A trendy U.S. lunch for November: Crispy Roasted Squash and Turkey Crunch Wrap – Ultimate

Quick, cozy, and commuter‑friendly, this handheld lunch brings together caramelized butternut squash, lean turkey, and a tangy‑spicy cranberry‑chili drizzle for a crunchy bite busy families can make in 40 minutes or prep ahead for the week. It’s ideal for post‑Thanksgiving leftovers and easy to customize for picky eaters or special diets.

Why busy families will love it

• Fast and flexible: Ready in about 40 minutes, or 20 with leftovers and pre‑cut squash.
• High‑protein satisfaction: A hearty, balanced lunch that fuels school and office days without a mid‑afternoon slump.
• Portable crunch: Pleated fold and skillet sear keep everything crisp and mess‑free in a lunchbox.

What you’ll need

• Cooked turkey, shredded (rotisserie or leftovers)
• Butternut squash, peeled and diced
• Olive oil, smoked paprika, ground cumin, garlic powder, salt, pepper
• Large flour tortillas (10‑inch; whole‑wheat optional)
• Shredded cabbage or coleslaw mix
• Avocado, sliced
• Feta or queso fresco, crumbled
• Baked tortilla chips (for the “crunch” layer)
• Plain Greek yogurt
• Fresh cilantro and lime wedges

Cranberry‑chili drizzle

• Cranberry sauce (homemade or canned)
• Lime juice
• Honey or maple syrup
• Hot sauce (chipotle for smoky heat, or your favorite)
• Water to loosen to a drizzle

Step‑by‑step instructions

1. Roast the squash
   Heat oven to 425°F/220°C. Toss diced squash with olive oil, smoked paprika, cumin, garlic powder, salt, and pepper. Spread on a sheet pan and roast until tender and caramelized at the edges, 18–22 minutes. Shortcut: Air‑fry at 390°F/200°C for 12–15 minutes, shaking once.
2. Make the cranberry‑chili drizzle
   In a small bowl, whisk cranberry sauce, lime juice, honey, hot sauce, and enough water to reach a pourable consistency. Taste and adjust sweet/heat to suit your family.
3. Warm the tortillas
   Briefly heat tortillas in a dry skillet or microwave until pliable so they don’t crack when folded.
4. Build the crunch wraps
   Spread about 1 tablespoon Greek yogurt in the center of each tortilla. Layer 1/2 cup shredded cabbage, roasted squash, turkey, avocado slices, a spoonful of cranberry‑chili drizzle, crumbled feta, and a small handful of tortilla chips.
5. Fold and crisp
   Fold edges toward the center, creating small pleats to fully enclose the filling (classic crunch‑wrap fold). Sear seam‑side down in a lightly oiled skillet over medium heat for 2–3 minutes per side until golden and crisp. Air‑fryer option: light oil brush, 390°F/200°C for 6–8 minutes, flipping once.
6. Serve
   Slice in half, add extra drizzle, fresh cilantro, and a squeeze of lime. Pack for lunchboxes or enjoy hot off the pan.

Make‑ahead and storage

• Prep components up to 4 days ahead: roast squash, shred turkey, whisk the drizzle, and keep each part in airtight containers.
• Assemble and crisp the morning of for the best texture, or crisp, cool, and refrigerate up to 24 hours for grab‑and‑go lunches.
• Reheat in an air fryer at 350°F/180°C for 3–4 minutes or in a covered skillet, then uncover to re‑crisp; microwave only if needed, as it softens the exterior.

Smart swaps and variations

• Vegetarian: Use roasted chickpeas or crispy tofu instead of turkey; keep Greek yogurt for protein.
• Gluten‑free: Choose large GF tortillas and GF chips; warm wraps before folding to prevent cracking.
• Dairy‑free: Skip yogurt and feta; use mashed avocado or a dairy‑free yogurt and finish with olive oil.
• Different cheese: Monterey Jack, cheddar, or cotija all work well for a melty or salty finish.
• Protein twists: Rotisserie chicken, smoked turkey, or leftover roast pork pair beautifully with the cranberry‑chili balance.

Lunchbox strategy for crisp results

• Keep moisture in check: Pack the drizzle on the side and add right before eating.
• Preserve crunch: Tuck chips away from wet ingredients if assembling ahead.
• Wrap tight: Foil helps retain structure and warmth on the go; include a lime wedge for brightness at lunchtime.

Nutrition snapshot (per wrap, estimate)

• 500–540 calories
• 25–30 g protein
• 50–60 g carbs
• 18–22 g fat
  Adjust with whole‑wheat tortillas, reduced‑fat yogurt, or extra turkey if you want even more protein.

What makes it trendy this month

• Seasonal hero: Butternut squash brings cozy caramelized sweetness without heaviness.
• Thanksgiving remix: The cranberry‑chili drizzle transforms leftover turkey into something fresh and exciting.
• Texture play: Creamy yogurt and avocado meet crackly chips and a crisped tortilla.
• Portable build: The pleated fold stays intact for commutes, practices, and game days.
• Macro‑friendly: A high‑protein core with easy levers for fiber, fats, and carbs.

Quick shortcuts for real life

• Buy pre‑diced or frozen squash to cut prep to minutes.
• No leftovers? Shred rotisserie turkey or chicken from the deli.
• Use coleslaw mix and canned cranberry for weeknight speed.
• Batch build four, sear two now and two tomorrow so lunch is handled.

Pro tips for a perfect fold

• Don’t overfill: Aim for a 5–6 inch filling circle so seams meet cleanly.
• Seal first: Start seam‑side down and press with a spatula to “set” the pleats.
• Moderate heat: Medium heat crisps evenly without scorching while the center warms through.

Full recipe card

• Prep: 15 minutes | Cook: 25 minutes | Total: 40 minutes | Yield: 4 wraps

Ingredients

• 2 cups cooked turkey, shredded
• 1 small butternut squash (about 3 cups), diced
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• 1/2 tsp garlic powder
• Salt and black pepper
• 4 large flour tortillas (10‑inch)
• 2 cups shredded cabbage or coleslaw mix
• 1 avocado, sliced
• 1/2 cup feta or queso fresco, crumbled
• 1 cup baked tortilla chips
• 1/3 cup plain Greek yogurt
• Fresh cilantro and lime wedges

Cranberry‑chili drizzle

• 1/2 cup cranberry sauce
• 1 tbsp lime juice
• 1 tsp honey or maple syrup
• 1 tsp hot sauce (or to taste)
• 2 tbsp water, as needed

Instructions

1. Roast squash at 425°F/220°C for 18–22 minutes (or air‑fry 390°F/200°C for 12–15 minutes).
2. Whisk drizzle to a pourable consistency and adjust heat/sweetness.
3. Warm tortillas to make them flexible.
4. Build wraps with yogurt, slaw, squash, turkey, avocado, drizzle, feta, and chips.
5. Fold with pleats, sear 2–3 minutes per side in a lightly oiled skillet (or air‑fry 6–8 minutes at 390°F/200°C, flipping once).
6. Serve with extra drizzle, cilantro, and lime.

People Also Ask (PAA)

• What’s the best way to keep a crunch wrap crispy until lunchtime?
  Pack the cranberry‑chili drizzle on the side, wrap the warm crunch wrap in foil, and re‑crisp for 2–3 minutes in a toaster oven or air fryer just before eating.
• Can this be vegetarian and still high‑protein?
  Yes—swap turkey for roasted chickpeas or crispy tofu and keep Greek yogurt; add extra beans to boost protein further.
• Is the cranberry‑chili sauce very spicy?
  It’s mild to medium by default; start with 1/2 teaspoon hot sauce and increase to taste for spice lovers.
• Can I freeze crunch wraps?
  Assemble and freeze before searing; cook from frozen in a covered skillet to heat through, then uncover to crisp, or air‑fry until golden.

FAQs

• How do I meal prep for four days without soggy results?
  Prep components on Sunday, store separately, and assemble/sear the morning of; keep chips and drizzle separate until serving for maximum crunch.
• Which tortillas hold the fold best?
  Standard 10‑inch flour tortillas are most forgiving; warm whole‑wheat or gluten‑free wraps before folding to prevent cracking.
• What if I don’t have avocado or feta?
  Use hummus or extra Greek yogurt for creaminess, and swap in cheddar, Monterey Jack, or cotija for a salty finish.
• How can I scale this for a crowd?
  Double or triple ingredients, roast squash on two sheet pans, and hold finished wraps on a wire rack in a 200°F/95°C oven so they stay crisp rather than steaming.