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Turkey Wrap with Cranberry + Goat Cheese

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This Turkey Wrap with Cranberry and Goat Cheese is a delicious way to fuel your midday. Turn those leftovers into an elevated on-the-go meal for busy days!

Three turkey sandwich wraps on a cutting board next to loose cranberries.

Turkey and Cranberry Sauce To Go!

Sure, you can slap some leftover turkey and a schmear of cranberry sauce between two slices of bread and call it a day, or you can take it up a level!

Turn that cranberry sauce into a dressing for your favorite greens, then load that into a wrap with sliced turkey, bacon, apples and goat cheese. Now you’ve got a flavor-packed, on-the-go lunch or snack to sustain you through dinner.

Ingredients for turkey cranberry wraps on a marble counter.

Gather Your Ingredients

A few pantry staples and just a couple decadent ingredients makes this so worth it!

  • Cranberry dressing — made from scratch with cranberry sauce, balsamic vinegar, olive oil and Dijon mustard.
  • Baby greens — you could use spinach, arugula, spring mix…whatever you like!
  • Large tortillas — the bigger the better; 10 to 12-inch diameter at a minimum. It’ll make rolling it up much easier. I used whole wheat, but the choice is yours.
  • Goat cheese — the soft, spreadable kind that comes in a small log.
  • Apple — just a few slices will add a lovely, sweet crunch. Use your favorite variety!
  • Turkey meat — I made these with leftover roasted turkey breast. 
  • Cooked bacon — crisped to your liking.
  • Walnuts — to sneak in a little extra antioxidants, omega-3s and a different kind of crunch.
Dropping baby lettuce leaves in a bowl with cranberry dressing.

How To Make a Turkey Wrap

Start by whisking together the dressing ingredients in a large bowl. Add the greens and toss together.

Next, layer the ingredients on one half of the tortilla, and roll it up! I find it easier to spread the goat cheese on the tortilla first, but what order you add the remaining ingredients is up to you. 

To roll it, I like to fold the bottom up and over the filling to gently squeeze and tuck the filling in. Then I fold the sides over before rolling it up. You could fold the sides over first…try both methods to find what works best for you!

Related video: Watch me make this on Instagram!

Variations on the Turkey Cranberry Wrap

You’re not limited to Thanksgiving leftovers!

  • Instead of roasted turkey — use rotisserie chicken or home-cooked leftover chicken. Try it with deli turkey or chicken slices, too.
  • Instead of cranberry sauce — a jam or fruit preserve is the perfect substitute, but fresh berries blended into a dressing would also be delicious.
  • Instead of goat cheese — swap for any creamy, spreadable cheese like cream cheese or a soft brie. Slices or shreds of your favorite fromage will also work. I’ve made this with shredded gruyere (yum!) and I bet gouda or feta would be brilliant, too.
  • Nuts — omit these if you have a nut allergy. If you don’t have walnuts on hand, pecans or pistachios are both great stand-ins. 

Helpful Recipe Tips

Make a blended dressing.

For a smooth dressing to toss with your greens, simply blend the ingredients together in a small food processor or blender. It makes a thick dressing, great for coating the greens and not dripping out of your wrap. But, you can make this for salads, too, by thinning it with water. Add a bit of honey or maple syrup to sweeten it up.

Soft tortillas are easier to roll.

As I mentioned above, larger tortillas are best for containing the ingredients and easier to roll. You also want to use soft, pliable tortillas to minimize breakage. If yours are a little stiff, try zapping them in the microwave for a few seconds.

How to thinly slice the apples.

Thin slices make assembly easier. Quarter and core an apple. Place one of the flat sides on your cutting board and make thin slices parallel to the other flat side.

Three turkey cranberry wraps on a cutting board next to a cloth lined bowl with an apple.

When to Make a Cranberry Turkey Wrap

So, I’m envisioning those days after Thanksgiving, when it’s shop till you drop time (if that’s your thing). Instead of a fast food meal between stores, make a few turkey wraps before leaving home. Wrap them in wax paper or cling film and pack up your cooler!

What to Sip

A fruity sparkling water or fruit-flavored iced tea (like this cranberry-mint iced tea) would be excellent with this wrap.

Other Ways to Use Thanksgiving Leftovers

Three turkey sandwich wraps on a cutting board next to loose cranberries.

Turkey Wrap with Cranberry + Goat Cheese

Linda Feller
This Turkey Wrap with Cranberry and Goat Cheese is a delicious way to fuel your midday. Turn those leftovers into an elevated on-the-go meal for busy days!
Prep time.10 minutes
Total time.10 minutes
Number of servings.4 wraps
Calories per serving.529 kcal


Greens with Cranberry Dressing

  • 2 tablespoon cranberry sauce, from leftovers or whole canned cranberries
  • 1 tablespoon balsamic vinegar
  • 2 tablespoon extra virgin olive oil
  • 1 teaspoon Dijon mustard
  • kosher salt + fresh cracked black pepper
  • 2 cups mixed baby greens, about 2 generous handfuls


  • 4 10 to 12-inch tortillas, the bigger, the easier to fill and roll
  • 4 ounce goat cheese
  • ½ apple1, cut into 12 thin slices
  • 8 ounce turkey meat2, thinly sliced or shredded, from leftovers
  • 4 slices cooked bacon, cut in half
  • 2 tablespoon walnuts, chopped


  • Combine cranberry sauce, balsamic vinegar, extra virgin olive oil and Dijon in a bowl or jar. Whisk or shake to combine. Alternatively, you can blend the ingredients for a smooth vinaigrette. Season to taste with kosher salt + fresh cracked black pepper. (If desired, thin the dressing with a little water.) Toss the greens with the dressing.
  • Place tortillas on a work surface. Working on the bottom half of each tortilla, spread 1 oz of goat cheese on each tortilla. Layer on 4 slices of apple, 2 to 3 oz of turkey meat and 1 whole slice of bacon. Divide the salad greens and walnuts between each tortilla.
  • Beginning with the end closest to you, fold the tortilla around the fillings and pull toward you to gently tighten the wrap. Fold the left and right sides over, then continue to roll.



  1. For thin apple slices, core and cut an apple into quarters, producing 2 flat sides. Place one apple quarter on your cutting board with a flat side down. Cut thin slices by running the blade parallel to the other flat side.
  2. Leftover or rotisserie chicken or deli meat may be substituted.


Calories: 529kcal | Carbohydrates: 38g | Protein: 30g | Fat: 28g | Saturated Fat: 9g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 11g | Trans Fat: 0.1g | Cholesterol: 83mg | Sodium: 759mg | Potassium: 347mg | Fiber: 3g | Sugar: 8g | Vitamin A: 562IU | Vitamin C: 6mg | Calcium: 147mg | Iron: 4mg
Keywords.make ahead, no cook, thanksgiving
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