Turkey Cobb Salad Wraps

Turkey Cobb Salad Wraps by AmandasCookin.comLunch is one of those meals that I tend to forget. I get busy during the day and grab a snack here or there and before I know it it’s 3:00 and time for the kids to start getting home from school. By then it’s too late for lunch but still too early for dinner. That’s a dangerous time for anyone trying to steer clear of overeating!

So I’ve been trying to make lunch everyday. I watch the time and try to be mindful of the noon hour, and get a protein packed lunch in to keep me satisfied until dinner.

Turkey Cobb Salad Wraps - AmandasCookin.comWhen I found this recipe for cobb salad pitas and saw that it used some of my favorite ingredients (avocado, tomato, and Shredded Cheddar Jack Cheese!), I knew I wanted to try it.

Turkey Cobb Salad Wraps  steps - AmandasCookin.comI did change mine up a little. I had some deli turkey slices in the refrigerator and have an overabundance of tortillas at my disposal. So instead of pitas pockets I made wraps. I also love Ranch dressing, so I used some Ranch and some Italian, instead of just Italian. These were quite tasty and made for a very satisfying lunch!

Turkey Cobb Salad Wraps by AmandasCookin.comNote: In the recipe I suggest using 8″ tortillas. The one you see pictured here is not that big, but it’s what I had on hand. 8-inch would be much more size appropriate.

Turkey Cobb Salad Wraps

Rating: 51

Prep Time: 19 hours, 15 minutes

Total Time: 15 minutes

Yield: 4 wraps

Serving Size: 1/2 wrap

Calories per serving: 270

Fat per serving: 16.4 g

Turkey Cobb Salad Wraps


  • 1 cup (4 oz.) Sargento® Fine Cut Shredded Cheddar Jack Cheese
  • 1 cup chopped tomato
  • 1 ripe avocado, diced
  • 1 cup diced deli turkey
  • 1/3 cup crisply cooked, crumbled bacon
  • 1/4 cup Ranch dressing
  • 2 Tablespoons Italian dressing
  • 6 (8-inch) flour tortillas
  • Romaine or red leaf lettuce leaves


  1. Combine cheese, tomato, avocado, turkey, bacon and dressing in medium bowl.
  2. Line tortillas with lettuce leaves and fill with salad mixture. Roll up tortillas.

Notes from Amanda

Saturated Fat 5.3 g Polyunsaturated Fat 1.6 g Monounsaturated Fat 3.3 g Cholesterol 51.4 mg Sodium 874.1 mg Potassium 140.1 mg Total Carbohydrate 17.8 g Dietary Fiber 2.2 g Sugars 1.9 g Protein 13.9 g


Sargento did compensate me for the time I dedicated to making this recipe and putting this post together for you, however my opinions on flavor and preparation are 100% mine. :)

ANOTHER DELICIOUS IDEA >>  Homemade German Pretzels


  1. says

    These look really good, Amanda. My tummy never lets me forget about a meal but I do forget about how nice to use tortillas. Thanks for the reminder with this great recipe!

  2. Bonnie M says

    A new favorite in our house!!! My mom and I made these for lunch this week and enjoyed them. I just made these as a quick and easy dinner, and my hubby loved them, too!

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