Make the most of your turkey leftovers with these delicious and healthy turkey wraps! The creamy turkey salad filling is made with grapes, cranberries, and pecans for sweetness and crunch, all tossed in a creamy mayonnaise and Greek yogurt dressing. Wrap it up in a whole grain or high protein tortilla with a little spinach for a quick and easy lunch!
Table of Contents
Healthy Turkey Wraps
Instead of eating the same-old turkey reheated for days, turn it into something totally delicious, while adding extra moisture to keep it from drying out! This turkey salad takes all of that leftover turkey and gives it a new life with a creamy dressing, fruits and veggies, and nutty pecans.
It’s still packed with plenty of protein but also adds extra fiber and healthy fats to keep you full for hours. Plus, the whole recipe takes just a few minutes to throw together, and it’s a hit with the whole family. Perfect for a quick lunch or healthy snack any day of the week!
Love wraps? Be sure to try my Chicken Salad with Grapes and Almonds, Spicy Chicken Wraps Recipe and Falafel Wraps too!
Why We Love Turkey Salad Wraps
- Ready in just a few minutes
- Packed with fiber from the fruits, nuts, whole wheat tortillas, and baby spinach
- Feels light and refreshing after days of indulgence
- Lightened-up version with fewer calories than other recipes
- Formulated by a Registered Dietitian to be full of flavor, lean protein, fiber, and healthy fats to fill you up!
- Affordable way to transform leftovers with common staples
- Can serve on whole wheat tortillas, lettuce wraps, or even protein wraps
- Can keep the extra salad in the fridge for a quick lunch on those busy days
Ingredient Notes
- Mayonnaise: I prefer to use full fat mayo for these turkey wraps, but you can use low fat if you prefer. You can also sub in vegan mayo if you have an intolerance to eggs.
- Greek yogurt: Some of the mayo is replaced by Greek yogurt for extra protein and lower fat and calories.
- Green onions: For a nice savory flavor. You could also use chopped chives or diced red onion.
- Seasonings: Keep it simple with salt and pepper. You may want to add a little less depending on how seasoned your turkey meat is.
- Turkey breast: Use cooked turkey breast for this recipe. You can use any turkey leftovers (like this air fryer boneless turkey breast) or cook turkey breasts from scratch. Leftover rotisserie chicken or cooked chicken breasts can also can be substituted.
- Celery: Finely chopped for a nice crunch. You could also add some chopped carrots for some extra color and crunch.
- Red grapes: Cut in half or quartered. I like the color that red grapes provide, but you could also use green grapes or diced apples if preferred.
- Dried cranberries: These add a great sweet tang to each bite and make the wraps extra festive.
- Spinach: I like to add some baby spinach to the wraps to incorporate some extra veggies. Other greens, such as arugula or lettuce, can also be used.
- Tortillas: I like to use whole grain, but any type of wrap will work well.
Step-by-Step Instructions
- In a bowl, mix the mayonnaise, Greek yogurt, green onion, salt and pepper until combined.
- Stir in the turkey, celery, grapes, dried cranberries and pecans and toss until well coated.
- Place the tortillas on a flat surface. Add a strip of spinach down the center of the wrap. Top each tortilla with equal amounts of turkey salad mixture.
- Roll tightly, tucking in all of the ingredients if they start to fall out. Cut in half, if desired. Serve immediately.
Expert Tips
- Although the recipe calls for turkey breast, you can use any turkey meat that you have. Even if you don’t have leftover turkey, you can cook up a turkey breast or turkey breast tenderloins and dice up the meat to use in these wraps. Chicken breast can easily be subbed in for the turkey too.
- Use your favorite type of mayo. You can use regular full-fat, reduced-fat or vegan mayo. All will work well in this recipe.
- If serving this recipe to little kids and/or your grapes are on the larger side, you may wish to quarter the grapes to make them smaller to prevent choking.
- Although I typically use whole grain tortillas, you can use whatever type of tortilla you prefer. Gluten-free, low carb, regular white flour tortillas, spinach tortillas or lettuce wraps will all work well.
- If cutting these wraps in half, you may wish to secure each half with a toothpick to help keep it together.
Recipe FAQs
The turkey salad can easily be used on bread to make sandwiches, or if you want a low carb turkey wrap, you can make lettuce wraps using romaine, Boston or Bibb lettuce instead of regular tortillas. The turkey salad can also be added to a bed of greens for a filling salad.
It depends on the type of tortillas and bread that you’re comparing. Wraps do tend to have lower calories than bread and sometimes contain less fiber, but it depends on the size of the tortilla. Many tortillas and breads can also be filled with lots of processed ingredients, so try to find a variety with less processed ingredients such as Dave’s Killer bread, Food for Life Ezekial bread and Angelic Bakehouse tortillas.
Whether you choose bread or tortillas, ideally, it’s best to look for 100% whole grain on the label rather than white, enriched, or multi-grain to ensure that the grains haven’t been stripped of key nutrients like fiber, B vitamins, and iron.
I don’t recommend it. You need larger bites of roasted turkey and deli turkey is sliced so thinly! You can, however, often find roasted turkey breasts at Costco or your local grocery store, which can be chopped up to make these healthy wraps any time.
How to Store
To make in advance: These wraps taste best when freshly assembled so that the spinach and tortillas don’t go soggy. That said, you can meal prep them ahead of time if you want to make a grab-and-go lunch or an easy dinner. You can store the pre-made wraps in an airtight container in the fridge for up to two days.
If transporting, wrap tightly with plastic wrap, parchment paper, wax paper, or foil and move it down as you eat the wrap to keep all of the ingredients tucked in the tortilla.
To refrigerate: The filling can be stored in the fridge for 2-3 days and then added to salads, sandwiches, and wraps as desired.
Tip: To keep the wraps from falling apart, tuck and roll the tortilla and fillings tightly and secure with toothpicks if needed. You can also wrap the bottom of the rolled-up wrap with a paper towel to prevent the fillings from falling out of the bottom.
Serving Suggestions
Serve this healthy turkey wrap recipe by itself, along with some fresh vegetables and hummus (like this Sweet Potato Hummus or Spicy Garlic Hummus!) or along with a salad, like any of the following:
Substitutions & Variations
- Meat: The turkey can be substituted with cooked chicken breast. Feel free to stir in some crispy bacon pieces for extra flavor, too.
- Dried fruit: The cranberries can be swapped for other dried fruits like raisins, sultanas, or chopped dried apricots.
- Fresh fruit: Try using green grapes instead of red or adding in some chopped apples.
- Add more veggies: Add diced carrots, red bell peppers, or water chestnuts to the salad. You can also replace a little of the mayo with creamy avocado.
- Different base: The Greek yogurt can be swapped for all mayo or sour cream. I also love to add a small spoonful of Dijon mustard for a little bite.
- For lower carb option: Instead of whole wheat tortillas, make turkey lettuce wraps with Bibb or Romaine lettuce.
- Add some freshness: Add a little extra orange zest or a small squeeze of fresh orange juice for a bright, seasonal flavor.
- Make an app: Scoop a bite of the turkey filling on crunchy lettuce pieces or crackers for a crave-able, high-protein snack.
More Recipes You’ll Love
- Cranberry Walnut Chicken Salad
- Leftover Turkey Wild Rice Soup
- No Mayo Chicken Salad
- Chicken Shawarma Wrap
- Tuna Lettuce Wraps
- Smoked Salmon Wrap
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Healthy Turkey Salad Wrap Recipe {Quick & Easy}
Ingredients
- 1/4 cup mayonnaise
- 2 tablespoons plain Greek yogurt
- 2 green onions chopped
- 1/4 teaspoon each salt and pepper
- 1.5 cups cubed cooked turkey breast
- 1/2 cup thinly sliced celery
- 1 cup halved red grapes
- 2 tablespoons dried cranberries
- 2 tablespoons chopped pecans
- 4 large whole-grain tortillas (or sub in your favourite type of wrap)
- Large handful of baby spinach
Instructions
- In a bowl, mix the mayonnaise, Greek yogurt, green onion, salt and pepper until combined. Stir in the turkey, celery, grapes, dried cranberries and pecans and toss until well coated.
- Place the tortillas on a flat surface. Add a strip of spinach down the centre of each wrap. Top each tortilla with equal amounts of turkey salad mixture.
- Roll tightly, tucking in all of the ingredients if they start to fall out. Cut in half, if desired. Serve immediately.
Notes
- Although the recipe calls for turkey breast, you can use any turkey meat that you have. Even if you don’t have leftover turkey, you can cook up a turkey breast or turkey breast tenderloins and dice up the meat to use in these wraps. Chicken breast can easily be subbed in for the turkey too.
- Use your favourite type of mayo. You can use regular full-fat, reduced-fat or vegan mayo. All will work well in this recipe.
- If serving this recipe to young children and/or your grapes are on the larger side, you may wish to quarter the grapes to make them smaller to prevent choking.
- Although I typically use whole grain tortillas, you can use whatever type of tortilla you prefer. Gluten-free, low carb, regular white flour tortillas, spinach tortillas or lettuce wraps will all work well.
- If cutting these wraps in half, you may wish to secure each half with a toothpick to help keep it together.
Nutrition
This recipe was originally posted in December 2021 and was updated in November 2024 to include more helpful tips.
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