This protein-packed pesto turkey wrap is the perfect balance of flavor and nutrition.
With creamy whipped cottage cheese blended with vibrant pesto, lean deli turkey, and crisp veggies, every bite is fresh and satisfying.
High in protein, fiber-friendly, and low in carbs, it’s a quick and wholesome option for busy days, meal-prep lunches, or light dinners.
Pesto Turkey Wrap
Equipment
- 1 small bowl (for mixing)
- 1 spoon for stirring
- 1 blender or immersion blender (for whipped cottage cheese, optional)
- 1 Cutting board
- 1 knife
Ingredients
- ¼ cup whipped cottage cheese
- 1 tablespoon pesto
- 1 tortilla 8-inch, high fiber, high protein
- 2 slices provolone cheese thinly sliced
- 3 ounces deli turkey
- ½ cup lettuce shredded
- ½ Roma tomato sliced
- ½ teaspoon sriracha optional
- ½ teaspoon balsamic glaze optional
Instructions
- Prepare the Whipped Cottage Cheese: If you don’t already have whipped cottage cheese on hand, begin here. Place regular cottage cheese into a blender or use an immersion blender in a deep bowl. Blend until completely smooth, creamy, and free of lumps. This creates a silky base that mixes beautifully with pesto. Whipped cottage cheese can be prepared in advance and stored in the fridge for several days, making it convenient for wraps, dips, or sauces anytime.
- Mix the Creamy Pesto Sauce: In a small mixing bowl, combine ¼ cup of the whipped cottage cheese with 1 tablespoon of pesto. Stir slowly until the two merge into a pale green, velvety sauce. This step ensures the flavors are evenly distributed, giving each bite of the wrap a balanced taste of creamy richness and herbaceous pesto. If you love a stronger flavor, you can add an extra half spoon of pesto.
- Lay the Foundation with the Tortilla: Place the 8-inch tortilla flat on a large plate or a clean cutting board. To prevent tearing when folding, gently warm the tortilla in the microwave for 10–15 seconds or on a dry skillet for a few seconds per side.Warming softens the wrap, making it more pliable and easier to roll tightly.
- Add the Cheese Layer: Position 2 thin slices of provolone cheese directly onto the tortilla, slightly overlapping them in the center. The cheese acts as a barrier, helping keep the wrap’s fillings together while also adding a mild, creamy flavor that complements the pesto.
- Spread the Creamy Pesto Mixture: Using the back of a spoon, spread the pesto-cottage cheese mixture evenly over the provolone slices. Try to keep most of the sauce toward the middle to prevent it from squeezing out when you roll. This layer locks in moisture and flavor, transforming the wrap into something more indulgent yet still nutrient-dense.
- Pile on Fresh Vegetables: Scatter ½ cup of shredded lettuce evenly across the sauce, followed by slices from half a Roma tomato. Arrange the tomato slices in a line through the center of the tortilla rather than spreading them randomly—this helps with rolling and ensures you get a juicy tomato bite in every section. The lettuce adds crunch, while the tomato brings freshness and a subtle tang.
- Add the Lean Protein: Lay 3 ounces of deli turkey breast on top of the vegetables. Fold or layer the slices neatly to cover the length of the tortilla. Turkey is the protein star of this wrap, keeping it filling yet light, with lean muscle-building protein that balances perfectly with the creamy sauce and crisp veggies.
- Finish with Flavor Boosters (Optional): For extra zest, drizzle about ½ teaspoon of sriracha over the turkey if you enjoy a little heat. For a touch of sweetness and tang, lightly drizzle ½ teaspoon of balsamic glaze.Both are optional, but together they create a beautiful balance of spicy, savory, and sweet flavors that elevate the wrap beyond a standard sandwich.
- Fold and Roll the Wrap: Start by folding in the two shorter sides of the tortilla toward the center. Next, take the bottom edge and roll it up tightly over the filling, tucking it in as you go, burrito-style. Continue rolling until the wrap is completely sealed. Applying gentle pressure helps keep the fillings snug so they don’t spill out when cutting or eating.
- Slice and Serve: For a neat presentation and easier handling, use a sharp knife to cut the wrap in half diagonally. Place both halves cut-side up on a plate. Serve immediately for the freshest taste, or wrap tightly in parchment paper or foil if packing for lunch or meal prep. The wrap holds well in the fridge for up to one day, making it a convenient make-ahead option.
Notes
- Use a high-fiber, high-protein tortilla to make the wrap more filling and nutritious.
- Warming the tortilla briefly makes rolling easier and prevents tearing.
- Whip a whole container of cottage cheese at once and store it for quick use in multiple recipes.
- Add extra pesto for a stronger basil-garlic flavor, or keep it mild with less.
- Thinly sliced turkey works best for rolling without breaking the tortilla.
- For crunch, try adding cucumbers, bell peppers, or even shredded carrots.
- If meal prepping, keep the wrap sauce separate until ready to assemble.
- Provolone cheese can be swapped with mozzarella, Swiss, or even a light cheddar.
- Adjust spice level with more or less sriracha to match your taste preference.
- Always use a sharp knife when slicing the wrap to keep the filling intact.
Chef’s Secrets for Perfect Wraps
The secret to a flawless wrap starts with preparation. Always soften your tortilla before filling; a quick warm-up makes it flexible and prevents cracking.
Layering order is just as important — begin with cheese or sauce, followed by vegetables, then protein.
This creates structure and prevents sogginess. To achieve the neatest roll, tuck the edges tightly as you roll forward, just like a burrito.
Another pro tip is balance don’t overload the wrap, as too much filling makes it hard to roll and eat.
Instead, keep ingredients proportionate for flavor and texture harmony in every bite.
Serving Suggestions for Any Occasion
This wrap is versatile enough to be enjoyed in multiple ways.
For a light lunch, pair it with a side salad, fresh fruit, or a bowl of vegetable soup.
If you’re serving it as a dinner option, add roasted sweet potatoes or a quinoa salad on the side for a more filling meal.
When preparing for a picnic or on-the-go lunch, wrap each piece tightly in parchment paper for mess-free eating.
To make it kid-friendly, skip the sriracha and cut the wrap into bite-sized pinwheels for a fun, snackable version.
Storage Tips to Keep It Fresh
Wraps are best enjoyed fresh, but with the right storage, they can hold up for later.
If preparing in advance, store the whipped cottage cheese-pesto mixture in an airtight container for up to 3 days.
When assembling ahead, keep sauces separate and add them just before eating to avoid a soggy tortilla.
Once rolled, tightly wrap in foil or parchment paper, then place in the fridge for up to 24 hours.
For meal-prep convenience, prepare the components (shredded lettuce, sliced tomatoes, turkey, cheese, and sauce) separately and assemble right before eating. This method keeps everything crisp and flavorful.
Frequently Asked Questions
1. Can I use a different cheese?
Yes! While provolone offers a mild, creamy flavor, you can substitute mozzarella, Swiss, or even pepper jack for a spicier twist. Soft cheeses like goat cheese also work but may alter the texture when rolling.
2. How do I make this wrap vegetarian?
Swap the deli turkey with grilled tofu, roasted chickpeas, or marinated tempeh for a plant-based protein alternative. You’ll still get a satisfying, high-protein meal with plenty of flavor.
3. Can I freeze the wraps for later?
Freezing is not recommended since fresh lettuce, tomato, and cottage cheese do not thaw well and may turn watery. Instead, freeze just the tortillas and deli turkey, then assemble the wrap fresh when ready to eat.
4. What type of tortilla works best?
A soft, high-fiber tortilla about 8 inches wide works best. Whole wheat or spinach tortillas add extra nutrients and flavor. Avoid thin or brittle wraps as they may crack when rolling.
5. How can I make it lower in sodium?
To reduce sodium, choose a low-sodium deli turkey and light cheese. You can also make your own pesto at home using fresh basil, garlic, nuts, olive oil, and minimal salt, which gives you better control over the seasoning.
