I can’t remember if I have posted these recipes before, but if you come over to my house for lunch sometime this is probably what we will have if I have all the ingredients (which I usually do!). I do not care for sandwiches, so I make a lot of wraps. I am constantly tweaking one basic recipe (the turkey wrap) with what I have in my fridge. Here is the base recipe (the turkey wrap) and one of new additions.
Turkey Wrap (inspired by my favorite at Amsterdam’s in Auburn)
Ingredients (I don’t have “amounts” listed, for each wrap you will need one flour tortilla, two slices of turkey, two slices of cheese and one romaine lettuce leaf)
– Flour tortillas (I like Aztec’s medium size tortillas)
-Light Cream Cheese
-Turkey (I get honey maple boar’s head)
-Sliced cheese (I like either white American cheese, provolone, or even pepper jack)
-Ken’s Steak house light honey mustard
-Spread a thin layer of cream cheese on tortilla, place two slices of turkey, two slices of cheese, and one romaine lettuce leaf. Roll and slice diagonally. Dip in honey mustard.
Chicken Salad Wrap
Ingredients (For each wrap you will need one flour tortilla, one romaine lettuce leaf, two slices of cheese, and a few tbs of chicken salad)
– Light cream cheese
Spread thin layer of cream cheese on flour tortilla, then layer with two slices of cheese, one leaf of romaine lettuce, chicken salad in the middle, then roll and cut diagonally.
Chicken Salad Recipe (will fill about four wraps)
– 2 cups of cooked shredded chicken (I used left over chicken from making quesadillas that had been marinated in mesquite lime marinade…it was quite tasty)
– 1/3-1/2 cup of mayonnaise (this is a personal decision for how mayonaissey you like your chicken salad)
– 2 tbs of dijon mustard
– 1/4 tsp of salt and pepper
– 2 celery stalks finely minced
Mix all ingredients together! When making chicken salad it really is a personal choice of how dry or wet you want your chicken to be. I like mine somewhere in between.