Pin it
This turkey ranch club wrap is my lunchtime lifesaver, especially when I don’t want to cook on hectic weekdays or bright summer days. You can throw it together fast, and it’s packed with hand-held, deli-style goodness. Cheddar, bacon, turkey, ranch, all tucked in a soft tortilla—everyone keeps asking for this one again and again.
I whipped these up first for a work trip—needed something simple to eat in the car—and now everyone wants them cold straight from the fridge. My kids take them on the run, and I lean on them for a speedy post-practice dinner too.
Tasty Ingredients
- Chopped romaine lettuce: makes it crisp, so grab firm, green leaves
- Fresh tomato: juicy and bright, go for firm ones that slice well
- Cheddar cheese: bold flavor if you pick sharp; melts nicely too
- Cooked bacon: adds that smoky texture, fresh-cooked is best
- Large wheat flour tortilla: needs to bend easily; pick soft, unbroken ones
- Oven-roasted turkey breast: lean and full of flavor, best if it’s fresh from the deli
- Ranch dressing: adds creaminess and zing, use whatever brand you like most or even homemade
Simple Steps
- Cut and Serve
- If you like a tidy look, slice off the rough edges. Grab a sharp knife—slice your wrap across at an angle. Eat right away for the crunchiest, tastiest bite.
- Roll it Up
- Pull the bottom of the tortilla over the fillings, fold the sides in, and roll it up tight (think burrito style). Squeeze gently as you roll so nothing falls out.
- Stack Your Fillings
- Start with turkey, line up slices of cheddar, put on the bacon, top with tomato, and finish off with a lettuce layer—don’t let it touch the edges so rolling’s easy.
- Ranch It Up
- Grab a spoon or spatula and spread ranch on the middle—don’t coat right up to the edge so it’s easier to close.
- Tortilla Check
- Place the tortilla on your board, make sure it bends without cracking. If it’s stiff, warm it for a few seconds so you don’t get rips later.
Pin it
I’m always reaching for sharp cheddar—it stands out even more than bacon or ranch. It’s fun to lay everything out for everyone to build their own, especially on weekends. Makes lunch feel like a sandwich shop right at home.
How to Store
Keep wraps tasting fresh by wrapping them tight in foil or plastic and stashing in the fridge—good up to four days. Want your veggies crunchy? Keep lettuce and tomato in their own bowls, then add them right before eating. Every bite will still have that crisp, just-made snap!
Swaps and Extras
If you’re out of turkey, shredded chicken or ham work great. Not into ranch? Go for honey mustard or kick it up with chipotle mayo. Baby spinach or arugula is awesome too if you’re low on romaine.
How to Serve
Pair these with some crunchy kettle chips and a dill pickle for perfect deli vibes. Slicing them into rounds makes easy party snacks, or pile them on greens for a hearty salad. My top pick is a wedge of watermelon on the side for something cool, especially when it’s hot out.
Where’s It From
The old-school club sandwich came from late-1800s American diners—lots of layers of bacon, turkey, and lettuce piled up on toast. Swapping the bread for tortillas gives you something quicker and easier to bite, taking a page from Tex-Mex eats and mixing up some old favorites into something handy and new.
Pin it
Frequently Asked Questions
- → How can I stop my wrap from being soggy?
Dry off your lettuce and tomato first, and chow down soon after making to keep things crisp.
- → Is it okay to make this ahead?
Absolutely! Roll it tight in plastic wrap or tuck into an airtight box, then store up to four days in the fridge.
- → What swaps work for ranch?
You can use honey mustard, mayo, or your go-to creamy dressing if you want a change.
- → Can I freeze this wrap?
Yep, just skip lettuce and tomato—after it’s thawed, put them in fresh for a crisp bite.
- → Tips for slicing the wrap cleanly?
Once your wrap is rolled, chop off the ends if you want, then slice right down the middle with a sharp knife.