Smoked Turkey Salad Wrap

By Karen Vandergriff
@getawayto

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.

Rating:

★★★★★ 1 vote

Comments:

3 Comments

Serves:

Prep:

20 Min

Ingredients

4 medium: flour tortillas
1 oz: cream cheese, divided
4: romaine lettuce leaves
: 2 - 8 tomato slices or chunky salsa
1 c: diced cooked turkey
1 Tbsp: diced onion, more to taste
1 Tbsp: dehydrated celery leaves
3: drops liquid smoke
1/4 c: ranch dressing
1 Tbsp: mayonnaise
1 Tbsp: parmesan cheese
1 tsp: worcestershire sauce
1 Tbsp: mayonnaise
1 tsp: dijon mustard
1 tsp: red wine vinegar

How to Make Smoked Turkey Salad Wrap

Step-by-Step

1dressings:
For each dressing, measure the ingredients into a small bowl and combine well. Can be made in advance, covered and refrigerated.
2turkey 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.
3Wraps:
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.
4Lay 1 romaine leaf cut into quarters on top of the cream cheese.
5Top the lettuce with 1-2 tomato slices or 1-2 tablespoons salsa.
6Scoop 1/4th of the Turkey Salad on top of the lettuce.
7Drizzle with 1 or 2 teaspoons of either Parmesean Ranch dressing or Creamy Dijon and red Wine Vinagrette.
8Roll up, and skewer with 2 toothpicks.
9Cut on the diagonal and serve. Continue on with the rest of tortillas making 4 wraps.
Remove toothpicks before eating.