These Turkey Cranberry Wraps with Arugula are like a post-holiday hug in every bite—easy to toss together, packed with flavor, and totally lunchbox- or picnic-ready. I first made these with Thanksgiving leftovers, and now they’ve become one of those go-to recipes I crave year-round. Trust me, once you’ve tasted that sweet cranberry tang with peppery arugula and savory turkey, you’re going to want them on repeat!
Why You’ll Love This Recipe
This recipe was born on one of those beautifully lazy Saturdays when I was cleaning out the fridge and needed something quick but still satisfying. The combination of crisp arugula and tart cranberry sauce just hit the spot—and the family devoured it before I even sat down!
- Quick and easy—perfect for busy weekdays or meal prep.
- Great use for leftover turkey (or deli turkey!)
- A perfect balance of savory, sweet, and peppery flavors.
- Simple ingredients, minimal prep, maximum flavor.
- Easy to make ahead and pack for lunch or picnics.
Ingredients Breakdown
Essentials
- 4 large flour tortillas or wraps
- 8 oz cooked turkey breast, thinly sliced
- 1/2 cup whole berry cranberry sauce (or use your favorite homemade version!)
- 2 cups fresh arugula, rinsed and dried
- 1/2 cup cream cheese, softened
- 1/4 teaspoon freshly ground black pepper
Pro Tips
- Warm the tortillas slightly before assembling to make them easier to roll.
- Opt for herbed or garlic cream cheese for a flavorful twist.
- If using deli turkey, look for roasted or smoked style for added depth.
- Add a pinch of salt if your cranberry sauce leans extra sweet.
Step-by-Step Instructions
- Lay each tortilla on a flat surface. Spread about 2 tablespoons of cream cheese over each one, covering most of the surface.
- Add a layer of turkey slices evenly across the center of each wrap.
- Spread 2 tablespoons of cranberry sauce over the turkey layer.
- Top with arugula and a dash of black pepper.
- Roll each tortilla tightly from one end to the other. If needed, secure with a toothpick or wrap in parchment paper.
- Slice in half diagonally and serve immediately, or wrap tightly and refrigerate for up to 2 days.
Chef’s Tips and Tricks
- Let the wraps sit for about 5 minutes after assembling—this helps meld the flavors and makes slicing easier.
- Use a serrated knife when cutting to avoid tearing the tortilla.
- Don’t overfill—just a thin layer of each ingredient creates a better bite and easier roll.
Recipe Variations and Serving Suggestions
- Swap turkey for rotisserie chicken or smoked ham.
- Add goat cheese instead of cream cheese for a tangy twist.
- Serve cut into pinwheels as a crowd-pleasing appetizer or game day snack.
- Add thin slices of apple or cucumber for an extra refreshing crunch.
FAQs
Can I make these wraps ahead of time?
Yes! They store beautifully in the fridge for up to 2 days—just wrap them tightly to keep the tortillas soft and the arugula fresh.
What can I use instead of cranberry sauce?
Fig jam, raspberry preserves, or even a swirl of balsamic glaze work beautifully as substitutes. Just aim for something sweet and tangy!
Recipe Card
Prep Time: 10 minutes
Cook Time: 0 minutes
Total Time: 10 minutes
Ingredients:
- 4 large flour tortillas
- 8 oz cooked turkey breast, sliced
- 1/2 cup whole berry cranberry sauce
- 2 cups fresh arugula
- 1/2 cup cream cheese, softened
- 1/4 tsp black pepper
Instructions:
- Spread cream cheese on each tortilla.
- Layer with turkey, cranberry sauce, arugula, and a sprinkle of black pepper.
- Roll tightly, cut in half, and enjoy!
Nutrition: ~310 calories per serving
If you try this turkey cranberry wrap recipe, I’d love to hear what you think! Leave a comment below, snap a pic, and tag me over on Instagram @thekitchensaid. Let’s keep sharing the love—from my kitchen to yours!
