Warm Honey Turkey And Cheddar Wrap Food

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.

WARM HONEY TURKEY AND CHEDDAR WRAP

Steps:

• Spread cheese on wrap and microwave until melted.
• Spread honey mustard salad dressing over.
• Add turkey, lettuce and tomato.
• Roll up and enjoy!

HONEY-PECAN CHEDDAR BITES

Steps:

• Cut cheese into 36 cubes.
• Insert a toothpick into each cube.
• In a small saucepan, bring the honey to a boil and cook for 1 1/2 minutes.
• Let cool slightly.
• Dip each cheese cube into honey, then into pecans.
• Serve warm with spiced cider, if desired.

WARM HAM 'N' SWISS WRAPS

Steps:

• On each tortilla, layer four slices of ham and 1/3 cup cheese; roll up and secure with toothpicks. Place in an ungreased 11x7-in. baking pan. Cover and bake at 350° for 14-16 minutes or until cheese is melted., Meanwhile, combine the lettuce, tomato, cucumber, green pepper and onions. In a small bowl, whisk the dressing ingredients. Unroll the tortillas halfway; top each with 1/3 cup lettuce mixture and 1 tablespoon dressing. Roll up again; serve immediately.

MUSHROOM, SPINACH AND CHEDDAR WRAPS

Steps:

• Preheat oven to 400°F In large skillet, cook mushrooms with 2 tablespoons water over medium heat, covered, until tender, about 9 minutes.
• Add spinach, cover and cook just until wilted, about 4 minutes. Drain well.
• Divide mushroom-spinach mixture among wraps, spooning down center of each. Sprinkle with cheese and add some salsa if desired. Wrap up snugly and place on a baking sheet.
• Bake just until heated through, about 5 minutes. Serve with a squeeze of lime if desired.

WARM CHICKEN RANCH WRAPS

Steps:

• Cut chicken breast into strips.
• Grilled chicken method: Spray a large skillet with nonstick cooking spray. Add chicken, cook over medium-high heat 12 to 15 minutes, or until light brown and juices run clear. Add the water and bring to a boil. Add the rice, cover and remove form the heat and let stand for 5 minutes. Stir in the salad dressing.
• Fried Chicken Method: Dip chicken into buttermilk then roll them in the flour mixture. Fry for 3 minutes each side in a 350 degrees F (175 degrees C) skillet with 1 cup of oil in it. Combine the fried chicken strips and the cooked rice pilaf. Stir in the salad dressing.
• Fill each warm tortilla with lettuce, chicken and rice mixture, and tomatoes. Fold in both sides of the wrap. Holding in the folded sides roll the wrap tightly from the bottom to the top, keeping the ingredients firmly packed as you go. Slice each wrap in half diagonally and serve.