Creamy Dill Turkey Wrap Recipes

GOURMET DELI TURKEY WRAPS

Steps:

• In a small bowl, whisk the water, vinegar, oil and pepper., Divide turkey among tortillas; top with salad greens, pears, cheese, cranberries and walnuts. Drizzle with dressing. Roll up tightly. Secure with toothpicks.

TURKEY WRAPS

Steps:

• Mix together the cream cheese and Dijon mustard until smooth. Spread each tortilla with about 2 tablespoons of the cream cheese mixture, spreading to within 1/4 inch of the edge of the tortillas.
• Arrange about 1/4 cup of shredded lettuce on each tortilla, and press the lettuce down into the cream cheese mixture. Place 2 turkey slices per tortilla over the lettuce, and sprinkle with 2 tablespoons of shredded Swiss cheese. Top each tortilla evenly with tomato, avocado slices, and crumbled bacon.
• Roll each tortilla up tightly, and cut in half across the middle with a slightly diagonal cut.

TURKEY CUCUMBER DILL SANDWICHES

Steps:

• Mix mayonnaise and dill weed. Spread on one side of each bread slice.
• Top 4 slices with turkey, cheese, cucumber and lettuce. Top with remaining bread.

RANCH TURKEY WRAPS

Steps:

• In a small bowl, beat cream cheese and salad dressing until smooth. Spread over tortillas. Layer with turkey, cheese, avocado and tomato. Roll up tightly; cut in half.

CREAMY DILL DRESSING

Steps:

• Whisk mayonnaise and sour cream in medium bowl until smooth; stir in remaining ingredients; season to taste.
• cover and chill 1 hour to blend flavours.

ROAST TURKEY AND HERBED CREAM CHEESE LETTUCE WRAPS

Steps:

• Cut off the 8 largest outer leaves from the lettuce and wash and dry them carefully, trying not to tear them. (Cut the leaves at the base, where they connected to the root; the leaves should be about 9 inches long.) Using a vegetable peeler, shave down the center rib of each leaf so it will roll up more easily. Set aside.
• Combine the cream cheese, spinach and basil in a food processor and puree until smooth. Season with 1/4 teaspoon kosher salt and a few grinds of black pepper.
• Lay two of the romaine leaves out on a clean work surface. Cover the leaves with 2 slices of turkey. Spread 2 tablespoons of the cream cheese mixture over the turkey and line up 1/4 of the pepper strips along one end. Line up 1/4 cup of the shredded carrots just above the peppers. Roll up the wrap tightly, starting from the edge with the peppers and carrots, so the wrap holds together and the peppers and carrots end up in the center of the roll. Place the wrap on a plate seam-side down. Repeat with the remaining ingredients. Cut each wrap in half and serve.

DILL WRAPPED CREAM CHEESE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a cookie sheet.
• Unroll dough on lightly floured surface and press seams together. Sprinkle one side of block of cream cheese with enough dill to cover. Place cream cheese, dill side down, in center of dough. Sprinkle with more dill to cover. Bring sides of dough up around cheese block and seal to completely enclose.
• Bake at 350 degrees F (175 degrees C) for approximately 15 minutes. Serve warm.

CREAMY DILL-TURKEY WRAP

Steps:

• Spread tortilla with dressing; sprinkle with dill weed.
• Top with remaining ingredients; roll up.