Protein-Packed Turkey Avocado Wraps for School Lunch
Nicole Parker
Turkey Wrap
Hearty turkey, avocado, and crunchy veggies rolled in whole wheat—perfect school lunch for hungry teens.
Nutrition (per serving)
These turkey avocado wraps are my go-to for sending a hungry teenager to school: satisfying, portable, and full of flavor. Creamy avocado and a simple honey-Dijon dressing keep the wrap moist while lean turkey and cheddar add real staying power—plus crunchy veggies for texture.
They come together fast, hold up well in a lunchbox, and you can easily swap fillings to suit tastes or what's in the fridge. Make a batch in the morning or assemble the components the night before for a grab-and-go lunch that’ll power an active school day.
Ingredients
- Whole wheat tortillas:4 pieces
- Sliced deli turkey:12 oz
- Ripe avocado:2 pieces
- Plain Greek yogurt:1/2 cup
- Dijon mustard:2 tbsp
- Honey:1 tbsp
- Shredded cheddar cheese:1 cup
- Romaine lettuce, shredded:2 cups
- Tomato, thinly sliced:1 pieces
- Red bell pepper, thinly sliced:1/2 cup
- Fresh lime juice:1 tbsp
- Salt:1/2 tsp
- Black pepper:1/2 tsp
Instructions
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Make the dressing: in a small bowl whisk together Greek yogurt, Dijon mustard, honey, lime juice, salt, and pepper until smooth.
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Halve the avocados, remove pits, and scoop into a bowl. Mash lightly with a fork, leaving some texture; season with a pinch of salt and a splash of lime if desired.
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Lay out the tortillas on a clean surface. Spread about 1 tbsp of the yogurt-Dijon dressing over each tortilla, leaving a 1/2-inch border.
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Divide mashed avocado among tortillas and spread into a thin layer over the dressing.
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Layer 3 oz (about 3 slices) of turkey on each tortilla, then add a handful of shredded lettuce, sliced tomato, red pepper, and about 1/4 cup shredded cheddar.
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Drizzle a little extra dressing over the veggies if you like it saucier. Fold the sides of the tortilla in, then roll tightly from the bottom to enclose the filling.
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If packing immediately, wrap each sandwich in parchment or foil to keep it compact and prevent sogginess. For a warm option, toast the wrapped sandwich in a skillet for 1–2 minutes per side until the cheese melts.
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Store in the fridge until ready to go. Pack with an ice pack and a piece of fruit or carrot sticks for a complete lunch.
Tips & Notes
- To keep the wrap from getting soggy, spread avocado directly on the tortilla as a barrier before adding juicy tomatoes.
- Make the dressing ahead and store in a jar for up to 3 days—great for quick assembly all week.
- Swap turkey for grilled chicken or roasted chickpeas for a vegetarian option.
- If your teen prefers crunch, add a small bag of baked chips or whole-grain pretzels in the lunchbox.
