Turkey Vegetable Wraps Recipes

TURKEY LETTUCE WRAPS

Steps:

• For the filling: Brown the turkey in the oil in a large saute pan over medium-high heat until no longer pink. Add the mushrooms, scallions, garlic and water chestnuts, and cook until the mushrooms soften. In a small bowl, mix the soy sauce, brown sugar and vinegar, pour over the turkey mixture and cook 1 minute. Remove from the heat.
• For the drizzling sauce: In a small bowl, whisk together the soy sauce, vinegar, honey, mustard, Sriracha, sesame oil and 1/4 cup water.
• Serve the turkey mixture with the lettuce leaves, drizzling sauce and vegetables for lettuce wrap assembly.

TURKEY-SPINACH WRAPS

Steps:

• Spread each tortilla evenly with dip. Arrange spinach leaves evenly over dip to within 1 inch of top edge. Top with single layer of tomato slices. Evenly layer turkey slices over tomatoes.
• Starting with bottom edge, tightly roll up each tortilla. Wrap rolls individually in plastic wrap. Refrigerate at least 1 hour but no longer than 24 hours.
• To serve, trim off uneven ends of rolls. Cut rolls into 1-inch slices; arrange on serving platter.

FRESH VEGGIE WRAPS

Steps:

• Prepare spread: mash diced avocado, mayonnaise, salt, garlic powder, onion powder, and cayenne pepper in a bowl with a fork until well blended.
• Assemble wraps: spread tortillas with a layer of avocado spread. Place diced tomatoes, cucumber slices, bell pepper strips, lettuce, and mozzarella cheese slices onto each wrap, leaving about 2 inches of space at the bottom. Fold bottoms up. Roll tortillas over vegetables firmly to enclose fillings.

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-VEGETABLE WRAPS

Steps:

• Combine first 6 ingredients in a large bowl, tossing well to coat.
• Warm tortillas according to package directions. Top each tortilla with 1 cup turkey mixture; roll up. Cut each wrap in half diagonally.

SKINNY VEGGIE-RANCH TURKEY WRAPS

Steps:

• Brush sweet pepper, squash, and onion with oil. Place vegetables in a greased grill wok, grill basket, or grill tray. For a charcoal grill, place wok, basket, or tray on the rack of an uncovered grill directly over medium-hot coals. Grill just until tender, turning occasionally; allow 6 to 8 minutes for sweet pepper and squash and 10 to 12 minutes for onion. Remove vegetables from grill; set aside and keep warm. (For a gas grill, preheat grill. Reduce heat to medium. Place wok, basket, or tray on grill rack over heat. Cover and grill as above.)
• To assemble wraps, spread ranch dressing on one side of each tortilla. Divide turkey among tortillas. Top with cheese. Spoon grilled vegetables over cheese just below center of each tortilla. Top vegetables with cilantro. Fold bottom third of each tortilla partially over the vegetables. Fold in sides and roll up tortillas. Cut wraps in half.

WRAP IT UP TURKEY-VEGGIE MELT

Steps:

• Preheat oven to 400.
• Saute green pepper, onion and garlic in Tbsp of olive oil in small skillet until the vegetables are tender.
• Spray a sheet pan with nonstick cooking spray.
• Lay two tortillas flat on sheet pan.
• Close to an edge, layer two slices of turkey, half of the shredded cheddar, green pepper/onion/garlic and diced tomato.
• Grind some fresh black pepper over ingredients.
• Roll up tortilla towards center, bring in sides and continue to fold in a envelope-like fashion. Make sure seem-side is down.
• Using knife, cut two slits in tops for steam to escape.
• Brush with melted butter.
• Bake for 15-20 min or until the outside is golden in color.
• Let rest for 5 min before cutting.
• I like to serve mine with a little cup of ranch dressing (or your choice), for dunking.

TURKEY & APRICOT WRAPS

Steps:

• In a small bowl, mix cream cheese and preserves. Spread about 2 tablespoons over each tortilla to within 1/2 in. of edges. Layer with turkey and arugula. Roll up tightly. Serve immediately, or cover and refrigerate until serving.

GARDEN VEGETABLE WRAPS

Steps:

• Spread 2 tablespoons spreadable cheese over each tortilla. Top with tomatoes, spinach, red pepper, bacon and pepper. Roll up tightly.