My version of a Muskoka Turkey Wrap.
|4||Dempster's flour tortillas|
|1/2||sweet red pepper|
|300 g||sliced turkey|
|100 g||sliced Havarti cheese|
|120 g||washed and dried baby spinach|
|2 tbsp||red wine vinegar|
|2 tbsp||virgin olive oil|
|1 tsp||Sriracha hot pepper sauce|
|1 tbsp||tamarind date chutney|
|1 tbsp||dried cranberries|
Cook bacon until crisp and drain.
Peel, pit and mash avocado with chutney and Sriracha.
In a bowl whisk vinegar, oil and sugar until thickened.
Clean, then cut red pepper into strips.
For each tortilla, spread 1/4 of avocado mixture on whole one side of tortilla. In the centre layer 75 g turkey, 25 g cheese, 1/4 tablespoon cranberries, 30 g baby spinach, 25 g red pepper, and two slices of bacon. Drizzle some vinegar-oil dressing onto spinach. You should have lots left over to use on an accompanying salad.
Wrap cut in two and serve with a salad.
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