Turkey wraps are a staple in our summer kitchen. They are fast to make, they store well for several days in the fridge and they travel well too.
1. Tortillas, Lavash or any flexible flat bread (we prefer spelt or wheat)
2. Mayo, Mustard, Italian dressing, Ranch Dressing or Caesar Dressing (Choose for favorite)
3. Sliced or shredded Cheese of choice (or crumbled Feta)
4. Lettuce or sprouts (or both)
5. Turkey (or tuna!)
1. Tortillas, Lavash or any flexible flat bread (we prefer spelt or wheat)
2. Mayo, Mustard, Italian dressing, Ranch Dressing or Caesar Dressing (Choose for favorite)
3. Sliced or shredded Cheese of choice (or crumbled Feta)
4. Lettuce or sprouts (or both)
5. Turkey (or tuna!)
Assemble the ingredients in wide strip down the center of your bread, roll one side over, and tucking under the ingredients to create a log, roll tightly. Cut in half or thirds (depending on the size of your bread). Store together tightly in a Ziplock bag, Rectangle Pyrex or plastic container. Sometimes I will make a large batch of these and just eat them for lunches for several days in a row. My family never tires of them, and I appreciate having meals ready to go in the middle of busy days or to take on trips away!
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