One woman's foray into cooking for herself, for her family, and for her friends. It's not always picture-perfect, sometimes a little messy, but it's always delicious. Join me in exploring new recipes, savoring the "résultats" and learning from the "erreurs".
I'm trying to be more frugal these days by taking my lunch to work as often as I can. Sometimes, that means leftovers if I've cooked something particularly delicious and plentiful (like the General Tso's Chicken of a couple of weeks ago). But when I happened upon this wrap, it got my attention. Now, one doesn't normally need a recipe for a wrap. The real recipe here is for the spread that seasons this one. It's easy, it's delicious, and because of it, definitely takes lunch fare up a notch. The avocado is optional, but it does add a nice richness and flavor. Want a satisfying lunch? Try a Southwestern Turkey Wrap!
Southwestern Turkey Wraps
1/2 cup mayonnaise (not Miracle Whip!)
3 tablespoons chopped cilantro
1 green onion, minced
1 tablespoon minced chipotle
1 teaspoon fresh lime juice
4 10-inch flour tortillas (I've used a sun-dried tomato wrap here)
16 ounces smoked turkey
8 ounces pepper jack cheese
thinly sliced avocado
mesclun (or spring mix salad)
12 thin tomato slices
Spread approximately 2 tablespoons of the chipotle-mayonnaise spread on tortilla. Top with turkey, pepper jack, mesclun, avocado, and tomato slices. Roll fairly tightly, cut diagonally, and serve.