I love how this wrap is ready in just minutes, but still manages to feel like a complete, filling meal. It’s loaded with protein from the turkey and bacon, layered with crisp lettuce and juicy tomatoes, and finished with a cool ranch dressing that ties everything together. Best of all, it’s portable, easy to customize, and perfect for busy days or quick lunches at home. No cooking, no mess—just roll and enjoy.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
wheat flour tortilla
ranch dressing
oven-roasted turkey breast (deli style)
cheddar cheese
cooked bacon
fresh tomato slices
chopped romaine lettuce
Directions
I start by laying the flour tortilla flat on a clean cutting board. If it feels a bit stiff, I warm it for a few seconds in the microwave to make it more pliable.
Using the back of a spoon or a rubber spatula, I spread the ranch dressing evenly over the center of the tortilla.
I layer on the turkey slices, followed by the cheddar cheese, cooked bacon, tomato slices, and chopped romaine lettuce, keeping everything centered for easy wrapping.
I fold the bottom of the tortilla up over the filling, then fold in the sides and roll it tightly, burrito-style, to keep all the ingredients snug inside.
If I’m serving it right away, I trim the ends and slice it in half. If not, I wrap it tightly and stash it in the fridge until I’m ready to eat.
Servings and timing
This recipe makes 1 hearty wrap. Prep time: 5 minutes Cook time: None Total time: 5 minutes
Variations
Spicy twist: I sometimes swap ranch for chipotle mayo or add a few jalapeño slices for a spicy kick.
Wrap swap: I use spinach, tomato, or gluten-free wraps depending on what I have on hand or dietary needs.
Cheese choices: Cheddar is classic, but pepper jack or provolone also work great.
Add veggies: I love adding avocado, red onion slices, or shredded carrots for extra flavor and crunch.
Lettuce-free version: If I’m making these ahead or freezing them, I leave out the lettuce and tomato and add them fresh just before eating.
Storage/Reheating
For short-term storage, I wrap the assembled wrap tightly in plastic wrap or place it in an airtight container and refrigerate for up to 4 days. If I’m freezing, I skip the lettuce and tomato, wrap the rest securely, and freeze it. I thaw it in the fridge overnight and add fresh vegetables before serving. This wrap is best enjoyed cold or at room temperature, so no reheating is necessary.
FAQs
Can I make this wrap ahead of time?
Yes. I often prep several at once for lunches. Just be sure to dry the lettuce and tomato well to avoid sogginess, or add them fresh when ready to eat.
What’s the best tortilla to use?
I prefer large wheat flour tortillas because they’re sturdy and flexible, but any large tortilla or wrap works as long as it can hold all the fillings.
Can I make it low-carb?
Definitely. I use a low-carb tortilla or lettuce wrap instead. I also go lighter on the dressing and add more veggies to keep it filling.
How do I keep the wrap from falling apart?
Rolling it tightly and placing the fillings in the center helps. If needed, I secure it with a toothpick or wrap it in parchment paper for transport.
Can I use leftover turkey instead of deli meat?
Absolutely. Leftover roasted turkey works wonderfully in this wrap—especially after the holidays.
Conclusion
This turkey ranch club wrap is a simple yet satisfying meal that I can throw together in minutes. Whether I’m packing lunch for the day or grabbing something quick between meetings, it never disappoints. With layers of flavor and tons of flexibility, it’s one of those easy recipes I always come back to.
This turkey ranch club wrap is loaded with deli turkey, crispy bacon, cheddar, and fresh veggies. A fast, filling lunch or dinner you can make in just minutes!
Ingredients
→ Main Ingredients:
1 large wheat flour tortilla
2 tablespoons ranch dressing
4 slices oven-roasted turkey breast (deli style)
2 slices cheddar cheese
4 slices cooked bacon
3 slices fresh tomato
1 cup chopped romaine lettuce
Instructions
Prep the Tortilla:
Lay the tortilla flat on a clean cutting board. Check for flexibility and any tears.
Spread the Ranch:
Evenly spread ranch dressing in the center of the tortilla using a spatula or spoon.
Layer the Fillings:
Place turkey slices, cheddar cheese, bacon, tomato slices, and chopped romaine lettuce in a uniform layer over the dressing.
Wrap it Up:
Fold the bottom edge of the tortilla over the fillings, tuck in the sides, and roll tightly burrito-style to seal.
Serve or Store:
Trim ends if desired and slice in half. Best enjoyed immediately for freshness and crunch.
Notes
Dry lettuce and tomato before assembling to avoid sogginess.
For meal prep, wrap tightly and refrigerate for up to 4 days.
For freezer prep, omit lettuce and tomato before freezing. Add fresh after thawing.
Customize with avocado, red onion, or pepper jack cheese for a twist.
