tutorial

Here’s a quick video I put together to bring this recipe to life.

Leftover Turkey Salad Lettuce Wraps

It happens every year. You make a giant 28-pound turkey for a family of eight and. surprise! It doesn't all get eaten. Now, you're left with a pile of leftover turkey breast and all the dark meat that only a few people will touch. What to do?

Everyone loves a Thanksgiving leftover turkey sandwich, but there's only so much turkey soup you can stuff in your freezer, leftover pizza you can make, and turkey burritos you can enjoy. Sometimes, you need something new and fresh, that doesn't taste like the heavy meal you just consumed.

That's where these turkey salad lettuce wraps come into play. Fresh, crispy butter lettuce leaves, sharp cheddar cheese, and a homemade cranberry mustard turn the leftover bird into a lightened-up dinner.

The best part is, you can easily make this turkey salad right after Thanksgiving and keep it in the fridge for a few days. If you want a little variety, this salad is also delicious on whole wheat toast or on top of a traditional salad.

How to Meal Prep Lettuce Wraps

These are a great recipe to cook and prep for quick and easy meals during the week. There are some tricks to packing lettuce wraps for meal prep to make sure they are just as tasty a few days later.

  • Always pack the filling separate from the toppings and the lettuce wraps. When they are packed together, the lettuce and toppings will become soggy.
  • Reheat the filling on its own in the microwave or a skillet. Then make the lettuce wraps with the heated filling as you are eating.
  • If you are using fresh butter lettuce, leave it attached to the stem until you are ready to pack your meal or eat. The longer it is attached and stays as "living" lettuce, the better it will taste. This also prevents wilting.
  • When choosing toppings for meal prep, reach for things that stay crunchy for a few days after being prepped. Choose things like carrots, cabbage, bean sprouts, edamame, and other items that can be prepped in advance without losing their texture and crunch.
  • Pack the peanuts separate from the vegetables so that they maintain their texture and crunch. Peanuts kept in the fridge will lose their crunch.


To make these turkey lettuce wraps you need a few ingredients: Ground turkey, onion, peppers, and Lee Kum Kee&rsquos Panda Brand&trade Sauce for Lettuce Wrap. I love to top my lettuce wraps with some red cabbage and sesame seeds to add some color and crunch.

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Key Ingredients for Turkey BLT Wraps

These wraps are so easy to make and only require a handful of ingredients! Here are some of the key ingredients you’ll need:

  • Whole Wheat or Low Carb Tortilla: There are so many tortilla options on the market these days. You can use your favorite healthy variety!
  • Low Fat Mayonnaise: It’s creamy without the extra calories.
  • Dijon Mustard: It offers nice sharp, tangy notes to take this dish to the next level.
  • Deli Turkey: Go for freshly shaved turkey from the deli counter for the best flavor.
  • Turkey Bacon: Get it nice and crisp for flavor and texture. You can even make the turkey bacon in advance so it’s always ready for your wraps. It keeps for 5 days after it’s cooked!
  • Fillings: Avocado adds a nice healthy creaminess to the dish. I also like to add classic ingredients like tomato, cucumber, sprouts, and lettuce for added nutritional value.

Note: For a full list of ingredients and detailed instructions on how to make this dish, scroll to the bottom!

About the Recipe

In my search for a lighter dinner, I found a pound of frozen turkey in my freezer. Instead of using it in tortillas for Taco Tuesday, I opted for the Romaine Hearts I had just bought at Costco.

I used ground turkey for this recipe, but you can easily use ground beef, chicken, or even pork, if you wish.

I also used romaine leaves. You could use iceberg lettuce, kale, or cabbage if you want to make a swap!

The possibilities with this recipe are endless!

This one is a great meal prep or just a quick and easy lunch or dinner. It’s healthy too!

You could also use this for a small to medium gathering and let your guests assemble their own lettuce wraps.

Healthy Turkey Lettuce Wraps Ingredients

  • 1 tbsp olive oil
  • 1 lb ground turkey
  • 2 tbsp soy sauce
  • 2 tsp chili powder
  • 1 tsp paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • pinch of salt and pepper
  • 1/4 cup chopped cilantro, for serving
  • 1/4 cup chopped peanuts, for serving
  • fresh limes, for serving
  • Romaine leaves, for serving


Heat a skillet on medium heat. Add olive oil.

Add turkey to the skillet and break apart well.

Next, add soy sauce, chili powder, paprika, garlic powder, onion powder, salt, and pepper to the pan and mix well. Let turkey cook fully, about 8-10 minutes, stirring frequently.

While turkey is cooking, chop cilantro, peanuts, and cut lime slices for serving.

After the turkey is done, let it cool for a few minutes, then assemble by adding turkey, peanuts, and cilantro in your romaine leaves. Squeeze with fresh lime juice and enjoy!