First things first, this recipe uses left over turkey. Yes, leftovers. As much as I love leftovers and eat them all the time, they don't often make a feature on the blog. Usually because they (a) eaten just the way they were cooked or (b) certainly not photogenic enough! The latter is quite often the case.
These grown up wraps were the exception to the rule because aren't they pretty? Pretty and grown up. I am calling them grown up wraps because they have walnuts, apples, manchego cheese and Dill Sauce along with a whole bunch of other stuff. I can honestly say hands down this is the BEST sandwich (err...wrap) I have eaten in a long time. And I mean the best!
Way back in October after celebrating our Canadian Thanksgiving here in Spain with British and American friends. I am the only lonely Canadian...boohoo. Well, unless you count my kids, who are half Canadian or a third, I am not sure. We always have that discussion and never come to the correct conclusion. Anyway, we had turkey. Surprise. As usual, I overestimate how much people are going to eat, so there were tons and tons of leftovers. Including about a half of a turkey. The following day, unable to face turkey, it got wrapped and put in the freezer to be forgotten about.
Well, I didn't totally forget about it, just never in time to do anything with it. Realizing that Christmas is just around the corner and there will be another turkey, I took it out and let it defrost. Last night we made Chicken, Leek & Broccoli Oven Bake using turkey instead of chicken. It was just as delicious. So, another way to use up leftover turkey.
Of course, there is still turkey left. So, lunch today I started hauling stuff out of the fridge until I had just about every ingredient know to man in front of me. Then I started thinking about the smoked salmon in the fridge that I was going to make a dill sauce for tomorrow. Wait, wouldn’t the dill sauce go good in wraps? Why yes, yes it does! Five minutes later, I had some dill sauce made and I love that stuff. Then I started chopping everything up and these delicious wraps were being chowed down on in no time.
This might seem like a strange kind of combination with the walnuts, tomatoes, apples, manchego cheese and so much more, but it is NOT. It really worked and I am giving it 5 stars for a top wrap. There is something about the sweetness of the apples, the crunch of the walnuts, the tartness of the dill sauce that is just right. The bacon was an after thought because I saw it there and thought "why not!".
This recipe is so easy, like really easy. Using precooked turkey, the cooking is already done and you just need to chop up some stuff and put it together. I didn't include the making of the dill sauce but you will see the link below or you can just click here for that. That recipe makes too much for this recipe but it keeps for about 3 days in the fridge and goes great with fish of any kind and wonderful with smoked salmon. We will be having that tomorrow.
Almost forgot the type of apples used. I used Fuji apples because they are crunchy and sweet. I recommend using a sweet not tart apple in this recipe as the recipe has enough tartness from the dill sauce. The sweetness of the Fuji apple is so delicious.
Normally I am always a fan of substitution. If you snoop around here much, you will notice that. That being said, I am saying make this recipe exactly how it is written because it is totally delicious and I don't want you to miss out on any of the flavours. For a change, don't change a thing!
Grown up Turkey Wraps with a Dill Sauce
Makes 4 / Prep time: 15 minutes / Cook time: 5 minutes
6 oz/150 grams Cooked turkey breast
1 Tomato, diced
1/2 Apple, sliced and cut into 1/2 inch pieces
4 Strips bacon, cooked and roughly chopped
3 oz Manchego cheese, cut into thin slices
4 Tortilla wraps
1/3 Cup/80 ml Dill sauce
1/3 Cup/40 grams walnuts, roughly chopped
Shredded Romaine Lettuce
Cut the turkey in strips or pull apart in small pieces.
Lay out the flour tortillas. Layer each one evenly with lettuce, turkey, tomatoes, cheese, walnuts, apples, bacon and drizzle over the dill sauce. Wrap up and serve. Easy!
Note: These can be made ahead, wrapped in foil and refrigerated up to about 6-8 hours before serving.
Click the downloadable link below to print recipe!
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