Turkey Salad Wraps
These wraps are fun to make because you can make them your way! Within this recipe I am going to provide ingredients that I like to stuff my wraps with but, you can add ingredients to your liking! Anytime I host a gathering and make these wraps they are always a guest favorite! I really enjoy these wraps throughout the hot summer months however, my husband and I like to hike during the Fall season, and these wraps are great to make for our hiking lunch breaks. You can drizzle your favorite dressings over these wraps and serve them with fruits and chips. I absolutely love them!
Equipment
- 1 Cutting board
- 1 Large Knife
- 1 9"x9" Glass Baking Pan
- 1 Large Mixing Bowl With a lid.
- 1 Mixing Spoon
- Foil
- 1 Baking Sheet
- Parchment Paper
Ingredients
- 2 Large Turkey Breasts You can substitute for chicken breasts.
- 4 Celery Ribs (sticks) Finley chopped.
- 1 bunch Green Onions Chopped.
- 1 1/2 cups Duke's Mayonaise
- 1 tsp Garlic Powder
- Salt Optional add to taste.
- Black Pepper Optional add to taste.
- 4 tbsp Olive Oil
- 3 Garden Spinach Herb or Whole Grain Wrap Tortillas I recommend the Mission brand garden spinach herb wrap tortillas.
- 6 Slices of Bacon
- Mozzarella Cheese Shredded.
- Fresh Baby Spinach Leaves
Turkey Breast Seasonings
- 2 tbsp Salt
- 2 tbsp Black Pepper
- 1 1oz Spicy Ranch Seasoning Packet
Instructions
Turkey Breast Baking
- Pre-heat your oven to 350 degrees.
- Place the 2 large turkey breasts in a 9"x9" glass baking pan. Drizzle 2 tbsps of olive oil on each side of the turkey breasts.
- Season each side of the turkey breasts with 1 tbsp salt, 1 tbsp black pepper, and half of the spicy ranch seasoning packet.
- Once the large turkey breasts are fully coated with the seasonings, add foil to the top of the glass baking pan, and place the pan within the 350 degree oven.
- Bake the turkey breasts covered for 1 hour or until the internal temperature of each turkey breast reaches 165 degrees.
- Allow enough time for the turkey breasts to cool completely before making the turkey salad for the turkey salad wraps. I usually bake the turkey breasts one day in advance allowing them plenty of time to cool.
Turkey Salad Mixture
- When the baked turkey breasts have completely cooled you can move forward with finely chopping up the turkey breasts, then set aside.
- Finely chop 4 ribs (sticks) of celery. Then chop 1 bunch of green onions.
- Place the chopped celery, green onions, and turkey breasts in a large mixing bowl. Mix together.
- Add 1 1/2 cups of Duke's mayonnaise to the mixing bowl, along with 1 tsp of garlic powder, and mix everything together until it is all evenly combined.
- You can add salt and black pepper to taste, as needed. Go light on the salt. As the turkey salad chills the flavors of the seasonings will enhance, especially the salt.
Wrap Assembly Time!
- Pre-heat your oven to 425 degrees.
- Line a baking sheet with parchment paper and add 6 slices of thick cut bacon to the lined baking sheet.
- Once the oven has reached 425 degrees, bake the bacon for 20 minuets or until the bacon has reached a crispy consistency. Watch the bacon closely to prevent burning the bacon. We don't want them that crispy!
- Grab one wrap tortilla and lay it on a flat surface or cutting board.
- Add two cups of the turkey salad to one side of the wrap tortilla. Continue to layer by adding fresh baby spinach leaves, 2 slices of crunchy fried bacon, and shredded mozzarella cheese.
- Once all of the wrap ingredients are layered, begin to fold in the two sides of the wrap tortilla and roll it forward, while tucking in the ingredients, and consistently pushing in the sides as you roll forward to seal the sides of the wrap as you roll the wrap shut. This will take some serious multi-tasking skills but, I know you can do it!
- Cut the wrap in half at an angle, creating two wraps, then enjoy these delicious wraps with family, and friends!
