Turkey and veggie wraps are a 10-minute lunch with no cooking at all. Deli turkey, shredded lettuce and carrots are rolled up in a tortilla with a swipe of hummus or mayo.
Packing lunch is one of the simplest ways to spend less during the week, and wraps make it painless. A pack of tortillas and a package of turkey cover several days of lunches for less than buying lunch out.
They work for school lunches, work lunches and those nights when nobody wants to cook. If you have leftover Roasted Turkey Breast or chicken, use it in place of the deli meat.
Ingredients and Swaps
- Tortillas: Large flour or whole wheat tortillas, about 10 inches. Smaller ones are hard to roll.
- Turkey: Deli turkey, or leftover roast turkey or chicken. Ham works too.
- Vegetables: Lettuce and carrots are the base. Cucumber, bell pepper, spinach and tomato are all good additions.
- Spread: Hummus, mayo, ranch, mustard or mashed avocado. The spread adds flavor and holds the wrap together.
- Cheese: Optional. A slice of cheddar, Swiss or provolone makes the wrap more filling.
How to Roll a Wrap That Stays Closed
- Warm the tortilla. Ten seconds in the microwave makes it flexible so it won’t crack.
- Spread to the edges. The hummus or mayo acts like glue.
- Keep the filling in the center. Leave a 2-inch border all around.
- Fold, then roll. Fold the two sides in over the filling, then roll up tightly from the bottom.
- Rest it seam side down. A minute on the counter helps it hold its shape before you slice.
Turkey & Veggie Wraps
Ingredients
Method
- Warm the tortillas in the microwave for 10 seconds so they’re easy to roll. Lay them flat on a clean surface.
- Spread 1 tablespoon of hummus or mayo over each tortilla, all the way to the edges.
- Layer 2 slices of turkey, a slice of cheese if using, then the lettuce and carrots down the center. Season lightly with salt and pepper.
- Fold in the two sides, then roll up tightly from the bottom.
- Rest seam side down for a minute, then slice in half.
Notes
- Leftover chicken or roast turkey can replace the deli turkey.
- Use spinach in place of the lettuce.
- Add sliced cucumber or bell pepper for extra crunch.
Packing Wraps for Lunch
- Wrap each one tightly in foil or parchment so it holds together in a lunch bag.
- Pat wet vegetables like tomato and cucumber dry, and layer them between the turkey and lettuce so the tortilla doesn’t get soggy.
- Slice into pinwheels and secure with toothpicks for kids or party trays.
Wraps like these are part of how we plan lunches in How to Feed Your Family for $100 a Week. For another easy lunch filling, try Classic Egg Salad.
Storage
- Wraps keep in the fridge, tightly wrapped, for up to 2 days. They’re at their best the day they’re made.
- For longer prep, store the fillings separately and assemble in the morning.
- Wraps with fresh vegetables don’t freeze well.
Turkey Veggie Wraps: Your Questions
How do I keep wraps from getting soggy?
Dry the vegetables well and put the lettuce between the tortilla and any wet ingredients. Hummus holds up better than mayo over a day or two.
Can I serve them warm?
Yes. Add a slice of cheese, leave out the lettuce and toast the wrap seam side down in a dry skillet for 1–2 minutes per side. Tuck the lettuce in after.
