ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Instant Turkey Wrap

Prep time 15 mins
Yield 4 Servings
Make an easy wrap for a delicious brown bag lunch or a no-cook meal option for this week's dinner menu. Pair with a side salad or a carrot slices and you've got an easy, satisfying meal.


  • 1 (10 oz.) package sandwich wraps, pitas tortortillas
  • 5 ounces baby spinach, cleaned and dried
  • 1 pound thinly sliced deli turkey breast or
  • pre-packaged sliced, low-fat turkey breast
  • 1/4 cup light sour cream
  • 4 large white mushrooms (3.5 oz.), cleaned, trimmed and thinly sliced
  • 1 (12 oz.) jar roasted red
  • peppers, sliced lengthwise into 1/2-inch strips
  • Salt and pepper

Nutrition Information

  • calories 416
  • fat 11 g
  • satfat 4 g
  • protein 29 g
  • carbohydrate 56 g
  • fiber 4 g
  • cholesterol 66 mg
  • sodium 517 mg

How to Make It

  1. On bottom half of wrap, distribute 3/4 cup baby spinach leaves. Then overlap 3 slices of turkey breast on top, leaving a border at bottom edge of wrap. Spread 1 Tbsp. sour cream over turkey. Evenly distribute 1/3 cup sliced mushrooms and 2 Tbsp. roasted pepper strips over turkey. Season with salt and pepper.

  2. Starting with filled side of wrap, roll up gently but tightly into a cylinder, tucking in sides; roll wrap completely. Slice wrap in half diagonally. Repeat with remaining filling and wraps to make 4 cylinders total (or 8 halves).