Spread tortillas with reduced-fat cream cheese.
Top with remaining ingredients; roll up.
KITCHEN TIPS:
SUBSTITUTE: Substitute deli fresh shaved ham for the turkey breast.
MAKE AHEAD: Wrap roll-ups individually in plastic wrap. Refrigerate until ready to serve, up to 24 hours.
SERVING SUGGESTION: Pair this recipe with fresh fruit and fat-free milk for a great take-to-work lunch.
ver entire tortilla.
Place turkey over the cream cheese mixture
Mix all ingredients except turkey together.
Add turkey and mix well.
eat. Add ground turkey and fully cook. Stir turkey into the pot
Combine mayonnaise, cilantro, green onion, lime juice and chipotle in small bowl, mix until smooth. Spread thickly onto each tortilla or sandwich wrap.
Assemble wraps by layering lettuce, turkey, cheese, avocado slices and onion slices in the middle of the tortilla or wrap. Roll up tortilla or wrap tightly, and cut in half.
Combine mayonnaise and cranberry sauce. Spread on flatbread.
Top with turkey, cucumber ribbons and arugula. Roll up tightly and cut in half.
Combine turkey, onions and dressing in a medium bowl.
Place lettuce leaves on one edge of each tortilla.
Divide turkey mixture among tortillas, place on lettuce.
Roll to wrap.
If using pita pockets, line each pocket with lettuce and add turkey.
Mix cole slaw with light mayo and adobo sauce, set aside.
Heat non-stick pan and add turkey-the goal is to lightly grill it to bring out the flavor.
If your pan is big enough, separate turkey into 6 piles and add cheese to each; if not. just do it in batches. Warm wraps in microwave and add turkey/cheese.
Place some cole slaw on top, and roll up-or should I say wrap up? Cut in half and enjoy!
he ground beef (See sugu recipe).
Sugu should simmer on
Heat a large nonstick frying pan over medium heat; add bacon. Cook, turning often, until bacon is crispy, 6-8 minutes. Drain on kitchen paper, and set aside.
Arrange wraps on a clean work surface. Place 1/4 of the cheese and turkey slices in the center of each wrap. Top turkey with 1/4 of the apple slices, 1 piece of bacon each and 1/4 of the salad greens. Roll wraps, folding in sides, to enclose filling.
Lay tortilla on plate or flat surface.\n Watch Now
Layer Swiss chard, sprouts and pepper on tortilla.\n Watch Now
Pile turkey evenly in center of wrap.\n Watch Now
In a small bowl, whisk together vinegar, soy sauce, honey, salt and pepper to taste. Drizzle over turkey.\n Watch Now
Fold sides of tortilla to center. Fold bottom of tortilla up.\n Watch Now
arge enough to hold the turkey with two sturdy plastic bags
Lay tortilla wrap flat. Spread sour cream and salsa. Add the rest of the ingredients. Fold the sides and roll into a wrap. Cut in half and enjoy.
re well combined.
Combine turkey and mushrooms in a large
Note:
May substitute hot Italian sausage for the sweet turkey, also recipe serves small army instead of six.
dd the potatoes and the turkey stock.
The stock should
dd turkey meat, cheese, salt and pepper, and mustard to the wrap
Grease 9 x 13 baking pan with oleo. Layer broccoli cuts on bottom. Mix together chicken soup, curry powder, lemon juice and mayonnaise. Add to this mixture the cut up chicken or turkey. (Great recipe for leftover turkey.) Pour chicken (turkey) mixture over broccoli and spread out evenly. Mix together shredded Cheddar cheese and bread crumbs. Evenly distribute this mixture over top. Put dabs of oleo on top. Bake at 350\u00b0 for 25 minutes.
Preheat oven to 350 degrees F (175 degrees C).
Sprinkle sage and garlic powder over the entire turkey. Wrap turkey completely with bacon. Place turkey on a roasting rack and place roasting rack in a large baking dish. Pour water into the base of the dish.
Bake turkey in the preheated oven, basting every 45 minutes with juices in baking dish, until no longer pink at the bone and the juices run clear, 3 1/2 to 4 hours. An instant-read thermometer inserted into the thickest part of the thigh should read 165 degrees F (74 degrees C).
Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery; cook and stir until starting to brown, about 10 minutes. Stir in garlic; cook until fragrant, 1 to 2 minutes. Add turkey; season with salt, garlic powder, onion powder, oregano, and red pepper flakes. Cook and stir until turkey is starting to brown, 5 to 8 minutes.
Pour white wine into the pot and scrape any browned bits off the bottom with a wooden spoon. Stir in tomatoes, hot water, and ketchup. Simmer until flavors combine, about 30 minutes.