Turkey Cranberry Wrap Sandwich

Leftover turkey cranberry sandwich, wrap-style! Cranberry sauce, cream cheese and tons of veggies make this easy sandwich both tasty and healthy.
Turkey, cranberry and vegetable wrap sandwich. Apple, broccoli sprouts and bowls in the background.

Turkey, cranberry and vegetable wrap sandwich. Apple, broccoli sprouts and bowls in the background.

Whether you have leftover roast turkey or chicken on hand, these turkey cranberry sandwich wraps are quick and easy to make (less than 10 minutes!), healthy and just so tasty.

The tortillas are layered with herb cream cheese, homemade cranberry sauce (this one or this one), leftover turkey and tons of veggies. During our regular weekly meal prep, I often make a few poached chicken breasts (see How to Poach Chicken Breasts). Shred the chicken, or your leftover holiday turkey, and layer it into these wrap sandwiches.

If you’re looking for other ideas for your holiday leftovers, try my family’s favorite Light Turkey Corn Chowder or these Turkey, Cranberry & Goat Cheese Stuffed Sweet Potatoes.

Open tortilla layered with cream cheese, cranberry sauce, turkey, broccoli sprouts and spinach. Ingredients in background.

Open tortilla layered with cream cheese, cranberry sauce, turkey, broccoli sprouts and spinach. Ingredients in background.

What you need for this Turkey Cranberry Sandwich Wrap::

These are the main components of this recipe (affiliate links included):

  • Wraps: There are a lot of whole wheat tortillas on the market, with wildly varying nutritional information. So, if you’re counting macros, calories or points, be sure to refer to the nutritional information on the package. I used Olé Extreme Wellness! High Fiber Spinach & Herbs tortillas, which clock in at 50 calories, 1.5 grams fat, 15 grams carbs, 11 grams fiber (yes!) and 5 grams protein per tortilla.
  • Turkey: I used leftover roasted turkey meat, without the skin. Leftover chicken or turkey sandwich meat would also work.
  • Cream cheese: Use either full fat or light flavored (savory!) cream cheese – whatever you have on hand. I had some light chive & onion whipped cream that I had on hand. Garlic & herb cream cheese is another good option.
  • Cranberry sauce: We always make a batch of Homemade Cranberry Sauce for our holiday meals. This version has less sugar than most commercial brands.
  • Apple: Just a few slices of crisp apple is all you need for the perfect amount of crunch and natural sweetness.
  • Spinach: Spinach, kale, romaine lettuce – any of these would work.
  • Broccoli sprouts: Broccoli sprouts can be found in the produce section of many grocery stores and health food markets. If you’re not familiar with the cancer-fighting properties, thanks to the compound sulforaphane, check out this article.

Tortilla with turkey, apple, vegetables and cranberry sauce, partially rolled. Apple and bowls in background.

Tortilla with turkey, apple, vegetables and cranberry sauce, partially rolled. Apple and bowls in background.

Tips for making this turkey cranberry wrap:

This turkey wrap can be thrown together in less than 10 minutes, making it the ideal leftovers lunch when you just don’t feel like spending more time in the kitchen. Or save it for picnics, work lunches or a grab-and-go meal when you’re running errands.

Spread the cream cheese and homemade cranberry sauce to the edges of each tortilla. Be sure that the cream cheese is at room temperature so the tortilla doesn’t tear.

Layer on the spinach leaves and broccoli sprouts. Leave a border around the edge so that when you roll the tortillas, the veggies don’t pop out.

Cut or tear the turkey meat into strips and arrange down the center of the tortilla. Top it all off with the apple slices.

Roll it all up like you’re making a burrito. Fold in two opposite sides, then roll it up! You want to roll the tortilla fairly tightly so that the wrap doesn’t fall apart.

How to stop a wrap sandwich from falling apart:

As I mentioned above, the first trick is to roll up the sandwich fairly tightly. Tuck in the ingredients as you roll if they start to push out.

If eating the sandwich right away, wrap the bottom half in a paper towel (if eating it whole). Alternatively, cut the wrap in half.

If transporting the sandwich whole, wrap it in parchment paper, plastic wrap or foil. Roll down your wrapper-of-choice as you eat the sandwich.

Turkey wrap sandwich cut in half and stacked. Apple and bowls of cranberry sauce and cream cheese on cutting board.

Turkey wrap sandwich cut in half and stacked. Apple and bowls of cranberry sauce and cream cheese on cutting board.

Other Thanksgiving leftovers recipes:

Light Turkey (or Chicken) Corn Chowder {Cookin’ Canuck}
Turkey Noodle Soup (Instant Pot or Stovetop) {Cookin’ Canuck}
Low Carb Turkey Casserole {Kalyn’s Kitchen}
Roasted Poblano Turkey Chili {Heather Christo}

Turkey, cranberry and vegetable wrap sandwich. Apple, broccoli sprouts and bowls in the background.Turkey, cranberry and vegetable wrap sandwich. Apple, broccoli sprouts and bowls in the background.

Turkey Cranberry Sandwich Wrap

Leftover turkey cranberry sandwich, wrap-style! Cranberry sauce, cream cheese and tons of veggies make this easy sandwich both tasty and healthy.

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Course: Sandwiches

Cuisine: American

Keyword: turkey cranberry sandwich, turkey wrap

Prep Time: 10 minutes

Total Time: 10 minutes

Servings: 2 Servings

Calories: 203.4kcal

Ingredients

  • 2 whole wheat tortillas (I used Olé  Xtreme Wellness! High Fiber Spinach tortillas)
  • 2 tablespoons chive & onion (1/3 less fat) cream cheese* room temperature
  • 3 tablespoons homemade cranberry sauce
  • 1 cup spinach leaves
  • 2/3 cup broccoli sprouts
  • 3 ounces cooked turkey breast meat (about 2/3 cup, packed)
  • 1/2 small apple (such as Gala or Honeycrisp) cut into thin slices

Instructions

  • Spread 1 tablespoon cream cheese on each tortilla. Spread the cranberry sauce over the cream cheese.

  • Arrange the spinach leaves and broccoli sprouts over the cranberry sauce, leaving a border around the edge so that the ingredients don’t push out when rolling the tortilla.

  • Arrange the turkey meat and apple slices down the center of each tortilla.

  • Fold in the sides, then roll the tortillas to form a cylinder. Cut each sandwich in half. Serve.

Nutrition

Serving: 1Wrap | Calories: 203.4kcal | Carbohydrates: 32.1g | Protein: 19.3g | Fat: 4.2g | Saturated Fat: 1.5g | Cholesterol: 37.5mg | Sodium: 403.3mg | Fiber: 14g | Sugar: 11.9g


Tried this recipe?If you make this recipe, I’d love to see it on Instagram! Just use the hashtag #COOKINCANUCK and I’ll be sure to find it.

Disclosure: I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for me to earn fees by linking to Amazon.com and affiliated sites.

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