Turkey Wraps Food

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.

TACO TURKEY WRAPS

Steps:

• Mix sour cream, pico de gallo, and taco seasoning in a bowl; spread onto each flour tortilla. Sprinkle Mexican cheese blend over sour cream mixture layer. Top each with turkey. Roll each tortilla around the filling. Wrap each with aluminum foil and refrigerate 8 hours to overnight.
• Remove aluminum foil and slice each wrap cross-wise into 3/8-inch slices. Arrange slices on a plate.

EASY TURKEY WRAP

Steps:

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

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-SPINACH WRAPS

Steps:

• Spread each tortilla evenly with dip. Arrange spinach leaves evenly over dip to within 1 inch of top edge. Top with single layer of tomato slices. Evenly layer turkey slices over tomatoes.
• Starting with bottom edge, tightly roll up each tortilla. Wrap rolls individually in plastic wrap. Refrigerate at least 1 hour but no longer than 24 hours.
• To serve, trim off uneven ends of rolls. Cut rolls into 1-inch slices; arrange on serving platter.

HEALTHY TURKEY LETTUCE WRAPS

Steps:

• Heat 1 tablespoon of oil in a large nonstick skillet over medium-high heat. Add turkey, garlic and ginger to the pan and cook for about 6 minutes or until turkey is browned. Stir to crumble.
• Combine turkey mixture, onions and chopped water chestnuts in a large bowl, stirring well, and set aside.
• Meanwhile in a small bowl, whisk together hoisin, soy sauce, rice vinegar and roasted red chili paste and drizzle over the turkey mixture. Toss to coat completely.
• Add about ¼ cup turkey mixture to each lettuce leaf, serve and enjoy!

CRANBERRY TURKEY WRAPS

Steps:

• In a small bowl, combine the oranges, apple and cranberries. In another bowl, combine yogurt and mayonnaise; spread over tortillas. Layer each with lettuce, turkey, cheese, fruit mixture and pecans. Roll up tightly.

TURKEY WRAPS

Steps:

• Combine the flour, 1/2 teaspoon salt, and 2 tablespoons of oil in a bowl. Add approximately 120 ml (approximately 1/2 cup) of water to the flour. Knead into a smooth dough. It should not stick to your hands. Divide the dough in half and knead the herbs into half of it. Form the dough into balls and cover with a damp cloth. Let it rest for about 30 minutes.
• Rinse the turkey. Bring the broth to a boil with the lemongrass, star anise, and 1 teaspoon of salt. Add the turkey and cook over low heat for about 12 minutes, do not bring to a boil. Remove the turkey from the broth and let cool.
• Divide the dough into 8 large portions and roll each into a ball. Flatten out into thin patties.
• To bake, heat oil in a pan and cook the dough until golden brown and they form small bubbles. Cook on each side for only about 1 minutes so it doesn't dry out.
• Rinse the tomatoes, cut into quarters, remove the core and stem. Cut the quarters into thin strips. Drain the olives and cut into thin strips. Peel the avocado, cut in half, remove the seed and cut the flesh into strips. Stir the cream cheese with lime juice, salt, and chili powder until creamy.
• Spread the cream onto each piece of dough. Cut the turkey into strips. Place the turkey on the dough with the other prepared ingredient on the bottom third of each dough. Roll, cover, and refrigerate for at least 20 minutes. To serve, cut into 3-4 cm (approximately 1-1 1/2 inch) wide pieces and serve immediately.

TURKEY WRAPS

Steps:

• Rinse turkey breast, pat dry and cut into strips.
• Peel onions and dice. Mix half of onions with sour cream and add salt and pepper.
• Rinse tomatoes, pat dry, quarter, core and then dice.
• Rinse cilantro, shake dry, pluck leaves and chop coarsely.
• Heat oil in a pan. Cook turkey strips until golden brown for about 5 minutes. Add curry powder and season with salt and pepper.
• Warm tortillas according to package instructions. Spread with sour cream and top with slices of turkey. Fold and serve topped with tomatoes, cilantro and remaining onions.

CAJUN TURKEY WRAPS WITH SWEETCORN SALSA

Steps:

• Sprinkle the spice mix evenly over the turkey. Heat the oil in a large pan, add the turkey and fry for 4 mins on each side until cooked through. Rest for 2 mins before thinly slicing.
• Meanwhile, mix the sweetcorn with the chilli, lime zest and juice to make the salsa. Set aside until ready to serve.
• Warm the tortillas following pack instructions. To serve, assemble each wrap by spreading with a little soured cream, if liked, then pile on some sliced turkey and add a spoonful of salsa. Roll up and serve with crisp salad leaves.

TURKEY BACON RANCH WRAPS

Steps:

• Lay one tortilla out.
• Spread 1 TBS of ranch dressing down the middle of your tortilla.
• Lay about 4-6 slices of turkey meat on top of your tortilla.
• Spread 1 or 2 slices of cheddar cheese down the middle of your tortilla.
• Break 1 1/2 to 2 pieces of bacon up and put on your tortilla.
• Put about 1/3 -1/2 cup shredded lettuce over everything.
• Roll your tortilla up.
• Repeat with additional ingredients, 1 wrap per person.
• Enjoy (or slice in half and enjoy)

THE BEST TURKEY WRAP RECIPE

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.

TURKEY LETTUCE WRAPS ( PF CHANG )

Steps:

• Heat olive oil in a saucepan over medium high heat. Add ground turkey and cook until browned, about 3-5 minutes, making sure to crumble the turkey as it cooks; drain excess fat.
• Stir in garlic, onion, hoisin sauce, soy sauce, rice wine vinegar, ginger and Sriracha until onions have become translucent, about 1-2 minutes. Stir in diced chestnuts and green onions until tender, about 1-2 minutes; season with salt and pepper, to taste.
• To serve, spoon several tablespoons of the chicken mixture into the center of a lettuce leaf, taco-style.

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.

ASIAN TURKEY LETTUCE WRAPS

Steps:

• In a medium-sized skillet over medium-high heat, add the ground turkey. Cook and crumble until it is almost cooked throughout. Add carrots, mushrooms, water chestnuts, green onions, and garlic. Continue to cook for 1-2 minutes until turkey is cooked and veggies are tender.
• Add the hoisin sauce, soy sauce, rice wine vinegar, and chili paste. Stir and let simmer for 1-2 minutes. Serve on butter lettuce leaves.

TURKEY HUMMUS WRAPS

Steps:

• Spread a tablespoon of hummus in the center of each tortilla. Divide the turkey, onions, bell peppers, sprouts, coconut, fried garlic and sambal oelek as desired among the tortillas.
• Tightly roll up each wrap and secure with a wooden toothpick. Slice in half on the diagonal.

ROASTED TURKEY WRAP

Steps:

• place ingredients in wrap and enjoy!

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.

EASY TURKEY TACO LETTUCE WRAPS (DAIRY FREE)

Steps:

• In a skillet, add the ground turkey and cook until it's brown.
• Stir taco seasoning, diced tomatoes, corn and olives with the turkey and let simmer for a few minutes until ready to serve.
• Add more taco seasoning to taste.
• Place pieces of iceberg lettuce onto a platter, top each piece with a large spoonful turkey taco mixture and sprinkle with dairy free cheese.
• Serve immediately and enjoy!

TURKEY & SPRING ONION WRAPS

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.