Spicy Turkey Salad Wraps Recipes

SPICY TURKEY LETTUCE WRAPS

Steps:

• In a large skillet, cook and crumble turkey with jicama and onion over medium heat until no longer pink, 4-6 minutes. Stir in soy sauce, ginger, garlic and peppers. Add carrot; cook and stir until liquid is absorbed, 1-2 minutes., Serve in lettuce. If desired, serve with mustard.

TURKEY SALAD WRAPS

Steps:

• In a large bowl, combine the turkey, onion and celery. In another bowl, whisk together the yogurt, mayonnaise, garlic salt and curry. Pour over turkey mixture: toss to coat. Layer tomatoes and lettuce on tortillas. Top with turkey mixture; roll up and secure with toothpicks.

TURKEY LETTUCE WRAPS

Steps:

• For the filling: Brown the turkey in the oil in a large saute pan over medium-high heat until no longer pink. Add the mushrooms, scallions, garlic and water chestnuts, and cook until the mushrooms soften. In a small bowl, mix the soy sauce, brown sugar and vinegar, pour over the turkey mixture and cook 1 minute. Remove from the heat.
• For the drizzling sauce: In a small bowl, whisk together the soy sauce, vinegar, honey, mustard, Sriracha, sesame oil and 1/4 cup water.
• Serve the turkey mixture with the lettuce leaves, drizzling sauce and vegetables for lettuce wrap assembly.

TURKEY SALAD WRAP

Steps:

• Coarsely chop the turkey and place in a medium bowl. Stir in the mayonnaise, mustard, and vinegar until combined. Season to taste with pepper.
• Arrange arugula and carrot in the center of the tortilla. Spoon turkey salad down the center. Fold one end of tortilla up over a little of the filling. Fold the sides over to enclose the filling, and then roll up to close. Cut sandwich in half crosswise, wrap each half separately in waxed paper, and refrigerate overnight.

TURKEY & SPRING ONION WRAPS

Steps:

• Mix together the mayonnaise and pesto. Divide the lettuce leaves, turkey, spring onions and cucumber between the tortillas. Drizzle over the pesto dressing, roll up and eat.

TURKEY SALAD

Steps:

• Place cooked turkey meat, celery, green onions and red bell pepper in a blender or food processor. Finely chop using the pulse setting.
• Transfer the turkey mixture to a medium bowl. Mix in mayonnaise, prepared Dijon-style mustard, cider vinegar, white sugar and salt. Cover and refrigerate 8 hours, or overnight, before serving.

SPICY TURKEY WRAPS

Steps:

• Lie flour tortilla flat and apply a thin layer of cream cheese.
• Place 2 slices of turkey in a layer on top of the cream cheese.
• Apply another thin layer of cream cheese on top of the turkey.
• Place 3 slices of pepperjack cheese in a layer on top of the cream cheese.
• Apply a final thin layer of cream cheese on top of the cheese slices.
• Roll tortilla up tightly into a long wrap.
• Cover tortilla wrap in saran wrap and refrigerate for at least 30 minutes in order to allow contents to stick together.
• After refrigeration, slice long wrap into small slices width-wise.
• Dip sliced wraps in salsa as desired.
• For multiple servings, I recommend a package of tortillas and 1/2 a pound each of the turkey and cheese. This would make about 4 wraps for slicing and placing on a party tray. More may be required for larger parties.

SPICY TURKEY SALAD WRAPS

Steps:

• Mix turkey, salad dressing, tomatoes with green chile peppers, jalapeno peppers, onion, chili powder, and black pepper together in a bowl until turkey salad is evenly combined.
• Stack tortillas on a microwave-safe plate and cover with a paper towel. Microwave until tortillas are warmed, 20 to 30 seconds.
• Spread about 2 tablespoons turkey salad onto 1 side of each tortilla; top with Mexican cheese blend and lettuce. Fold opposing edges of the tortilla to overlap the filling. Roll 1 of the opposing edges around the filling in a burrito-style.

SPICY TURKEY WRAPS

Steps:

• Combine first five ingredients, mixing well.
• Spread each tortilla with mayonnaise mixture.
• Top with turkey, avocado, and lettuce.
• Roll up tortillas tightly, enclosing filling.
• Cut each wrap in half.
• Serve with salsa for dipping.