Man, oh man. Our trip to Ohio and Michigan has me waaaay behind in the recipe department. I’ve been pretty busy, trying to remember what was going on before we left and how to function now that book deadlines aren’t ruling my life. So busy, I haven’t cooked up anything new for a good long time. So, this week’s offering once again comes from the Family Camp cookbook.
These turkey wraps offer a tasty twist for lunch. They’re easy to make and can be stored for a few days in the fridge. However, if you plan to send them in zipper plastic bags for lunch, don’t use toothpicks to hold them together. Our lunch bag recipe testers (aka: the mountain climbers at family camp) said the toothpicks poked through the plastic, which made the wraps hard to remove from their bags. Live and learn!
Turkey Wraps
12 flour tortillas
1 1/2 – 2 pounds thinly sliced turkey
shredded or leaf lettuce
1 can black beans, drained
1/2 pound shredded cheese
1/2 pound sour cream
2 tablespoons mayo
1 tablespoon plus 1 teaspoon taco seasoning
1 tablespoon ranch dressing mix
salsa (optional)
Mix sour cream, mayo, taco seasoning, and ranch dressing mix together in a bowl. Spread 1 heaping tablespoon of mixture on each tortilla. Sprinkle with cheese, beans, and shredded lettuce. (Or peel lettuce leaves off the head and place it on the tortilla over cheese and beans.) Top with slices of turkey. Roll up and secure with toothpicks. Slice in half diagonally. Serve with salsa if you like.
