Wholesome Spinach Turkey Wrap

Here’s my go-to spinach turkey wrap recipe, made with fresh spinach leaves, lean turkey breast, creamy avocado, and a light herb spread, all rolled up in a soft whole wheat tortilla.

These wraps have become my lunchtime staple, and I often make extra to pack in my kids’ lunch boxes. They’re quick, filling, and taste great cold or at room temperature – perfect for busy weekdays, don’t you think?

What Kind of Turkey Should I Use?

For these wraps, you’ve got several good options when it comes to turkey breast slices. Deli-sliced turkey works perfectly fine, and you can choose between oven-roasted, smoked, or honey-roasted varieties depending on your taste preference. If you’re watching your sodium intake, look for low-sodium options or consider roasting and slicing your own turkey breast. When buying from the deli counter, ask for your turkey to be sliced medium-thin – too thick and your wrap might be hard to roll, too thin and it might tear apart. Just make sure whichever turkey you choose isn’t too wet, as this could make your wrap soggy.

Options for Substitutions

This wrap recipe is super adaptable and you can make several swaps based on what you have in your fridge:

• Whole-wheat tortillas: You can use any type of wrap you prefer – regular flour tortillas, spinach wraps, or even low-carb alternatives like large lettuce leaves for a different twist.
• Cream cheese: Greek yogurt cream cheese works great here, or try hummus for a dairy-free option. You can also use regular Greek yogurt mixed with a bit of mayo for a similar creamy texture.
• Sour cream: Plain Greek yogurt makes a perfect 1:1 replacement. It has the same tangy taste and creamy texture with extra protein.
• Fresh spinach: Any leafy green works well – try arugula, baby kale, or mixed spring greens. If using tougher greens like regular kale, chop them finely first.
• Turkey breast: You can swap the turkey for any deli meat like chicken, ham, or roast beef. For a vegetarian version, try sliced tempeh or a layer of chickpeas.
• Dill weed: Fresh herbs like parsley, basil, or cilantro can replace the dill. Just use about 1 tablespoon of fresh herbs instead of the dried amount.

Watch Out for These Mistakes While Making

The biggest challenge when making turkey wraps is overfilling them, which can lead to messy eating and torn tortillas – stick to a single layer of ingredients and leave about an inch of space around the edges for proper rolling. A common mistake is not patting the spinach leaves dry after washing, which can make your wraps soggy and unappetizing, so take an extra minute to thoroughly dry your greens. To prevent the cream cheese mixture from being lumpy or difficult to spread, make sure it’s properly softened at room temperature for about 30 minutes before mixing with the other ingredients. For the best results, roll your wraps tightly but gently, tucking in the sides as you go, and if you’re not serving them immediately, wrap them in plastic wrap and store in the fridge – this helps them hold their shape and keeps the tortillas from drying out.

What to Serve With Turkey Wraps?

These fresh and filling turkey wraps make a perfect lunch or light dinner, and there are lots of tasty sides that go great with them! A handful of kettle-cooked potato chips adds a nice crunch, or try some crispy sweet potato fries if you’re feeling a bit fancier. For a healthier option, a simple fruit salad with berries and melon makes a refreshing partner to these wraps, or go with some crunchy carrot sticks and cucumber slices with your favorite dip. If you’re serving these for lunch, a small cup of chicken noodle soup or tomato soup on the side turns this into a really satisfying meal.

Storage Instructions

Keep Fresh: If you’ve made these wraps ahead, wrap them tightly in plastic wrap or aluminum foil and pop them in the fridge. They’ll stay good for up to 2 days. I like to make them the night before for lunch – just remember that the longer they sit, the softer the tortillas might get.

Prep Ahead: Want to meal prep? Mix the cream cheese spread (cream cheese, sour cream, celery, onion flakes, and dill) up to 3 days in advance and keep it in an airtight container in the fridge. When you’re ready to eat, just assemble your wraps with the fresh spinach and turkey – this way, everything stays crisp and fresh!

Pack for Lunch: Taking these to work or school? Pack them seam-side down in your lunch container to keep them from unrolling. If you’re packing them more than a few hours ahead, consider putting a paper towel next to the wrap to absorb any extra moisture and keep your tortilla from getting soggy.

Preparation Time	10-15 minutes
Cooking Time	0 minutes
Total Time	10-15 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 900-1000
• Protein: 60-70 g
• Fat: 50-60 g
• Carbohydrates: 80-90 g

Ingredients

• 3 whole wheat tortillas
• 4 oz cream cheese (about 1/2 container; whipped is fine)
• 2/3 cup sour cream
• 1 celery stalk, finely chopped
• 1/2 tsp dried onion flakes or onion soup mix
• 1/4 tsp dried dill
• 2 cups spinach leaves, fresh
• 12 to 14 turkey breast slices
• Salt and ground black pepper, as needed

Step 1: Make the Cream Cheese Filling

• 4 oz cream cheese (about 1/2 container; whipped is fine)
• 2/3 cup sour cream
• 1 celery stalk, finely chopped
• 1/2 tsp dried onion flakes or onion soup mix
• 1/4 tsp dried dill
• salt and ground black pepper, as needed

In a medium bowl, mix together the cream cheese, sour cream, finely chopped celery, dried onion flakes or onion soup mix, and dried dill until well combined.

Taste and add a pinch of salt and ground black pepper if desired for extra flavor.

Step 2: Spread the Filling on the Tortillas

• 3 whole wheat tortillas
• cream cheese mixture from Step 1

Lay out the whole wheat tortillas on a flat surface.

Evenly spread the cream cheese mixture (from Step 1) over each tortilla, covering all the way to the edges.

This will help the wraps stay closed after rolling.

Step 3: Layer Spinach and Turkey

• 2 cups spinach leaves, fresh
• 12 to 14 turkey breast slices

Arrange fresh spinach leaves evenly over the layer of cream cheese mixture on each tortilla.

Next, place the turkey breast slices on top of the spinach, covering as much area as possible for a uniform bite.

I like to slightly overlap the turkey slices for a heartier wrap.

Step 4: Roll and Slice the Wraps

Starting from one edge, tightly roll up each tortilla to enclose the filling.

Slice each wrap in half for a meal or into smaller bite-sized pieces for snacks or appetizers.