Turkey Wraps With Maple Mustard Dressing Recipes

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ROAST TURKEY WITH MUSTARD-MAPLE GLAZE



Roast Turkey with Mustard-Maple Glaze image

Provided by Bobby Flay

Categories     main-dish

Time 4h45m

Yield 8 to 10 servings

Number Of Ingredients 17

1 1/2 cups dark pure maple syrup
2 heaping tablespoons Dijon mustard
2 heaping tablespoons prepared horseradish, drained
1 tablespoon ancho chile powder
Kosher salt and freshly ground pepper
1 17-pound fresh turkey, patted dry (neck and giblets removed)
Kosher salt and freshly ground pepper
10 tablespoons unsalted butter, slightly softened
12 cups homemade chicken stock
3 large carrots, cut into 2-inch pieces
3 large stalks celery, cut into 2-inch pieces
2 large onions, quartered
1 stick unsalted butter
7 tablespoons all-purpose flour
Splash of dry white wine (optional)
1/4 cup chopped mixed fresh herbs (such as sage, parsley and tarragon)
Kosher salt and freshly ground pepper

Steps:

  • Make the glaze: Whisk the maple syrup, mustard, horseradish and chile powder in a bowl and season with salt and pepper. Cover and let sit at room temperature at least 30 minutes to allow the flavors to meld. (The glaze can be made up to 2 days in advance; store, covered, in the refrigerator. Bring to room temperature before using.)
  • Prepare the turkey: Remove the turkey from the refrigerator 1 hour before roasting. Preheat the oven to 450˚ F. Season the cavity of the turkey with salt and pepper. Rub the outside of the turkey with the butter and season liberally with salt and pepper. Put 4 cups chicken stock in a medium saucepan and keep warm over low heat.
  • Place the carrots, celery and onions in a large roasting pan and place a roasting rack on top. Put the turkey on the rack, place in the oven and roast until light golden brown, about 45 minutes. (Tent the turkey loosely with foil if it is browning too quickly.) Reduce the oven temperature to 350˚ F, baste with 2 cups warm stock and continue roasting, basting with 2 more cups warm stock halfway through, until an instant-read thermometer inserted into the thigh registers 155˚, about 1 hour. After the turkey reaches 155˚ F, begin basting with the maple glaze; continue roasting, basting with the glaze every 10 minutes, until an instant-read thermometer inserted into the thigh registers 165˚ F, about 20 more minutes.
  • Remove the turkey from the oven and transfer to a large cutting board. Tent loosely with foil and let rest at least 45 minutes before slicing. Strain the drippings into a bowl and discard the solids. Add enough of the remaining chicken stock to make 6 cups liquid.
  • Make the gravy: Melt the butter in a medium saucepan over medium heat. Whisk in the flour and cook until light golden brown, about 8 minutes. Slowly whisk in the stock-drippings mixture, then bring to a boil and whisk until the gravy begins thickening and the flour taste has been cooked out, about 10 minutes. Add more stock until you reach the desired consistency. If desired, add a splash of white wine and cook 2 more minutes. Stir in the herbs and season with salt and pepper.
  • Heat the remaining stock in a saucepan over low heat. Remove the turkey legs and wings, then remove the dark meat and shred. Remove the breasts and cut crosswise into 1-inch-thick slices. Ladle some of the warm stock on top of the turkey and serve with the gravy.

ROAST TURKEY WITH MUSTARD MAPLE GLAZE



Roast Turkey with Mustard Maple Glaze image

Provided by Bobby Flay

Categories     main-dish

Time 4h50m

Yield 8 servings

Number Of Ingredients 17

1 1/2 cups Grade B maple syrup
2 heaping tablespoons prepared horseradish, drained
2 heaping tablespoons Dijon mustard
1 tablespoon ancho chile powder
Kosher salt and freshly ground black pepper
3 large carrots, cut into 2-inch pieces
3 large stalks celery, cut into 2-inch pieces
2 large onions, quartered
One 17-pound fresh turkey, rinsed well and patted dry
Salt and freshly ground black pepper
1 1/4 sticks (10 tablespoons) unsalted butter, melted, plus 1/2 stick, unmelted
12 cups homemade chicken stock
1 stick unsalted butter
7 tablespoons all-purpose flour
Splash white wine, optional
Chopped fresh herbs, such as sage, parsley, or tarragon
Kosher salt and freshly ground black pepper

Steps:

  • For the mustard maple glaze: Whisk together the maple syrup, horseradish, mustard and ancho in a bowl and season with salt and pepper. Cover and let sit at room temperature for at least 30 minutes to allow the flavors to meld. (Can be made up to 2 days in advance and stored, covered, in the refrigerator. Bring to room temperature before using.)
  • For the turkey: Remove the turkey from the refrigerator 1 hour prior to roasting. Preheat the oven to 450 degrees F.
  • Scatter the carrots, celery and onions in a large roasting pan and set a roasting rack on top. Place the turkey on the rack and sprinkle the cavity with salt and pepper. Brush the entire turkey with the melted butter and sprinkle liberally with salt and pepper. In a medium saucepan, combine 4 cups of the chicken stock and the 1/2 stick butter; keep warm over low heat. Ladle a cup or so over the bird.
  • Transfer the turkey to the oven and roast until light golden brown, 45 minutes. Reduce the heat to 350 degrees F and continue roasting, basting with a few cups of the warm chicken stock mixture every 15 minutes, until an instant-read thermometer inserted into the thigh registers 145 degrees F. Return the turkey to the oven and cook, basting with mustard maple glaze every 10 minutes, until it reaches an internal temperature of 155 degrees F. The total roasting time will be about 2 hours 45 minutes.
  • Transfer the turkey to a large cutting board, tent loosely with foil, and let rest for 30 minutes to 1 hour before slicing. Meanwhile, strain the drippings from the roasting pan into a bowl, discarding the solids. If needed, add enough of any remaining chicken stock to make 6 cups of liquid.
  • For the gravy: Melt the butter in a medium saucepan over medium heat. Whisk in the flour and cook until light golden brown. Slowly whisk the drippings into the flour mixture. Bring to a boil, whisking until the mixture begins to thicken and the flour taste has been cooked out, about 10 minutes. Add more stock if needed and a splash of white wine if desired, and cook for 2 minutes longer. Fold in the herbs and season with salt and pepper. Serve immediately.

ROAST TURKEY WITH MAPLE-MUSTARD GLAZE AND PAN GRAVY



Roast Turkey with Maple-Mustard Glaze and Pan Gravy image

Baste your Thanksgiving turkey with a sweet-and-savory mixture of maple syrup, Dijon mustard, and fresh thyme-the glaze yields a super-flavorful bird. Turn the neck and giblets into a stock and use to make the white-wine gravy served alongside.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Turkey Recipes

Time 4h5m

Yield Serves 10 to 12

Number Of Ingredients 14

1 whole turkey (14 to 16 pounds), neck and giblets separated, room temperature, patted dry
1 medium onion, cut into 8 wedges
2 carrots, cut into 2-inch pieces
2 celery stalks, cut into 2-inch pieces
1 bay leaf
Kosher salt and freshly ground pepper
1 orange, halved
1 head garlic, halved
8 sprigs thyme, plus 2 teaspoons fresh leaves
5 tablespoons unsalted butter, room temperature
1 cup pure maple syrup
1/4 cup Dijon mustard
1/3 cup dry white wine, such as Sauvignon Blanc
3 tablespoons unbleached all-purpose flour

Steps:

  • Turkey: In a saucepan, combine turkey neck and giblets with half each of onion, carrots, and celery; bay leaf; and 6 cups water. Season with salt and pepper; bring to a boil, then reduce heat to low and simmer 1 hour. Strain through a mesh sieve into a bowl (you should have at least 4 cups stock). If desired, pull meat from neck and chop giblets into bite-size pieces; reserve for gravy.
  • Meanwhile, preheat oven to 425 degrees. Combine 2 tablespoons salt and 3/4 teaspoon pepper. Season both cavities of turkey with half of salt-pepper mixture. Stuff large cavity with half of orange, half of garlic, and thyme sprigs. Tie legs together with kitchen twine. Stuff neck cavity with remaining orange half. Rub butter evenly all over skin, then season with remaining salt-pepper mixture. Place remaining onion, carrot, celery, and garlic in a roasting pan in a single layer. Top with a roasting rack. Transfer turkey to rack. Pour 1 cup stock into pan.
  • Roast turkey 1 hour, adding water or more stock to pan, 1/4 cup at a time, if bottom becomes dry and begins to blacken. Meanwhile, boil maple syrup in a saucepan until reduced by half, about 10 minutes. Remove from heat; stir in mustard and thyme leaves.
  • Reduce oven temperature to 350 degrees; continue roasting turkey until a thermometer inserted into thickest part of thigh (near but not touching bone) registers 150 degrees, 30 to 35 minutes. Brush with maple-syrup mixture (if it has begun to solidify, rewarm over low heat first) and continue roasting, basting every 15 minutes with more maple-syrup mixture, until thermometer registers 165 degrees, 35 to 45 minutes more, depending on bird size. (Reserve any extra syrup mixture for gravy.) Transfer turkey to a carving board or platter; let stand at least 20 minutes.
  • Gravy: Meanwhile, remove rack, onion, carrots, celery, and garlic from roasting pan; discard vegetables. Place pan across two burners; bring to a simmer over medium-high heat. Add wine; boil until mostly evaporated, about 1 minute. Add 2 1/2 cups stock to pan; return to a boil. Whisk remaining 1/2 cup stock into flour. Slowly add flour mixture to pan, whisking constantly; continue boiling until thickened slightly, 2 to 3 minutes. Whisk in any remaining maple-syrup mixture. Season with salt and pepper. Strain gravy through a mesh sieve into a bowl. Stir in reserved neck meat and giblets, if desired. Carve turkey; serve with gravy.

TURKEY SALAD WITH MAPLE MUSTARD DRESSING



Turkey Salad With Maple Mustard Dressing image

This Waldorf-esque cold salad is a wonderful blend of sweet and savory flavors, great for brunch or a noon-time meal. I served this on a bed of romaine lettuce with a side of toasted homemade oatmeal bread. If you'd like, you can toast the pecans first. You may wish to add the nuts just before serving to prevent them from getting soggy. Fresh herbs would make a nice addition (perhaps 1 T of parsley, cilantro, or basil), and you can change the ratio of sweet to savory by manipulating the amount of maple syrup, mustard, and horseradish you add. I hope you enjoy it!

Provided by Heather U.

Categories     Poultry

Time 15m

Yield 4 serving(s)

Number Of Ingredients 13

8 ounces cooked turkey breast, diced (I used honey-roasted)
1 cup apple, with skin,diced
1/4 cup red onion, chopped
1/2 cup cucumber, seeds removed,diced
1 1/2 ounces pecans, chopped
2 tablespoons reduced-fat mayonnaise (Hellman's Just 2 Good!)
2 tablespoons nonfat plain yogurt
1 tablespoon sugar-free maple syrup
1 teaspoon prepared horseradish
1 teaspoon Dijon mustard
2 teaspoons fresh lemon juice
salt, to taste
pepper, to taste

Steps:

  • Place the turkey, apple, onion, pecans, and cucumber in a bowl.
  • Squeeze the lemon juice over the top, and mix to combine.
  • Make the dressing by whisking together the mayonnaise, yogurt, syrup, and horseradish until smooth.
  • Pour the dressing over the turkey mixture, and stir to combine.
  • Add salt and freshly ground black pepper to taste.

Nutrition Facts : Calories 203.8, Fat 10.7, SaturatedFat 1.2, Cholesterol 49.8, Sodium 114, Carbohydrate 8.9, Fiber 2.1, Sugar 5.4, Protein 18.8

MEDITERRANEAN TURKEY WRAPS



Mediterranean Turkey Wraps image

Here's a fresh, fun way to jazz up leftover turkey. "I like to serve these with salad or a hot bowl of soup." -Donna Noel, Gray, Maine

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 4 servings.

Number Of Ingredients 10

1/3 cup mayonnaise
1/4 cup pitted Greek olives
2-1/2 teaspoons capers, drained
1 teaspoon lemon juice
1 small garlic clove
4 flour tortillas (10 inches), room temperature
4 lettuce leaves
3/4 pound thinly sliced cooked turkey
2 medium tomatoes, sliced
1/2 cup crumbled feta cheese

Steps:

  • Place the first five ingredients in a food processor; cover and process until blended. Spread over tortillas. Layer with lettuce, turkey, tomatoes and cheese. Roll up and secure with toothpicks.

Nutrition Facts : Calories 566 calories, Fat 28g fat (6g saturated fat), Cholesterol 79mg cholesterol, Sodium 886mg sodium, Carbohydrate 36g carbohydrate (2g sugars, Fiber 8g fiber), Protein 34g protein.

TURKEY WRAPS



Turkey Wraps image

These light and tasty wraps are great for lunch, or slice them smaller and they make wonderful party appetizers or great little after-school snacks.

Provided by Rochelle Brooks Thompson

Categories     Main Dish Recipes     Sandwich Recipes     Wraps and Roll-Ups

Time 20m

Yield 6

Number Of Ingredients 9

1 (8 ounce) package cream cheese with chives
2 tablespoons Dijon mustard
6 (8 inch) whole wheat tortillas
1 ½ cups finely shredded iceberg lettuce
12 slices thinly sliced deli turkey
¾ cup shredded Swiss cheese
1 large tomato, seeded and diced
1 large avocado, sliced
6 slices bacon, cooked and crumbled

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.

Nutrition Facts : Calories 457.4 calories, Carbohydrate 37.1 g, Cholesterol 78.4 mg, Fat 28 g, Fiber 6.2 g, Protein 24.2 g, SaturatedFat 13.2 g, Sodium 1437.9 mg, Sugar 3 g

MAPLE-GLAZED TURKEY WITH WILD RICE STUFFING



Maple-Glazed Turkey with Wild Rice Stuffing image

This succulent roast turkey has wild rice and bacon stuffing and a tangy mustard glaze with hints of orange and maple.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 6h55m

Yield 16

Number Of Ingredients 22

1/4 cup butter or margarine
2 cups chopped onions (4 medium)
3 cloves garlic, finely chopped
1 1/2 cups uncooked wild rice
3 tablespoons chopped fresh thyme leaves
5 to 6 cups Progresso™ chicken broth (from two 32-oz cartons)
1 1/2 cups uncooked long-grain brown rice
2 cups sliced celery (about 4 medium stalks)
2 cups shredded carrot (about 3 medium)
6 slices bacon (1/2 lb), cooked, crumbled
1 teaspoon salt
1/2 teaspoon pepper
1 whole turkey (16 to 18 lb), thawed if frozen
1 tablespoon vegetable oil
1/2 teaspoon salt
1/2 teaspoon pepper
1 1/2 teaspoons finely grated orange peel
1/2 cup orange juice
1/4 cup maple-flavored syrup
2 tablespoons cider vinegar
1/2 teaspoon ground mustard
1/4 teaspoon salt

Steps:

  • In 4-quart Dutch oven, melt butter over medium-high heat. Add onions and garlic; cook 5 minutes, stirring occasionally. Stir in wild rice, thyme and 5 cups of the broth. Heat to boiling over high heat, stirring occasionally. Reduce heat to low. Cover; simmer 10 minutes. Stir in brown rice and celery. Cover; simmer 40 to 50 minutes longer or until rice is tender and liquid is absorbed, adding more broth by 1/4 cupfuls if necessary to prevent scorching.
  • Stir in carrot, bacon, 1 teaspoon salt and 1/2 teaspoon pepper. Remove from heat. Cover; let stand 10 minutes. Uncover; cool 30 minutes before stuffing turkey. (Stuff turkey just before roasting.)
  • Move oven rack to lowest position. Heat oven to 325°F. Remove and discard neck and giblets from turkey. Rinse turkey inside and out with cold water; pat dry with paper towels.
  • Spoon stuffing loosely into neck cavity; turn wings back to hold neck skin in place, or fasten neck skin to back with skewers. Spoon stuffing into body cavity; refasten drumsticks with metal piece or tuck under skin at tail. (Drumsticks can also be tied together with cotton string.) Place any remaining stuffing in 2-quart casserole that's been sprayed with cooking spray; cover and refrigerate.
  • Place turkey, breast side up, in roasting pan. Insert ovenproof meat thermometer so tip is in thickest part of inside thigh and does not touch bone. Brush with oil to prevent skin from drying. Sprinkle with 1/2 teaspoon salt and 1/2 teaspoon pepper. Place tent of heavy-duty foil loosely over turkey.
  • Roast turkey 1 hour 30 minutes. Remove foil; roast 1 hour 30 minutes to 2 hours longer or until thermometer reads 160°F.
  • Meanwhile, in 2-quart saucepan, stir together glaze ingredients. Heat to boiling over medium-high heat, stirring frequently. Reduce heat to medium-low; gently boil uncovered 20 to 30 minutes, stirring occasionally, until mixture is reduced to 1/2 cup. Remove from heat.
  • Remove stuffing in casserole from refrigerator; uncover and set aside. When thermometer reads 160°F, brush turkey with 1/2 of glaze; roast 20 minutes. Brush with remaining glaze; roast 15 to 30 minutes longer or until thermometer reads 180°F and drumsticks move easily when lifted or twisted. Cover loosely with foil; let stand 15 to 20 minutes for easier carving.
  • Meanwhile, increase oven temperature to 375°F. Bake uncovered casserole with stuffing 15 to 20 minutes or until thoroughly heated. Place turkey on serving platter. Remove skewers. Remove stuffing from turkey; place in serving bowl.

Nutrition Facts : Calories 700, Carbohydrate 35 g, Cholesterol 195 mg, Fat 2, Fiber 4 g, Protein 63 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 810 mg, Sugar 6 g, TransFat 1 g

JAMAICAN JERK TURKEY WRAPS



Jamaican Jerk Turkey Wraps image

After tasting these spicy wraps at a neighborhood party, I got the recipe. The grilled turkey tenderloin and light jalapeno dressing make them a hit. -Mary Ann Dell, Phoenixville, Pennsylvania

Provided by Taste of Home

Categories     Lunch

Time 40m

Yield 4 wraps.

Number Of Ingredients 8

2 cups broccoli coleslaw mix
1 medium tomato, seeded and chopped
3 tablespoons reduced-fat coleslaw dressing
1 jalapeno pepper, seeded and chopped
1 tablespoon prepared mustard
1-1/2 teaspoons Caribbean jerk seasoning
2 turkey breast tenderloins (8 ounces each)
4 flour tortillas (8 inches)

Steps:

  • In a large bowl, toss coleslaw mix, tomato, coleslaw dressing, jalapeno and mustard; set aside. , Rub seasoning over turkey tenderloins. On a greased grill, cook turkey, covered, over medium heat or broil 4 in. from heat 8-10 minutes on each side or until a thermometer reads 165°. Let stand 5 minutes. , Grill tortillas, uncovered, over medium heat 45-55 seconds on each side or until warmed. Thinly slice turkey; place down the center of tortillas. Top with coleslaw mixture and roll up.

Nutrition Facts : Calories 343 calories, Fat 8g fat (1g saturated fat), Cholesterol 48mg cholesterol, Sodium 654mg sodium, Carbohydrate 37g carbohydrate (7g sugars, Fiber 3g fiber), Protein 34g protein. Diabetic Exchanges

CRUNCHY TURKEY STRIPS WITH MAPLE MUSTARD DIPPING SAUCE



Crunchy Turkey Strips With Maple Mustard Dipping Sauce image

I defrosted turkey cutlets. Next, I found a potential recipe. Then I altered that recipe. This is what I did. This is easily doubled. It received RAVE reviews. If you don't have buttermilk, use whole milk with a splash of lemon juice. It will thicken in a few minutes. Also, feel free to switch up the seasoning. I did. ;)

Provided by Elmotoo

Categories     Turkey Breasts

Time 35m

Yield 2-4 serving(s)

Number Of Ingredients 13

1 lb turkey cutlets, cut into strips
cooking spray
3/4 cup buttermilk
2 teaspoons whole grain mustard
2/3 cup cornmeal
1/2 cup all-purpose flour
1/2 teaspoon salt
1 teaspoon ground thyme
1 tablespoon dried tarragon
2 tablespoons whole grain mustard
2 tablespoons mayonnaise
1 tablespoon real maple syrup
1 pinch cayenne pepper

Steps:

  • Preheat oven to 450°F.
  • Coat baking sheet with cooking spray.
  • Combine milk & mustard. Add turkey to soak for a few minutes.
  • Combine dry ingredients & mix well.
  • Place prepared baking sheet in oven for 5 minutes.
  • Dredge milk soaked turkey pieces in cornmeal mixture. Spray all sides with cooking spray & place on preheated baking sheet. Bake 10 minutes, turn strips over & bake another 5-8 minutes until cooked.
  • Combine all sauce ingredients well.
  • Serve turkey strips with sauce. Enjoy!

Nutrition Facts : Calories 664.8, Fat 12.1, SaturatedFat 2.7, Cholesterol 143.7, Sodium 1170.3, Carbohydrate 72.5, Fiber 4.9, Sugar 11.9, Protein 64.7

SMOKY MAPLE-GLAZED TURKEY BREAST



Smoky Maple-Glazed Turkey Breast image

Is there a better combo than smoke and sweet? This oven-roasted turkey breast has it all. Try it out at Thanksgiving, or your next family dinner.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 2h

Yield 6

Number Of Ingredients 9

2 tablespoons butter, softened
2 teaspoons chopped fresh thyme leaves
1/2 teaspoon smoked paprika
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1 bone-in whole turkey breast (5 to 6 lb), thawed if frozen
1/3 cup real maple syrup
2 tablespoons orange juice
1 tablespoon Dijon mustard

Steps:

  • Heat oven to 350°F. In small bowl, mix butter, thyme, paprika, salt and pepper. Using fingers, carefully loosen skin from turkey breast. Rub butter mixture under skin.
  • Place turkey breast, skin side up, on rack in roasting pan. Insert ovenproof meat thermometer so tip is in thickest part of breast and does not touch bone. Roast uncovered 30 minutes.
  • In small bowl, mix syrup, orange juice and mustard. Brush one-third of mixture over turkey.
  • Roast 50 minutes to 1 hour longer, brushing twice with remaining syrup mixture, until thermometer reads at least 165°F. Cover with foil; let stand 15 minutes for easiest carving.

Nutrition Facts : Calories 480, Carbohydrate 13 g, Fat 1/2, Fiber 0 g, Protein 88 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 420 mg

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From boarshead.com
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TURKEY WRAPS WITH MAPLE MUSTARD DRESSING FOR TWO | TASTE ... RECIPE
Crecipe.com deliver fine selection of quality Turkey wraps with maple mustard dressing for two | taste ... recipes equipped with ratings, reviews and mixing tips. Get one of our Turkey wraps with maple mustard dressing for two | taste ... recipe and prepare delicious and healthy treat for your family or friends. Good appetite!
From crecipe.com
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MAPLE-MUSTARD-SAUCED TURKEY THIGHS RECIPE
Get one of our Maple-mustard-sauced turkey thighs recipe and prepare delicious and healthy treat for your family or friends. Good appetite! 80% Maple-Mustard-Sauced Turkey Thighs Bhg.com Maple and mustard are an amazing combination for these maple-mustard-sauced turkey thighs. Use red-s... 20 Min; 4 servings; Bookmark. 76% Maple-Mustard Sauce …
From crecipe.com
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TURKEY WRAPS WITH MAPLE MUSTARD DRESSING RECIPE
Aug 28, 2013 - Turkey Wraps with Maple Mustard Dressing. Discover our recipe rated 4.3/5 by 4 members. Aug 28, 2013 - Turkey Wraps with Maple Mustard Dressing. Discover our recipe rated 4.3/5 by 4 members. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch …
From pinterest.com
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TURKEY SALAD WITH MAPLE MUSTARD DRESSING RECIPE - WEBETUTORIAL
Turkey salad with maple mustard dressing is the best recipe for foodies. It will take approx 15 minutes to cook. If it is the favorite recipe of your favorite restaurants then you can also make turkey salad with maple mustard dressing at your home.. Turkey salad with maple mustard dressing may come into the following tags or occasion in which you are looking to create your …
From webetutorial.com
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10 BEST TURKEY WRAP DRESSING RECIPES | YUMMLY
The Best Turkey Wrap Dressing Recipes on Yummly | Strawberry Lower Sodium Turkey Wrap, Turkey Wrap, Ham And Turkey Wrap
From yummly.com
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SNACK RECIPE: TURKEY WRAPS WITH HONEY MUSTARD DIP - KITCHN
2020-01-29 Instructions. For the wraps, spread a heaping tablespoon of cream cheese onto the tortilla. Towards the center of each wrap, layer with 2 slices turkey, lettuce, and 2 slices of cheese. Wrap tightly and slice on the diagonal. Secure with toothpicks, if necessary. (If using tortillas, save the end pieces for snacking.) Serve with honey mustard dip.
From thekitchn.com
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TURKEY WRAPS WITH MAPLE MUSTARD DRESSING | RECIPE | RECIPES, …
Apr 5, 2016 - “These came about when I needed to make a meal with the few ingredients I had in my fridge. Now they’re a favorite.” —Michelle Frati, Manorville, New York
From pinterest.com
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SKINNY TURKEY APPLE SALAD WRAPS RECIPE - FOOD NEWS
Cut apple in quarters, remove core and seeds, and thinly slice. Step 2. In a large bowl whisk to combine vinegar, mustard, honey and oil. Add arugula, apples, and cranberries and toss evenly to coat. Step 3. Lay out tortillas on a clean work surface and layer each with turkey, cheese and apple-arugula salad.
From foodnewsnews.com
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TURKEY WRAPS WITH MAPLE MUSTARD DRESSING RECIPE - NATIONAL …
4 tsp stone-ground mustard. 1 tbsp fat-free mayonnaise. 1 tbsp maple syrup. 4 (8-Inch) whole wheat tortillas, warmed. 1/2 lb sliced deli turkey. 1/2 Medium ripe avocado, peeled and sliced. 2 Strips TURKEY BACON, diced and cooked. 1 c shredded …
From eatturkey.org
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