Turkey & Avocado Wrap with Herbed Yogurt Spread and Greens

Published: February 22, 2026
Jimmy JohnsonJimmy Johnson
Categories: Sandwich Wraps & Roll-Ups
Tags: healthy, Lunch, Quick, Sandwich, Makeahead
A bright, appetizing food photography shot of a Turkey & Avocado Wrap cut in half, showing sliced roasted turkey, creamy avocado, baby spinach, cherry tomatoes, and a herbed yogurt spread. Style: modern American lunch, casual and fresh. Presentation: two halves stacked on a simple white plate with a small ramekin of extra herbed yogurt, scattered dill and halved cherry tomatoes as garnish. Clean, natural lighting, shallow depth of field, restaurant-quality food magazine style. IMPORTANT: No text, no labels, no captions, no words on the image. Pure food photography only.

Turkey Wrap

This Turkey & Avocado Wrap is one of my go-to lunches: tender roasted turkey, creamy ripe avocado, and a bright herbed yogurt spread wrapped up with crisp greens. It hits the sweet spot between fresh and filling, and it’s easy to make using leftovers or deli turkey.

Assemble it in minutes for a quick weekday lunch or pack it for a picnic—the flavors stay lively and the wrap holds together nicely. Swap in what you have on hand and make it your own.

Ingredients

  • 2 pieces Large flour tortillas
  • 8 oz Roasted turkey slices
  • 1 pieces Ripe avocado
  • 1/4 cup Plain Greek yogurt
  • 1 tbsp Lemon juice
  • 1 tbsp Fresh dill, chopped
  • 1 tbsp Fresh chives, chopped
  • 1 tsp Dijon mustard
  • 1 tsp Honey
  • 1 cup Baby spinach
  • 4 pieces Cherry tomatoes, halved
  • 2 tbsp Red onion, thinly sliced
  • 1 tsp Olive oil
  • 1/2 tsp Kosher salt
  • 1/4 tsp Black pepper

Instructions

  1. In a small bowl, stir together the Greek yogurt, lemon juice, dill, chives, Dijon mustard, honey, salt, and pepper until smooth. Taste and adjust seasoning.

  2. Halve, pit, and scoop the avocado into a bowl. Mash it lightly with a fork leaving some texture; drizzle in the olive oil and a pinch of salt and pepper.

  3. Lay a tortilla flat and spread about half of the herbed yogurt mixture down the center of the tortilla, leaving a couple inches at each end.

  4. Top the yogurt with half of the mashed avocado, then layer 4 oz roasted turkey slices, 1/2 cup baby spinach, halved cherry tomatoes, and 1 tbsp thinly sliced red onion.

  5. Fold the sides of the tortilla over the filling, then roll tightly from the bottom to form a secure wrap. Repeat with the second tortilla.

  6. If you prefer a warm wrap, toast each assembled wrap seam-side down in a skillet over medium heat for 1-2 minutes per side until lightly golden. Slice in half on the diagonal and serve.

  7. Serve immediately with extra herbed yogurt on the side or wrap tightly in parchment for lunch on the go.

Tips & Notes

  • Use day-old tortillas or warm them briefly in a dry skillet to make rolling easier and less likely to split.
  • No fresh herbs? Substitute 1 tsp dried dill and 1 tsp dried chives, but start with less and taste.
  • Make the yogurt spread ahead and store in the fridge for up to 3 days to save time during busy mornings.