Fruited Turkey Wraps Food

FRUITED TURKEY WRAPS

Steps:

• Combine the mayonnaise, orange juice, zest and curry; spread over tortillas. Top with cabbage, onion, oranges, cranberries and turkey. Roll up.

FRUITED TURKEY WRAPS

Steps:

• Combine the mayonnaise, orange juice, zest and curry; spread over tortillas. Top with cabbage, onion, oranges, cranberries and turkey. Roll up.

TURKEY WRAP BY AVOCADOS FROM MEXICO

Steps:

• Spread each tortilla evenly with cream cheese. Arrange lettuce evenly over cream cheese to within 1 inch of top edge. Top with single layer of bell pepper strips. Evenly layer turkey slices over bell pepper. Sprinkle with scallions and avocado.
• Starting with bottom edge, tightly roll up each tortilla.
• To serve, trim off uneven ends of rolls. Cut rolls into 1-inch slices; arrange on serving platter.
• Garnish with thinly sliced radishes.

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.

FRUIT WRAPS

Steps:

• In a medium saucepan, combine fruit and sugar over low heat, stirring until sugar is dissolved. Raise heat to medium-low; bring mixture just to a simmer. Cook, stirring occasionally, until mixture is thick and fruit is very soft, 30 to 40 minutes.
• Preheat oven to 200 degrees. Line a baking sheet with a Silpat or parchment paper; set aside. Using an immersion blender, or food processor fitted with the steel blade, puree until very smooth. Strain through a fine mesh sieve.
• Spread strained fruit mixture evenly over prepared baking sheet. Bake until dry, but still tacky, about 2 hours. Cool completely.
• Cover surface of fruit with parchment paper. Invert onto cutting board; parchment side down. Peel off Silpat. With the pizza wheel, cut fruit in half lengthwise and again in half crosswise, forming four equal rectangles. Cut through parchment with a knife to separate. Roll each rectangle up tightly in parchment paper beginning with the short side of the fruit that does not have extra parchment paper. This will allow you to peel the fruit from the parchment paper. Store them in an airtight container for up to 2 weeks.

SMOKED-TURKEY AND FRUIT WRAP WITH CURRIED AïOLI

Steps:

• Stir together mayonnaise, garlic, and curry powder to make aïoli.
• Lightly toast tortillas, 1 at a time, directly on burner (gas or electric) at moderately low heat, turning over once with tongs, until browned in spots but still flexible, about 30 seconds on each side.
• Spread 2 tablespoons curried aïoli on each tortilla. Divide lettuce, onion, apple, pear, and turkey among tortillas, layering them evenly. Tightly roll up tortillas and cut in half diagonally.

FRUITED TURKEY SALAD

Steps:

• In large bowl, stir together yogurt, mayonnaise, thyme, lemon peel and lemon juice. Add turkey, celery, apple and apricots. Toss gently to coat.
• Sprinkle with walnuts.