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10-Minute Lunches: Turkey Wraps 2
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10-Minute Turkey Wraps Recipe

Adapted from Saving Dinner by Leanne Ely.
Servings: 6
Author: Ann Timm


  • 1/3 cup Cheddar cheese shredded
  • 1 1/2 tablespoons sliced green onions
  • 2 teaspoons Dijon mustard
  • 8 ounces cream cheese
  • 6 to rtillas
  • 1 ½ cups cooked turkey cubed
  • 1 ½ cups napa cabbage shredded


  • These turkey wraps are quick to prepare, especially if you have leftover or pre-cooked turkey. If not, turkey cutlets or breasts cook fast in a pan on the stove top or under the broiler. The quickest method is to cook turkey cutlets on the stove top: Melt 2 tablespoons of butter in a pan over medium heat. Cook cutlets for 3 to 5 minutes on each side until internal temperature reaches 165 degrees F.
  • In a food processor, blend the cream cheese, green onions and mustard until smooth. Add shredded cheese and pulse to incorporate. If you don’t have a food processor, place the first four ingredients in a bowl and stir well. This will make a delicious spread for the tortillas (which is actually pretty good on crackers and as a dip for vegetables, too).
  • Spread 2 to 3 tablespoons of cream cheese mixture over each tortilla.
  • Sprinkle 1/4 cup cabbage and 1/4 cup turkey over each tortilla. Roll up and serve with a side salad, baby carrots and/or fruit.