I have a thing for wraps that are quick, filling, and portable—and this Turkey Ranch Club Wrap ticks all those boxes. Loaded with turkey, cheddar, crisp lettuce, tomato, and drizzled with cool ranch, it’s basically a club sandwich in a convenient tortilla.

Why You’ll Love This Recipe

I love how fast and adaptable this wrap is.
I whipped it up in under 10 minutes, and it felt like a wholesome deli meal without the fuss.
It’s perfect for picnics, work lunches, or just a no-fuss dinner.
I can swap turkey for chicken, try different cheeses, or even toss in avocado—this wrap is custom to my craving.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Tortillas (large burrito‑style)
Sliced turkey (deli‑style or roast)
Cheddar cheese, shredded
Romaine lettuce leaves
Tomato slices
Ranch dressing

Directions

If I want a more pliable tortilla, I warm it for about 10 seconds in the microwave.
I drizzle ranch over the center of the tortilla.
I layer turkey slices next, then cheese, followed by tomato and lettuce.
I fold the sides in and roll it up tightly from the bottom for a snug fit.
If eating right away, I halve it; if prepping, I wrap it in plastic and chill it for 10–15 minutes—this keeps everything tight and keeps the lettuce crisp when sliced later into pinwheels.

Servings and timing

Serves: 2 wraps (adjustable)
Prep time: ~5 minutes
Total time: 5–10 minutes, depending on how quickly I prep

Variations

Chicken club: Swap turkey with grilled or rotisserie chicken.
Turkey avocado club: Add a few slices of creamy avocado.
Mustard swap: Replace ranch with honey mustard or Dijon for a tangy twist.
Veggie boost: Amp up with extras like shredded carrots, cucumber, bell pepper, or red onion.

storage/reheating

Refrigerator: I wrap each roll tightly in plastic wrap and store them for up to 24 hours. The flavors meld, the lettuce stays crunchy, and the wrap holds up well for lunches.
Reheating: I enjoy it cold for fresh crunch. If I want it warm, I skip lettuce and tomato until after a quick 30‑second microwave spin.

FAQs

What type of tortilla works best?

I prefer large burrito‑style tortillas because they hold all the fillings tightly. Spinach, tomato, or whole‑wheat wraps are great swaps too.

Can I prep these ahead of time?

Absolutely. I assemble in the morning, chill wrapped in plastic, and by lunch it’s still crisp and easy to slice into halves or pinwheels.

How can I keep the wrap from getting soggy?

I blot tomato slices on a paper towel first, and I don’t mound too much ranch in the center. Warming the tortilla before assembling also helps seal it better.

Is there a good vegetarian version?

Sure—just skip turkey. I add extra cheese, avocado, cucumber, or even roasted chickpeas for protein.

How long will the wrap stay fresh?

Stored in the fridge, I eat it within 24 hours. Beyond that, the tortilla can soften and the fillings lose crispness.

Conclusion

This Turkey Ranch Club Wrap is my go‑to when I want something satisfying, quick, and fuss‑free. With minimal prep and endless variations, it’s become a regular in my lunch rotation—easy to love, hard to outgrow. Give it a try, and you might find yourself craving it on repeat.