Creamy Dill Turkey Wrap Food

CREAMY DILL-TURKEY WRAP

Steps:

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

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.

LOW-CARB DILL DELI WRAPS

Steps:

• Combine cream cheese,dill,sliced olives,black pepper and Accent (if using) in a bowl. Mix well.
• Spread a thin layer cream cheese mixture over each deli meat slice and center pickle over top of mixture and roll up.
• Chill for 30 minutes.
• NOTE: For appetizers, cut each deli wrap into 3 pieces and place on a bed of lettuce.

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.

CREAM CHEESE WRAPPED DILL PICKLES

Steps:

• Using paper towels, gently pat the pickles and the meat slices dry.
• Combine the cream cheese, sour cream & horseradish (if using), together in a small bowl.
• On a cutting board, or clean surface, lay out 1 slice of deli meat (if the meat is sliced thin enough to have holes, use two slices, one on top of the other) and gently spread with cheese mixture.
• Lay one pickle along the edge of the meat and roll up tightly.
• Repeat with remaining meat, cheese & pickles, then cover and refrigerate overnight.
• Before serving, slice pickles into 1/2-3/4 inch rounds with a sharp knife.

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.

CREAMY DILLED CHICKEN, CUCUMBER AND TOMATO WRAPS

Steps:

• Dressing -- Mix the yogurt, garlic, fresh dill, sugar, salt and pepper and refrigerate for at least 30 minutes before serving.
• NOTE: If you can't find greek yogurt, use a plain yogurt. Put a colander over a small bowl and line with a paper towel, add the yogurt and cover with saran wrap. Let it set over night. The moisture will drain out and you will end up with thick yogurt.
• Chicken -- In a medium saute pan, add the olive oil and bring to medium heat. Season the chicken (room temp, or at least not ice cold) well with salt and pepper. Cook until the chicken has a nice crust and tender and moist. Transfer to a plate and let cool and rest.
• Cucumbers -- After peeling, seeding slightly and dicing, I set on a paper towel for just a few minutes to get rid of some of the moisture, as I dice up the rest of the ingredients.
• Tomatoes -- Lightly seed. I cut in half and just squeeze lightly. Most of the seeds and juice come right out, then dice.
• Salad -- Mix the cucumbers, tomatoes, onion, olives, chicken and dressing and toss lightly. You may not need all the dressing, use as much as you want.
• Sandwich -- Add 1-2 bibb lettuce leaves to the spinach tortilla and top with the salad. I usually add a bit more black pepper, but that is up to you.Tuck in the one end like a buritto and then roll them up.
• If the tortillas seem dry, put them in the microwave and top with a damp paper towel and microwave for 10 seconds on medium heat. They will soften right up.
• Serve -- Cut in half and secure each half with a toothpick. ENJOY! I very light healthy sandwich.

EASY TURKEY WRAP

Steps:

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