2tablespoonsmayonnaisedressing or condiment of choice
½cuplettucechopped
1cupsmoked turkeychopped or sliced
Instructions
Marinate the Tomatoes:
Half or quarter the tomatoes and thinly slice the onions. Transfer them to a small bowl and sprinkle them with kosher salt (about ¼ teaspoon). Toss to coat. Set aside for 5 minutes while preparing the other ingredients, then drain.
Warm the Tortilla:
Place a paper towel on a plate. Set the tortillas on top with another damp paper towel over the top of them—microwave for 20 seconds. Remove the tortilla from the microwave and transfer it to a clean work surface.
Build the Wrap:
Smear with one tablespoon of mayonnaise on each tortilla.
Divide the ingredients among the tortillas. Layer the bottom ⅓ of the tortilla with lettuce, turkey, tomatoes, and lettuce—season with salt and freshly cracked black pepper.
Roll up the tortillas like you would a burrito folding in the ends.
Slice in half at a diagonal and serve with fries or chips.
Notes
Marinate the Tomatoes and Onions: Marinating the tomatoes and onion slices will take out any bitter juice and make them less watery, keeping your tortilla from becoming soggy.
Soften the Tortillas: Heat the tortilla in the microwave for about 20 seconds makes the tortilla more pliable and easier to work with and keeps them from cracking when rolling them up.
Leave Room: Leave ½ inch of space around the edges of the tortilla to keep the ingredients from spilling out.
Make Ahead: If using fresh meat, you can make turkey wraps ahead should last up to 4 days in the refrigerator. Remember, your wraps' shelf life depends on your meat's shelf life. If using leftover turkey, ensure it’s not older than four days old.
Cutting The Wraps: You can serve these wraps as pinwheels instead. Wrap and refrigerate for at least an hour. Then cut the wraps into 1-inch slices.
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