By emensah m
Bright, textural, and satisfying — these Whole-Grain Turkey & Avocado Wraps layer creamy hummus, ripe avocado, crisp cucumber and baby greens with lean deli turkey on toasted whole-grain tortillas. The result is a balanced lunch that’s creamy, crunchy and refreshingly light, with Mediterranean flavors (hummus + lemon) and clean, protein-forward American comfort.
Gather and wash produce. Rinse the mixed baby greens and cucumber; pat dry so moisture doesn’t make the wrap soggy. Trim carrot sticks into 3–4-inch fingers (if not already done). Dry vegetables mean the hummus will stay the moisture barrier and the wrap won’t steam itself soggy.
Halve and slice the avocado: scoop the flesh and slice into thin lengthwise slices. Toss the slices gently with 1 tsp fresh lemon juice to slow browning and brighten the avocado’s flavor. Acid also cuts some of the avocado’s richness, balancing the hummus.
Warm the tortillas: heat a dry skillet over medium (no oil) and warm each tortilla about 20–30 seconds per side until supple and slightly toasty. Warming makes the tortillas pliable so they roll without tearing and adds a toasty note that improves mouthfeel.
Lay one warm tortilla flat. Spread 2 tbsp hummus in a thin, even layer over the center third of the tortilla, leaving 1/2-inch border at the long edges. The hummus acts as a flavor base and moisture barrier so the tortilla doesn’t get soggy from the fillings.
Build the layers: top the hummus with half the avocado slices (about 1/4 avocado), then arrange cucumber slices for crunch, followed by 3 oz (≈85 g) of sliced turkey in an even layer. Add 1 cup (30 g) mixed baby greens on top. Layering order matters — placing avocado and hummus nearer the tortilla keeps wetter components from directly contacting the tortilla edge and helps a clean roll.
Season lightly: sprinkle a small pinch of salt and freshly ground black pepper over the avocado and greens. A little salt brightens the turkey and avocado without overpowering the hummus.
Roll tightly: fold the short edge nearest you over the fillings, then roll away while tucking the fillings snugly with your fingers. Rolling firmly (but not crushing) ensures a compact wrap that holds together when cut — press the seam under and set seam-side down for a minute to help it seal.
Slice and plate: with a sharp knife, cut the wrap on the diagonal in the middle for an elegant restaurant look. Serve each wrap with 100 g carrot sticks on the side and any remaining cucumber slices or baby greens as garnish.
Optional finishing touches: if desired, serve with a small lemon wedge or an extra spoon of hummus for dipping. A quick drizzle of olive oil or a sprinkle of crushed red pepper can add an extra flavor flourish.
397
Calories
26g
Protein
44g
Carbs
14g
Fat
12g
Fiber
How did this recipe turn out? Let others know!
to rate this recipe
By emensah m
Bright, textural, and satisfying — these Whole-Grain Turkey & Avocado Wraps layer creamy hummus, ripe avocado, crisp cucumber and baby greens with lean deli turkey on toasted whole-grain tortillas. The result is a balanced lunch that’s creamy, crunchy and refreshingly light, with Mediterranean flavors (hummus + lemon) and clean, protein-forward American comfort.
Gather and wash produce. Rinse the mixed baby greens and cucumber; pat dry so moisture doesn’t make the wrap soggy. Trim carrot sticks into 3–4-inch fingers (if not already done). Dry vegetables mean the hummus will stay the moisture barrier and the wrap won’t steam itself soggy.
Halve and slice the avocado: scoop the flesh and slice into thin lengthwise slices. Toss the slices gently with 1 tsp fresh lemon juice to slow browning and brighten the avocado’s flavor. Acid also cuts some of the avocado’s richness, balancing the hummus.
Warm the tortillas: heat a dry skillet over medium (no oil) and warm each tortilla about 20–30 seconds per side until supple and slightly toasty. Warming makes the tortillas pliable so they roll without tearing and adds a toasty note that improves mouthfeel.
Lay one warm tortilla flat. Spread 2 tbsp hummus in a thin, even layer over the center third of the tortilla, leaving 1/2-inch border at the long edges. The hummus acts as a flavor base and moisture barrier so the tortilla doesn’t get soggy from the fillings.
Build the layers: top the hummus with half the avocado slices (about 1/4 avocado), then arrange cucumber slices for crunch, followed by 3 oz (≈85 g) of sliced turkey in an even layer. Add 1 cup (30 g) mixed baby greens on top. Layering order matters — placing avocado and hummus nearer the tortilla keeps wetter components from directly contacting the tortilla edge and helps a clean roll.
Season lightly: sprinkle a small pinch of salt and freshly ground black pepper over the avocado and greens. A little salt brightens the turkey and avocado without overpowering the hummus.
Roll tightly: fold the short edge nearest you over the fillings, then roll away while tucking the fillings snugly with your fingers. Rolling firmly (but not crushing) ensures a compact wrap that holds together when cut — press the seam under and set seam-side down for a minute to help it seal.
Slice and plate: with a sharp knife, cut the wrap on the diagonal in the middle for an elegant restaurant look. Serve each wrap with 100 g carrot sticks on the side and any remaining cucumber slices or baby greens as garnish.
Optional finishing touches: if desired, serve with a small lemon wedge or an extra spoon of hummus for dipping. A quick drizzle of olive oil or a sprinkle of crushed red pepper can add an extra flavor flourish.
397
Calories
26g
Protein
44g
Carbs
14g
Fat
12g
Fiber
Your Rating:
