Turkey Salad Wrap Recipes

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.

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.

Steps:

• Top tortillas evenly with turkey, lettuce, tomatoes and carrots.
• Drizzle with dressing.
• Fold up each tortilla, about 2-1/2 inches from bottom; fold in sides. Secure each with toothpick, if desired.

Steps:

• Heat 2 tablespoons of the olive oil in a large skillet over medium-high heat. Add the turkey and season with salt and pepper. Cook the meat, breaking it up into very small pieces, until cooked through, about 6 minutes. Remove to a plate.
• Add the remaining teaspoon of olive oil, the garlic and red onion to the skillet. Reduce the heat to medium-low and cook, stirring, until tender, about 5 minutes.
• Return the turkey to the skillet. Add the chili powder and 1 cup water and increase the heat to medium-high. Cook until most of the water has evaporated, about 3 minutes. Add the corn and beans and cook until no liquid remains, about 3 minutes. Season with a sprinkling of salt and pepper.
• Pile the turkey filling onto the lettuce leaves. Top with some pico de gallo, avocado, queso fresco, cilantro, and a squeeze of lime. Serve with additional lime wedges.
• Combine the tomatoes, jalapeno, lime juice, onion, cilantro and salt in a small bowl and mix.

Steps:

• In a large bowl mix all ingredients together and serve.

Steps:

• In a bowl, mix together mayonnaise, lemon zest, 1 tablespoon lemon juice, and pepper. In another bowl, mix together turkey, celery and leaves, apple, raisins, remaining 2 tablespoons lemon juice, oil, and 2 tablespoons of mayonnaise mixture.
• Spread each bread slice with about 1 tablespoon mayonnaise mixture. Top with turkey salad, dividing evenly. Garnish with cucumber and watercress.

Steps:

• Lay out tortillas. Place ½ cup of turkey in the middle of each tortilla. Follow by placing one-fourth of the portion of bacon, eggs, cheese, avocado, tomato, green onion and lettuce in the middle of each tortilla. Drizzle with ranch dressing and spinkle with fresh black pepper.
• Fold tortilla in half. Fold the left and right sides in and while holding the sides in place, roll or flip the wrap over. Cut in the middle on a diagonal, if desired.

Steps:

• In a large resealable plastic bag, combine 1 teaspoon curry and salt. Add turkey, a few pieces at a time, and shake to coat. In a small skillet, cook turkey in oil over medium heat until no longer pink. Cool slightly., In a blender, combine the apple juice, sour cream, mayonnaise, cinnamon, turkey and remaining curry; cover and process until blended. Stir in apple and raisins. Spread over tortillas; top with lettuce. Roll up tightly.

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.

Steps:

• Mix together first 12 ingredients.
• Using a food processor, pulse mixture for 2 to 3 seconds at a time until mixture finely diced.
• Spread a 1/4 cup of spinach on top of a tortilla. Place 1/4 cup of turkey mixture on top of spinach and fold tortilla burrito style.

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.