Turkey Ranch Club Wrap

I love this Turkey Ranch Club Wrap—a satisfying and flavorful lunch option that layers sliced turkey, fresh veggies, and creamy ranch dressing all wrapped in a soft tortilla. It’s simple yet packed with familiar, comforting flavors that come together beautifully.

Why You’ll Love This Recipe

I adore how this wrap combines protein, crunch, and creaminess in each bite. It’s easy to assemble, portable, and light enough for lunchtime but still filling. Plus, it’s flexible—whether I’m packing it for work or making a quick family meal, it always hits the spot.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Large tortillas (flour or whole wheat)

• Sliced turkey breast

• Romaine lettuce leaves

• Sliced tomatoes

• Sliced avocado

• Shredded cheddar cheese

• Ranch dressing

Directions

1. I lay a tortilla flat on a clean surface.

2. I spread a thin layer of ranch dressing over the tortilla, leaving a small border around the edge.

3. I arrange a layer of turkey slices down the center.

4. I add romaine lettuce, tomato slices, avocado slices, and a sprinkle of shredded cheddar.

5. I fold the sides of the tortilla in, then roll it up tightly from one end to the other.

6. I slice the wrap in half diagonally for easier handling and presentation.

Servings and Timing

• Servings: Makes 2 wraps (about 2 generous lunches or 4 smaller snack wraps).

• Prep time: 10 minutes

• Hands-on: 10 minutes

• Total time: 10 minutes

Variations

• I swap turkey for grilled chicken for a different protein.

• I use spinach tortillas or gluten‑free wraps for dietary preferences.

• I upgrade the cheese to pepper jack or Swiss for added flavor.

• I add sliced cucumber, red onion, or pickled jalapeños for extra crunch or heat.

• I swap ranch for chipotle mayo or pesto to change up the dressing element.

Storage/Reheating

• I wrap leftovers tightly in plastic wrap or foil and refrigerate for up to 2 days.

• I don’t recommend freezing these wraps, as the lettuce and tomatoes can get soggy.

• To reheat: I briefly toast the wrap in a skillet over medium heat for 1–2 minutes per side, or microwave for 20–30 seconds. Fresh veggies hold up better unheated, so I often enjoy leftovers cold or at room temperature.

FAQs

How can I make this wrap vegetarian?

I replace turkey with plant-based deli slices or crispy roasted chickpeas and use vegetarian ranch dressing.

Can I prep these wraps ahead of time?

Yes! I assemble them fully and wrap them tightly. I find they stay fresh for up to 24 hours refrigerated. After that, the tortilla can get a bit soggy.

What’s a good cheese substitute?

I like using dairy-free shredded cheese or crumbled feta if I want a different taste or need to go dairy-free.

How can I keep the wrap from getting soggy?

I layer lettuce or cheese between the dressing and tortilla to form a barrier, and I add juicy ingredients like avocado or tomato just before eating.

Can I make this gluten-free?

Absolutely! I use gluten‑free tortillas or lettuce wraps instead of flour tortillas for a naturally gluten-free version.

Conclusion

I’m thrilled with how quick and satisfying this Turkey Ranch Club Wrap is. It’s a versatile, crowd-pleasing meal perfect for lunch, picnics, or a light dinner. With endless possible swaps and flavors, it’s one of my go‑to recipes when I want something delicious without the fuss.