Easy turkey wraps

    15 min

    This recipe makes turkey wraps for a crowd, but you could easily reduce the quantities to make packed lunches for the family! If you want to make wraps for lunch, use one tortilla wrap per person.

    189 people made this

    Makes: 60 mini wraps

    • 12 flour tortilla wraps
    • 225g cream cheese
    • 1 lettuce (such as iceberg or cos)
    • 175g sliced roast turkey
    • 250g shredded carrots
    • 350g tomatoes, finely chopped

    Prep:15min  ›  Ready in:15min 

    1. Spread cream cheese evenly over the tortillas. Top the cream cheese with lettuce leaves. Arrange the turkey slices in even layers on top of the lettuce. Sprinkle the carrots and tomato over the turkey slices. Roll the tortillas into wraps. Cut the wraps diagonally into approximately 60 mini-wraps. Secure with skewers.

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    Reviews in English (149)


    This is the easiest recipe. You can spice it up however you want. I made 3 variations: 1 with roast beef, mozerella cheese, and mixed the cream cheese w. dry french onion dip (to taste); one with ham, mozerella cheese, lettuce, and mixed c.c. with dry italian (to taste), and lastly turkey, carrots, lettuce and mixed c.c. with ranch to taste. WERE A HIT. either refrigerate overnight then cut, or use toothpicks!  -  09 Mar 2005  (Review from Allrecipes US | Canada)


    This is great appetizer to serve. I did make some changes to make it a little bit more tasty. I added the Ranch Seasoning to the cheese as others suggested. I also omited the carrots and lettuce and instead used shreeded cabbage to make it crispier and diced green onions for a kick. I also seasoned with salt and pepper. I also used roma tomatoes and took out the seeds. It wasnt soggy at all. And make sure to warm tortillas in microwave. This way they wont crack when you roll them up.  -  10 Jun 2007  (Review from Allrecipes US | Canada)


    I used 10 burrito size tortilla shells. Made one batch as the recipe is written. A little bland for my family's taste. Very good if eaten right away so lettuce doesn't wilt and tomato liquid doesn't penetrate tortilla too much. I'm not fond of soggy bread stuffs. The second batch I added 1/3 cup sour cream, 2t garlic powder, 1T chopped chives and 1t dried cilantro to the cream cheese. I used roma tomatoes (used only the meat of the tomato not the seeds and liquid.) These changes made my family happy by adding a tastier flavor to the cream cheese and preventing the tortilla from getting too soggy with the tomato seeds and liquid. I will be making these again with my modifications. Thanks for a great idea, Joan.  -  07 Feb 2003  (Review from Allrecipes US | Canada)