Turkey Tortilla Wrap with Avocado Cream

By Sally Cameron on June 22, 2012

Chicken & Turkey, the daniel plan

A nice change from sandwiches, turkey tortilla wraps wraps 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, park, stadium or road trip. Add watermelon wedges, fresh cherries or strawberries for a sweet and refreshing accompaniment. In cooler weather, add a cup of creamy homemade tomato soup.

Choose Your Wrap

Finding gluten-free tortillas for wraps these days is easy.  My current preference is grain-free cassava tortillas from Siete Foods. They make smaller taco/enchilada size tortillas or wrap/burrito size. Find them in refrigerated or frozen sections at your market or check out their website.

Avocado Cream with Yogurt

To give the wrap a creamy filling that would help it hold together. I pureed a ripe avocado with plain nonfat Greek yogurt, lime juice, cumin, salt and pepper to make an avocado cream. Recipe here.  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 (lettuce or kale) and roll snugly.

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. The Center for Science in the Public Interest say it’s best to avoid it. Read and make your own decision.

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.

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Turkey Tortilla Wrap with Avocado Cream

These whole grain tortilla wraps with turkey, tomatoes, green leaves and avocado cream made with yogurt are healthy and pack well for a day at the park, beach or outdoor summer concert. Add swiss cheese if you enjoy dairy, and use raw kale as your greens for a nutrition punch. Pack cherries, strawberries, or watermelon wedges for a refreshing and sweet side. The avocado cream makes a great dip for fresh vegetables too.
Course Main Course
Cuisine American
Keyword Turkey, wrap


  • 1/2 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


  • 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.
  1. Sally - June 22nd, 2012

    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.

  2. Madonna - June 22nd, 2012

    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.

  3. Riley - June 23rd, 2012

    Looks healthy and super easy! And avocado cream cant hurt anything!

  4. The Wimpy Vegetarian - June 24th, 2012

    I particularly love the avocado cream! I’m making this tomorrow!

  5. Sally - June 25th, 2012

    Makes a good, quick dip for raw veggies too!

  6. Karen - June 24th, 2012

    Looks delicious! I can’t wait to try them!

  7. Vicky - July 3rd, 2012

    Sounds delicious – perfect for lunch on the go!

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  9. Lexi - October 24th, 2019

    What is the suggested serving size?

  10. Sally Cameron - November 3rd, 2019

    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.

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