Dinner

Turkey Lavash Wrap with Goat Cheese, Dill, and Fresh Veggies Recipe

ByMaya Arden August 11, 2026August 11, 2026

Introduction

This Turkey Lavash Wrap is a fresh and flavorful meal perfect for lunch or a light dinner. With creamy goat cheese, crisp veggies, and tender turkey wrapped in soft lavash bread, it’s a delightful combination of textures and tastes that’s easy to assemble and satisfying to eat.

Close-up of several tortilla wraps cut in half, showing five visible layers inside each: a thin, light beige tortilla on the outside, then thin slices of pale pink turkey meat folded, creamy white cheese spread, bright red roasted pepper strips, and fresh green spinach leaves mixed with cucumber slices and herbs. The wraps are stacked closely on a clear glass plate, set on a white marbled surface with some crumbled white cheese and green herbs scattered around. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 scallion, thinly sliced
4 oz. crumbled goat cheese

4 oz. plain whole-milk Greek yogurt
3 tsp. extra-virgin olive oil, divided

Kosher salt
Freshly ground black pepper

4 cups loosely packed arugula
1/2 cup coarsely chopped fresh dill
1 tsp. fresh lemon juice

4 store-bought or homemade lavash
1/2 lb. sliced deli turkey, divided
4 roasted red peppers, cut into thin strips, divided (about 1 cup)

4 Persian (or 2 English) cucumbers, cut lengthwise into quarters, divided

Instructions

Step 1: In a medium bowl, combine the scallion, crumbled goat cheese, Greek yogurt, and 2 teaspoons of olive oil. Season with kosher salt and freshly ground black pepper to taste, and mix until smooth and well blended.
Step 2: In a large bowl, gently toss the arugula, chopped dill, fresh lemon juice, and the remaining 1 teaspoon of olive oil until evenly coated. Set aside.

Step 3: Lay out the lavash flat on a clean work surface. Spread the goat cheese mixture evenly over each piece, leaving a 1-inch border around the edges to make wrapping easier.
Step 4: Divide the sliced turkey, roasted red peppers, cucumbers, and the arugula salad evenly among the lavash wraps.
Step 5: Fold one half of each lavash over the filling like a burrito, then roll tightly to enclose the ingredients. Tuck in the ends to seal the wrap securely.

Step 6: Slice each wrap in half diagonally before serving to show off the colorful filling and make it easier to eat.

Tips & Variations

For extra flavor, add a drizzle of balsamic glaze before wrapping or swap arugula for baby spinach to soften the bite.
Use flavored lavash or flatbread like naan to change up the texture and taste.

Try adding sliced avocado or a handful of toasted nuts for extra creaminess and crunch.

Storage

Wrap leftovers tightly in plastic wrap or foil and store in the refrigerator for up to 2 days. To avoid sogginess, store the dressing mixture separately and assemble fresh before eating. Reheat the wraps in a warm skillet for a few minutes if you prefer them warm, but they’re also delicious served cold.