EASY TURKEY WRAP
Turkey Wraps are full of fresh veggies, turkey slices, cheese, and cranberry sauce!
Provided by Holly Nilsson
Categories Dinner Entree Lunch Main Course Turkey
Time 15m
Number Of Ingredients 6
Steps:
- Place tortillas on a place and cover with plastic wrap. Warm tortillas slightly in the microwave, about 20 seconds.
- Add 2 tablespoons honey mustard to each tortilla. Divide remaining ingredients over tortillas. Roll tightly.
- Refrigerate up to 24 hours or serve immediately.
Nutrition Facts : ServingSize 1 wrap, Calories 402 kcal, Carbohydrate 32 g, Protein 20 g, Fat 22 g, SaturatedFat 11 g, Cholesterol 85 mg, Sodium 572 mg, Fiber 2 g, Sugar 17 g
JUICY THANKSGIVING TURKEY
My grandmother and mother passed this recipe on to me. It changes just a little every year, because we've never written it down before. But it is always incredibly juicy and succulent!
Provided by Kirsten
Categories Meat and Poultry Recipes Turkey Whole Turkey Recipes
Time 3h20m
Yield 20
Number Of Ingredients 13
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Line a turkey roaster with long sheets of aluminum foil that will be long enough to wrap over the turkey.
- Stir together the parsley, rosemary, sage, thyme, lemon pepper, and salt in a small bowl. Rub the herb mixture into the cavity of the turkey, then stuff with the celery, orange, onion, and carrot. Truss if desired, and place the turkey into the roasting pan. Pour the chicken broth and champagne over the turkey, making sure to get some champagne in the cavity. Bring the aluminum foil over the top of the turkey, and seal. Try to keep the foil from touching the skin of the turkey breast or legs.
- Bake the turkey in the preheated oven for 2 1/2 to 3 hours until no longer pink at the bone and the juices run clear. Uncover the turkey, and continue baking until the skin turns golden brown, 30 minutes to 1 hour longer. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C). Remove the turkey from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area 10 to 15 minutes before slicing.
Nutrition Facts : Calories 555.6 calories, Carbohydrate 4.3 g, Cholesterol 201.2 mg, Fat 24 g, Fiber 1 g, Protein 69.3 g, SaturatedFat 7 g, Sodium 680.2 mg, Sugar 1.9 g
TURKEY, GRAVY AND STUFFING WRAP
Provided by Food Network
Time 5m
Number Of Ingredients 5
Steps:
- Spread 3 tablespoons of cranberry sauce on a tortilla wrap. Lay 2 to 3 turkey slices on the wrap. Top with 3 to 4 tablespoons of stuffing. Roll the wrap. Cut on the bias. Plate wrap and garnish with sprig of parsley.
THANKSGIVING TURKEY WRAPS
Make and share this Thanksgiving Turkey Wraps recipe from Food.com.
Provided by ratherbeswimmin
Categories Lunch/Snacks
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Place tortillas on a work surface.
- Spread 1 T of the mustard and 1 T cranberry sauce in center of each tortilla.
- Top each with one slice Cheddar cheese.
- In a bowl, combine turkey and pecans.
- Spoon equally over cranberry mixture and top with lettuce.
- Fold both edges over filling.
- Roll up and serve immediately.
Nutrition Facts : Calories 543.8, Fat 24.8, SaturatedFat 8.8, Cholesterol 82.6, Sodium 849.7, Carbohydrate 45, Fiber 3.6, Sugar 8.5, Protein 34.8
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COPYCAT TRADER JOE'S TURKEY GOBBLER WRAP
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4.5/5 (2)Total Time 5 minsCategory LunchesCalories 538 per serving
- Using a butter knife, spread cream cheese on the tortilla (room temperature or whipped cream cheese will help you not rip your tortilla while spreading). Follow the cream cheese with 2-3 tablespoons cranberry sauce, spreading it over the cream cheese. Add about 1/2 cup stuffing followed by a 1/2 cup diced cooked turkey meat over the cream cheese and cranberries.
- Fold the wrap as you would a burrito – fold the sides in, pull the bottom of the tortilla up and over with your thumbs, then tuck the bottom and the sides of the tortilla into the top of the wrap (see my air fryer chimichanga recipe for step-by-step photos and a video of how to wrap it – I do it the same way!). This recipe technically makes one wrap, but keep going! Make as many as you want to use up your leftovers.
- Enjoy immediately with leftover gravy for dipping, or wrap in foil and store in the fridge for 3-4 days (ensure your leftover turkey is consumed within 4-5 days of being cooked). I like to eat these cold or let them set in the toaster oven on ‘Warm’ for 4-5 minutes and then enjoy.
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