EASY TURKEY WRAP
Turkey Wraps are full of fresh veggies, turkey slices, cheese, and cranberry sauce!
Provided by Holly Nilsson
Categories Dinner Entree Lunch Main Course Turkey
Time 15m
Number Of Ingredients 6
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.
Nutrition Facts : ServingSize 1 wrap, Calories 402 kcal, Carbohydrate 32 g, Protein 20 g, Fat 22 g, SaturatedFat 11 g, Cholesterol 85 mg, Sodium 572 mg, Fiber 2 g, Sugar 17 g
THE BEST TURKEY WRAP RECIPE
This super simple turkey wrap recipe has it all! Packed with deli sliced turkey, lettuce, tomato, bacon, avocado, and a secret ingredient that sends this wrap over the top!
Provided by Jesseca
Categories Dinner Recipes
Time 15m
Number Of Ingredients 9
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.
Nutrition Facts : ServingSize 1 g, Calories 578 kcal, Carbohydrate 29 g, Protein 55 g, Fat 37 g, SaturatedFat 15 g, Cholesterol 194 mg, Sodium 873 mg, Fiber 6 g, Sugar 3 g, UnsaturatedFat 19 g
TURKEY WITH ANCHO-ORANGE SAUCE
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Pierce the sweet potatoes all over with a fork; put them in a microwave-safe dish and microwave until tender, about 20 minutes. Halve the sweet potatoes and scoop the flesh into a bowl. Mash with a fork until fluffy; cover and keep warm.
- Meanwhile, pat the turkey dry and sprinkle with 1 tablespoon chile powder and 1 teaspoon salt. Heat the olive oil in a large cast-iron skillet over medium-high heat. Add the turkey and cook until browned, 3 to 4 minutes per side. Transfer to a plate.
- Wipe out the skillet and place over high heat. Add the onion and cook, stirring, until dark around the edges, 4 to 6 minutes. Stir in the remaining 1 tablespoon chile powder and the cumin; cook 30 seconds. Add the broth, heavy cream, honey, mustard, and orange zest and juice; simmer until thickened, about 5 minutes. Add the turkey and warm through, 1 minute. Serve with the mashed sweet potatoes.
Nutrition Facts : Calories 621, Fat 20 grams, SaturatedFat 8 grams, Cholesterol 115 milligrams, Sodium 851 milligrams, Carbohydrate 63 grams, Fiber 9 grams, Protein 49 grams
BRINED TURKEY BREAST WITH SPANISH SPICE RUB AND SOUR ORANGE SAUCE
Steps:
- Place water in a large bowl or plastic container. Whisk in salt and sugar and let sit 5 minutes to dissolve. Add the turkey breast, cover, and let sit in the refrigerator for 45 minutes.
- Heat grill to medium-high. Remove turkey from the brining solution, rinse well under cold water and pat dry with paper towels. Rub the skin side of the turkey with the rub. Using tongs, dip paper towels into the oil and oil the grates of the grill. Place the turkey on the grill, rub side down and grill until slightly charred and a crust has formed, about 4 to 5 minutes. Reduce the heat of the grill to medium, turn the turkey over and continue cooking, with the lid closed for 30 to 40 minutes or until an instant-read thermometer inserted into the center of the breast registers 155 degrees F (the temperature will continue to rise off the heat). Remove from the heat, loosely tent with foil and let rest 10 minutes before slicing. Slice into 1/2-inch thick slices.
- While turkey is resting, brush the cut side of oranges with oil and place cut side down on the grill and grill until slightly charred. Ladle sour orange sauce onto a platter and top with the sliced turkey. Garnish with grilled oranges and parsley leaves.
- 6 tablespoons Spanish paprika
- 2 tablespoons cumin seeds, ground
- 1 tablespoon mustard seeds, ground
- 4 teaspoons fennel seeds, ground
- 4 teaspoons coarsely ground black pepper
- 2 teaspoons kosher salt
- Whisk together in a bowl.
- Sour Orange Sauce:
- Heat the oil in a medium saucepan over medium-high heat on the grates of the grill. Add the onions and cook until soft. Add the garlic and cook for 1 minute. Add the orange juice, zest, and lime juice and cook until the mixture is reduced to about 1/2 cup. Stir in the honey. Add the chicken stock and cook until it's reduced to a sauce consistency, about 2 cups.
- Strain the sauce into a bowl, whisk in the butter, and season with salt and pepper. Stir in the thyme and parsley and serve hot.
TURKEY WITH ORANGE SAUCE
I found this recipe in one of my mother's cookbooks. It's a quick way to fix turkey. My family likes it with rice and a tossed salad. -Gaye O'Dell of Binghamton, New York
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Sprinkle turkey with 1/4 teaspoon salt and pepper; place in a microwave-safe 11x7-in. dish. Cover, venting one corner, and microwave on high for 3 minutes. , Turn turkey; cover and microwave 1 to 1-1/2 minutes longer or until turkey is no longer pink and a thermometer reads 170°., In a microwave-safe bowl, combine the cornstarch, brown sugar, orange juice, lemon juice, butter and remaining salt. Microwave, uncovered, on high for 1 to 1-1/2 minutes or until thickened; stir until smooth. Serve with turkey.
Nutrition Facts : Calories 189 calories, Fat 3g fat (1g saturated fat), Cholesterol 75mg cholesterol, Sodium 370mg sodium, Carbohydrate 11g carbohydrate (0 sugars, Fiber 0 fiber), Protein 28g protein. Diabetic Exchanges
CHEESY TURKEY WRAPS IN A FRESH ORANGE SAUCE
Make and share this Cheesy Turkey Wraps in a Fresh Orange Sauce recipe from Food.com.
Provided by English_Rose
Categories Turkey Breasts
Time 55m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Squeeze the juice from 2 of the oranges. Grate the zest from the remaining orange, peel then cut the flesh into segments. Set aside.
- Preheat the oven to 375°F Place the turkey steaks between 2 sheets of plastic wrap and tenderise them with a rolling pin to form thin escalopes.
- Cut each breast in half and season with a little freshly ground black pepper. Divide the cheese between the turkey pieces then scatter over the walnuts.
- Carefully roll up the turkey and secure with wooden toothpicks to prevent the cheese oozing out during cooking.
- Heat the oil in a large non-stick frying pan and gently fry the turkey for 4-6 minutes turning frequently, until golden. Transfer to an ovenproof dish and place in the oven for 15 minutes until cooked. There should be no pink meat and the juices should run clear.
- Tip any excess fat out of the pan and return to the heat. Pour in the orange juice and zest plus the Pernod (or use 1/2 cup extra orange juice) and bring to the boil.
- Stir in the mustard and butter and simmer for 5-6 minutes until the sauce has thickened, stirring occasionally.
- Then add the orange segments and warm through.
- Remove the toothpicks from the escalopes. Pour over the sauce.
- Serve with crushed boiled potatoes and wilted spinach.
Nutrition Facts : Calories 592.2, Fat 42.4, SaturatedFat 17.4, Cholesterol 130.8, Sodium 643.3, Carbohydrate 19, Fiber 4.3, Sugar 13.5, Protein 36
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