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Turkey salad wrap sliced and served on a white plate with a bowl of fresh cantaloupe.

Turkey Salad Wraps (Easy Leftover Turkey Lunch)

A simple, fresh way to turn leftover turkey into a quick, satisfying wrap. Use a batch of my Texas Turkey Salad as the base, add crisp veggies, roll it tight, and lunch is done in minutes.
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Course: Appetizer, Lunch, Snack
Cuisine: American, Southern
Ingredients Method Notes

Ingredients
  

  • Large flour tortillas (burrito size)
  • ¾–1 cup prepared turkey salad (link to my turkey salad recipe is in the notes)
  • Sliced tomatoes
  • Romaine lettuce leaves
  • Black pepper, to taste
  • Optional: Adobo seasoning, salt, or red pepper flakes

Method
 

  1. Spread the turkey salad:
    Lay a tortilla flat and spread an even layer of turkey salad across the center, leaving the edges clean.
  2. Add tomatoes:
    Layer sliced tomatoes over the turkey salad. Season with pepper or Adobo if you’d like.
  3. Add romaine:
    Place whole romaine leaves on top to add crunch and structure.
  4. Roll it up:
    Fold in the sides, then roll the tortilla tightly from bottom to top.
  5. Slice and serve:
    Use a sharp knife to cut the wrap in half. Enjoy as-is or serve with fresh fruit.

Notes

  • You will need some turkey salad. You can try my recipe here.
  • This also works with chicken salad or egg salad.
  • Warm the tortilla 5–10 seconds for easier rolling.
  • Try spinach or whole-wheat tortillas for variety.
  • Add-ins: avocado, cucumbers, spicy mayo, or Swiss cheese.
  • Chill 20 minutes before slicing if you want clean cut pinwheels for parties.

Tried this recipe?

Let us know how it was!