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Turkey, Corn & Sun-Dried Tomato Wraps

Turkey, Corn & Sun-Dried Tomato Wraps

Fresh corn kernels, tomatoes and lettuce fill these hearty turkey wraps. This wrap is great for picnics or when you need to have dinner on the run. Add some crumbled feta or shredded Cheddar for another layer of flavor. Serve with carrot sticks, sliced bell pepper or other crunchy vegetables plus your favorite creamy dressing.


4 servings

Prep Time

20 minutes

Total Time

20 minutes


  • 1cup corn kernels, fresh or frozen (thawed)
  • 1/2cup chopped fresh tomato
  • 1/4cup chopped soft sun-dried tomatoes
  • 2tablespoons canola oil
  • 1tablespoon red-wine vinegar or cider vinegar
  • 8thin slices low-sodium deli turkey (about 8 ounces)
  • 48-inch whole-wheat tortillas
  • 2cups chopped romaine lettuce


  1. Combine corn, tomato, sun-dried tomatoes, oil and vinegar in a medium bowl.
  2. Divide turkey among tortillas. Top with equal portions of the corn salad and lettuce. Roll up. Serve the wraps cut in half, if desired.


To remove corn kernels from the cob, stand an ear on its stem end and slice the kernels off with a sharp knife. To extract the corn “milk” (for sauces, soups or puddings), after cutting the kernels off, press the dull side of the knife down the length of the ear to push out the rest of the corn and its milk. You’ll get about 1 cup fresh kernels from one large ear of corn.

For this recipe, soft sun-dried tomatoes (not oil-packed) work best. If you can only find dry (and hard) sun-dried tomatoes, soak them in boiling water for about 20 minutes before using.

Nutrition Facts

Per serving (recipe makes 4 servings)

Calories 321kcal
Carbohydrate Total 35g
Total Sugars 7g
Added Sugars 0g
Fiber 4g
Total Fat 12g
Saturated Fat 1g
Mono Saturated Fat 5g
Cholesterol 35mg
Sodium 682mg
Protein 19g
Potassium 325mg
Calcium 114mg
Folate 53mcg
Omega-3 1g
Omega-6 2g
Vitamin E 2mg
Vitamin B3 1mg

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