These pesto turkey wraps are stuffed with creamy pesto mayonnaise, roasted red peppers, fresh greens, mozzarella cheese, and crisp red onions, and they're so perfect for lunch.
Why We Love These Wraps
- They're easy: Making these pesto turkey wraps is as easy as throwing some ingredients on tortillas and wrapping them up. The pesto can be store-bought, making this a quick and easy lunch.
- They're delicious: Turkey, pesto, and roasted red peppers are a match made in heaven, but the toppings on this wrap are totally customizable. We mix our pesto with mayonnaise to make it creamy and less oily, and it makes the perfect wrap spread.
- They're portable: These wraps are perfect for picnics because they're super portable. They're also a great grab-and-go lunch because everything is neatly wrapped up and contained.
Ingredient Notes and Substitutions
Turkey: We use oven-roasted deli turkey, but you can use whatever you normally like. Chicken would work well too. This wrap would even be a good way to use your Thanksgiving turkey leftovers.
Tortillas: We use burrito-sized flour tortillas or spinach wraps. You can use whatever you generally prefer. If you want a gluten-free or grain-free alternative, we love Siete almond flour tortillas.
Pesto: You can make your own pesto or buy it from the store. Trader Joe's and Costco both have good store-bought pesto options, as do most grocery stores.
Roasted red peppers: We use jarred roasted red peppers—I suppose if you're feeling ambitious you could roast your own. Cookie and Kate have a good roasted red pepper recipe here. Pimentos would be a good substitute in a pinch.
Mozzarella: We use deli-sliced mozzarella cheese because it isn't as moist as fresh mozzarella (which can make the wraps soggy if you're not going to eat them right away), but you can use fresh mozzarella slices if you prefer. Provolone would also be a good substitute.
Lettuce or Spinach: We love green leaf lettuce, romaine, or spinach in these wraps. Use whatever you generally prefer.
See recipe card for full ingredient list and amounts.
Step 1: Combine mayonnaise and pesto in a small bowl until smooth.
Step 2: Compile your wraps. Add the pesto mayonnaise, lettuce, roasted red peppers, red onions, turkey, and mozzarella to the center of each tortilla. We use a heaping tablespoon of pesto mayonnaise, four slices of turkey, and one piece of cheese for each wrap. We just eyeball the lettuce, roasted red peppers, and onions.
Step 3: Fold in the sides of each tortilla. Then roll the tortillas from the bottom to the top, tucking in the sides as you go.
Step 3: Cut each wrap in half, and serve immediately or wrap in parchment paper until you're ready to eat.
Alternative Filling Ideas
Looking for alternative fillings for these wraps? Try these:
- Sun-dried tomatoes
- Black, green, or Kalamata olives
- Feta cheese
- Fresh tomatoes
Frequently asked questions
We make these wraps in the morning and eat them at lunch time and they still taste great. I wouldn't recommend making them more than 4 or 5 hours ahead of time, because they tend to get soggy after that.
Yes! Follow the same instructions but put the toppings on some toasted sourdough slices, ciabatta, or french bread.
Yes! Secure each wrap with toothpicks and cut into approximately 1-inch pinwheels.