Grilled Honey Turkey Wraps
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Grilled Honey Turkey Wraps

Grilled Honey Turkey Wraps

with Sweet Potato Wedges

Classic pub flavours are all wrapped up into a delicious handheld! Tender and juicy turkey is grilled to perfection for that smoky, chargrilled flavour, then tossed in spiced honey. Creamy ranch and quick-pickled cucumbers make these wraps lip-smackingly good!


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking Time10 minutes


serving amount

340 g

Turkey Breast Portions

2 tbsp

Hot Sauce

(May contain Crustaceans, Mustard, Soy, Milk, Sesame, Wheat, Fish, Egg, Sulphites)

1 unit(s)


28 g

Baby Spinach

6 unit(s)

Flour Tortillas

(Contains Sulphites, Wheat May contain Soy, Oats, Rye, Sesame, Triticale, Milk)

2 unit(s)

Sweet Potato

1 tbsp

Southwest Spice Blend

(May contain Soy, Sulphites, Tree nuts, Wheat, Milk, Mustard, Peanuts, Sesame)

¼ cup

Cheddar Cheese, shredded

(Contains Milk)

1 unit(s)

Mini Cucumber

2 tbsp

Ranch Dressing

(Contains Egg, Milk)

2 tbsp

White Wine Vinegar

(Contains Sulphites)

Not included in your delivery

0.13 tsp


0.13 tsp


2 tsp


1.5 tbsp



Nutrition Values

Calories840 kcal
Fat28 g
Saturated Fat7 g
Carbohydrate91 g
Sugar19 g
Dietary Fiber9 g
Protein55 g
Cholesterol115 mg
Sodium1700 mg
Trans Fat0.2 g
Potassium1750 mg
Calcium350 mg
Iron6 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Baking Sheet
Measuring Spoons
Large Bowl
Medium Bowl
Aluminum Foil


Roast sweet potato wedges
  • Cut sweet potatoes into 1/2-inch wedges. 
  • Add sweet potatoes, half the Southwest Spice Blend and 1 tbsp oil to an unlined baking sheet. (NOTE: For 4 ppl, use 2 baking sheets, with 1 tbsp oil per sheet.) Season with salt and pepper, then toss to coat.
  • Roast in the middle of the oven, flipping halfway through, until tender and golden-brown, 22-24 min. (NOTE: For 4 ppl, roast in the middle and top of the oven, rotating sheets halfway through.)
  • Meanwhile, cut cucumber into 1/4-inch rounds.
  • Pat turkey dry with paper towels, then, if applicable, cut so you have  2 (4) equal pieces on a separate cutting board
  • Add turkey, 1/2 tbsp (1 tbsp) oil and remaining Southwest Spice Blend to a large bowl. Season with salt and pepper, then toss to coat. Set aside.
Pickle cucumbers
  • Add cucumbers, vinegar, 2 tbsp (4 tbsp) water and 2 tsp (4 tsp) sugar to a small pot. Season with salt.
  • Bring to a simmer over medium-high heat. Simmer, stirring often, until sugar dissolves, 1-2 min.
  • Remove the pot from heat. Transfer cucumbers, including liquid, to a medium bowl.
  • Place in the fridge to cool.
Grill turkey
  • Add turkey to the grill. 
  • Close lid and grill, flipping once, until turkey is grill-marked and cooked through, 4-6 min per side.**
Warm tortillas
  • Meanwhile, wrap tortillas in foil.
  • Place tortilla packet on the grill next to turkey. 
  • Close lid and grill, flipping once, until warmed through, 5-6 min.
  • Remove tortilla packet from the grill and set aside.
Finish and serve
  • Thinly slice turkey.
  • Stir together honey and hot sauce in another medium bowl. Add turkey, then toss to coat. (NOTE: Reference heat guide.)
  • Divide sweet potato wedges and tortillas between plates. Top tortillas with baby spinach, turkey, pickled cucumbers and cheese.
  • Drizzle half the ranch dressing over wraps.
  • Serve remaining ranch dressing alongside for dipping.