WrapsItalianEasy

Ground Turkey and Spinach Wraps

Name: Ground Turkey and Spinach Wraps
Prep time: 12 min
Cook time: 18 min
Total time: 30 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 1¼ lb (570 g) ground turkey (93/7 lean); 4 cups (130 g) fresh baby spinach, lightly packed; 3 garlic cloves, minced; ¾ cup (180 g) whole-milk ricotta cheese, at room temperature; 1 cup (110 g) shredded mozzarella cheese, shredded, divided; 1½ tbsp (22 ml) extra-virgin olive oil, divided; to taste kosher salt; to taste freshly cracked black pepper; 1 tsp (1 g) dried Italian seasoning; ¼ tsp (½ g) red pepper flakes (optional); 4 large flour tortillas (10-inch)

From the MyKitchenBank Kitchen

Tender flour tortillas filled with seasoned ground turkey, wilted spinach, creamy ricotta, and melted mozzarella, finished with a touch of garlic and Italian herbs. Cooked in a skillet until the tortillas are warm and the filling is heated through, these wraps are satisfying, protein-rich, and ready in under 30 minutes.

Prep: 12 min
Cook: 18 min
Wait: 2 min
Total: 32 min
Makes: 4 wraps

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Steps

Before you start

Have all ingredients prepped and within arm's reach of the stove
Shred the mozzarella and measure the ricotta ahead of time
Read through the cooking steps so you work efficiently with the skillet

1
Cook the ground turkey
- Heat 1 tbsp (15 ml) of the olive oil in a large 12-inch skillet over medium-high heat until shimmering, about 1 minute.
- Add the ground turkey in a single layer and let it cook undisturbed for 2 minutes so it develops color.
- Break it apart with a spoon or wooden spatula, then stir frequently as it cooks for another 4–5 minutes, until the turkey is cooked through with no pink remaining and the meat begins to brown lightly.
- The internal temperature should reach 165°F (74°C).
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Ready when: Turkey is completely cooked through, no pink visible, lightly browned, and reaches 165°F (74°C) on a meat thermometer
Tip: Don't stir the turkey immediately—let it sit for 2 minutes to develop a flavorful crust.
2
Add garlic and seasonings
- Add the minced garlic to the turkey and stir constantly for 1 minute until fragrant.
- Sprinkle in the Italian seasoning, red pepper flakes if using, and a pinch of salt and black pepper.
- Stir well and cook for another 30 seconds so the dried herbs bloom in the heat.
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Ready when: Garlic is fragrant and herbs are distributed throughout the meat
Tip: Toast the herbs for 30 seconds so they release their full flavor rather than tasting dried and dusty.
3
Wilt the spinach
- Add the fresh spinach to the skillet with the turkey and garlic.
- Stir constantly for 2–3 minutes, turning the spinach over on itself until it is completely wilted, dark green, and has released its moisture.
- The mixture should smell earthy and savory.
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Ready when: Spinach is fully wilted and any liquid has mostly evaporated
Tip: If the pan looks wet after the spinach wilts, let it cook for another 30 seconds to evaporate excess moisture so the filling isn't soggy.
4
Combine cheeses and cool slightly
- Remove the skillet from heat.
- In a small bowl, stir together the ricotta, half of the mozzarella (½ cup / 55 g), salt, and black pepper until well combined and no lumps remain.
- Add this cheese mixture to the turkey and spinach in the skillet and fold gently 3–4 times until just combined.
- Let the filling cool in the pan for 2 minutes so the tortillas won't tear from the heat.
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Ready when: Ricotta is fully incorporated and filling has cooled to warm (not steaming)
Tip: Don't overmix the cheese into the filling or it will become dense; a few streaks of ricotta are fine.
5
Assemble the wraps
- Place a tortilla on a clean work surface.
- Spoon about ¾ cup (180 ml) of the turkey and spinach filling along the center third of the tortilla, leaving 2 inches of space on each long side.
- Sprinkle about 2 tbsp of the remaining mozzarella on top of the filling.
- Fold the two long sides of the tortilla over the filling, then roll tightly from one short end toward the other, pressing gently as you go so the wrap holds together.
- Repeat with the remaining three tortillas and filling.
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Ready when: Wraps are tightly rolled with seam-side down
Tip: Place the seam side of each wrap face-down when you set it in the pan so it stays sealed and holds together as it cooks.
6
Pan-sear the wraps
- Wipe out the skillet you used for the filling (no need to wash it thoroughly).
- Heat the remaining ½ tbsp (7 ml) of olive oil over medium heat until shimmering.
- Working with 2 wraps at a time, place them seam-side down in the skillet.
- Cook for 3–4 minutes until the tortilla is golden and crispy on the bottom and any exposed edges have browned slightly.
- Carefully flip each wrap and cook the other side for 2–3 minutes until golden.
- Transfer the cooked wraps to a serving plate and repeat with the remaining two wraps.
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Ready when: Tortilla is golden brown on both sides and crispy on the exterior; cheese is melted inside
Tip: Don't flip the wraps too early or they will tear—wait until you see a deep golden color on the seam side before turning.

Good to know

Tips

Toast the Italian seasoning in the hot pan for 30 seconds after adding the garlic to bloom the dried herbs and deepen their flavor, rather than tasting flat.
If your spinach releases a lot of liquid, tilt the pan and spoon out excess moisture before adding the cheese mixture so the filling stays creamy and not watery.
For extra flavor, mix 1 tbsp of grated Parmesan cheese into the ricotta mixture before combining with the turkey and spinach.
Pan-sear the wraps immediately after assembling them rather than letting them sit, so the tortilla doesn't absorb moisture from the filling and become soggy.

Make ahead

Yes. Prepare the filling up through step 4 (after the cheeses are combined and cooled) up to 4 hours ahead. Refrigerate in an airtight container. Assemble and cook the wraps just before serving. You can also assemble the wraps, wrap them individually in foil, refrigerate for up to 6 hours, and pan-sear them directly from the refrigerator, adding 1–2 minutes to the cooking time on each side.

Storage & reheating

Room temperature: Leftovers do not store well at room temperature. Refrigerator: Store cooled wraps in an airtight container for up to 3 days. Reheat in a skillet over medium heat for 2–3 minutes per side until warmed through and the exterior is crispy again. Freezer: Wrap cooled wraps individually in plastic wrap and then foil; freeze for up to 2 months. Thaw in the refrigerator overnight and reheat as directed above, adding 1 minute per side.

Substitutions

ground turkey (93/7 lean) → Ground chicken (93/7 lean) or ground beef (90/10 lean). Use the same weight. Ground beef will be richer; chicken will be slightly drier, so increase the ricotta by 2 tbsp if using chicken. Ground chicken also reaches 165°F (74°C); ground beef reaches 160°F (71°C).
whole-milk ricotta cheese → Mascarpone cheese or cream cheese, softened. Use the same amount. Mascarpone will be slightly richer; cream cheese will be tangier. Mix well to avoid lumps.
fresh baby spinach → Frozen spinach, thawed and squeezed dry (1½ cups / 150 g thawed). Frozen spinach has a more compact texture and less water content. Squeeze it very dry before adding to avoid a soggy filling.
large flour tortillas (10-inch) → Large whole-wheat or spinach flour tortillas, or thin naan bread. Keep the same size (10-inch). Whole-wheat tortillas may tear more easily, so let them sit at room temperature for 10 minutes before rolling to increase pliability.