A turkey wrap is a healthy, fast, and delicious alternative to sandwiches using leftover Thanksgiving turkey or deli meat anytime.
Just ask David, I can eat smoked turkey wraps every single day, and I have. This turkey wrap recipe is my absolute favorite way to use leftover smoked turkey.
The leftover turkey meat is wrapped inside a soft flour tortilla with crisp romaine lettuce, sweet red onion, and marinated grape tomatoes.
Turkey wraps are a great on-the-go meal, and you can enjoy them with either leftover turkey from your thanksgiving meal or from your local deli.
My version of this recipe is so simple, yet it’s so delicious. Just add the ingredients and roll them up!
Ingredients You’ll Need To Make A Turkey Wrap
I am sharing my favorite ingredients and recommend trying the original recipe first. As always, I encourage you to make this recipe your own by choosing the ingredients you like best. The ingredient possibilities are endless! Get detailed measurements for the ingredients in the recipe card at the end of this post.
The Wrap: Flour Tortilla
I always keep flour tortillas in our refrigerator, but any burrito-size tortilla or sandwich wrap will work. They make them in different flavors, such as spinach and sundried tomato. I’ve never used sandwich wraps, but they sound good.
Condiments: Mayonnaise
Duke’s mayonnaise is my sandwich spread of choice. However, ranch dressing, Dijon mustard, or honey mustard are great choices also. You could change this wrap entirely by adding cream cheese and cranberry sauce if you use leftovers from Thanksgiving.
The Meat: Smoked Turkey
This wrap is full of smoked turkey, which adds loads of flavor to your wrap. Use smoked turkey or roasted (either homemade or deli). Add bacon if you really want to amp up the flavor of your turkey wrap.
The Veggies: Romaine Lettuce, Red Onion, and Tomatoes
Romaine lettuce is my favorite. I love it for its texture and crunch. Use any lettuce you prefer. You could also use fresh spinach.
I quarter and marinate the tomatoes, and sliced onions in a bowl sprinkled with salt. The salt pulls the water out of the tomatoes and onions, which can make them bitter and makes them sweeter. Removing the water out of the tomatoes and onions also keeps them from making your wrap soggy.
You can add any vegetables, such as avocado, cucumbers, grated carrots, sliced bell peppers, and pickles.
Optional Add-Ins: Cheese
Cheese makes a great addition. Swiss, cheddar, and cream cheese are great options.
How To Make Smoked Turkey Wraps
Turkey wraps come together so quickly. The only real prep is marinating the tomatoes and onions and washing and chopping lettuce if you don’t have any ready to go. Get detailed instructions in the recipe card at the end of this post.
Marinate the Tomatoes and Onions: Cut the tomatoes in half or quarters. Slice the onions sprinkle with salt, and marinate for 5 minutes. Then drain.
Warm the Torllias: Heat the tortillas in the microwave for 20 seconds.
Spread: smear some mayo onto each tortilla.
Build: Top the tortillas with lettuce, marinated tomatoes, red onions, and turkey.
Roll: Roll the tortilla up like a burrito (Learn how here.)
Cut and Serve: Cut in half, and serve immediately.
Tips for Making This Turkey Wrap
Marinate the Tomatoes and Onions: Marinating the tomatoes and onion slices will take out any bitter juice and make them less watery, keeping your tortilla from becoming soggy.
Soften the Tortillas: Heat the tortilla in the microwave for about 20 seconds makes the tortilla more pliable and easier to work with and keeps them from cracking when rolling them up.
Leave Room: Leave ½ inch of space around the edges of the tortilla to keep the ingredients from spilling out.
Make ahead: If using fresh meat, you can make turkey wraps ahead should last up to 4 days in the refrigerator. Remember, your wraps’ shelf life depends on your meat’s shelf life. If using leftover turkey, ensure it’s not older than four days old.
Cutting The Wraps: You can serve these wraps as pinwheels instead. Wrap and refrigerate for at least an hour. Then cut the wraps into 1-inch slices.
Recipe FAQ’s
Cover tightly in plastic wrap and store it in the refrigerator for up to 3 days (if using fresh meat).
No, the vegetables would be gross once they defrost.
I don’t recommend warming turkey wraps using fresh ingredients like tomatoes and lettuce. It depends on the ingredients you use. I love turkey wraps cold.
Make sure the lettuce is very dry by using a lettuce spinner. Putting the mayonnaise or spread on the wrap before rolling helps prevent moisture from soaking through.
If using leftover turkey, ensure it’s no older than four days old.
Wraps and tortillas can have more calories and carbs than a regular slice of bread. It depends on the brand and ingredients of the tortillas. Turkey is low in fat and has fewer calories than other meats. Deli turkey can have lots of sodium. Use caution and read labels.
I adore these wraps, and I know you will too!
Are you making smoked turkey wraps? We’d love your feedback. Leave us a comment and a star rating below.
See ya on the mountain!
Smoked Turkey Wrap Recipe
Ingredients
- ¼ cup cherry tomatoes quartered, or cut in half
- 1 tablespoon red onion thinly sliced
- Kosher salt to taste
- black pepper freshly cracked, to taste
- 2 flour tortillas or sandwich wraps
- 2 tablespoons mayonnaise dressing or condiment of choice
- ½ cup lettuce chopped
- 1 cup smoked turkey chopped or sliced
Instructions
Marinate the Tomatoes:
- Half or quarter the tomatoes and thinly slice the onions. Transfer them to a small bowl and sprinkle them with kosher salt (about ¼ teaspoon). Toss to coat. Set aside for 5 minutes while preparing the other ingredients, then drain.
Warm the Tortilla:
- Place a paper towel on a plate. Set the tortillas on top with another damp paper towel over the top of them—microwave for 20 seconds. Remove the tortilla from the microwave and transfer it to a clean work surface.
Build the Wrap:
- Smear with one tablespoon of mayonnaise on each tortilla.
- Divide the ingredients among the tortillas. Layer the bottom ⅓ of the tortilla with lettuce, turkey, tomatoes, and lettuce—season with salt and freshly cracked black pepper.
- Roll up the tortillas like you would a burrito folding in the ends.
- Slice in half at a diagonal and serve with fries or chips.
Notes
- Marinate the Tomatoes and Onions: Marinating the tomatoes and onion slices will take out any bitter juice and make them less watery, keeping your tortilla from becoming soggy.
- Soften the Tortillas: Heat the tortilla in the microwave for about 20 seconds makes the tortilla more pliable and easier to work with and keeps them from cracking when rolling them up.
- Leave Room: Leave ½ inch of space around the edges of the tortilla to keep the ingredients from spilling out.
- Make Ahead: If using fresh meat, you can make turkey wraps ahead should last up to 4 days in the refrigerator. Remember, your wraps’ shelf life depends on your meat’s shelf life. If using leftover turkey, ensure it’s not older than four days old.
- Cutting The Wraps: You can serve these wraps as pinwheels instead. Wrap and refrigerate for at least an hour. Then cut the wraps into 1-inch slices.
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