Why You’ll Love This Mediterranean Turkey Wrap

• It’s a flavor explosion. We’re talking savory turkey, tangy feta, creamy hummus, and a zesty lemon-herb slaw all wrapped up in one neat package. Every single bite is a perfect harmony of Mediterranean goodness.
• It’s incredibly quick and portable. From chopping to wrapping, you’re looking at about 15 minutes. It’s the ultimate make-ahead lunch that actually stays fresh and delicious, making it a lifesaver for work or school.
• It’s endlessly customizable. Not a fan of red onion? Swap it for scallions. Want to make it vegetarian? Grilled halloumi or chickpeas work wonderfully. This recipe is a fantastic template for your own creations.
• It feels light yet totally satisfying. Thanks to the lean protein and heap of fresh vegetables, this wrap fills you up without that heavy, sluggish feeling. It’s the perfect balance of nutritious and downright delicious.

Ingredients & Tools

• 2 large whole-wheat or spinach tortilla wraps (about 10-inch diameter)
• 1/2 cup plain hummus
• 200 g (about 7 oz) cooked turkey breast, sliced or shredded
• 1 tsp dried oregano
• 1/4 tsp garlic powder
• 1 cup shredded romaine lettuce or mixed greens
• 1/2 English cucumber, thinly sliced or diced
• 1/2 cup cherry tomatoes, quartered
• 1/4 cup red onion, very thinly sliced
• 1/4 cup Kalamata olives, pitted and halved
• 2 tbsp fresh parsley, chopped
• 50 g (about 1/2 cup) feta cheese, crumbled
• For the quick lemon-herb drizzle: 2 tbsp extra virgin olive oil, 1 tbsp fresh lemon juice, a pinch of salt and black pepper.

Tools: A sharp knife, a cutting board, a small bowl for the dressing, and a dry skillet or griddle (optional, but great for toasting!).

The quality of your hummus really makes a difference here—it’s the glue that holds everything together! And don’t skip the quick lemon-herb drizzle; it’s not just a dressing, it’s what wakes up all the other ingredients and makes the flavors pop.

Serves: 2 | Prep Time: 15 minutes | Cook Time: 0 minutes (or 3 minutes if toasting) | Total Time: 15-18 minutes

Before You Start: Tips & Ingredient Notes

• Warm your tortillas? Absolutely. If you have a minute, warming your tortilla in a dry skillet for about 30 seconds per side makes it pliable and prevents cracking. It’s a small step with a big payoff.
• Get your turkey right. Leftover roast turkey is fantastic, but if you’re starting from scratch, just pan-sear a turkey breast slice with a pinch of salt, pepper, and oregano until cooked through. Let it rest before slicing to keep it juicy.
• Slice your veggies thinly. This is key for the perfect bite and to make the wrap easier to roll. A mandoline can help with the onion, but a sharp knife works just fine—just take your time.
• Drain your ingredients well. Especially the tomatoes and cucumbers. A quick pat with a paper towel prevents a soggy wrap, which is the enemy of a good lunch experience. Nobody wants a leaky wrap!

How to Make Mediterranean Turkey Wrap

Serving Suggestions

Complementary Dishes

• A simple side salad — A basic arugula salad with a lemon vinaigrette complements the wrap without competing for attention. Its peppery bite is a lovely contrast.
• Lemon-herb roasted potatoes — If you’re turning this into a more substantial dinner, some crispy, golden potatoes roasted with oregano and lemon zest will complete the Mediterranean feast.
• A bowl of lemon-infused soup — A light, brothy soup like avgolemono (Greek lemon-chicken soup) makes for a wonderfully cozy and cohesive meal, especially on a cooler day.

Drinks

• Iced mint lemonade — The refreshing zing of lemon and cool mint cuts through the richness of the hummus and feta beautifully. It’s incredibly thirst-quenching.
• A crisp, dry white wine — A glass of Sauvignon Blanc or Pinot Grigio, with its bright acidity and citrus notes, mirrors the flavors in the wrap perfectly for a more sophisticated lunch.
• Sparkling water with a twist — Sometimes simplicity is best. A glass of chilled sparkling water with a slice of lemon or cucumber keeps things light and hydrating.

Something Sweet

• Fresh figs with honey and yogurt — This is a classic Mediterranean dessert that feels elegant yet simple. The sweetness is a perfect, light finish.
• Baklava — For a truly indulgent treat, a small piece of flaky, nutty, honey-soaked baklava brings the entire Mediterranean theme home in the most delicious way.
• Orange and almond cake — A slice of moist, gluten-free orange almond cake is not overly sweet and has a lovely fragrant quality that pairs wonderfully with the meal’s flavors.

Top Mistakes to Avoid

• Mistake: Overfilling the tortilla. It’s so tempting to pack in every last bit of filling, but this almost guarantees a blowout when you try to roll it. Show a little restraint—you can always snack on any extra veggie mix on the side.
• Mistake: Using a cold, stiff tortilla straight from the fridge. This is the number one cause of cracked wraps. Taking 30 seconds to warm it up transforms it from brittle to beautifully pliable. I’ve messed this up before too, and it’s a sad sight.
• Mistake: Adding wet ingredients without draining. Tomatoes and cucumbers hold a lot of water. If you don’t pat them dry or toss them in the dressing just before assembling, you’ll end up with a soggy, difficult-to-eat wrap.
• Mistake: Spreading the hummus to the edges. Leave a clear border! This gives you a clean surface to grip when rolling and contains the filling, preventing it from squishing out the sides.

Expert Tips

• Tip: Make it a wrap kit for meal prep. Prep all your components—washed and chopped veggies, dressed turkey, crumbled feta—and store them in separate containers. In the morning, just assemble. It stays fresher than a pre-made wrap and takes two minutes.
• Tip: Add a layer of whole lettuce leaves. Before adding the other veggies, lay a couple of whole romaine leaves over the hummus. This creates an extra barrier against moisture, keeping your tortilla intact for hours.
• Tip: Get creative with your hummus. Stir in a teaspoon of sun-dried tomato paste, a handful of fresh basil, or a sprinkle of smoked paprika into your plain hummus before spreading. It’s an instant flavor upgrade with zero extra effort.
• Tip: Use parchment paper for a perfect pack. After rolling, place the wrap on a sheet of parchment paper, roll it up tightly, and twist the ends like a giant candy. It’s neat, easy to hold, and unwraps cleanly.

FAQs

Can I make these wraps ahead of time?
Yes, absolutely! They are fantastic for meal prep. The key is to build them with the moisture barrier in mind. Assemble the wraps, wrap each one very tightly in parchment paper and then foil, and store them in the fridge for up to 24 hours. The parchment paper helps absorb any excess moisture. I wouldn’t recommend going much longer than a day, as the tortilla can start to get a little soft. For the best results, keep the dressing separate and drizzle it on just before assembling if you know you’re making them the night before.

What’s the best way to reheat a wrap?
Honestly, I don’t recommend reheating a fully assembled wrap—the veggies will wilt and it will become steamy and messy. If you have leftover filling, reheat just the turkey component gently in a microwave or skillet. Then, assemble a fresh wrap with cold, crisp veggies. If you really must reheat the whole thing, do it in a toaster oven or air fryer at a low temperature (around 150°C/300°F) for a few minutes to warm the inside and crisp the outside, but expect some textural changes.

I’m vegetarian. What can I use instead of turkey?
There are so many great options! Chickpeas are the most obvious substitute—just toss a can of drained and rinsed chickpeas with the same oregano and garlic powder. Pan-fried halloumi cheese slices would be incredibly delicious and add a salty, chewy element. Marinated and grilled tofu or tempeh would also work wonderfully. The recipe is very flexible, so use your favorite protein source.

My wrap keeps tearing when I roll it. What am I doing wrong?
This usually comes down to two things: the tortilla temperature and the rolling technique. First, make sure you’ve warmed the tortilla to make it flexible. Second, when you roll, don’t just fold and roll—you need to tuck. After folding in the sides, use your fingers to pull the bottom flap tightly over the filling, tucking it under as you start to roll forward. This initial “tuck” creates a tight core that makes the rest of the rolling process much smoother.

Can I use a different type of wrap?
Of course! Whole-wheat and spinach are my favorites for flavor and health, but plain flour tortillas work just as well and are often even more pliable. You could also use lavash bread or even large collard green leaves for a low-carb, gluten-free option. Just adjust your filling amount accordingly, as the sizing can vary quite a bit between different wraps and breads.