A nice change from sandwiches, turkey wraps made with tortillas are easy to make. Fill tortillas with thinly sliced turkey and tomatoes, dark leafy greens and an avocado cream made with yogurt for a healthy lunch.
Easily transportable, wraps work great for summer outings at the beach, lunch at the office, lunch boxes, park trips, stadiums or road trips. And there are so many types of tortillas to use as wraps these days! You sure to find one that your family loves.
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Equipment
To make the avocado cream. You'll need food processor. I've not tried making it in a blender. With no food processor, see the variations below and go with a spreadable cream cheese or goat cheese option. You can layer in basil leaves or skip the basil and spice it up any way you'd like.
Wrap Options
For gluten-free (and grain-free), my current preference is these grain-free cassava burrito-size tortillas Find them in refrigerated or frozen sections at your market or check out their website.
There are a myriad of options today including brown rice, wheat, blends, and many others.
Instructions
Ready all of your ingredients on a large cutting board. Slices or turkey, slices tomatoes and drain a bit on paper towels so they don't make the tortillas too wet. Choose nice large lettuce leaves.
To get tortillas soft enough to wrap or roll, cook briefly in a skillet on both sides or wrap in a kitchen towel and microwave for a few seconds, then fill and wrap. Make the yogurt avocado cream.
Spread the avocado cream over your tortilla leaving a border at one edge so when you roll the wrap it doesn’t squish out. Then lay on the turkey, thinly sliced tomatoes (I use Roma or heirloom), a handful of dark leafy greens and roll snugly.
Variations
- If you don't like avocados, use your favorite mayonnaise mixed with Dijon mustard,
- Try a spreadable cream cheese (add the basil leaves)
- Spreadable goat cheese is good too (add the basil leaves)
- No turkey? Use chicken or ham
- Don't like basil? Skip it or try a version with cream cheese and spice it up however you want.
Avocado Cream with Yogurt
To give the wrap a creamy filling that would help it hold together, I used this avocado basil guacamole recipe. Recipe here. You need:
- 2 Avocados
- Plain Greek yogurt
- Basil leaves
- Lemon
- Salt and pepper
Nitrates or Not?
On a shopping wisely note, there is a debate over sodium nitrate in our food supply. Sodium nitrate is used for preserving foods such as deli meats. It’s also a naturally occurring mineral in many vegetables (like carrots and celery) as well as leafy greens (spinach) and many fruits and grains.
Some people say not to worry about it if your diet is varied and you're not eating this every day. The Center for Science in the Public Interest say it’s best to avoid it. Read and make your own decision.
How to Serve
If you’ll be eating on the go, cut them in half on the diagonal before wrapping. Use plastic film or parchment. One makes a great lunch for an adult and a half of a wrap may be enough for kids. Fill your plate with fresh summer fruit like cherries, grapes or strawberries. If you are eating at home, add a side green salad for a more substantial lunch.
Add watermelon wedges, fresh cherries or strawberries for a sweet and refreshing accompaniment. In cooler weather, add a cup of creamy homemade tomato soup.
Food Safety Tip
If you are packing these for a picnic or lunch where they won't be refrigerated, by sure you pack them with an ice pack. Place the wraps in a sealable bag and into a small ice chest or cold transport bag. They will hold for a few hours.
Party Appetizer Idea!
Make these wraps with different color tortillas and slice crosswise into bite-sized sections. Arrange on a platter and enjoy.
📖 Recipe
Turkey Tortilla Wrap with Avocado Cream
Ingredients
- ½ ripe avocado
- 2-3 tablespoons plain Greek yogurt
- 2 teaspoons fresh lemon juice
- a pinch of salt and pepper
- 2 sprouted whole grain or gluten-free tortillas
- 4 ounces slice deli-style turkey nitrate-free
- 1 large or 2 small roma tomatoes thinly sliced crosswise
- 2 handfuls dark lettuce greens, raw kale or spinach leaves
Instructions
- In a food processor, puree the avocado, yogurt, lemon juice, salt and pepper until smooth. If you don’t have a food processor, mash the avocado well and mix with the yogurt until smooth and creamy. Set aside.
- Lay one tortilla on a flat surface, spread with avocado cream, layer on turkey slices, tomato slices and greens. Roll. Cut across on the diagonal and serve or wrap in plastic or parchment for transport. Keep refrigerated or well chilled in an ice chest. Eat within a few hours or they may get a little soggy.
Lexi says
What is the suggested serving size?
Sally Cameron says
Hi Lexi. One makes a great lunch for an adult and a half of a wrap may be enough for kids, so this recipe could serve two adults, 4 kids, or something in between. It could even serve four adults if you add a green salad and some fruit to round out the menu. You could even add a cup of soup, like tomato or butternut. It's flexible. Hope you enjoy! And thanks for commenting.
Vicky says
Sounds delicious - perfect for lunch on the go!
Karen says
Looks delicious! I can't wait to try them!
The Wimpy Vegetarian says
I particularly love the avocado cream! I'm making this tomorrow!
Sally says
Makes a good, quick dip for raw veggies too!
Riley says
Looks healthy and super easy! And avocado cream cant hurt anything!
Madonna says
This looks so delicious and easy, and especially appealing with the weather warming up. I need to check out your tortillas. I have been buying mine from Sprouts, formerly known as Henry’s. The brand is called LeFe, and they are made with canola oil, because I must stay away from anything soy, or soy lecithin. Tortillas are on my bucket list, but so far I have not done so.
The other Sally makes a good point by throwing them over a little fire. I will have to try that method.
Beautiful photos as always.
Sally says
This looks perfect for a day like today (blazing hot). I haven't seen these Meadow Bakery wraps but will have to look for them. (Are they local to CA?) I have a pet peeve with wraps and tortillas--being married to a Latino was the starting point, I guess. They never seem fully cooked to me. I usually just throw them on a burner over medium heat for a few seconds, turning once, until the tortillas puff in the center. Voila! More flexible and they have none of the doughy taste that turns me off. Maybe it's just a personal thing.Come to think of it, I'm going to have a mini tortilla/avocado snack to tide me over til dinner! right now.