SMOKED TURKEY SOUTHWESTERN WRAP
Steps:
- Lay tortilla out flat. Spread the cream cheese on the tortilla. Sprinkle lettuce, tomatoes, and onions in the center of the tortilla. Place the turkey all over. Top with avocado spread. Roll burrito style, making sure the ends are tucked in. Slice in half on the bias and serve.
- Jalapeno Cream Cheese: Mix the jalapenoes into the cream cheese. Season with salt and pepper. Refrigerate until needed.
SMOKED TURKEY SANDWICHES WITH SPICY AIOLI
Provided by Valerie Bertinelli
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F. Place the ciabatta rolls on a rimmed baking sheet with the cut side facing upwards. Bake until lightly toasted, 7 to 10 minutes.
- Arrange the bread, toasted side up, on a work surface and divide the spicy aioli on all the halves evenly. On each of the bottom halves place 1 slice of cheese, ripping in half if necessary to make the cheese fit the bread. On top of the cheese, layer the peppers, followed by the turkey. Divide the basil evenly on each of the top halves, pressing slightly to adhere to the aioli. Place the tops of the sandwiches on, then cut the sandwiches diagonally and serve.
- Whisk together the mayonnaise, chili paste and ¼ teaspoon salt in a small bowl. Refrigerate aioli until ready to assemble the sandwiches.
SMOKED-TURKEY AND FRUIT WRAP WITH CURRIED AïOLI
Provided by Scott Winkelhausen
Categories Sandwich Fruit turkey Super Bowl Quick & Easy Apple Pear Curry Fall Poker/Game Night Tortillas Lettuce Gourmet Texas
Yield Makes 4 servings
Number Of Ingredients 9
Steps:
- Stir together mayonnaise, garlic, and curry powder to make aïoli.
- Lightly toast tortillas, 1 at a time, directly on burner (gas or electric) at moderately low heat, turning over once with tongs, until browned in spots but still flexible, about 30 seconds on each side.
- Spread 2 tablespoons curried aïoli on each tortilla. Divide lettuce, onion, apple, pear, and turkey among tortillas, layering them evenly. Tightly roll up tortillas and cut in half diagonally.
GREEN CURRY FRIED CHICKEN WITH SMOKED OYSTER AIOLI
Steps:
- For the marinade: Toast the mustard seeds, coriander seeds, grains of paradise, black peppercorns, pink peppercorns, green peppercorns, fennel seeds, mace, cinnamon, cloves and star anise in a dry skillet until fragrant, being careful to not burn. Blend the toasted spices in a spice grinder. In a blender or food processor, blend the spices, onions, ginger, spinach, cilantro, garlic, tamari, salt and chiles until smooth. Add the grapeseed oil and blend until emulsified.
- Marinate the chicken in the green curry for 1 hour.
- Add the buttermilk and marinade for 1 more hour.
- For the aioli: Shuck the oysters carefully, reserving their liquor. Strain the liquor through a coffee filter. Use the strained liquor to rinse the oysters and remove any sediment or bits of shell. Strain the liquor one more time, and pour over the cleaned oysters.
- Place the eggs, garlic and oysters into a tall, round container. Add a quarter of the oil and, using an immersion blender, blend until emulsified. Then slowly add the remaining oil while continuously blending to maintain the emulsion and blend until smooth. Transfer the aioli to a wide storage container and cover with plastic wrap to ensure the container will trap the smoke. Place the container over an ice bath. Use a food smoker with the applewood and alfalfa dusk to fill the container with smoke. Allow the smoke to infuse until it completely dissipates. Taste and smoke again if you would like a more pronounced smoke flavor. Reserve the aioli in a container over an ice bath and store in the refrigerator until ready to use.
- For the custard: Sprinkle the yolks with the salt and lightly mix with a whisk.
- Place the yolks into a vacuum-sealed bag and compress under full pressure. Cook in a circulator at 65 degrees C (149 degrees F) for 1 hour. Alternatively, cook the custard in a double boiler set over low heat stirring with a rubber spatula.
- Chill the mixture in an ice bath until completely cooled. Pass the custard through a fine mesh strainer. It should have a thick, smooth texture. Reserve in a squeeze bottle or piping bag.
- For the sea urchin powder: Gently wipe the seaweed with a damp towel and cook it in 1 liter of filtered water at 70 degrees C (158 degrees F) for 1 hour. Strain the seaweed and add the salt to the cooking liquid, mixing until the salt dissolves. Chill the mixture over an ice bath until completely cool.
- Use the mixture to brine the sea urchin for 10 minutes. Remove the sea urchin from the brine and blend with the mirin. Place the mixture in a dehydrator programmed to the medium setting. When the sea urchin is completely dry, blend in a spice mill.
- For the fried chicken: Fill a cast-iron skillet with about 3 inches of grapeseed oil and some schmaltz if using. Heat the skillet until a deep-frying thermometer inserted in the oil reaches 350 degrees F.
- Strain the chicken from the buttermilk and dust in the flour. Fry the chicken until golden, turning as necessary, 5 to 7 minutes.
- Season the fried chicken with the sal de gusano and sea urchin powder. Dot the fried chicken with egg yolk custard and place a few coriander blossoms and fennel fronds on top. Serve over the smoked oyster aioli.
GRILLED TURKEY BURGERS WITH CHEDDAR AND SMOKY AIOLI
Provided by Janet Taylor McCracken
Categories Dairy turkey Kid-Friendly Quick & Easy Backyard BBQ Dinner Lunch Cheddar Grill Grill/Barbecue Bon Appétit Peanut Free Tree Nut Free Soy Free Small Plates
Yield Makes 4
Number Of Ingredients 15
Steps:
- Toast cumin seeds and coriander seeds in small skillet over medium-high heat until aromatic and slightly darker in color, shaking skillet often, about 1 1/2 minutes. Cool. Finely grind toasted seeds in spice grinder or in mortar with pestle. Whisk mayonnaise, 2 tablespoons extra-virgin olive oil, fresh lemon juice, smoked paprika, garlic, and ground spices in small bowl. Season aioli to taste with salt and pepper. DO AHEAD: Aioli can be made 1 day ahead. Cover and refrigerate.
- Place turkey in medium bowl. Add 2 tablespoons aioli; mix gently. Using damp hands, divide turkey mixture into 4 equal portions, then form each into scant 3/4-inch thick patty, about 3 1/2 inches in diameter. Using thumb, make small indentation in center of each burger. DO AHEAD: Can be made 4 hours ahead. Cover and chill.
- Prepare barbecue (medium-high heat). Sprinkle burgers with salt and pepper. Brush onion slices and bell pepper pieces with oil; sprinkle with salt and pepper. Grill onions and bell peppers until soft and charred, about 4 minutes per side.
- Grill turkey burgers 5 minutes. Turn over; grill until almost cooked through, about 4 minutes. Top each burger with 1 cheese slice and grill until meat is cooked through and cheese melts, about 1 minute longer. Place 1 turkey burger on each of 4 bun bottoms. Arrange grilled red pepper pieces, then grilled red onion slices over. Top each with dollop of aioli and some arugula. Cover burgers with bun tops and serve with pickle wedges and corn chips.
TURKEY WRAPS WITH CHIPOTLE MAYONNAISE
Yield Makes 2 servings; can be doubled
Number Of Ingredients 8
Steps:
- Combine mayonnaise, cilantro, green onion, chipotle chilies and lime juice in small bowl; stir to blend. Season chipotle mayonnaise with salt. Arrange tortillas on work surface. Spread each with half of mayonnaise; top with turkey and lettuce. Roll up tortillas tightly, enclosing filling. Cut each wrap in half.
CURRIED SMOKED TURKEY AND FRUIT SALAD
Provided by Tarla Thiel
Categories Salad Dairy Fruit Nut Poultry turkey Vegetable No-Cook Quick & Easy Yogurt Lunch Cantaloupe Summer Bon Appétit Pasadena California
Yield Serves 6 to 8
Number Of Ingredients 12
Steps:
- Combine turkey, grapes, cantaloupe, celery, green onions and raisins in large bowl. Whisk mayonnaise, yogurt, sour cream and curry powder together in small bowl. Pour mayonnaise mixture over salad and toss well. Season to taste with salt and pepper.
- Line platter with lettuce leaves. Spoon salad atop lettuce. Sprinkle almonds over salad and serve.
SMOKED TURKEY AND MANGO WRAP
A awesome blend of flavors here in this recipe from a dollar store cookbook! Prep time does not include chilling time.
Provided by LAURIE
Categories Lunch/Snacks
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Grate 1/4 tsp lime peel and squeeze 1 TBS juice.
- In small bowl, mix peel, juice, mayo, chutney, curry and paprika.
- Unfold lavash and spread with mayo mixture.
- Top with cuke slices, turkey, mango and lettuce.
- Roll up jelly roll fashion.
- Wrap lavash in plastic and refrigerate 2-4 hours, flavor will develop and bread with soften.
- To serve cut into 4 pieces.
Nutrition Facts : Calories 176.4, Fat 5.8, SaturatedFat 1, Cholesterol 32.1, Sodium 782.1, Carbohydrate 20.3, Fiber 2.8, Sugar 13.9, Protein 13.6
TURKEY SANDWICH WITH CRANBERRY AIOLI (LOW FAT)
A delightful turkey sandwich complimented with a cranberry rosemary aioli. Flavorful yet low fat. From The Most Decadent Diet Ever cookbook by Devin Alexander, author of The Biggest Loser Cookbook.
Provided by Crafty Lady 13
Categories Lunch/Snacks
Time 5m
Yield 1 serving(s)
Number Of Ingredients 6
Steps:
- Whisk the cranberry sauce, mayonnaise and rosemary in a small bowl, until smooth and well combined.
- Place on slice of bread on a plate. Pile the turkey evenly on top of it. add the lettuce. Spread the cranberry mixture evenly over the second slice of bread and then flip the slice atop the sandwich. Serve immediately, or wrap tightly in plastic wrap and refrigerate until ready to serve.
Nutrition Facts : Calories 355.9, Fat 12.7, SaturatedFat 3.2, Cholesterol 74.9, Sodium 390.9, Carbohydrate 33, Fiber 1.6, Sugar 9.1, Protein 25.7
AVOCADO SMOKED TURKEY WRAPS
Crisp veggies and seasoned cream cheese help create this summery sandwich from Shawndell Atkinson of Provo, Utah. A snap to prepare, this hand-held is perfect for last-minute lunches on the go.
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a small bowl, combine the cream cheese, jalapenos, pepper and salt until blended; spread over one side of each tortilla. Layer with the lettuce, tomato, turkey, avocado and onion. Roll up tightly. Serve immediately.
Nutrition Facts : Calories 509 calories, Fat 32g fat (14g saturated fat), Cholesterol 88mg cholesterol, Sodium 1104mg sodium, Carbohydrate 33g carbohydrate (3g sugars, Fiber 3g fiber), Protein 25g protein.
FRUITED TURKEY WRAPS
This colorful wrap tastes great and is so good for you. It's packed with lean protein, fruit and veggies and wrapped in whole-grain goodness! -Lisa Renshaw, Kansas City, Missouri
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Combine the mayonnaise, orange juice, zest and curry; spread over tortillas. Top with cabbage, onion, oranges, cranberries and turkey. Roll up.
Nutrition Facts : Calories 332 calories, Fat 5g fat (0 saturated fat), Cholesterol 23mg cholesterol, Sodium 845mg sodium, Carbohydrate 54g carbohydrate (25g sugars, Fiber 5g fiber), Protein 17g protein.
SMOKED TURKEY WRAPS WITH MANGO AND CURRIED MAYONNAISE
Categories Sandwich Fruit turkey No-Cook Picnic Low Fat Quick & Easy Lunch Mayonnaise Mango Curry Avocado Cucumber Summer Healthy Bon Appétit Dairy Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 12
Steps:
- For curried mayonnaise:
- Stir curry powder in heavy small skillet over medium-low heat until fragrant, about 2 minutes. Transfer curry powder to small bowl. Stir in mayonnaise and lemon juice. Season with salt and pepper.
- For sandwiches:
- Place 1 lavash square on work surface. Spread lavash with 2 tablespoons curried mayonnaise. Place 1/4 of turkey in center of lavash. Top turkey with 1 cup lettuce, 1/2 cup cucumber, 1/4 of mango, and 1/4 of cilantro. Top with 1/4 of avocado slices. Fold in short sides of lavash, then roll up like burrito, enclosing filling completely. Repeat process for remaining 3 wraps. (Can be made 4 hours ahead. Wrap tightly with plastic wrap; keep refrigerated.) Cut wraps in half crosswise.
CURRIED TURKEY WRAPS
Make and share this Curried Turkey Wraps recipe from Food.com.
Provided by Noo8820
Categories Lunch/Snacks
Time 10m
Yield 4 wraps, 2 serving(s)
Number Of Ingredients 10
Steps:
- Mix the turkey or chicken with the mayo, crème fraiche, curry powder and apple. Add a squeeze of lemon juice.
- Divide the mixture between the four tortillas (you may find it easier to warm them first), top with the optional extras if you wish, then wrap up.
Nutrition Facts : Calories 664.9, Fat 28.3, SaturatedFat 9.7, Cholesterol 150.6, Sodium 654.1, Carbohydrate 52.1, Fiber 4.8, Sugar 12.7, Protein 50.2
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