#Simple #Turkey #Spinach #Wrap
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I’ve always been a fan of quick lunch options that still feel fresh and satisfying. When I’m running between meetings or helping the kids with homework, I need something I can put together without much fuss. That’s exactly why this turkey spinach wrap has become my go-to midday meal.
The best part about wraps is how easy they are to customize with whatever you have in the fridge. Sometimes I’ll make a bunch on Sunday afternoon while I’m meal prepping for the week. They take just minutes to assemble, and they’re perfect for those days when you want something light but filling.
Looking for a simple lunch that won’t weigh you down? This wrap might be just what you need. It’s straightforward, tasty, and keeps me going through busy afternoons without any complicated prep work or cleanup.
Why You’ll Love This Turkey Wrap
- Quick lunch option – Ready in just 10-15 minutes, these wraps are perfect for busy weekday lunches or last-minute meals when you’re short on time.
- Make-ahead friendly – You can prepare the cream cheese mixture in advance and assemble the wraps the night before – they’ll stay fresh in the fridge for the next day’s lunch.
- Healthy and filling – Packed with lean protein from the turkey and nutrients from fresh spinach, these wraps keep you satisfied without weighing you down.
- No cooking required – All you need to do is mix and assemble – no stove, oven, or microwave needed, making this perfect for hot summer days or office lunches.
What Kind of Turkey Should I Use?
For these wraps, deli-sliced turkey breast is your best bet, but not all turkey is created equal. Look for turkey that’s freshly sliced at your deli counter rather than pre-packaged varieties, as it tends to be more moist and flavorful. If you’re at the deli counter, you can ask for your turkey to be sliced thin to medium thickness – too thick and your wrap might be hard to roll, too thin and it could tear. For the healthiest option, choose low-sodium roasted turkey breast over honey-glazed or smoked varieties, though any kind will work well in this recipe. Just make sure to check the color and date – fresh turkey should be light pink with no slimy texture or off smells.
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 – regular flour tortillas, spinach wraps, or even low-carb alternatives like lettuce leaves for a different twist.
- Cream cheese and sour cream: Greek yogurt makes a great substitute for either the cream cheese or sour cream – or both! For a dairy-free version, try mashed avocado mixed with a bit of lemon juice.
- Fresh spinach: Any leafy green works here – try arugula, mixed greens, or even shredded lettuce. If using kale, massage it first to make it more tender.
- Turkey breast: Feel free to swap the turkey with chicken breast, ham, or even roast beef. For a vegetarian option, try sliced tempeh or a few slices of cheese.
- Dried onion: Fresh finely minced onion works great (use about 2 tablespoons), or try chives or green onions for a fresh twist.
- Dried dill: Fresh dill is great (use 3/4 teaspoon), or try other herbs like basil, parsley, or cilantro for different flavor profiles.
Watch Out for These Mistakes While Making
The biggest challenge when making turkey spinach 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 wrap soggy and unpleasant – take a minute to thoroughly dry your greens with paper towels or a salad spinner. For the best texture and flavor, make sure to spread your cream cheese mixture evenly across the entire tortilla, and avoid the temptation to skip bringing the cream cheese to room temperature first, as cold cream cheese can tear your tortilla. If you’re making these ahead of time, wrap them tightly in plastic wrap and store them seam-side down in the fridge to prevent them from unraveling.
What to Serve With Turkey Spinach Wraps?
These fresh and filling wraps pair perfectly with some simple sides to round out your meal. A handful of crispy kettle chips adds a nice crunch, while a small bowl of fresh fruit like grapes or apple slices brings a sweet balance to the savory wrap. If you’re looking for something more substantial, try serving these wraps with a light soup like tomato bisque or chicken noodle – it’s especially nice during cooler months. For a quick lunch spread, I like to add some pickle spears and maybe a small pasta salad on the side.
Storage Instructions
Keep Fresh: These turkey spinach wraps stay good in the fridge for up to 2 days when wrapped tightly in plastic wrap or stored in an airtight container. I like to place a piece of parchment paper around each wrap first to keep them from getting soggy. The cream cheese mixture helps create a barrier between the tortilla and other ingredients, which helps maintain freshness.
Make Ahead: You can prep the cream cheese mixture up to 3 days in advance and store it separately in the fridge. When you’re ready to make your wraps, just spread the mixture and add fresh spinach and turkey. This is perfect for quick assembly during busy weekday mornings!
Pack for Lunch: If you’re taking these wraps to work or school, pack them in a lunch container with an ice pack to keep them cool. I recommend cutting them just before eating rather than pre-cutting them, as this helps keep all the ingredients in place and prevents the wraps from drying out.
| 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: 1200-1400
- Protein: 70-80 g
- Fat: 60-70 g
- Carbohydrates: 100-120 g
Ingredients
- 3 whole wheat tortillas
- 4 oz cream cheese (whipped is fine, half a container)
- 2/3 cup sour cream
- 1 stalk celery, finely chopped
- 1/2 teaspoon dried onion or onion soup mix
- 1/4 teaspoon dried dill
- 2 cups fresh spinach leaves
- 12-14 slices of turkey breast
- Salt and pepper to your liking
Step 1: Prepare the Cream Cheese Mixture
In a bowl, combine cream cheese, sour cream, chopped celery, onion, and dill weed.
Mix everything together until you achieve a smooth and even consistency.
This will be the flavorful spread for your tortilla wraps.
Step 2: Assemble the Wrap
Lay out a tortilla on a flat surface and use a spatula or butter knife to spread a generous layer of the cream cheese mixture over the entire surface of the tortilla.
Ensure the mixture covers the edges so every bite is flavorful.
Step 3: Add Spinach and Turkey Layers
Evenly distribute fresh spinach leaves over the cream cheese layer.
Ensure the spinach covers the entire tortilla for consistent taste.
Then, layer slices of turkey over the spinach, again covering the entire tortilla for even flavor in each bite.
Step 4: Roll and Cut the Tortilla
Starting from one end, tightly roll up the tortilla to encase the filling securely.
Ensure to roll firmly, so the wrap holds its shape.
For serving, slice the rolled tortilla in half for a complete meal or into smaller sections if you’re serving as a snack or appetizer.
Step 5: Serve and Enjoy
Arrange the slices on a plate and serve immediately.
These wraps make a great, quick meal or a delicious appetizer for parties and gatherings.
Enjoy your creamy, turkey-filled tortilla wraps!
