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Turkey Wrap


These yummy turkey wraps are made wih lavash bread, a soft, thin flatbread that is commonly eaten in Middle Eastern countries. Serve them for lunch or cut into 1 1/2 to 2-inch discs to serve as an appetizer. Enjoy!

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  • 1/3 English cucumber
  • 1 sheet lavash bread
  • 1 tablespoon cream cheese, at room temperature
  • 4 fresh basil leaves
  • 2 or 3 slices turkey
  • 4 fresh spinach leaves


Servings 1
Adapted from


Step 1

Put the cucumber on a cutting board. Using a sharp knife, cut off the ends. Slice the cucumber into rounds as thin as possible.

Spread the bread. Put the lavash bread on the cutting board. Using the sharp knife, trim the edges to make a neat, 8-inch square.

Using a butter knife, spread the cream cheese over the lavash, leaving a 1-inch-wide border uncovered around the edges.

Layer the fillings. Layer the sliced cucumber on top of the cream cheese. Top the cucumber with a layer of the basil leaves. Continue the layering, first with the turkey and then with the spinach leaves.

Roll the wrap. Starting from the edge closest to you, roll up the lavash into a tube. Using the sharp knife, cut the roll in half on the diagonal. Serve immediately. Makes 1 sandwich.

Adapted from Williams-Sonoma Fun Food, by Stephanie Rosenbaum (Simon & Schuster, 2006).


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