Turkey Wrap with Avocado, Pesto, and Sun-Dried Tomatoes
Enjoy this rich and simple turkey wrap as a grab-and-go lunch, or make it an evening meal for friends and family. Deli turkey is easy to get from the supermarket, and this wrap pairs it with sliced cheese, earthy basil pesto, both fresh and sundried tomatoes, avocado, and iceberg lettuce. Simply prepare, assemble, and quickly toast in the pan.
Wrap in foil to take with you to work, or serve it at home with a fresh salad like this simple arugula, tomato, and avocado salad or some air fryer parmesan baby potatoes.
Ingredients List
To make this easy turkey wrap, you will need the following ingredients (for 4 wraps):
- Tortillas – 4 flour tortillas, 8-inch diameter
- Deli Turkey – 8 oz deli turkey breast (225 grams), sliced
- Cheese – 6 oz Emmental cheese (170 grams), sliced (1-2 slices per wrap)
- Lettuce – 1/2 iceberg lettuce, shredded
- Pesto – 1/4 cup fresh basil pesto, storebought or homemade pesto
- Tomatoes – 2 tomatoes on the vine, sliced
- Sundried Tomatoes – 1/4 cup of roughly chopped sundried tomatoes
- Avocado – 1 large avocado, peeled, pitted, and chopped
- Olive Oil – a drizzle of olive oil, to toast the wraps in the skillet
Ingredient Notes:
- Cheese – Cheeses that pair well with turkey (and the rest of the ingredients) include Emmental, (young) Gouda, and (low-moisture) Mozzarella.
- Lettuce – Substitutes for iceberg lettuce include romaine, butterhead lettuce, and spinach.
Instructions with Step-by-Step Photos
Step 1. To each tortilla, add one-fourth of each ingredient (1.5 oz of cheese (1-2 slices), 2 oz of turkey breast (2-3 slices), a handful of shredded iceberg lettuce, 1 tbsp of chopped sun-dried tomatoes, 2-3 fresh tomato slices, 1/4 avocado (chopped), and finally 1 tbsp of fresh basil pesto).
Step 2. Wrap the tortilla by folding the sides first, then folding the top over the folded side edges and the filling, and finally rolling tightly until the wrap is formed.
Note: To hold the wrap better, you can place a bit of cheese on the inside of the seam so that it melts in the skillet and seals the seam.
Step 3. To a skillet over medium heat, add a drizzle of olive oil. When the oil is hot (after about 30 seconds), add the wraps (seam down) and toast for 1-2 minutes on each side.
Step 4. Serve preferably while warm.
Just look at that magnificent cross-section! There’s rich turkey, cheese, earthy pesto, juicy tomatoes, and some satisfying crunch from the lettuce, all in a toasted wrap with just the right amount of crispness.
You can have so much fun with this simple wrap. If you made it and enjoyed it, please leave a review below. Also, let me know in the comments what you paired it with.
More Wraps Ideas
Wraps are great for quick, hearty food. You can put so many things in a wrap, the choices are endless! Try this creamy chicken wrap or this one with pesto and chicken for an easy lunch. For a veggie option, go for this eggplant feta wrap with garlic-parsley yogurt, or this wholesome halloumi wrap with avocado and roasted peppers.
You can also start your day with a wrap too. Try this packed breakfast wrap with scrambled egg, spinach, and avocado either before you leave the house, or wrap it up in foil to go.
Recipe Card
Ingredients
- 4 flour tortillas 8-inch diameter
- 8 oz deli turkey breast 225 grams, sliced
- 6 oz Emmental cheese 170 grams, sliced (1-2 slices per wrap), or Gouda or low-moisture Mozzarella
- 1/2 iceberg lettuce shredded
- 1/4 cup fresh basil pesto storebought or homemade pesto
- 2 tomatoes on the vine sliced
- 1/4 cup of roughly chopped sundried tomatoes
- 1 large avocado peeled, pitted, and chopped
- a drizzle of olive oil to toast the wraps in the skillet
Instructions
- To each tortilla, add one-fourth of each ingredient (1.5 oz of cheese (1-2 slices), 2 oz of turkey breast (2-3 slices), a handful of shredded iceberg lettuce, 1 tbsp of chopped sun-dried tomatoes, 2-3 fresh tomato slices, 1/4 avocado (chopped), and finally 1 tbsp of fresh basil pesto).
- Wrap the tortilla by folding the sides first, then folding the top over the folded side edges and the filling, and finally rolling tightly until the wrap is formed. To hold the wrap better, you can place a bit of cheese on the inside of the seam so that it melts in the skillet and seals the seam.
- To a skillet over medium heat, add a drizzle of olive oil. When the oil is hot (after about 30 seconds), add the wraps (seam down) and toast for 1-2 minutes on each side.
If you love wraps for lunch, a snack, or any time of day, like me, don’t forget to pin this recipe to one of your boards.
