Turkey Dijon Blt Wraps Recipes

Steps:

• Place 2 bacon strips across the center of each tortilla. Top with lettuce, tomatoes and cheese; drizzle with salad dressing. Fold 1 side of the tortilla over filling and roll up.

Steps:

• Mix together the cream cheese and Dijon mustard until smooth. Spread each tortilla with about 2 tablespoons of the cream cheese mixture, spreading to within 1/4 inch of the edge of the tortillas.
• Arrange about 1/4 cup of shredded lettuce on each tortilla, and press the lettuce down into the cream cheese mixture. Place 2 turkey slices per tortilla over the lettuce, and sprinkle with 2 tablespoons of shredded Swiss cheese. Top each tortilla evenly with tomato, avocado slices, and crumbled bacon.
• Roll each tortilla up tightly, and cut in half across the middle with a slightly diagonal cut.

Steps:

• Put the potatoes in a pot and cover with water by 1 inch; season with salt. Bring to a boil. Reduce the heat to medium and simmer until tender, about 8 minutes, adding the scallions during the last minute. Drain.
• Meanwhile, season the turkey with the paprika, 1/2 teaspoon salt and a few grinds of pepper. Heat the vegetable oil in a large skillet over medium heat. Add the turkey and cook until browned and cooked through, about 3 minutes per side; remove to a plate.
• Add the broth to the skillet, scraping the pan with a wooden spoon. Cook until reduced by half, about 5 minutes. Stir in the mustard and half of the butter. Season with salt and pepper; set aside.
• Melt the remaining butter in the pot used for the potatoes over medium heat. Add the potatoes, 1/4 cup water, the peas, lemon zest, parsley and a pinch each of salt and pepper. Cook until the peas are tender, 3 minutes. Serve with the turkey, pan sauce and lemon wedges.

Steps:

• In a small bowl, mix cream cheese and mayo. Then stir in bacon.
• Spread cream cheese mixture over each tortilla.
• Top with turkey, tomatoes, and lettuce. Roll up tightly.
• Serve immdiately or refrigerate in plastic wrap for up to 24 hours.

Steps:

• Cook bacon over medium heat in a large pan until brown and crispy, remove from pan and drain on paper towels, set aside.
• Thinly slice tomatoes.
• Just before serving, brush the inside of the flour tortilla with salad dressing (recipe used a creamy peppercorn dressing, use your favorite!). Layer on the turkey, bacon, tomato and lettuce. Roll the wraps up and serve with extra dressing on the side.

Steps:

• Mix mayo and mustard.
• Top each lettuce leaf with turkey, mayo mixture, tomato, cucumber and bacon; fold in sides and roll up.
• Serve immediately. Or, wrap tightly in plastic wrap and refrigerate until ready to serve.