marinated turkey wraps
Ready for a wrap session? Nope, that's not a typo you see...I really do mean wrap.
You see, I'm not a fan of sandwiches. Sure, the occasional Subway sandwich fits the bill when you need something fast, but I really dislike homemade sandwiches. Maybe it's because I'm inept at making them. Maybe it's because I don't have a full on veggie bar like Subway does. I don't know. I'm just not a fan.
But wraps? That's a different story! You don't have to stick to deli lunch meat...you can put all kinds of fun things in those. I even find that it's okay to make and assemble wraps in advance - let's the flavors mingle, you know? Here's one of my favorites...
For this wrap, I made a delicious marinated turkey breast in the slow cooker. It's so easy, and you have delicious, tender meat for several meals. You need a 2 1/2 - 3 pound boneless turkey breast and then the marinade ingredients - zest and juice from one lemon, dried rosemary, dried oregano, Dijon mustard, dry white wine, minced garlic, and pepper.
The night before you want to eat this, put the turkey in a glass dish with a lid.
Mix the marinade ingredients together (only takes a minute!) and pour over the top. Put the lid on and refrigerate overnight.
A note on the marinade - I zest an entire lemon and use all of its juice. If you aren't so into the citrus flavor, though, feel free to go a bit light (maybe use half a lemon). That part is flexible.
The previous picture was taken after a night of marinating. Yum, right? Okay, haha, I know...it's still raw. But here's where the cooking part comes in. Dump it all in your slow cooker, and cook on low for 6-8 hours. That's it! And invite company over while it's cooking...your house will smell delightful. :-)
A bonus - after marinating all night, the turkey skin may just slide right off...mine did!
So that's the meat. But wraps are more than meat...they have lots of goodness in them. And my favorite thing to add to these particular wraps are sauteed onions (and sometimes peppers).
For two wraps, I chop up a half onion (and, when I have them, peppers).
Saute the onion (and maybe peppers) in a skillet with about a teaspoon of olive oil, lots of oregano (don't be shy with it), and pepper to taste.
You have complete freedom to assemble your wraps however you like. Here's how I do it:
Mash up a ripe avocado and spread a quarter of it on a softened tortilla.
Top with about 3 ounces of shredded turkey.
Top with half of your cooked onions (and possibly peppers!).
And finally sprinkle a bit of Parmesan on (if you want...it's not necessary, but it adds a nice touch). At this point my husband also likes to add BBQ sauce or salsa...it's up to you!
Roll (or wrap) it up, and you are ready for dinner.
Total prep time for the meat : about 5 minutes, not counting the overnight marinade. Total prep time for the onions: about 5 minutes. Total time it takes to assemble the wrap: about 2 minutes. Total minutes of enjoyment: endless.
Can a sandwich be this cool? I don't think so!
Marinated Turkey Wraps
2 1/2 lb. boneless turkey breast
zest and juice from one lemon
1 t. dried rosemary
1 t. dried oregano
2 T. dijon mustard
1/2 cup dry white wine
2 t. minced garlic
pepper to taste
Place turkey in glass bowl, skin side down. Mix remaining ingredients and pour over turkey. Refrigerate overnight. Cook in slow cooker on low for 6-8 hours.
To make wrap: spread on softened tortilla 1/4 of an avocado (mashed), 3 oz. turkey, 1/4 of an onion (sauteed with oregano and pepper), and sprinkle with Parmesan cheese. Can also add salsa or BBQ sauce.