After those big holiday meals, I find myself with leftover turkey more often than I care to admit. Instead of the usual sandwiches or reheats, I started tossing small, flavorful wraps together as a quick snack. They feel like a little celebration, even on a busy weekday, and use up that turkey in a way that’s satisfying without fuss.

What I love about these turkey snack wraps is how flexible they are. You can add your favorite toppings, swap ingredients based on what’s in the fridge, and they come together fast. It’s a simple way to turn leftovers into something fresh, bright, and a little bit special—perfect for when you want a bite-sized treat that feels like a tiny victory.

Focusing on using up leftover turkey after holidays, turning it into a quick, satisfying snack that feels like a small celebration.

The story behind this recipe

A few years back, I was rushing through a busy week and found a handful of leftover turkey in the fridge. Instead of the usual sandwich, I tossed it with a smear of cream cheese, some crisp lettuce, and wrapped it all in a tortilla. That little snack became a go-to for me—something quick, satisfying, and perfect for those days when I need a break but don’t want to cook. It’s a small reminder that sometimes, simple ingredients can turn into something special, even on the busiest days.

Ingredient breakdown: key components

Turkey: I use leftover roasted turkey, which has a smoky, savory richness that really perks up the wrap. If yours is a little dry, toss it with a tiny splash of broth or a smear of creamy dressing to keep it juicy.
Tortillas: Soft flour tortillas are my go-to—they’re flexible and hold everything without tearing. For a gluten-free version, try corn tortillas, but watch out—they can crack if overstuffed.
Cheese: A layer of sharp cheddar or melty Swiss adds depth. I like how the cheese melts just enough when warmed, adding a gooey contrast to the cool toppings. For a dairy-free tweak, try a slice of avocado for creaminess.
Lettuce: Crisp romaine or iceberg gives that satisfying crunch. I always give it a quick rinse and pat dry—wet leaves can make the wrap soggy fast.
Dressing: A smear of mustard or a dollop of creamy ranch ties everything together. I prefer a tangy dressing that cuts through the richness of the turkey, but feel free to skip or swap for hummus for a different flavor punch.
Extras: Add sliced tomatoes, pickles, or a sprinkle of herbs. I love a bit of fresh dill or chives—bright, fragrant, and a real lift for the whole thing.
Spices: A dash of black pepper or a pinch of smoked paprika can elevate the flavor. I keep it simple, but don’t hesitate to add a little heat if you like spicy bites.

Spotlight on key ingredients

Turkey:

I use leftover roasted turkey, which has a smoky, savory richness that really perks up the wrap. If yours is a little dry, toss it with a tiny splash of broth or a smear of creamy dressing to keep it juicy.
Tortillas: Soft flour tortillas are my go-to—they’re flexible and hold everything without tearing. For a gluten-free version, try corn tortillas, but watch out—they can crack if overstuffed.

Toppings & Dressings:

Cheese: A layer of sharp cheddar or melty Swiss adds depth. I like how the cheese melts just enough when warmed, adding a gooey contrast to the cool toppings. For a dairy-free tweak, try a slice of avocado for creaminess.
Lettuce: Crisp romaine or iceberg gives that satisfying crunch. I always give it a quick rinse and pat dry—wet leaves can make the wrap soggy fast.
Dressing: A smear of mustard or a dollop of creamy ranch ties everything together. I prefer a tangy dressing that cuts through the richness of the turkey, but feel free to skip or swap for hummus for a different flavor punch.

Notes for ingredient swaps

Dairy-Free: Swap cheese for avocado slices or a dollop of dairy-free spread. Keeps it creamy, but loses that gooey melt.
Gluten-Free: Use corn or lettuce leaves instead of flour tortillas. Expect a different texture, maybe a little more brittle.
Low-Sodium: Opt for unsalted turkey or skip added salt in dressings. Flavor will be milder, so consider extra herbs or spices.
Vegan: Replace turkey with plant-based deli slices or roasted chickpeas. You’ll get a different texture but still satisfying.
Spicy Kick: Add hot sauce or pickled jalapeños. The heat brightens up the wrap, making it more lively.
Herb Boost: Toss in fresh cilantro or basil. Bright, fragrant hits that lift the entire flavor profile.
Sweet Touch: A drizzle of honey mustard or a smear of fruit preserves can add surprising sweetness, balancing savory flavors.

Equipment & Tools

Large skillet: To warm and crisp the turkey slices and assemble the wraps.
Sharp knife: For slicing turkey and prepping toppings.
Cutting board: To prepare toppings and assemble the wraps.
Spatula: To flip turkey slices and help roll the wraps.

Step-by-step guide to turkey wraps

Gather your equipment: a large skillet (preferably non-stick), a sharp knife, a cutting board, and a spatula. The skillet is for warming ingredients, the knife and board for prepping toppings, and the spatula to assemble.
Lay out your tortillas on a clean surface. Warm them briefly in a dry pan over medium heat (about 30 seconds each side) until they’re soft and pliable—this prevents tearing when rolling.
Slice your leftover turkey thinly—about 1/4 inch slices. If it’s cold and firm, give it a quick microwave zap for 10 seconds to loosen it up a bit, but don’t overheat.
Prepare your toppings: shred some cheese, wash and dry lettuce leaves, and have your dressings ready. Keep everything within arm’s reach for quick assembly.
Heat the skillet over medium (around 160°C / 320°F). Once hot, add the turkey slices. Cook for 2-3 minutes, turning once, until slightly browned and warmed through, with some edges crisping up.
While the turkey heats, spread your chosen dressing (mustard, ranch, or hummus) evenly over each tortilla. Add a few slices of warm turkey, then top with cheese, lettuce, and any other extras like tomatoes or pickles.
Roll up each wrap tightly from one edge, folding in the sides as you go. Place seam-side down to help them stay closed. If any filling spills, gently tuck it back in with a spoon or spatula.
Let the wraps rest for 1 minute—this helps the flavors meld and keeps them intact when sliced or eaten whole. Slice in half if desired, or serve whole.
Serve immediately on a plate or cut into smaller pieces for sharing. If not eating right away, wrap tightly in foil or plastic wrap to keep fresh.

Let the assembled wraps rest for a minute to settle. Slice if desired, then serve immediately with your favorite sides or dips.

How to Know It’s Done

Turkey is heated through and slightly crispy at edges.
Cheese has melted slightly, with a gooey texture.
Wraps are firm and hold together when sliced or picked up.