mediterranean turkey wraps.

March 23, 2014 § 2 Comments

The best way to get through a mundane 8-5 work day?  An exciting lunch.


exciting for me = colorful, flavorful, healthy, filling.

I was in a real lunchtime rut until a search turned up this recipe from Iowa Girl Eats for quick Greek-inspired turkey lunch wraps.  I made them last week and ate one every day.  They were so delicious that I made them again for this week!  I’m sure I will wear them out soon, but for now, I’m enjoying them.  You can totally customize these to your liking–below is what I used!

Mediterranean Turkey Wraps

Idea and Recipe adapted from Iowa Girl Eats

What you need:

  • 5-6 tortillas (I use Giant Eagle brand Tomato Basil and love them!)
  • hummus (I used La Sabra’s Roasted Garlic–could also use an olive, sun-dried tomato, or plain flavor)
  • 3/4 cup feta cheese, crumbled
  • 2 tomatoes, sliced thin, seeds removed
  • 1/4 red onion, sliced thin
  • 1 cup fresh spinach
  • 1 small jar of marinated artichoke hearts (I used DeLallo)
  • 1/2 cup seedless kalamata olives, chopped
  • 3/4 pound deli turkey (I used Dietz & Watson low-sodium turkey breast, shaved)

Note:  The tortillas I bought came in a pack of 6, so I made 6 wraps.  You can make more or less depending on how full you want yours to be!


What to do:

Prep your ingredients first.  Slice your tomatoes as thinly as you can, and push out the seeds and goop.  (You don’t want your sandwiches to get soggy in the fridge from the tomato juices.)  Also slice your red onions.  Chop your kalamata olives.  I drained my artichoke hearts and lightly patted them with a paper towel, to absorb some of the moisture.  Then, I chopped them up, too.

Now, to prepare each wrap:

Set out one tortilla on a cutting board or other surface.  Spread one tablespoon of hummus over the entire tortilla.  Layer on 3-4 slices of turkey.  Top with several slices of tomato and red onion, a handful of chopped kalamata olives and artichoke hearts, several spinach leaves, and a sprinkling of feta cheese.


Roll the wrap as tightly as you can, and slice in half.


I wrapped my wraps (ha!) in wax paper, then put in individual baggies.  I make a little lunch “station” in my fridge with my wraps and grapes ready to go and easy to pack in the morning.  I feel like I am winning at lunch right now.  It’s nice.



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