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Creamy Avocado Turkey Lettuce Wraps - A Fresh, Satisfying Lunch

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1 large ripe avocado, pitted and peeled
  • 1–2 tablespoons lime juice (freshly squeezed)
  • 2 tablespoons Greek yogurt or plain yogurt (optional for extra creaminess)
  • 1 small garlic clove, finely grated or minced
  • 1 tablespoon olive oil
  • 1/4 teaspoon kosher salt, plus more to taste
  • Freshly ground black pepper, to taste
  • 1/4 teaspoon ground cumin (optional for warmth)
  • 2 tablespoons chopped fresh cilantro or parsley
  • 8–10 leaves crisp lettuce (butter, romaine hearts, or iceberg cups)
  • 8–12 slices roasted turkey breast (deli or leftover roast turkey)
  • 1/2 small red onion, thinly sliced
  • 1 small cucumber, thinly sliced or cut into matchsticks
  • 1 small tomato, diced (or a handful of cherry tomatoes, halved)
  • 1 jalapeño, thinly sliced (optional for heat)
  • Crumbled feta or cotija (optional, about 2 tablespoons)
  • Hot sauce or a pinch of chili flakes (optional)
  • Lime wedges, for serving

Method
 

  1. Make the avocado base. In a bowl, mash the avocado with a fork until mostly smooth. Stir in lime juice, Greek yogurt (if using), garlic, olive oil, salt, pepper, and cumin. Fold in the cilantro. Taste and adjust salt or lime as needed. You want it bright, creamy, and well seasoned.
  2. Prep your veggies. Rinse and pat dry the lettuce leaves. Slice the red onion thin, and cut the cucumber and tomato. Keep everything bite-size so the wraps are easy to roll and eat.
  3. Lay out the lettuce. Arrange the leaves on a board or platter. If your lettuce is small, double up the leaves to make a sturdier base.
  4. Add the turkey. Place 1–2 slices of turkey on each leaf. If the slices are large, fold them to fit the lettuce cup without hanging over too much.
  5. Spread the avocado. Spoon a generous dollop of the creamy avocado mixture over the turkey and gently spread. This is your “sauce,” so don’t skimp.
  6. Layer on the crunch. Top with cucumber, red onion, and tomato. Add jalapeño if you like heat. Sprinkle with feta or cotija if you’re using it.
  7. Finish and season. Add a squeeze of lime over the top, plus a dash of hot sauce or chili flakes if you want extra kick. A final pinch of salt helps the flavors pop.
  8. Wrap and serve. Fold the sides of the lettuce toward the center, then roll from the base to the tip to create a tidy wrap. If the leaves are more cup-shaped, just pick them up and eat taco-style. Serve right away.