This Turkey and Avocado Wrap is a quick, fresh, and satisfying meal that comes together in minutes. The combination of creamy avocado, savory turkey, and crisp vegetables wrapped in a soft tortilla is pure perfection. It’s a reliable, fuss-free recipe you’ll make again and again.
Nothing beats a great Turkey and Avocado Wrap. Whether you're a fan of Savory Combo Recipes or want to try something from our Chicken Recipes selection, keep scrolling!
Why You’ll Love This Turkey and Avocado Wrap
- Fresh & satisfying: Enjoy a wonderful contrast of creamy, hearty, and crisp textures.
- Masterclass in simplicity: No cooking required—just assemble brilliant ingredients quickly.
- Endlessly customizable: Easily adapt with whatever veggies or proteins you have on hand.
- Travels perfectly: Wraps up tightly for a portable, non-soggy lunch anywhere.
Ingredients & Tools
- 1 large (10-12 inch) flour tortilla or spinach wrap
- 120 g sliced roasted turkey breast
- 1 ripe medium avocado
- 1 tbsp fresh lime juice (about half a lime)
- 2 tbsp mayonnaise or Greek yogurt
- 1 tsp Dijon mustard
- 1/4 small red onion, thinly sliced
- 1/4 cup shredded carrots
- 1/2 cup thinly sliced romaine lettuce
- 2-3 slices ripe tomato
- Salt and freshly ground black pepper to taste
Tools: A medium bowl, a fork, a cutting board, a sharp knife
Notes: The quality of your ingredients really shines here, so use the best you can find. A perfectly ripe, creamy avocado is non-negotiable, and good, flavorful turkey makes all the difference.
Nutrition (per serving)
| Calories: | 485 kcal |
| Protein: | 25 g |
| Fat: | 28 g |
| Carbs: | 35 g |
| Fiber: | 10 g |
Serves: 1 | Prep Time: 10 minutes | Cook Time: 0 minutes | Total Time: 10 minutes
Before You Start: Tips & Ingredient Notes
- Choosing your avocado. You want one that yields gently to a soft squeeze. If it’s rock hard, it’s not ready. If it feels mushy, it’s overripe. A little patience here pays off in creamy, dreamy texture.
- The tortilla matters. A larger, burrito-size tortilla is much easier to roll without everything spilling out. If you have time, warming it for 15-20 seconds in a dry skillet or microwave makes it more pliable and less likely to tear.
- Don’t skip the acid. The lime juice does two crucial things: it adds a bright, zesty flavor that cuts through the richness, and it helps keep the avocado from turning brown, especially if you’re packing this for later.
- Slice, don’t chop. Thinly slicing the onion and shredding the carrots ensures every bite has a little bit of everything. You get flavor and texture in perfect harmony without any one ingredient dominating.
How to Make Turkey and Avocado Wrap
Step 1: First, let’s get our avocado spread ready. Cut your avocado in half, remove the pit, and scoop the flesh into a medium bowl. Add the fresh lime juice, a good pinch of salt, and a few grinds of black pepper. Use a fork to mash it all together until it’s mostly smooth but with a few charming little chunks left for texture. You’ll notice the lime juice brightens everything up instantly.
Step 2: In a small separate bowl, mix your mayonnaise (or Greek yogurt) with the Dijon mustard. This creates a simple, tangy sauce that will add another layer of moisture and flavor to the wrap. Give it a quick stir until it’s fully combined and set it aside for a moment.
Step 3: Now, lay your tortilla flat on a clean cutting board. If you’re warming it, now is the time—just a quick pass in a warm skillet until it’s soft and flexible. Spread the mashed avocado mixture evenly over the entire surface of the tortilla, leaving about a 2-inch border at the top edge clean. This avocado layer acts as a delicious barrier to prevent the tortilla from getting soggy from the other wet ingredients.
Step 4: Next, drizzle the mustard-mayo sauce over the avocado in a few zig-zags. Then, it’s time to layer on your fillings. Start with the sliced turkey, laying it down in an even layer in the lower third of the tortilla. You want to create a solid base. Then, artfully arrange the tomato slices, followed by the shredded carrots, thinly sliced red onion, and finally the crisp romaine lettuce.
Step 5: The rolling technique is where the magic happens. Fold the left and right sides of the tortilla inward over the fillings. Then, starting from the bottom edge closest to you, use your fingers to tuck the fillings in tightly as you roll the wrap away from you, firmly and confidently. Roll it all the way up, and the clean border at the top should seal everything in. You should have a neat, cylindrical package.
Step 6: For the cleanest cut, wrap the whole thing tightly in parchment paper or foil, twisting the ends. If you’re eating it immediately, you can simply slice it in half on a sharp diagonal with a serrated knife. The parchment paper helps it hold its shape and makes for a less messy eating experience. And there you have it—a restaurant-quality wrap made in your own kitchen.
Storage & Freshness Guide
- Fridge: Wrap tightly in parchment paper and foil; store for up to 6-8 hours.
- Freezer: Not recommended due to fresh vegetable texture changes.
- Reviving: If chilled, let sit at room temperature for 10 minutes for optimal flavor and pliability.
Serving Suggestions
Complementary Dishes
- A simple side salad — A light mix of greens with a sharp vinaigrette provides a fresh, acidic counterpoint to the creamy, rich wrap without weighing down the meal.
- Sweet potato fries — The natural sweetness and crispy texture are a fantastic companion to the savory turkey and creamy avocado. It turns a quick lunch into a real treat.
- A cup of tomato soup — For the ultimate comfort food duo, the classic combination of a wrap and soup is cozy, satisfying, and just feels right, especially on a cooler day.
Drinks
- Iced green tea with mint — The clean, slightly bitter notes of the tea and the freshness of mint cleanse the palate beautifully between bites of the rich wrap.
- A crisp lager or pale ale — The carbonation and hoppy bitterness cut through the fat of the avocado and mayo, making each bite taste fresh and new.
- Sparkling water with lemon — Sometimes simplicity is best. The bubbles are refreshing and the citrus echo the lime juice in the wrap, tying the whole meal together.
Something Sweet
- A few squares of dark chocolate — Something about the intense, bitter-sweet chocolate is the perfect, simple finish after the savory and fresh flavors of the wrap.
- Fresh berry medley — A bowl of mixed raspberries, blueberries, and blackberries is light, juicy, and provides a burst of natural sweetness that feels wholesome and refreshing.
- Shortbread cookie — Buttery, crumbly, and not too sweet, a single shortbread cookie is a lovely, simple way to end this meal on a comforting note.
Top Mistakes to Avoid
- Overfilling the tortilla. It’s so tempting to pack in as much as possible, but this is the primary cause of a busted, messy wrap. Show a little restraint—you can always make a second one!
- Using a cold, stiff tortilla. A cold tortilla is brittle and will almost certainly crack when you try to roll it. Taking that extra 20 seconds to warm it up transforms it into a soft, pliable blanket for your fillings.
- Skipping the moisture barrier. Spreading the avocado directly onto the tortilla first is a pro-move. It creates a fat-based layer that prevents wetter ingredients like the tomatoes from making the wrap soggy.
- Rolling too loosely. A tight roll is a secure roll. If it’s loose, the fillings will shift and fall out with every bite. Be confident and roll it snugly from the start.
Expert Tips
- Tip: For a make-ahead lunch, assemble the wrap but wait to slice it. Wrap it tightly in parchment paper and then in foil, and store it in the fridge. The avocado will stay green thanks to the lime juice, and it will be perfectly chilled and ready to eat by lunchtime.
- Tip: If you want to add cheese, a slice of provolone or a sprinkle of sharp cheddar works wonderfully. Place it directly on the tortilla, under the turkey, so the residual heat from the warmed wrap can slightly melt it.
- Tip: To add a fantastic textural element, sprinkle a handful of roasted sunflower seeds or sliced almonds over the other fillings before you roll. You’ll get a delightful little crunch in every single bite.
- Tip: For an extra flavor boost, season your turkey. Sometimes pre-sliced turkey can be a little bland. A quick sprinkle of garlic powder, dried oregano, or even a pinch of smoked paprika on the turkey slices can elevate the whole wrap.
FAQs
Can I make this wrap ahead of time?
Absolutely, and it’s a fantastic meal prep option. The key is the lime juice in the avocado mash, which acts as an antioxidant to prevent browning. Assemble the wrap, wrap it very tightly in parchment paper and then foil, and store it in the fridge. It will hold perfectly for up to 6-8 hours. I wouldn’t recommend making it the night before, but it’s ideal for a next-day lunch.
What’s the best way to slice the wrap without it falling apart?
A sharp serrated knife is your best friend here. Saw gently back and forth without pressing down too hard. For even more stability, wrap the whole thing tightly in parchment paper first—the paper holds everything in place, and you can just peel it back as you eat. It also makes for a neater presentation.
Can I use a different protein?
Of course! This recipe is a template. Grilled chicken, ham, canned tuna (mixed with the mayo), or even chickpeas for a vegetarian version all work beautifully. The core idea is the creamy avocado and crisp veggies, so feel free to swap the protein to whatever you love or have on hand.
My wrap always tears when I roll it. What am I doing wrong?
This usually comes down to two things: the tortilla is too cold, or it’s overfilled. Always warm your tortilla first to make it flexible. And remember, less is more with the fillings. You should be able to see a border of tortilla around your filling pile—that’s your rolling real estate!
Is there a low-carb alternative to a flour tortilla?
Yes, there are several great options. You can use a large lettuce leaf like butter or romaine as a wrap, or a low-carb tortilla from the store. Another favorite is using a nori (seaweed) sheet to make a sushi-style roll, which is delicious with these flavors and completely carb-free.
Turkey And Avocado Wrap
Make a delicious Turkey and Avocado Wrap in just 10 minutes! This easy, no-cook recipe is perfect for a fresh, portable lunch. Get the simple steps here!
Ingredients
For the wrap
-
1 large flour tortilla or spinach wrap (10-12 inch)
-
120 g sliced roasted turkey breast
-
1 ripe medium avocado
-
1 tbsp fresh lime juice (about half a lime)
-
2 tbsp mayonnaise or Greek yogurt
-
1 tsp Dijon mustard
-
1/4 small red onion (thinly sliced)
-
1/4 cup shredded carrots
-
1/2 cup thinly sliced romaine lettuce
-
2-3 slices ripe tomato
-
Salt and freshly ground black pepper (to taste)
Instructions
-
First, let's get our avocado spread ready. Cut your avocado in half, remove the pit, and scoop the flesh into a medium bowl. Add the fresh lime juice, a good pinch of salt, and a few grinds of black pepper. Use a fork to mash it all together until it’s mostly smooth but with a few charming little chunks left for texture. You’ll notice the lime juice brightens everything up instantly.01
-
In a small separate bowl, mix your mayonnaise (or Greek yogurt) with the Dijon mustard. This creates a simple, tangy sauce that will add another layer of moisture and flavor to the wrap. Give it a quick stir until it’s fully combined and set it aside for a moment.02
-
Now, lay your tortilla flat on a clean cutting board. If you’re warming it, now is the time—just a quick pass in a warm skillet until it’s soft and flexible. Spread the mashed avocado mixture evenly over the entire surface of the tortilla, leaving about a 2-inch border at the top edge clean. This avocado layer acts as a delicious barrier to prevent the tortilla from getting soggy from the other wet ingredients.03
-
Next, drizzle the mustard-mayo sauce over the avocado in a few zig-zags. Then, it’s time to layer on your fillings. Start with the sliced turkey, laying it down in an even layer in the lower third of the tortilla. You want to create a solid base. Then, artfully arrange the tomato slices, followed by the shredded carrots, thinly sliced red onion, and finally the crisp romaine lettuce.04
-
The rolling technique is where the magic happens. Fold the left and right sides of the tortilla inward over the fillings. Then, starting from the bottom edge closest to you, use your fingers to tuck the fillings in tightly as you roll the wrap away from you, firmly and confidently. Roll it all the way up, and the clean border at the top should seal everything in. You should have a neat, cylindrical package.05
-
For the cleanest cut, wrap the whole thing tightly in parchment paper or foil, twisting the ends. If you’re eating it immediately, you can simply slice it in half on a sharp diagonal with a serrated knife. The parchment paper helps it hold its shape and makes for a less messy eating experience. And there you have it—a restaurant-quality wrap made in your own kitchen.06
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