I’m always amazed by the awesome recipes I stumble upon when I take time to weed through my disheveled, disorganized, disaster of a filing system I’ve got going on. Today’s wraps are a great example of a long forgotten old favorite, and I came across the recipe at the perfect time. We had a chaotic night where the whole DamFam was going to be rushing off to various events (meetings, practices, yadda yadda yadda) and dinner was eaten in shifts. I set up a little wrap-building assembly line in the morning and made wraps to everyone’s specifications (service with a smile, don’tcha know). I rolled them in sheets of parchment, labeled them with black crayon ala’ Jimmy Johns, and stashed them in the fridge for later consumption. I even made two extra for cold lunches the following day — how smart was that?
Perfect for a busy weeknight or dinner on the go, and an excellent little recipe to keep in your back pocket (as opposed to in a sloppy pile on your desk). I’ll be making these again when the weather heats up. : )
Have a great week.
TURKEY WRAPS WITH CHIPOTLE MAYONNAISE
MAKES 2; CAN EASILY BE DOUBLED
1/2 c. mayonnaise
3 T. chopped fresh cilantro
1 scallion, minced
1 T. minced canned chipotle chilies in adobo (find these in the ethnic aisle by the Mexican ingredients)
1 t. fresh lime juice
2 – 10″ diameter flour tortillas (Mission Flour Burrito Tortillas are on sale) **
8 oz. thinly sliced smoked turkey (Sendik’s Roasted Turkey Breast is on sale on MONDAY during this last week of the 7 Days, 7 Ways sale; it would make a fine substitute)
2 romaine lettuce leaves, center rib cut away (I use shredded iceberg; iceberg is on sale this week)
Slivered red onion, optional
Shredded cheddar cheese, optional (Sargento Shredded Cheeses are on sale this week)
Thinly sliced avocado, optional
Combine mayonnaise, cilantro, scallion, chipotle chilies and lime juice in a small bowl; stir to blend Season chipotle mayonnaise with salt. Arrange tortillas on work surface. Spread each with half of mayonnaise; top with turkey, lettuce, and some of the optional ingredients if using. Roll up tortillas tightly, enclosing filling. Cut each wrap in half and serve.
** I used Flatout Flatbread for my wraps today and everyone here loved them; I have used the flour tortillas with great success as well.Featured, Fresh, Frugal, Fabulous, News | April 9th, 2013