Turkey Wrap
Published March 5, 2023 • Updated March 10, 2026
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No tortilla, no lettuce leaf, no low carb wrap needed. I make this by using sliced deli turkey as the outer wrapper, and it holds together better than most keto alternatives I’ve tried. The turkey adds protein instead of empty carbs, and the whole thing comes in at just 2.2g net carbs per roll.
The key is what you ask for at the deli counter. I get my turkey sliced on the thinner side because thick cuts crack and split the second you try to roll them. Two slices overlapped about halfway give you a wide, flexible surface that can handle a full load of fillings without tearing. If your store only carries pre-packaged turkey, look for the larger round slices, not the small squares.
I fill mine with sliced cheese, lettuce, bell pepper, red onion, mayo, and bacon. But the filling is where you make it yours. Go the carnivore sandwich route and double up on meat, or swap the concept entirely for a lettuce wrap or bell pepper sandwich if you want a vegetable base instead.
Roll tightly from the shorter edge, tucking the fillings as you go. If yours keep unraveling, try laying a sheet of parchment paper under the turkey slices before you start. Roll the parchment with the turkey, then peel it away once it’s tight. Secure with toothpicks and place seam side down right away. Even 30 seconds seam-up and it starts to unwrap.
Two of these with a chef salad or a sandwich bowl on the side makes a full lunch in under 5 minutes. I make these on repeat during the week because there’s zero cooking, the ingredients last all week in the fridge, and my kids actually eat them without negotiation. A reader made a double batch for Super Bowl Sunday and they held up on the table for three hours with no sogginess. That kind of durability is why I keep coming back to this method.
How to Make a Turkey Wrap
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Ingredients
2 slices deli turkey meat -
2 slices cheese of choice
-
2 slices cooked bacon
-
3 slices red bell pepper
-
3-4 slices red onion
-
1 green leaf lettuce leaf, torn in half
-
1/2 tablespoon mayonnaise
Step by Step Instructions
Step by Step Instructions
Lay down turkey slices
Lay down one turkey slice on a cutting board. Place the other slice about halfway over the other slice.
- 2 slices deli turkey meat
Add sandwich fixings
Layer sliced cheese, bacon, red bell pepper, sliced onion, lettuce leaves and mayo on top.
- 2 slices cheese of choice
- 2 slices cooked bacon
- 5 slices red bell pepper
- 3-4 slices red onion
- 1 green leaf lettuce leaf, torn in half
- 1/2 tablespoon mayonnaise
Nutrition disclaimer
The nutrition information provided is an estimate and is for informational purposes only. I am a Doctor of Pharmacy (Pharm.D.); however, this content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always consult your physician or other qualified health provider before making any lifestyle changes or beginning a new nutrition program.
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Get My Macros + Recipes →Frequently Asked Questions
Can I freeze turkey wraps for meal prep?
I've frozen them and they work, but the lettuce and fresh vegetables get soggy when thawed. What I do instead is freeze the rolls with just turkey, cheese, and bacon, then add lettuce and mayo after thawing. I wrap each one individually in plastic wrap before freezing. They keep for about a month and thaw overnight in the fridge.
How much protein does one wrap have?
Mine come out to roughly 17g of protein per wrap with the turkey, cheese, and bacon. If I add a second layer of turkey or swap in roast beef, it climbs higher. The exact count depends on your deli meat brand, so I always check the label at the counter.
Can I use cream cheese instead of mayo?
I actually prefer cream cheese when I'm packing these for later. I spread a thin layer directly on the turkey slices before adding fillings. It acts like glue and keeps everything from sliding around. Mayo works better if you're eating right away, but cream cheese holds up in the fridge without getting watery.
How do I keep the wrap from tearing when I roll it?
I ask for thinly sliced turkey at the deli counter because thick cuts crack the second you start rolling. Overlap two slices by about half so you have a wider, more flexible surface. If you're still having trouble, lay the turkey on a sheet of parchment paper, build your fillings, then use the parchment to help you roll. Peel it away once the roll is tight.
Are these good for school lunches?
My kids take these to school multiple times a week. I wrap each roll tight in plastic wrap and pack them seam side down in the lunchbox with an ice pack. They hold up fine for 4-5 hours at room temperature. No heating needed, no mess, and my kids actually eat them.
Can I use other lunch meat besides turkey?
I've made these with ham, roast beef, and pastrami. Any deli meat that comes in large, thin rounds works. Avoid the pre-packaged square slices since they're too small to wrap around fillings. I like roast beef best as a swap because the slices are wide and flexible enough to roll without splitting.
How many net carbs are in one wrap?
Mine comes out to 2.2g net carbs per wrap. Most of that is from the bell pepper and onion. When I skip the vegetables and go with just cheese, turkey, and bacon, it drops under 1g net carbs.
Can I make these ahead of time?
I make a batch every Sunday night and they last 4-5 days in the fridge. I place them seam side down in an airtight container with a paper towel underneath to catch moisture from the vegetables. They're my go-to grab-and-go lunch for the week.
Really solid base recipe, but I'd put a little extra mayo on the outer edge so the roll actually stays closed while you eat it (mine came apart about halfway through). The bacon in there is what makes it, though.
First time going no-tortilla. Genuinely didn't expect to like it this much. The pepper and bacon with mayo makes it feel like real food.
Pepper is underrated in this one. Cold crunch against the bacon is half the reason it feels like real food.
Slipped some avocado in between the bacon and lettuce and nothing slid around. If yours falls apart, try spreading the mayo on the turkey first.
Made a double batch of these for Super Bowl Sunday and the moment that got me was watching my buddy Mark, who had been openly skeptical about the 'deli turkey as a wrap' concept all afternoon, quietly grab his third one without saying anything. Just reached over. No announcement, no admission. Beats any compliment he could've given me. I loaded mine heavier on the bacon and red bell pepper than the recipe calls for, and the rolling technique clicked fast once I got the overlap right on the turkey slices. Three hours on the table and not one got soggy or fell apart. These are showing up at every gathering I host this year.
Mark going for a third without saying anything is better than anything he could've said. I load the bacon heavy too, the amount in the recipe is really just a starting point.
Made this yesterday and mine fell apart as soon as I picked it up. Rolled it as tight as I could but the whole thing unraveled and everything slid out. Is overstuffing usually the problem, or is there a trick to keeping the turkey slices together while you roll?
Seam side down right away. Even 30 seconds seam-up and it starts to unwrap. Also try overlapping the two turkey slices by about half before you add anything, gives you a wider base to roll.
My son spotted the missing tortilla, gave me the look, then rolled one up himself and walked away eating it. No argument, no questions. I'd ease up on the mayo next time but this is lunch sorted.
Ha the silent walk-away is the real approval. Half a tablespoon is already pretty light on mayo, but a thin scrape works fine if you want even less. Still keeps the turkey from tasting dry.
This is my go-to work lunch now. I prep a few rolls on Sunday and they hold up fine in the fridge for a couple days.
Brooke that's exactly how I use these too. If you wrap them tight in plastic wrap they'll hold even better, three days easy.
Took me 3 minutes flat. The turkey holds everything together better than a tortilla would.
Right? The turkey is way more flexible than most low carb tortillas. I've started doing double layers when I want it really sturdy.
Used avocado instead of bell pepper. More filling and the carbs barely changed.
Jake I do this too. Sometimes I'll mash it with a little everything bagel seasoning before spreading it on the turkey.