Wild turkey is a lean, flavorful protein that makes for an absolutely spectacular wrap filling. This recipe transforms your game bird into something restaurant-worthy that your family will be begging you to make again and again. The key to the best wild turkey wraps is proper seasoning and not overcooking the delicate meat.
Wild turkey has a distinctly rich, gamey flavor that pairs beautifully with fresh vegetables and zesty condiments. Unlike farm-raised turkey, wild turkey requires a bit more finesse in the kitchen, but once you master this technique, you’ll find yourself reaching for it constantly. The beauty of wraps is their versatility—you can serve them for lunch, dinner, or even as an elegant appetizer for entertaining.
I love making these wraps for busy weeknights because the prep work is minimal and the cooking time is quick. You can have everything assembled in under 30 minutes, making this an ideal recipe for anyone looking to incorporate more wild game into their cooking routine. The combination of tender turkey, crisp vegetables, and creamy spreads creates a perfect balance of flavors and textures that makes each bite absolutely delightful.
For the best results, source your wild turkey from a reputable butcher or game supplier. The meat should be handled with care to preserve its natural tenderness. This recipe works wonderfully with both wild turkey breasts and thighs, though I prefer using the breast meat for wraps as it stays more tender when cooked quickly over high heat.
Whether you’re a seasoned game cook or trying wild turkey for the first time, this wrap recipe will become a staple in your kitchen. Serve alongside Deliciously Simple Coleslaw Recipe Without Mayo for an amazing meal. For a fun twist, try using Perfect Homemade Bagels Recipe as your wrap base for a unique presentation. You might also enjoy exploring Best Everything Bagel Recipe options, or keeping things classic with Perfect Gluten-Free Bagel Recipe for dietary preferences. Fresh Best Mozzarella Cheese Recipe makes an excellent creamy addition to these wraps.
For more inspiration on preparing game meats, check out Serious Eats’ game meat guides. Bon Appétit also offers excellent wild game recipes that complement this technique. For detailed cooking methods, The New York Times cooking section has wonderful resources on preparing poultry. You’ll also find great tips on Serious Eats for protein preparation and inspiration from Bon Appétit’s wrap and sandwich ideas.
Ingredients
- 1 pound wild turkey breast, sliced thin (about 1/4 inch thick)
- 3 tablespoons olive oil, divided
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper (optional, for heat)
- 4 large flour tortillas or wraps (or whole wheat for a healthier option)
- 1/2 cup creamy avocado spread or guacamole
- 1/4 cup sun-dried tomato aioli or regular mayo mixed with sun-dried tomatoes
- 2 cups fresh mixed greens (arugula, spinach, or lettuce)
- 1 cup sliced cucumber
- 1/2 cup shredded carrots
- 1/4 red onion, thinly sliced
- 1/2 cup fresh sprouts (alfalfa or pea shoots)
- 2 ounces crumbled goat cheese or feta cheese
- 2 tablespoons fresh lemon juice
- 1 tablespoon fresh herbs (cilantro, basil, or parsley), chopped
Instructions
- Pat the wild turkey breast slices completely dry with paper towels, removing any excess moisture. This step is crucial for achieving a beautiful sear and preventing the meat from steaming.
- In a small bowl, combine kosher salt, black pepper, garlic powder, smoked paprika, and cayenne pepper to create your seasoning blend.
- Generously season both sides of each turkey slice with the spice mixture, ensuring even coverage across all pieces.
- Heat 2 tablespoons of olive oil in a large skillet or cast-iron pan over medium-high heat until it shimmers but doesn’t smoke.
- Working in batches to avoid overcrowding, carefully place the seasoned turkey slices into the hot oil.
- Sear each slice for 2 to 3 minutes on the first side without moving it around, allowing a golden crust to develop.
- Flip each slice gently and cook for another 1 to 2 minutes on the second side until the turkey is cooked through but still tender and juicy.
- Transfer the cooked turkey to a clean plate and tent loosely with foil to keep warm while finishing the remaining batches.
- If needed, add the remaining tablespoon of olive oil between batches to prevent sticking and ensure even cooking throughout.
- Once all turkey is cooked, warm your tortillas or wraps according to package directions, or quickly warm them directly over a gas flame for about 20 seconds per side for extra flavor.
- Lay out each warm tortilla on a clean work surface and spread approximately 2 tablespoons of avocado spread evenly across the center.
- Top the avocado layer with a thin line of sun-dried tomato aioli or mayo mixture.
- Layer a handful of fresh mixed greens down the center of each tortilla, creating a bed for the turkey.
- Divide the cooked wild turkey slices evenly among the four wraps, arranging them in a single layer over the greens.
- Add cucumber slices, shredded carrots, red onion slices, and fresh sprouts to each wrap in an even layer.
- Sprinkle crumbled goat cheese or feta cheese over the vegetables and turkey.
- Drizzle each wrap lightly with fresh lemon juice and scatter the chopped fresh herbs across the top.
- Starting from one end, fold the tortilla edges inward and roll tightly, keeping the filling tucked in as you go to prevent spillage.
- Slice each wrap in half diagonally for an elegant presentation and easier handling.
- Serve immediately while the wraps are still warm and the flavors are at their peak, or wrap in foil for a take-along meal.
Pro Tips
Slicing the turkey breast yourself gives you more control over thickness and ensures maximum tenderness. If your butcher can slice it for you, that’s perfectly acceptable, but ask for a thin cut of about 1/4 inch.
The seasoning blend provided is classic and complements wild turkey beautifully, but feel free to adjust to your preferences. Some cooks prefer a Cajun-style blend, while others like Mediterranean herbs like oregano and thyme.
You can prep the vegetables several hours ahead of time and store them in the refrigerator in separate containers. This makes assembly much faster when you’re ready to serve.
For a protein-packed variation, add grilled chicken breast or even shrimp to the mix. These wraps also work wonderfully with leftover roasted wild turkey.
Wrap these tightly in parchment paper or foil if you’re taking them to go. They hold up well for several hours and actually taste better when the flavors have had time to meld together.
If fresh herbs aren’t available, dried herbs work fine—just use about one-third of the amount and sprinkle them into the seasoning blend instead of over the finished wrap.
For a Mediterranean twist, substitute the goat cheese with crumbled feta, swap the mayo for Greek yogurt mixed with fresh dill, and add kalamata olives to the filling.
These wraps pair beautifully with a crisp white wine like Sauvignon Blanc or a light lager beer.
Leftover cooked wild turkey can be stored in an airtight container in the refrigerator for up to three days and is perfect for quick weeknight meals.