7 Whole30 Turmeric & Maple Syrup Pumpkin Wrap Ideas

Spiced Pumpkin & Turkey Lettuce Wraps

Spiced Pumpkin & Turkey Lettuce Wraps are a hearty yet healthy dish perfect for a Whole30 lifestyle. These wraps combine the sweetness of pumpkin with savory ground turkey and a blend of aromatic spices, all wrapped in crisp lettuce leaves for a refreshing and low-carb meal. They are quick to prepare and make an excellent option for lunch or dinner.

Ingredients	Quantity
Ground turkey	1 lb
Canned pumpkin puree	1 cup
Olive oil	1 tablespoon
Onion (chopped)	1 medium
Garlic (minced)	2 cloves
Ground cumin	1 teaspoon
Ground cinnamon	1/2 teaspoon
Paprika	1 teaspoon
Salt	To taste
Black pepper	To taste
Romaine or butter lettuce leaves	8-10 leaves

Heat olive oil in a skillet over medium heat. Add chopped onion and minced garlic. Sauté until softened, about 2-3 minutes.
Add ground turkey to the skillet, breaking it apart, and cook until browned.
Stir in canned pumpkin puree, cumin, cinnamon, paprika, salt, and pepper. Mix well and simmer for about 5-7 minutes.
Remove from heat and spoon the turkey pumpkin mixture into lettuce leaves.
Serve and enjoy your delicious Spiced Pumpkin & Turkey Lettuce Wraps!

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Maple Turmeric Chicken & Veggie Collard Wraps

Maple Turmeric Chicken & Veggie Collard Wraps are a vibrant and nutritious Whole30 meal option. These wraps feature tender chicken marinated in a maple turmeric glaze, complemented by fresh, colorful vegetables, all enveloped in hearty collard green leaves. They make for a satisfying lunch or dinner and are perfect for those seeking a flavorful and wholesome dish.

Ingredients	Quantity
Boneless chicken thighs	1 lb
Maple syrup	2 tablespoons
Ground turmeric	1 tablespoon
Olive oil	1 tablespoon
Garlic (minced)	2 cloves
Red bell pepper (sliced)	1 medium
Carrot (julienned)	1 medium
Cucumber (sliced)	1 medium
Collard greens	6-8 leaves
Salt	To taste
Black pepper	To taste

In a bowl, mix olive oil, maple syrup, ground turmeric, minced garlic, salt, and black pepper. Add the chicken thighs to the marinade, coating them well. Let the chicken marinate for at least 30 minutes.
Heat a skillet over medium heat and cook the marinated chicken for about 6-7 minutes per side, or until cooked through. Remove from heat and let it rest before slicing.
In the same skillet, add the sliced red bell pepper and carrot, sautéing until tender, about 4-5 minutes.
To assemble, take a collard green leaf, layer with sliced chicken, sautéed veggies, and fresh cucumber. Roll it up tightly, tucking the sides in as you go.
Serve and enjoy your delicious Maple Turmeric Chicken & Veggie Collard Wraps!

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Roasted Pumpkin Hummus & Crudité Wraps

Roasted Pumpkin Hummus & Crudité Wraps are a delightful Whole30-friendly meal that combines the creamy texture of roasted pumpkin hummus with fresh, crunchy vegetables. These wraps are not only simple to prepare but also bursting with flavor, making them a great option for lunch or a light dinner.

Ingredients	Quantity
Pumpkin (peeled and cubed)	2 cups
Olive oil	2 tablespoons
Tahini	1/4 cup
Lemon juice	2 tablespoons
Garlic (minced)	1 clove
Cumin	1 teaspoon
Salt	To taste
Black pepper	To taste
Assorted vegetables (carrots, cucumber, bell peppers)	2 cups (cut into sticks)
Large lettuce leaves or collard greens	6-8 leaves

Preheat the oven to 400°F (200°C). Toss the pumpkin cubes with olive oil, salt, and black pepper, and roast for 25-30 minutes until tender.
In a food processor, combine the roasted pumpkin, tahini, lemon juice, minced garlic, cumin, salt, and black pepper. Blend until smooth and creamy.
To assemble, spread a generous amount of pumpkin hummus onto each lettuce or collard green leaf. Add a handful of assorted vegetable sticks on top.
Roll up the leaves tightly, tucking in the sides as you go, to create a wrap.
Serve immediately and enjoy your Roasted Pumpkin Hummus & Crudité Wraps!

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Curried Pumpkin & Avocado Egg Salad Wraps

Curried Pumpkin & Avocado Egg Salad Wraps are a flavorful and nutritious Whole30-friendly meal that combines creamy avocado and protein-packed eggs with the warm spices of curry and the natural sweetness of pumpkin. This dish is perfect for a satisfying lunch or a light dinner and is quick to prepare, making it a great option for busy days.

Ingredients	Quantity
Hard-boiled eggs	4
Cooked pumpkin (mashed)	1 cup
Avocado (ripe)	1
Curry powder	1 teaspoon
Olive oil	1 tablespoon
Fresh lime juice	1 tablespoon
Salt	To taste
Black pepper	To taste
Large lettuce leaves or collard greens	6-8 leaves

In a large bowl, coarsely mash the hard-boiled eggs and avocado together.
Stir in the cooked pumpkin, curry powder, olive oil, lime juice, salt, and black pepper until well combined.
To assemble, spoon a generous portion of the curried pumpkin and avocado egg salad onto each lettuce or collard green leaf.
Roll each leaf tightly, tucking in the sides as you go, to create your wraps.
Serve immediately or refrigerate for a quick meal later. Enjoy your Curried Pumpkin & Avocado Egg Salad Wraps!

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North African-Inspired Turkey & Pumpkin Wraps

North African-Inspired Turkey & Pumpkin Wraps are a delicious and wholesome option for a Whole30 compliant meal. This dish combines ground turkey, roasted pumpkin, and warm North African spices, all wrapped in crispy lettuce leaves. It’s a perfect blend of savory and sweet flavors, making it an ideal lunch or dinner that is both filling and nutritious.

Ingredients	Quantity
Ground turkey	1 pound
Roasted pumpkin (cubed)	1 cup
Onion (finely chopped)	1 medium
Garlic (minced)	2 cloves
Ground cumin	1 teaspoon
Ground coriander	1 teaspoon
Smoked paprika	1 teaspoon
Olive oil	1 tablespoon
Salt	To taste
Black pepper	To taste
Fresh cilantro (chopped)	¼ cup
Large lettuce leaves or collard greens	6-8 leaves

In a skillet, heat olive oil over medium heat and sauté the chopped onion and minced garlic until translucent.
Add the ground turkey, breaking it up with a spatula. Cook until browned and fully cooked, about 7-10 minutes.
Stir in the roasted pumpkin cubes, ground cumin, ground coriander, smoked paprika, salt, and black pepper. Cook for an additional 5 minutes, until heated through.
Remove from heat and stir in chopped cilantro.
To assemble, spoon the turkey and pumpkin mixture into each lettuce or collard green leaf and roll tightly.
Serve immediately or store in the refrigerator for a quick meal later. Enjoy your North African-Inspired Turkey & Pumpkin Wraps!

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Grilled Chicken & Maple Pumpkin Slaw Wraps

Grilled Chicken & Maple Pumpkin Slaw Wraps are a vibrant and hearty Whole30-friendly meal option. This wrap features tender grilled chicken paired with a sweet and tangy maple pumpkin slaw, all nestled in crispy lettuce leaves. It’s a delightful combination of flavors and textures that make for a satisfying lunch or dinner.

Ingredients	Quantity
Chicken breasts (boneless, skinless)	1 pound
Maple syrup (Whole30 compliant)	2 tablespoons
Roasted pumpkin (shredded)	1 cup
Cabbage (shredded)	2 cups
Carrot (shredded)	1 large
Olive oil	1 tablespoon
Apple cider vinegar	1 tablespoon
Salt	To taste
Black pepper	To taste
Fresh parsley (chopped)	¼ cup
Large lettuce leaves	6-8 leaves

Preheat the grill to medium-high heat. Season chicken breasts with olive oil, salt, and black pepper. Grill for about 6-7 minutes on each side, or until fully cooked.
In a bowl, mix shredded pumpkin, cabbage, carrot, maple syrup, apple cider vinegar, salt, and black pepper until well combined to create the slaw.
Once the chicken is cooked, let it rest for a few minutes before slicing it into strips.
To assemble, place some grilled chicken and maple pumpkin slaw into each lettuce leaf and wrap tightly.
Garnish with chopped parsley and serve immediately or store for a quick meal later. Enjoy your Grilled Chicken & Maple Pumpkin Slaw Wraps!

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Turmeric Pumpkin & Shrimp Lettuce Cups

Turmeric Pumpkin & Shrimp Lettuce Cups are a light and flavorful Whole30-compliant dish that showcases succulent shrimp beautifully complemented by a fragrant turmeric pumpkin puree. Served in crisp lettuce cups, these delightful bites are not only visually appealing but also packed with nutrients and taste, making them perfect for a quick lunch or a healthy dinner option.

Ingredients	Quantity
Shrimp (peeled and deveined)	1 pound
Pumpkin puree (canned or homemade)	1 cup
Turmeric powder	1 teaspoon
Garlic (minced)	2 cloves
Coconut milk (full-fat)	½ cup
Olive oil	2 tablespoons
Salt	To taste
Black pepper	To taste
Fresh cilantro (chopped)	¼ cup
Large lettuce leaves	6-8 leaves

In a skillet, heat olive oil over medium heat, add garlic, and sauté until fragrant.
Add shrimp, turmeric, salt, and pepper; cook until shrimp are pink and cooked through, about 3-4 minutes.
Stir in pumpkin puree and coconut milk; cook until warmed through and well combined.
Remove from heat, and assemble by placing shrimp and pumpkin mixture into each lettuce leaf.
Garnish with chopped cilantro and serve immediately. Enjoy your Turmeric Pumpkin & Shrimp Lettuce Cups!