Turkey Wraps With Herbed White Bean Spread Food

EASY TURKEY WRAP

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.

TURKEY LETTUCE WRAPS

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.

TURKEY WRAPS WITH HERBED WHITE BEAN SPREAD

Steps:

• Combine bean, oil, juice, garlic, thyme, salt and pepper in a the bowl of a food processor. Purée until smooth, stopping once to scrape down sides, for bean spread. (Can be made ahead. Cover and chill up to 2 days.)
• Spread bean spread on one side of each tortilla, leaving a 1-inch border around edge. Arrange turkey down center of each tortilla; layer with tomato, onion, cheese and arugula. Starting at one end, tightly roll each tortilla and place, seam side down, on a serving plate. Cut crosswise in half and serve with chips, if desired.

TURKEY WRAP WITH A KICK

Steps:

• 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.

EASY VEGAN BEAN SPREAD

Steps:

• Begin by sauteing on medium heat the onion and garlic in the olive oil until soft.
• Next add the celery and pepper if using and cook another 2 to 3 minutes.
• Add the garlic, tomato paste, herbs of your choice. Simmer about 10 minutes. (*Alternately, you can add the beans into the pan with the celery, onion, tomato paste, etc. and simmer. Do not allow the beans to dry out, adding a bit of water or stock if necessary.).
• Place the cooked, warmed beans into a serving bowl.
• Add the sauce along with the vinegar, salt and pepper into the mashed beans and mix well. Bean mixture should be spreadable but not watery.
• Adjust seasoning.

HERBED BEAN SPREAD WITH BAGUETTE TOASTS

Steps:

• Make toasts:
• Preheat oven to 375°F.
• Cut baguette crosswise into 1/4-inch-thick slices. In a saucepan melt butter with salt to taste over moderate heat and brush butter on one side of each slice. Arrange baguette slices, buttered sides up, on 2 large baking sheets and toast in upper and middle thirds of oven until golden, about 12 minutes. (Toasts may be made 2 days ahead and kept in an airtight container.)
• Make spread:
• Drain beans in a colander. Gently rinse beans and drain well. Mince parsley. In a food processor blend together all spread ingredients except oil until smooth. With motor running, add oil in a slow stream, blending until incorporated, and season spread with salt and pepper. (Spread may be made 1 day ahead and chilled, covered. Bring spread to room temperature before serving.)

ROASTED TURKEY WRAP

Steps:

• place ingredients in wrap and enjoy!