American Honeycrisp Apple & Herb Turkey Salad Wraps

Honeycrisp apples, bred in Minnesota for snappy sweetness, lend bright crunch to this American turkey salad wrap. Cubed turkey meets grapes, toasted pecans, and a lemony yogurt-herb dressing for an easy no-cook lunch.

Serves 4 · 20 min prep

Estimate for one serving

• 410 cal
• 28g protein
• 38g carbs
• 16g fat

Every recipe here is free to read.

Ingredients

• 12 oz cooked turkey breast
• 2 medium Honeycrisp apples
• 2 celery stalks
• 1 cup red grapes
• 1/3 cup toasted pecans
• 1/2 cup plain Greek yogurt
• 2 tbsp mayonnaise
• 1 tbsp Dijon mustard
• 1 tbsp fresh lemon juice
• 2 tbsp fresh tarragon or parsley
• 3/4 tsp kosher salt
• 1/2 tsp black pepper
• 4 large flour tortillas
• 8 butter lettuce leaves
• 1 large heirloom tomato

Instructions

1. 1Dice the cooked turkey breast into 1/2-inch cubes. Core the Honeycrisp apples and cut them into small matchsticks or tiny cubes, leaving the skin on for color and crunch.
2. 2Thinly slice the celery and halve the red grapes. Roughly chop the toasted pecans and the fresh herbs.
3. 3In a large bowl whisk together the Greek yogurt, mayonnaise, Dijon mustard, lemon juice, salt, and black pepper until smooth and creamy.
4. 4Add the diced turkey, apple, celery, grapes, pecans, and herbs to the bowl. Fold gently with a spatula until every piece is lightly coated; the mixture should be creamy but not wet.
5. 5Taste and adjust seasoning; the apples should taste bright against the savory turkey and tangy dressing. Slice the heirloom tomato into thin rounds.
6. 6Warm the flour tortillas for 10 to 15 seconds in a dry skillet or microwave so they become pliable and less likely to tear.
7. 7Lay two butter lettuce leaves down the center of each tortilla, then arrange a few tomato slices on top. Spoon a generous portion of the apple-turkey salad over the vegetables.
8. 8Fold in the sides of each tortilla and roll tightly from the bottom up into a secure wrap. Slice in half on the bias if desired. Wrap in parchment for lunchboxes; the salad stays crisp for up to 3 days when stored separately from the tortillas if packing ahead.