Warm Turkey Wrap Creations
These turkey wraps are a great way to use up a fair amount of turkey and have some creative, culinary fun at the same time. You need some chunked up or thinly sliced leftover turkey, fresh warm flour tortillas, shredded cheese, thinly sliced veggies, and a condiment to add moisture. Not that you are limited to these things! Bacon always makes turkey better.
These wraps start with a tortilla covered with melted cheese. That's easily done in the microwave. You can reheat turkey in a microwave, but it is juicier when you steam it in a steamer basket. What, no steamer basket? Here's a simple fix. Add a small amount of water to a pan and bring it to a boil. By a small amount, I mean that it should cover the bottom of the pan about ¼ inch deep and not cover the turkey. Place the turkey in the boiling water and slap a lid onto the pan. Cook on medium heat until the turkey is warm and juicy. This should take less than 5 minutes, unless you are heating a ton of turkey. Be sure to remove the turkey using a slotted spoon or spatula. Soggy wraps are not in style this year!
I have not included amounts with these wrap ideas. You decide how much of the ingredients that you want in your wrap. I have included the method, but feel free to adapt it to your personal style!
Warm Spicy Southwestern Turkey Wrap
Ingredients:
Fresh flour tortilla-shredded pepperjack cheese-guacamole-warm turkey-Pico de Gallo or salsa-thinly sliced tomato and lettuce
Method:
Place the flour tortilla on a microwave proof plate. Sprinkle the tortilla with cheese and microwave it just long enough to melt the cheese. Longer will make the tortilla tough. Spread the cheese with guacamole, add the turkey down the middle and cover that with tomatoes and lettuce. Spoon on Pico de Gallo or salsa. Roll the wrap up burrito style.
Warm Turkey, Bacon, and Spinach Wrap:
Ingredients:
Fresh flour tortilla-shredded Swiss or Gouda cheese-fresh spinach leaves -crispy bacon-warm turkey -thinly sliced tomato and sweet red onion-dried cranberries-ranch dressing.
Method:
Place the flour tortilla on a microwave proof plate. Sprinkle the tortilla with Swiss or Gouda cheese and microwave it just long enough to melt the cheese. Top the cheese with spinach leaves. Then, place bacon strips down the middle and cover the bacon with the turkey. Layer the sliced tomato and onion on top of the turkey and sprinkle the dried cranberries over the veggies. Add ranch dressing, and roll the tortilla up like you are making a burrito.
Tip: If you don't have crispy bacon hanging around your fridge, here is a good method for making bacon—or should I say, "baking bacon?"
Preheat the oven to 350 degrees. Use a large, heavy pan. To bake bacon to a toothsome crisp, you need double slices. Either, fold a slice in half to make a short slice, or lay one strip on top of the other. You may overlap the slices slightly as they will shrink. Cover the entire bottom of the pan with the double bacon strips. Sometimes, my bacon strips kind of climb the sides of the pan! The little rounded areas get a folded strip to use all of the space of the pan. One pound of bacon will just fit into my pan. Bake at 350 degrees for about an hour. Look at the bacon. If it looks uniformly crisp, take it out. If the fatty parts don’t look brown and crisp, turn it over, then cook it another 10-15 minutes. Mine took 1 hour and 15 minutes to cook. Individual ovens and pans will vary. Line a plate with paper towels. Place the bacon on the paper towels and cover with another paper towel to soak up some of the grease. Let the bacon rest there for about 10 minutes.
These wraps can be as easy or time-intensive as you want them to be. I used pre-made tortillas, guacamole, and salsa. The tortillas are purchased at a local Mexican bakery, but I have included a recipe for tortillas in the related links section. Buying local is important, because these local businesses cannot exist without our patronage. I am grateful for the good folks at San Luis Bakery who come in early every day to make tortillas and other goodies that we adore. I used Wholly Guacamole and Jack's Special Salsa to save time. I love these products and they have a permanent place in our fridge. My dried cranberries are purchased at ALDI, one of my favorite stores for getting quality ingredients at a price that I can afford.
Take a look inside your fridge and explore the possibilities! Please let us know about your tasty creations. Would you share them with us at the BellaOnline Sandwiches Forum?
Related links: The Related Links below this article may be of interest to you.
When I mention stores or products by brand name, these are the ones that I use. I have not received free products from the manufacturers, nor have I been paid to mention the products or stores by name.
NEWSLETTER: I invite you to subscribe to our free weekly newsletter. This gives you all of the updates for the Sandwiches site. Sometimes, this newsletter has information and variations on sandwiches that are not in the articles. Fill in the blank below the article with your email address - which is never passed on beyond this site. We never sell or trade your personal information.
These wraps start with a tortilla covered with melted cheese. That's easily done in the microwave. You can reheat turkey in a microwave, but it is juicier when you steam it in a steamer basket. What, no steamer basket? Here's a simple fix. Add a small amount of water to a pan and bring it to a boil. By a small amount, I mean that it should cover the bottom of the pan about ¼ inch deep and not cover the turkey. Place the turkey in the boiling water and slap a lid onto the pan. Cook on medium heat until the turkey is warm and juicy. This should take less than 5 minutes, unless you are heating a ton of turkey. Be sure to remove the turkey using a slotted spoon or spatula. Soggy wraps are not in style this year!
I have not included amounts with these wrap ideas. You decide how much of the ingredients that you want in your wrap. I have included the method, but feel free to adapt it to your personal style!
Warm Spicy Southwestern Turkey Wrap
Ingredients:
Fresh flour tortilla-shredded pepperjack cheese-guacamole-warm turkey-Pico de Gallo or salsa-thinly sliced tomato and lettuce
Method:
Place the flour tortilla on a microwave proof plate. Sprinkle the tortilla with cheese and microwave it just long enough to melt the cheese. Longer will make the tortilla tough. Spread the cheese with guacamole, add the turkey down the middle and cover that with tomatoes and lettuce. Spoon on Pico de Gallo or salsa. Roll the wrap up burrito style.
Warm Turkey, Bacon, and Spinach Wrap:
Ingredients:
Fresh flour tortilla-shredded Swiss or Gouda cheese-fresh spinach leaves -crispy bacon-warm turkey -thinly sliced tomato and sweet red onion-dried cranberries-ranch dressing.
Method:
Place the flour tortilla on a microwave proof plate. Sprinkle the tortilla with Swiss or Gouda cheese and microwave it just long enough to melt the cheese. Top the cheese with spinach leaves. Then, place bacon strips down the middle and cover the bacon with the turkey. Layer the sliced tomato and onion on top of the turkey and sprinkle the dried cranberries over the veggies. Add ranch dressing, and roll the tortilla up like you are making a burrito.
Tip: If you don't have crispy bacon hanging around your fridge, here is a good method for making bacon—or should I say, "baking bacon?"
Preheat the oven to 350 degrees. Use a large, heavy pan. To bake bacon to a toothsome crisp, you need double slices. Either, fold a slice in half to make a short slice, or lay one strip on top of the other. You may overlap the slices slightly as they will shrink. Cover the entire bottom of the pan with the double bacon strips. Sometimes, my bacon strips kind of climb the sides of the pan! The little rounded areas get a folded strip to use all of the space of the pan. One pound of bacon will just fit into my pan. Bake at 350 degrees for about an hour. Look at the bacon. If it looks uniformly crisp, take it out. If the fatty parts don’t look brown and crisp, turn it over, then cook it another 10-15 minutes. Mine took 1 hour and 15 minutes to cook. Individual ovens and pans will vary. Line a plate with paper towels. Place the bacon on the paper towels and cover with another paper towel to soak up some of the grease. Let the bacon rest there for about 10 minutes.
These wraps can be as easy or time-intensive as you want them to be. I used pre-made tortillas, guacamole, and salsa. The tortillas are purchased at a local Mexican bakery, but I have included a recipe for tortillas in the related links section. Buying local is important, because these local businesses cannot exist without our patronage. I am grateful for the good folks at San Luis Bakery who come in early every day to make tortillas and other goodies that we adore. I used Wholly Guacamole and Jack's Special Salsa to save time. I love these products and they have a permanent place in our fridge. My dried cranberries are purchased at ALDI, one of my favorite stores for getting quality ingredients at a price that I can afford.
Take a look inside your fridge and explore the possibilities! Please let us know about your tasty creations. Would you share them with us at the BellaOnline Sandwiches Forum?
Related links: The Related Links below this article may be of interest to you.
When I mention stores or products by brand name, these are the ones that I use. I have not received free products from the manufacturers, nor have I been paid to mention the products or stores by name.
NEWSLETTER: I invite you to subscribe to our free weekly newsletter. This gives you all of the updates for the Sandwiches site. Sometimes, this newsletter has information and variations on sandwiches that are not in the articles. Fill in the blank below the article with your email address - which is never passed on beyond this site. We never sell or trade your personal information.
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