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smoked turkey salad wrap

(1 rating)
getawayto avatar
Recipe by
Karen Vandergriff
@getawayto
Bartonville, IL

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.

(1 rating)
yield 4 serving(s)
prep time 20 Min

Ingredients For smoked turkey salad wrap

  • WRAPS
  • 4 md
    flour tortillas
  • 1 oz
    cream cheese, divided
  • 4
    romaine lettuce leaves
  • 2 - 8 tomato slices or chunky salsa
  • SMOKED TURKEY FILLING
  • 1 c
    diced cooked turkey
  • 1 Tbsp
    diced onion, more to taste
  • 1 Tbsp
    dehydrated celery leaves
  • 3
    drops liquid smoke
  • PARMESAN RANCH DRESSING
  • 1/4 c
    ranch dressing
  • 1 Tbsp
    mayonnaise
  • 1 Tbsp
    parmesan cheese
  • 1 tsp
    worcestershire sauce
  • CREAMY DIJON AND RED WINE VINAGRETTE
  • 1 Tbsp
    mayonnaise
  • 1 tsp
    dijon mustard
  • 1 tsp
    red wine vinegar

How To Make smoked turkey salad wrap

  • 1
    dressings: For each dressing, measure the ingredients into a small bowl and combine well. Can be made in advance, covered and refrigerated.
  • 2
    turkey 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.
  • 3
    Wraps: 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.
  • 4
    Lay 1 romaine leaf cut into quarters on top of the cream cheese.
  • 5
    Top the lettuce with 1-2 tomato slices or 1-2 tablespoons salsa.
  • 6
    Scoop 1/4th of the Turkey Salad on top of the lettuce.
  • 7
    Drizzle with 1 or 2 teaspoons of either Parmesean Ranch dressing or Creamy Dijon and red Wine Vinagrette.
  • 8
    Roll up, and skewer with 2 toothpicks.
  • 9
    Cut on the diagonal and serve. Continue on with the rest of tortillas making 4 wraps. Remove toothpicks before eating.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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