Smoked Turkey Salad Wrap
By
Karen Vandergriff
@getawayto
1
I created these wraps because as I progress thru chemo I have lost the taste for foods I once normally loved. I am still a picky eater but need certain complex flavors as I can barely taste salt. Both dressings were VERY tasty but loved the tangy dijon best.
Ingredients
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WRAPS
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4 mediumflour tortillas
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1 ozcream cheese, divided
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4romaine lettuce leaves
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·2 - 8 tomato slices or chunky salsa
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SMOKED TURKEY FILLING
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1 cdiced cooked turkey
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1 Tbspdiced onion, more to taste
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1 Tbspdehydrated celery leaves
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3drops liquid smoke
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PARMESAN RANCH DRESSING
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1/4 cranch dressing
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1 Tbspmayonnaise
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1 Tbspparmesan cheese
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1 tspworcestershire sauce
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CREAMY DIJON AND RED WINE VINAGRETTE
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1 Tbspmayonnaise
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1 tspdijon mustard
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1 tspred wine vinegar
How to Make Smoked Turkey Salad Wrap
- dressings:
For each dressing, measure the ingredients into a small bowl and combine well. Can be made in advance, covered and refrigerated. - turkey salad:
In a bowl, combine diced turkey, celery flakes and onion. Stir to combine. Shake on 3 drops liquid smoke and using a fork, mash and stir the ingredients until the turkey shreds and the liquid smoke is well distributed. Can be made in advance, covered and refrigerated until it's time to assemble your wrap. - Wraps:
Place 1 tortilla on a paper towel in microwave and heat to make it pliable 4 – 10 seconds depending on wattage of microwave.
Transfer tortilla to a serving dish and spread with ¼ ounce cream cheese, covering to the edge. - Lay 1 romaine leaf cut into quarters on top of the cream cheese.
- Top the lettuce with 1-2 tomato slices or 1-2 tablespoons salsa.
- Scoop 1/4th of the Turkey Salad on top of the lettuce.
- Drizzle with 1 or 2 teaspoons of either Parmesean Ranch dressing or Creamy Dijon and red Wine Vinagrette.
- Roll up, and skewer with 2 toothpicks.
- Cut on the diagonal and serve. Continue on with the rest of tortillas making 4 wraps.
Remove toothpicks before eating.
