Turkey & Avocado Wrap with Herbed Yogurt Spread and Greens
Turkey Wrap
Fresh turkey and creamy avocado wrapped with herbed yogurt for a fast, satisfying lunch.
Nutrition (per serving)
This Turkey & Avocado Wrap is one of my go-to lunches: tender roasted turkey, creamy ripe avocado, and a bright herbed yogurt spread wrapped up with crisp greens. It hits the sweet spot between fresh and filling, and it’s easy to make using leftovers or deli turkey.
Assemble it in minutes for a quick weekday lunch or pack it for a picnic—the flavors stay lively and the wrap holds together nicely. Swap in what you have on hand and make it your own.
Ingredients
- Large flour tortillas:2 pieces
- Roasted turkey slices:8 oz
- Ripe avocado:1 pieces
- Plain Greek yogurt:1/4 cup
- Lemon juice:1 tbsp
- Fresh dill, chopped:1 tbsp
- Fresh chives, chopped:1 tbsp
- Dijon mustard:1 tsp
- Honey:1 tsp
- Baby spinach:1 cup
- Cherry tomatoes, halved:4 pieces
- Red onion, thinly sliced:2 tbsp
- Olive oil:1 tsp
- Kosher salt:1/2 tsp
- Black pepper:1/4 tsp
Instructions
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In a small bowl, stir together the Greek yogurt, lemon juice, dill, chives, Dijon mustard, honey, salt, and pepper until smooth. Taste and adjust seasoning.
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Halve, pit, and scoop the avocado into a bowl. Mash it lightly with a fork leaving some texture; drizzle in the olive oil and a pinch of salt and pepper.
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Lay a tortilla flat and spread about half of the herbed yogurt mixture down the center of the tortilla, leaving a couple inches at each end.
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Top the yogurt with half of the mashed avocado, then layer 4 oz roasted turkey slices, 1/2 cup baby spinach, halved cherry tomatoes, and 1 tbsp thinly sliced red onion.
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Fold the sides of the tortilla over the filling, then roll tightly from the bottom to form a secure wrap. Repeat with the second tortilla.
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If you prefer a warm wrap, toast each assembled wrap seam-side down in a skillet over medium heat for 1-2 minutes per side until lightly golden. Slice in half on the diagonal and serve.
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Serve immediately with extra herbed yogurt on the side or wrap tightly in parchment for lunch on the go.
Tips & Notes
- Use day-old tortillas or warm them briefly in a dry skillet to make rolling easier and less likely to split.
- No fresh herbs? Substitute 1 tsp dried dill and 1 tsp dried chives, but start with less and taste.
- Make the yogurt spread ahead and store in the fridge for up to 3 days to save time during busy mornings.
