If you wind up with leftover turkey this year, here’s a recipe will give you a creative and delicious way to make use of the white meat. It does take some time to prepare the meat, but once it’s done, the wraps can be made in minutes. I paired the smoky chipotle en adobo sauce flavor with a hickory smoked Rofumo®, which is a fontina cheese, for the utmost in flavor. Wrapped with greens and peppers, onions and avocado on a large spinach tortilla spread with a Greek yogurt sauce, the blend of tastes of this wrap is phenomenal. In fact, since I first created this recipe, my family keeps asking me to make them again and again.
(makes 4 wraps with some ingredients left over)
1 package spinach wraps, lavash, burrito-sized tortilla or other large, rollable flat bread (Sprouts sells a large gluten-free tortilla that will work, and Whole Foods also has options)
2 cups left over white meat turkey (or store-bought cooked turkey breast – not lunch meat)
1 1/2 cup turkey broth or chicken broth (you made need to add more as it cooks)
1/2 can chipotle in adobo sauce
1 wedge Rofumo® smoked fontina cheese or other smoked cheese
1 avocado, sliced thin
1 Persian cucumber, sliced lengthwise, very thin (use a mandoline slicer if you feel comfortable doing so)
1/2 red onion, sliced paper thin
1 roasted red bell pepper, cut into strips
1 roasted pasilla pepper, skin removed, cut into strips
12 whole spinach leaves, stems removed
4 large leaves of red lettuce
1 container plain Greek yogurt
2 tbsp. fresh dill, finely chopped
juice of 1/2 lime or lemon
1 tsp. white or rice wine vinegar (if eating gluten-free, make sure the vinegar is gluten-free)
1. Tear the turkey breast meat into chunks. Place the meat, chipotle in adobo sauce and broth in a sauce pan over medium heat. Once it begins to boil, turn the flame down to medium low number. You will let the meat cook until the chile breaks apart, the liquid reduces and the turkey can be easily shredded with a fork. Turn the flame off when the breast meat is still moist, but the liquid has been reduced to about 1/4 of an inch.
2. Mix the Greek yogurt, dill, lime or lemon juice and vinegar in a bowl. This will be the spread for the inside of the wrap.
3. Slice the vegetables as directed on the ingredients list. Arrange them on a large plate or platter.
4. Spread the wrap you will be using lightly with the yogurt dressing.
5. Layer the lettuce, then spinach, then cheese, cucumber, meat, pepper strips and onions in the center of the wrap. Do not overfill the wrap or it won’t roll up. Fold the two sides over first that are running the opposite direction of the way you arranged your filling. These two folded sides will help keep the ingredients in place as you roll.
6. Next, roll the wrap carefully, pushing any ingredients that start coming out back inside of the wrap.
7. Adjust the panini press to a high setting. Place the wrap towards the back of the press and lightly apply pressure. The wrap will tend to want to move forward, so you may have to carefully hold it towards the back until the press slightly flattens it. If you press too hard, the wrap will rip. Be gentle. Leave the wrap inside of the lightly engaged panini press for 2 minutes.
8. Remove the wrap from the press and arrange it in the center of a plate. Cut it in half at the center on a slight diagonal (see photographs.)
9. Enjoy the mingling of fresh and smoky tastes in this delightful sandwich.
Note: Just add a teaspoon of minced garlic and 1/4 cup chopped cucumber to the yogurt dressing and you will have a delicious Tzatziki dressing.