Like clockwork, it happens every year after Thanksgiving. Leftovers.
Let us introduce you to something new in the world of post-holiday meals: Thanksgiving leftover wraps.
These genius wraps combine all of our favorite leftovers in one convenient hand-held meal. These wraps are what you make after you’ve done the turkey soup or casserole. Or maybe you skip those options and go straight to this wrap because the novelty factor alone is exciting.
Of course, if you are so inclined, you can also enjoy these any time of year, if you want to have the comforting flavors of a Thanksgiving meal.
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How to Customize Thanksgiving Leftover Wraps
These wraps are inspired by a sandwich available year-round from a local sandwich chain that features sliced turkey, Havarti, cranberry sauce, lettuce, tomato, and spicy mayo on crusty bread. Our version was made to eat warm (so it can be frozen, a total bonus!) and to use up leftovers you may have from a holiday meal. Thanksgiving is the most obvious candidate as it typically brings about the most copious leftovers, but there are plenty of options that work.
Leftovers that would be great in this wrap:
If you aren’t cooking turkey, or you have other kinds of leftovers, try these other options: chicken, tofu, ham, pork, or your favorite vegetarian or vegan roast! (We are partial to the Vegetarian Plus brand Vegan Turkey Loaf.)
Instead of sweet potatoes, use up your leftover candied yams, sweet potato casserole, or mashed potatoes! Or maybe you’ve got roasted butternut squash or something else similar that would work in its place.
Swap cranberry sauce for leftover gravy if you want the wrap to be a bit more savory. Or use both!
Leave out the kale and use up any leftover steamed or roasted green beans, spinach, or roasted veggies. (Brussels sprouts would be amazing here!)
Since the wraps already have cranberry sauce and a spicy mayo, you want to keep the other options in there on the dry side! Leave out sides such as creamed corn or green bean casserole.
How to Store Thanksgiving Leftovers
So, standard leftover rules apply here for Thanksgiving, more or less. Most of the dishes we typically eat on Thanksgiving will last about four to five days when refrigerated. Make sure to put the food in the fridge within two hours of preparation, and store everything in airtight containers. (You can also send some of it straight to the freezer if you want, as the individual components will keep for a few months).
How to Store Thanksgiving Leftover Wraps
As always you can store the ingredients separately and wrap them before serving to keep them as fresh as possible. If you’re using gluten-free tortillas, make sure you make the wrap the day you’re going to eat it, which keeps things as fresh as possible. (Sometimes gluten-free wraps are not as sturdy as flour-based ones.)
If you prep this Thanksgiving leftover wrap, however, you should plan to eat it in two to three days, only because it might get a little soggy. (You can, however, reheat it in the oven which will help with that factor).
How to Freeze These Leftover Wraps
You can also slice this wrap in half, tuck it up in some foil, and then freeze it. It will be good in the freezer for up to 3 months. Defrost in the fridge or pop it straight in the oven or toaster oven to completely reheat. To heat, you can microwave the wraps for 1-2 minutes then finish off in the toaster oven to crisp up the outside, which is pretty tasty. Enjoy a whole new way to eat Thanksgiving leftovers!
Check out the video below for two more easy, delicious recipes you can make with your leftovers!
Here are some other creative ways to use up Thanksgiving leftovers!
- Thanksgiving Leftover Casserole
- Egg Rolls With Leftovers
- Leftover Turkey Corn Chowder
- Leftover Stuffing Cakes
Don’t forget to try our other delicious free recipes!
- Vegan Shepherd’s Pie with Lentils
- Homemade Chicken Noodle Soup
- Cozy Vegan Butternut Squash Soup
- Pumpkin Pasta With Ground Turkey, Mushrooms & Kale
- The Best Slow-Cooked Beef Chili Recipe
- Grilled Veggie Hummus Wraps
Thanksgiving Leftover Wraps
For the sweet potatoes
- 1 sweet potato medium, sliced into wedges
- 1 tablespoon olive oil
- salt and pepper
- 1/2 teaspoon cinnamon
For the turkey
- 16 oz turkey breast or chicken, or ham
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 teaspoon dried sage
- 1/2 teaspoon thyme
- 1 teaspoon rosemary plus 1 more teaspoon if using fresh
For the cranberry sauce
- 1 1/2 cup cranberries whole, fresh or frozen
- 1/3 cup granulated sugar
- 1/4 teaspoon salt
- 1/2 cup water
- 2 teaspoons lemon juice
For everything else
- 3 cup kale roughly chopped
- 1 tablespoon olive oil
- salt and pepper
- 3 tablespoon mayo
- 1 teaspoon Sriracha plus more to taste
- 1 cup shredded cheddar cheese sub shredded cheese of your choice
- 4 tortillas large, sub gluten-free
- Preheat your oven to 425 F (225 C). You'll be putting the sweet potatoes and the turkey in the oven at the same time. (Skip the turkey step if you're using leftovers!)
- Skip this step if you are using leftover turkey!In a small baking dish, combine the turkey, half of the olive oil, salt, pepper, sage, thyme, and rosemary. Use your hands or a spoon to toss the turkey well in the seasonings.
- Combine the sweet potatoes, remaining oil, salt, pepper, and cinnamon together right on a sheet pan. Use your hands to toss the sweet potatoes in olive oil and seasonings. Cover the turkey with foil and bake for 20-25 minutes.Bake the sweet potatoes for 25-30 minutes, until the sweet potatoes are soft. Flipping halfway is optional. Remove from the oven and set aside.
- After 25 minutes, uncover the turkey and bake it for another 5-10 minutes, until it is firm to the touch and the internal temperature reaches 165 F (74 C). Remove from the oven and set aside to rest/cool.
- While the sweet potato and turkey bake, make the cranberries (skip this step if you have leftover cranberry sauce). In a small saucepan, bring the water and sugar to a simmer. Add the cranberries along with a pinch of salt and cook, uncovered, over low heat. The cranberries will bubble and burst and the water will be mostly evaporated. Remove from the heat and stir in the lemon juice. Set the cranberry sauce aside. It will thicken as it cools.
- For the kale (skip this step if using spinach): add the kale to a large bowl with olive oil and a pinch of salt. Use your hands to "massage" the olive oil and salt into the kale which softens membranes. The kale should be bright green in color when ready.
- Chop/slice the cooked turkey.
- In a small bowl, mix the sriracha and mayo together with a fork. Set aside.
- Once all of the ingredients have cooled, assemble the wraps. Spread 1/4 of the sriracha mayo on the wrap, followed by 1/4 of the kale, 1/4 of the turkey, 1/4 of the cranberry sauce, 1/4 of sweet potato wedges, followed by 1/4 of the cheese. Wrap and roll then set aside and repeat.
- Optional step: You can “seal” the wraps by heating up a nonstick pan, greasing it with a little cooking spray, and placing your wraps seam-side-down for a few minutes. This helps them stay together in the fridge. You can also do this right before you eat it (which is what I did).
- Store wraps in a large zip-top bag or container for up to four days.