Easy Grilled Turkey Pesto Wraps with Sun-Dried Tomatoes

This is, without a doubt, the best turkey pesto wraps recipe you will ever try.

I first had a version of this wrap years ago at a little cafe during a girls’ lunch trip. It was simple enough, just turkey and pesto on a tortilla. It was good, but I knew it could be great. I went home thinking about it, that little wrap running through my mind like a catchy tune I couldn’t shake.

My kitchen is my playground, so I started tinkering. I tried adding different cheeses, different greens, but nothing quite hit the mark. It needed something with a little more personality, a little pop of flavor that would cut through the rich pesto and creamy cheese.

Then, one afternoon while I was making a pasta salad, I saw a jar of marinated sun-dried tomatoes sitting in my pantry. A little lightbulb went off. Their intense, sweet, and tangy flavor was exactly the missing piece. I chopped some up, tossed them in, and grilled the whole thing to get that perfect crispy exterior. Y’all, it was a revelation. That one little ingredient took a perfectly fine lunch and turned it into something truly special, something my family asks for by name now. It’s the perfect easy meal that tastes like it came from a gourmet deli.

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Why This Turkey Pesto Wraps Recipe Works

Wraps have been a lunchtime staple for decades, a go-to for anyone needing something quick, portable, and delicious. They evolved from the burrito, becoming a lighter, more versatile vessel for all sorts of fillings. The classic combination of turkey and pesto is a favorite for a reason. The savory, mild turkey is a perfect canvas for the bright, herby, and nutty notes of fresh basil pesto.

It’s a pairing that feels both comforting and a little bit sophisticated.

But what makes these turkey pesto wraps truly sing is the combination of a few key techniques and one standout ingredient. First, we use a layer of softened cream cheese as a base. This isn’t just for flavor. It creates a moisture barrier, preventing the pesto from seeping into the tortilla and turning it into a soggy mess. It’s a simple trick that makes a world of difference, especially if you’re packing these for lunch.

Second, we grill them. This transforms the wrap from a simple cold sandwich into a warm, crispy, panini-style meal. The heat melts the provolone cheese into gooey perfection and gives the tortilla a satisfying crunch. It elevates the entire experience.

And the real star, my secret weapon, is the addition of marinated sun-dried tomatoes. They introduce a concentrated burst of sweet and tangy flavor that beautifully balances the richness of the pesto and cream cheese. Their delightful chewy texture adds another layer of interest, making every single bite a perfect harmony of flavors. It’s this little twist that takes a classic wrap from good to absolutely unforgettable.

Ingredients for Turkey Pesto Wraps

What I love most about this recipe is how a handful of simple, high-quality ingredients can come together to create something so incredibly flavorful. You don’t need a long shopping list to make a show-stopping lunch or light dinner. Here’s exactly what you’ll need to make these amazing turkey pesto wraps.

• 4 large burrito-size flour tortillas
• 4 tablespoons cream cheese, softened
• 1/2 cup basil pesto
• 1 lb thinly sliced deli turkey
• 8 slices provolone cheese
• 1/2 cup marinated sun-dried tomatoes, drained and roughly chopped
• 2 cups fresh arugula
• Freshly ground black pepper
• 1 tablespoon butter or olive oil

Let’s talk about a few of these ingredients, because quality really matters here. For the tortillas, burrito-size is key. You need enough surface area to hold all the delicious fillings without them spilling out when you roll and grill. For the cream cheese, make sure it’s nicely softened so it spreads easily without tearing the tortilla. Full-fat will give you the richest flavor and best barrier.

Now, for our flavor powerhouses. A good-quality basil pesto is essential. Whether you make your own or buy it from the store, look for one with a vibrant green color and a short ingredient list. The same goes for the deli turkey. I prefer a low-sodium, oven-roasted variety, but any kind you love will work.

And for my secret ingredient, the marinated sun-dried tomatoes. I always choose the kind packed in oil with herbs. They are more tender and flavorful than the dry-packed kind, and that little bit of infused oil they carry with them adds another layer of richness to the wrap. Be sure to drain them well, but don’t rinse them. We want all that concentrated flavor. The peppery bite of fresh arugula is the perfect finishing touch, adding a fresh contrast to the other ingredients.

Step-by-Step Instructions For Making Turkey Pesto Wraps

Putting these wraps together is a breeze. The process is straightforward, but a few little techniques will ensure your wraps are perfectly sealed, beautifully grilled, and delicious from the first bite to the last. Let’s walk through it together.

Step 1: Spread the Cream Cheese

Start by laying one of your large tortillas on a clean, flat surface. The very first step is the most important for preventing sogginess. Take one tablespoon of your softened cream cheese and spread it in a thin, even layer over the entire tortilla. Make sure to go almost all the way to the edges, leaving just a tiny half-inch border. Using softened cream cheese is crucial, as cold, hard cream cheese will tear your tortilla.

Step 2: Spread the Pesto

Next, spoon about two tablespoons of basil pesto directly on top of the cream cheese layer. Spread it out evenly. You’ll see how that cream cheese acts as a perfect primer, holding the pesto in place and keeping the tortilla pristine and dry. This two-layer spread is the foundation of flavor for our turkey pesto wraps.

Step 3: Layer the Turkey and Cheese

Now for the main fillings. In the center of the tortilla, create a line with your ingredients. Layer on a quarter of the thinly sliced deli turkey, followed by two slices of provolone cheese. Placing the cheese on top of the turkey helps it get nice and melty when we grill the wrap.

Step 4: Add Tomatoes, Arugula, and Pepper

Sprinkle a quarter of your chopped, drained sun-dried tomatoes over the cheese. This is where that burst of tangy sweetness comes in. Top that with a generous handful of fresh arugula and a little pinch of freshly ground black pepper. Don’t be shy with the arugula. It will wilt down a bit as the wrap is grilled.

Step 5: Roll the Wrap Tightly

This is the moment of truth. To roll a perfect wrap that won’t fall apart, first fold in the left and right sides of the tortilla over the ends of your filling line. Then, starting from the bottom edge closest to you, pull the edge up and over the filling, tucking it in snugly. Roll it forward into a tight, secure cylinder. Repeat this process for the remaining three tortillas.

Step 6: Heat the Skillet

It’s time to get that beautiful golden-brown crust. Heat your tablespoon of butter or olive oil in a large non-stick skillet over medium heat. You can also use a panini press if you have one. You want the pan hot enough to sizzle, but not so hot that it will burn the tortilla before the cheese melts.

Step 7: Grill the Wraps

Carefully place the wraps in the hot skillet with the seam-side facing down. This helps to seal the wrap shut. Let them grill for about two to three minutes on each side. You’re looking for a beautiful, crispy, golden-brown exterior and perfectly melted, gooey cheese on the inside.

Step 8: Rest, Slice, and Serve

Once they’re grilled to perfection, remove the wraps from the skillet and let them rest on a cutting board for just a minute. This allows the fillings to set, which makes for a cleaner cut. Use a sharp knife to slice them in half on a diagonal, and serve them immediately while they’re warm and wonderful.

How To Serve Turkey Pesto Wraps

One of the best things about these turkey pesto wraps is how wonderfully versatile they are. They feel special enough for a weekend lunch with friends but are quick enough for a busy weeknight dinner. How you serve them can change the whole mood of the meal.

Most of the time, I find they are a perfect meal all on their own. But if you want to round things out or stretch the meal for a bigger crowd, there are plenty of delicious options. Here are a few of my favorite ways to serve them up.

• The Classic Cafe Combo: For a timeless lunch pairing, serve a half-wrap alongside a cup of warm soup. A creamy tomato basil soup is a natural fit, as its flavors complement the pesto and sun-dried tomatoes beautifully. A simple side salad with a light vinaigrette is another wonderful choice.
• Hearty and Satisfying: To turn these wraps into a more substantial dinner, pair them with something with a little more heft. Sweet potato fries, a creamy Southern-style coleslaw, or a simple pasta salad would all be fantastic accompaniments.
• Perfect for Parties: If you’re having people over, these wraps make a fabulous appetizer. Before grilling, slice the rolled tortillas into one-inch thick pinwheels, secure each with a toothpick, and then pan-fry them for a minute on each cut side. They are an instant crowd-pleaser.
• Dip Into Deliciousness: While the wraps are plenty flavorful on their own, who doesn’t love a good dip? A small bowl of warm marinara sauce for dipping adds a lovely pizza-like vibe. You could also serve them with a side of extra pesto or even a garlic aioli.

No matter how you choose to serve them, they are best enjoyed warm, right after they come off the skillet. That’s when the tortilla is at its crispiest and the cheese is at its meltiest. It’s a simple pleasure that always hits the spot.

How To Store & Reuse Turkey Pesto Wraps Leftovers

While these turkey pesto wraps are absolutely best when eaten fresh and hot from the skillet, leftovers can still be incredibly delicious if you store and reheat them properly. Sometimes I’ll even make an extra one on purpose just to have for lunch the next day.

The key is to store them in a way that preserves their texture as much as possible. Once the wraps have cooled completely, wrap each one individually and tightly in plastic wrap or aluminum foil. This will prevent them from drying out in the refrigerator. They will keep well for up to two days. Keep in mind the arugula will lose its crispness over time, but the flavor will still be wonderful.

When you’re ready to enjoy your leftovers, you have a few options for reheating. The goal is always to bring back that delightful crispy exterior. Here are my preferred methods.

• Skillet (Best Method): This is the best way to revive your wrap. Heat a non-stick skillet over medium-low heat. You don’t need to add any extra butter or oil. Place the cold wrap in the skillet and heat for 2-3 minutes per side, until the tortilla is crisp again and the inside is warmed through.
• Air Fryer: An air fryer works wonders for reheating wraps. Place the wrap in the basket and heat it at 350°F for about 3-5 minutes, flipping halfway through. It will come out perfectly crispy.
• Oven or Toaster Oven: If you’re reheating multiple wraps, the oven is a great choice. Place them on a baking sheet and heat in a preheated 375°F oven for about 10 minutes, or until warmed through and crisp.
• Microwave (In a Pinch): I recommend avoiding the microwave if you can, as it will make the tortilla soft and chewy rather than crispy. If it’s your only option, wrap the wrap in a damp paper towel and heat in 30-second intervals until just warmed through.

You can also enjoy the leftovers cold, straight from the fridge. They won’t have the crispy texture, of course, but the flavors will have melded together overnight, making for a very tasty and quick lunch.

Substitutions & Variations For Turkey Pesto Wraps

This recipe is a fantastic starting point, but don’t be afraid to make it your own. It’s incredibly forgiving and easy to adapt based on what you have in your pantry or your own personal tastes. Think of this as a delicious template for all sorts of grilled wrap creations.

Whether you need to accommodate a dietary restriction or you just feel like trying something new, here are some of my favorite substitutions and fun variations for these turkey pesto wraps.

• Try a Different Protein: If you’re not a fan of turkey, sliced rotisserie chicken or grilled chicken breast works beautifully. Thinly sliced ham or roast beef are also great options. For a vegetarian version, skip the meat and layer in roasted red peppers, marinated artichoke hearts, and maybe some sautéed mushrooms.
• Mix Up the Cheese: Provolone is a wonderful melting cheese, but so are others. Fresh mozzarella would give you an amazing cheese pull and a classic Italian flavor. Swiss cheese pairs wonderfully with turkey, and pepper jack would add a welcome spicy kick.
• Swap the Greens: If arugula is too peppery for your taste, fresh baby spinach is a perfect substitute. It has a milder flavor and wilts down nicely. A simple mixed spring green blend would also be lovely.
• Pesto Possibilities: While classic basil pesto is my go-to, why not try a different kind? A sun-dried tomato pesto would amplify that tangy flavor even more. A creamy kale or arugula pesto would also be delicious.
• Tortilla Alternatives: This recipe works with any large wrap. Whole wheat tortillas add a nutty flavor and some extra fiber. Spinach or tomato-basil tortillas are a fun way to add a little extra color and flavor. For a low-carb option, there are many great keto-friendly tortillas on the market now.

You could even add other ingredients like thinly sliced red onion for a bit of crunch and sharpness, or a few slices of crispy bacon for a salty, smoky element. Have fun with it and let your cravings be your guide. You really can’t go wrong.

5 FAQs About Turkey Pesto Wraps

Here are some straightforward answers to the most common questions I receive about this turkey pesto wraps recipe.

Can I make these Turkey Pesto Wraps ahead of time?

You absolutely can, which makes them a fantastic option for meal prep or for packing lunches. The key is to assemble them but wait to grill them until you’re ready to eat. You can fully assemble the wraps, roll them up tightly, and then wrap each one individually in plastic wrap. They will stay fresh in the refrigerator for up to 24 hours.

I find they are at their best if made only a few hours ahead of time. The longer they sit, the more the arugula might wilt, but they will still be perfectly delicious. When it’s time to eat, just unwrap them and grill according to the recipe instructions. This way, you get a freshly grilled, hot, and crispy wrap without any of the assembly work right before your meal. It’s a great time-saver for busy days.

How do I keep my Turkey Pesto Wraps from getting soggy?

This is the most common concern when it comes to making wraps, and I have a few foolproof tricks to guarantee a perfectly crisp tortilla every time. The number one defense against sogginess is the thin layer of softened cream cheese spread over the tortilla first. It creates a moisture-proof barrier that prevents the oils from the pesto from seeping into the tortilla.

It’s also important to manage the moisture from your other ingredients. Make sure you drain your marinated sun-dried tomatoes very well. Patting them with a paper towel can help remove any excess oil. Also, ensure your arugula is completely dry after washing. If you follow these steps and grill the wraps soon after assembling, you will have a delicious, non-soggy wrap.

What kind of pesto is best for these Turkey Pesto Wraps?

The quality of your pesto will have a big impact on the final flavor, so it’s worth choosing a good one. Of course, nothing beats homemade basil pesto if you have the time and fresh basil on hand. You can control the amount of garlic, nuts, and cheese to make it just right for you. It’s a taste of summer in every bite.

However, for convenience, a high-quality store-bought pesto works wonderfully. I recommend looking for the fresh, refrigerated pestos usually found in the deli or pasta section of the grocery store. They tend to have a brighter, fresher flavor and more vibrant color than the shelf-stable jarred varieties. When reading labels, look for one that lists olive oil, basil, and nuts near the top of the ingredient list.

Can I make these Turkey Pesto Wraps gluten-free?

Yes, making a gluten-free version of these wraps is incredibly simple. The fillings are all naturally gluten-free, so the only substitution you need to make is the tortilla. There are many excellent gluten-free burrito-size tortillas available in most grocery stores these days, made from ingredients like brown rice flour, tapioca starch, or corn.

When you’re shopping, as always, it’s a good practice to double-check the labels on your other ingredients, like the pesto and deli turkey, just to be certain they are certified gluten-free and have no hidden gluten-containing additives. Prepare and grill the wraps exactly as the recipe directs, and you will have a delicious gluten-free meal that doesn’t compromise on flavor or texture.

Are Turkey Pesto Wraps healthy?

These wraps can certainly be part of a healthy, balanced diet. They offer a great mix of macronutrients. You get lean protein from the turkey, healthy fats from the pesto’s olive oil and nuts, and carbohydrates from the tortilla for energy. The arugula also provides vitamins and fiber. It’s a well-rounded and satisfying meal.

If you want to lean into the healthier aspects, you can easily make a few simple tweaks. Opt for whole wheat or other whole-grain tortillas for added fiber. Choose a low-sodium deli turkey and look for reduced-fat cream cheese and provolone. You could even double up on the arugula for an extra serving of greens. It’s a very adaptable recipe that can be as indulgent or as light as you want it to be.

Try These Recipes Next

I just know you’re going to fall in love with these turkey pesto wraps. Once you see how easy it is to create a truly delicious and satisfying meal with just a few simple ingredients, you’ll be hooked. It’s a recipe that proves you don’t have to spend hours in the kitchen to make something special.

If you enjoyed this recipe and are looking for more simple, flavorful ideas to add to your rotation, I have a few other collections here on the blog that I think you’ll love. They are all about making life easier without sacrificing taste.

• 110 Easy Dinner Ideas: When you’re stuck in a dinner rut and need some fresh inspiration, this list is your best friend. It’s packed with approachable and delicious recipes for any night of the week.
• Cheap Meal Ideas: Eating well on a budget is my specialty. This collection is full of recipes that are kind to your wallet but still big on flavor, proving that you don’t need to spend a lot to eat like a king.
• Easy Breakfast Ideas: While these are breakfast recipes, many of them are perfect for a quick lunch or “brinner” too. Just like these wraps, they are all about getting a great meal on the table with minimal fuss.

Thank you so much for stopping by. I hope you enjoy every last bite of your grilled wraps. Happy cooking, y’all!