CAJUN TURKEY WRAP

Wrap sandwiches have become quite popular and I can make these the night before and send them with my husband for lunch the following day. Instead of him eating some thrown together sandwich of just meat, cheese and bread or peanut butter and jelly, these offer the lettuce tomatoe olives and peppers that he normally would not be eating. Much more filling and then chips are not necessary, just a few grapes or a couple of cookies to finish his meal. You may use any flavored wrap you choose. The one in the photo is a spinach tortilla, but I use the jalapeno cheddar, and sundried tomato also. I rarely use the plain, only if someone requests. These are great for picnics or trips since they can be made the day before.

CAJUN TURKEY WRAPS

2 oz cream cheese softened
1 spinach tortilla
2 oz of cajun turkey sliced thin
2 slices of cheddar cheese
1/4 cup of diced grape tomatoes
1/4 cup of shredded romaine lettuce
1/4 cup of mixed olives sliced
2 TBL mayonaisse

I first spread a thin layer of the cream cheese and this helps hold the turkey in place and also keeps your tortilla from drying out. Then layer your turkey, cheese (fold the cheese in half, so that it lays better), tomatoes, olives and lettuce ( I use romaine since iceberg has no nutritional value and my husband has a hiatal hernia which iceberg lettuce irritates) All of this needs to be down the center of the tortilla and leave about two inches all the way around for folding. I put my mayo in a squeeze bottle so that you can squirt it on evenly. Wilton has two packs of plastic squeeze bottles and you can find them at Michaels or Walmart.
Now for the folding, this is a little tricky at first, but the more of them you make, the easier it gets. Just as anything, practice makes perfect. I fold the ends up first and then start to roll, just like making a burrito. After you have rolled your wrap, I wrap it in plastic wrap and put it in the refrigerator overnight. The next day I slice it at an angle with the plastic wrap still on and then just add more plastic wrap to reseal the sandwich. There are so many variations, I love to use pulled pork on the sundried tomato, with smoked provolone, roasted tri color peppers, pepperoncini's and olives, tomatoes and lettuce with a pesto mayo. Once again be creative, the sky is the limit, try hot taco wraps in the jalapeno cheddar tortillas with some diced green chiles mixed in with the cream cheese and some salsa mixed into the mayo for that extra flavor and zip....it's just endless what you can create....