TURKEY LETTUCE WRAPS
Provided by Melissa d'Arabian : Food Network
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 19
Steps:
- For the filling: Brown the turkey in the oil in a large saute pan over medium-high heat until no longer pink. Add the mushrooms, scallions, garlic and water chestnuts, and cook until the mushrooms soften. In a small bowl, mix the soy sauce, brown sugar and vinegar, pour over the turkey mixture and cook 1 minute. Remove from the heat.
- For the drizzling sauce: In a small bowl, whisk together the soy sauce, vinegar, honey, mustard, Sriracha, sesame oil and 1/4 cup water.
- Serve the turkey mixture with the lettuce leaves, drizzling sauce and vegetables for lettuce wrap assembly.
EASY TURKEY WRAP
Pack something unexpected in tomorrow's lunch-like this Easy Turkey Wrap! With ranch dressing and a tortilla, this turkey wrap is sure to please.
Provided by My Food and Family
Categories Home
Time 5m
Yield 1 serving
Number Of Ingredients 6
Steps:
- Spread tortilla with dressing.
- Top with remaining ingredients; roll up.
Nutrition Facts : Calories 200, Fat 6 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 30 mg, Sodium 810 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 14 g
TURKEY WRAPS
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
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
CREAMY TURKEY SALAD
Turkey Salad is ideal to use leftover tukery meat, made with crunchy celery, apple, pecans, dried cranberries, and fresh sweet green grapes.
Provided by Catalina Castravet
Categories Main Course Salad
Time 30m
Number Of Ingredients 11
Steps:
- Prepare all the ingredients as stated above and combine them in a large bowl, stir well to combine.
- Refrigerate 30 minutes to one hour before serving.
- Garnish with a bit of chopped green onions and a boiled egg, if preferred so.
- Serve as a sandwich, over salad or as a wrap.
Nutrition Facts : Calories 579 kcal, Carbohydrate 43 g, Protein 25 g, Fat 36 g, SaturatedFat 6 g, Cholesterol 89 mg, Sodium 318 mg, Fiber 5 g, Sugar 33 g, ServingSize 1 serving
SMOKED TURKEY SOUTHWESTERN WRAP
Steps:
- Lay tortilla out flat. Spread the cream cheese on the tortilla. Sprinkle lettuce, tomatoes, and onions in the center of the tortilla. Place the turkey all over. Top with avocado spread. Roll burrito style, making sure the ends are tucked in. Slice in half on the bias and serve.
- Jalapeno Cream Cheese: Mix the jalapenoes into the cream cheese. Season with salt and pepper. Refrigerate until needed.
THE BEST TURKEY WRAP RECIPE
This super simple turkey wrap recipe has it all! Packed with deli sliced turkey, lettuce, tomato, bacon, avocado, and a secret ingredient that sends this wrap over the top!
Provided by Jesseca
Categories Dinner Recipes
Time 15m
Number Of Ingredients 9
Steps:
- Add the cream cheese and Dijon into a small dish. Stir to combine.
- Spread 1-2 tablespoons of the cream cheese mixture onto each tortilla, spreading 1/4 inch from the edge.
- Layer the lettuce, turkey, bacon, Swiss, avocado, and tomato in the bottom third of your tortilla.
- Season with salt and pepper.
- Fold, burrito style, being sure to fold in the ends of the tortilla.
- Slice in half, slightly diagonal, and serve.
Nutrition Facts : ServingSize 1 g, Calories 578 kcal, Carbohydrate 29 g, Protein 55 g, Fat 37 g, SaturatedFat 15 g, Cholesterol 194 mg, Sodium 873 mg, Fiber 6 g, Sugar 3 g, UnsaturatedFat 19 g
TURKEY & VEGGIE SNACK WRAPS
These super simple turkey wraps are the ultimate healthy snack or light lunch when you're looking to make healthier choices! Uses simple deli turkey, fresh sliced peppers and cucumbers and a wedge of Laughing Cow Cheese. Just 3 Weight Watchers Smart Points!!
Provided by Erin @ Delightful E Made
Time 5m
Number Of Ingredients 4
Steps:
- On a flat work surface, spread one wedge of Laughing Cow Cheese on to the slice of deli turkey.
- Add 4-6 strips of peppers and cucumber.
- Roll up like a tortilla. Enjoy right away.
Nutrition Facts : Calories 65 calories, Carbohydrate 7 grams carbohydrates, Cholesterol 15 milligrams cholesterol, Fat 1 grams fat, Protein 10 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1 wrap, Sodium 280 grams sodium, Sugar 3 grams sugar
DOLMATHAKIA (STUFFED GRAPE LEAVES WITH RICE AND HERBS)
Steps:
- Gather the ingredients.
- Rinse the leaves well to remove brine.
- Place the leaves in boiling water and boil for 3 to 5 minutes to soften them and make them more pliable. Remove from water and set aside.
- In a large skillet, over medium-high heat, heat 1/2 cup olive oil. Sauté the onions until translucent, about 5 minutes.
- Stir in the rice, parsley, dill, pine nuts, mint, salt, and pepper. Taste test and adjust the seasoning as desired.
- Remove from heat and stir in the lemon juice. Allow the filling to cool about 10 minutes.
- Line the bottom of a heavy saucepan with 2 or 3 grape leaves (use the broken or torn ones for this).
- Roll the dolmathakia by placing a leaf with the stem toward you on a flat surface. The underside of the leaf should be face up. (The veins of the leaf are raised on the underside.) Using the point of a sharp paring knife, cut out the stem of the leaf. Overlap the bottom two sections of the leaf toward the center.
- Place a tablespoon of filling in the bottom center of the leaf, just above the stem.
- Fold the bottom section up to cover the filling.
- Fold the sides in toward the center.
- Continue rolling the packet up toward the top point of the leaf.
- Place the rolls in layers, seam-side down, in the saucepan.
- Pour remaining 1/2 cup olive oil over the dolmathakia and enough water to cover them by about 1 inch.
- Place an inverted heatproof plate on top of the rolls to keep them submerged in the water.
- Cover the saucepan and bring to a boil. Lower the heat and simmer over low heat for 45 minutes to 1 hour or until the leaves are tender and the rice filling is cooked through.
- Serve and enjoy!
Nutrition Facts : Calories 62 kcal, Carbohydrate 5 g, Cholesterol 0 mg, Fiber 1 g, Protein 1 g, SaturatedFat 1 g, Sodium 270 mg, Sugar 1 g, Fat 5 g, ServingSize About 50 Pieces (50 Servings), UnsaturatedFat 0 g
TURKEY & SPRING ONION WRAPS
Give yourself a low-fat treat with these super-quick sandwich tortillas - a fab way of using up leftover turkey
Provided by Silvana Franco
Categories Lunch, Main course
Time 5m
Number Of Ingredients 7
Steps:
- Mix together the mayonnaise and pesto. Divide the lettuce leaves, turkey, spring onions and cucumber between the tortillas. Drizzle over the pesto dressing, roll up and eat.
Nutrition Facts : Calories 267 calories, Fat 9 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 3 grams sugar, Fiber 2 grams fiber, Protein 24 grams protein, Sodium 1.62 milligram of sodium
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