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Kale turkey wraps with fresh greens served on a wooden table
Dreena Grace Burthon

Kale Turkey Wraps

Simple kale turkey wraps made with lean turkey, fresh kale, and a high-fiber tortilla. A steady, balanced lunch option that’s easy to prep and holds up well for a few days in the fridge.
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Prep Time 10 minutes
Cook Time 0 minutes
0 minutes
Servings: 4 people
Course: Lunch, Main Course
Cuisine: American
Calories: 300
Ingredients Equipment Method Notes

Ingredients
  

  • 4 High-fiber tortillas 8-inch size
  • 12–16 slices Roasted turkey breast About 12 oz total
  • 4 cups Fresh kale Stems removed, chopped
  • 1 large Avocado Sliced
  • 4 tbsp Hummus or Greek yogurt For spreading
  • 1 cup Cucumber Thinly sliced
  • 1/4 cup Red onion Thinly sliced
  • Salt To taste
  • Black pepper To taste
  • 1 Lemon (optional) For massaging kale

Equipment

  • 1 Cutting board For chopping kale & veg
  • 1 Sharp knife For slicing ingredients
  • 1 Mixing Bowl To massage kale
  • 1 Skillet (optional) To warm tortilla slightly
  • 1 Spoon or Spatula For spreading hummus

Method
 

  1. Remove the thick stems from the kale and chop the leaves into small pieces. Place in a bowl, add a small squeeze of lemon (optional), and gently massage for 20 to 30 seconds until slightly softened.
  2. Lay one tortilla flat on a clean surface. If it feels stiff, warm it in a dry skillet for about 10 seconds per side to make it more flexible.
  3. Spread 1 tablespoon of hummus or Greek yogurt evenly over the tortilla, leaving about 1 inch around the edges.
  4. Evenly distribute about 1 cup of chopped kale over the spread.
  5. Layer 3 to 4 slices of roasted turkey on top of the kale.
  6. Add a few slices of avocado, cucumber, and a small amount of red onion.
  7. Season lightly with salt and black pepper.
  8. Fold the sides of the tortilla inward, then roll tightly from the bottom up to form a wrap.
  9. Slice in half if desired and serve immediately, or wrap tightly for meal prep.

Notes

  • Use an 8-inch high-fiber tortilla for better portion control and steadier blood sugar response.
  • Massage the kale briefly before assembling to soften texture and reduce bitterness.
  • Avoid honey-roasted or sweetened deli turkey to keep added sugars low.
  • If meal prepping, store wraps tightly wrapped and consume within 2–3 days for best texture.
  • For freezer-friendly wraps, skip avocado and cucumber to prevent excess moisture after thawing.
  • Adjust avocado and spread amounts to control total calories and fat.