Turkey Tortilla Wrap with Avocado Cream

By Sally Cameron on June 22, 2012

chicken & turkey, the daniel plan,


A nice change from sandwiches, wraps are easy to make. Fill with thinly sliced turkey (nitrate-free) 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.

Choose the Wrap – A Healthy Tortilla

Hunting for healthy tortillas for wraps, I discovered a tortilla from French Meadow Bakery in the refrigerated section. Certified organic, these whole grain tortillas are soft, flexible and made with sprouted grains and legumes. They are beautifully textured and a rich brown color. They have 5 grams of fiber and 9 grams of protein per tortilla.  I couldn’t wait to try them.

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 nitrate-free deli 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 big 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 up and make your own decision. I usually seek out nitrate-free turkey for wraps and sandwiches. There are two links below for quick reads.

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.

For Gluten–free Wraps

For gluten-free wraps, try brown rice tortillas.

Other Interesting Links:

More about nitrites and nitrates in our food, information from the Center for Science in the Public Interest.

More information about French Meadow Bakery and nutritional information on their sprouted grain tortillas

Print Recipe

Turkey Tortilla Wrap with Avocado Cream

These whole grain tortilla wraps with turkey, tomatoes, green leaves and avocado cream made with non-fat yogurt are healthy and pack well for a day at the park, beach or outdoor summer concert. Add low fat swiss cheese if you’d like, 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.


  • 1/2 of a  ripe avocado
  • 2-3 tablespoons non-fat plain yogurt I use Chobani
  • 2 teaspoons fresh lemon juice
  • pinch of salt and pepper
  • 2 sprouted whole grain tortillas like from French Meadow Bakery
  • 4 ounces slice deli-style turkey nitrate-free
  • 1 large or 2 small roma tomatoes thinly sliced crosswise
  • 2 handfuls of dark lettuce greens or raw kale


  1. 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.
  2. 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.


Leave a Comment
Sally | 06/22/2012 at 2:08 pm

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.

Madonna | 06/22/2012 at 3:48 pm

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.

Riley | 06/23/2012 at 7:51 pm

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

The Wimpy Vegetarian | 06/24/2012 at 9:25 pm

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

    Sally | 06/25/2012 at 4:47 pm

    Makes a good, quick dip for raw veggies too!

Karen | 06/24/2012 at 10:23 pm

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

Vicky | 07/03/2012 at 10:25 am

Sounds delicious – perfect for lunch on the go!

Leave a Reply

Your email address will not be published. Required fields are marked *