Make-ahead turkey lunch wraps with a cream cheese moisture barrier, cheddar and crisp veggies. 20 minutes prep, 40 minutes total, keeps 3-4 days in the fridge.
Prep
20 min
Cook
N/A
Total
40 min
Servings
4-6 servings
Optional — the recipe works without them.
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In a small bowl, combine softened cream cheese, mayonnaise, and Dijon mustard. Mix until smooth and well combined.
Ensure tortillas are at room temperature for pliability.
Shred lettuce, carrots, and prepare other vegetables as needed.
Place tortilla on clean, flat surface.
Spread 1-2 tablespoons cream cheese mixture evenly over entire tortilla surface, almost to edges.
Arrange sliced turkey over cream cheese, leaving 1 inch clear on top edge.
Sprinkle shredded cheddar cheese over turkey.
Add layers of shredded lettuce, carrots, cucumber, and red bell pepper.
Season filling lightly with salt and black pepper.
Fold in sides of tortilla 1-2 inches.
Starting from edge closest to you, roll tortilla up as tightly as possible.
Tightly wrap each individual wrap in plastic wrap, parchment paper, or foil.
Place wrapped wraps seam-side down in airtight container in refrigerator.
Used in this recipe: Mandoline Slicer Airtight Food Containers Instant-Read Thermometer (Amazon, affiliate links)
350-400 kcal
Calories