Recipes Ingredients Meat & Poultry Turkey Recipes Turkey Salad Wrap 3.3 (69) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on January 26, 2022 Print Rate It Share Share Tweet Pin Email Photo: Dana Gallagher Yield: 2 servings This lunch gets its energizing nutrients from moist turkey, grated carrots, fresh spinach, and a flavored tortilla, such as red pepper. Serve with a creamy, zesty sauce—it's a combination of mayonnaise, mustard, and vinegar. Ingredients 1 cooked piece (4 ounces) turkey breast 2 tablespoons light mayonnaise 1 tablespoon honey mustard ½ teaspoon white-wine vinegar Ground black pepper 1 cup (1 ounce) arugula, or baby spinach 1 carrot, (4 ounces) finely grated (⅔ cup) 1 (12 inch) flavored flour tortilla, such as red pepper Directions Coarsely chop the turkey and place in a medium bowl. Stir in the mayonnaise, mustard, and vinegar until combined. Season to taste with pepper. Arrange arugula and carrot in the center of the tortilla. Spoon turkey salad down the center. Fold one end of tortilla up over a little of the filling. Fold the sides over to enclose the filling, and then roll up to close. Cut sandwich in half crosswise, wrap each half separately in waxed paper, and refrigerate overnight. Cook's Notes Look for fresh cooked turkey breast, not turkey roll, in your local deli or gourmet foods store. Rate it Print