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Lunch

Turkey Wrap

Turkey Wrap: a sourced make-ahead recipe with measured ingredients and cooking instructions. Prepare at home; follow storage and reheating safety notes.

Community rating
Added October 9, 2026
Source: Recipe: Wikibooks contributors, CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/); extracted from linked revision; camping suitability and safety notes added. Photo: No machine-readable author provided. AlbertCahalan~commonswiki assumed (based on copyright claims)., Public domain; https://commons.wikimedia.org/wiki/File:CookbookTurkeyWrap.jpg; . Photo illustrates this dish on its source recipe page; not a Wild10 cooking-test photo.
Turkey Wrap
Difficulty: Medium

Ingredients

  • •8 large ( burrito -size, about 12- inch ) flour tortillas .
  • •1 can (6 ounces ) tomato paste
  • •6 ounces (net drained weight) black olives
  • •Several cups of cooked turkey

Instructions

  1. 1Cut the olives in half.
  2. 2Cut the turkey into ¾-inch chunks.
  3. 3Mix the olives and tomato paste.
  4. 4Mix in turkey, adding as much as will be covered by the paste.
  5. 5Optionally, warm the mixture.
  6. 6Place some of the mixture on a tortilla.
  7. 7Wrap the tortilla around the mixture.
  8. 8Place the finished wrap on an ungreased cookie sheet , with the exposed edge (flap) downward to prevent the wrap from coming undone before it is cooked.
  9. 9Keep making wraps as needed.
  10. 10Place the cookie sheet in an oven set to 350°F .
  11. 11Remove the wraps when they start to brown, which should be about 15 minutes.
  12. 12Let the wraps cool a bit on the outside while heat sinks into the inside.

Camp tips

  • • Keep perishables at 40°F (4°C) or below in a monitored cooler. Discard food left above that temperature for over 2 hours, or 1 hour above 90°F (32°C). Use potable water, wash hands, and pack out scraps. Never cook inside a tent. Check local fire restrictions. Cook poultry to 165°F (74°C), checked with a food thermometer.
  • • Prepare this oven recipe at home before departure. Cool and transport perishable portions safely; do not assume a campfire provides the source oven temperature.

Food safety & trail facts

Keep perishables at 40°F (4°C) or below in a monitored cooler. Discard food left above that temperature for over 2 hours, or 1 hour above 90°F (32°C). Use potable water, wash hands, and pack out scraps. Never cook inside a tent. Check local fire restrictions. Cook poultry to 165°F (74°C), checked with a food thermometer.

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