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Standing Walrus

Mesquite Smoked Turkey Wraps

Mesquite Smoked Turkey Wraps Picture


Published:
Prep time:     Total time:     Yield: 6 - 8 servings

Although I've Mesquite Smoked, the Turkey for this, it's a real simple method to use with any leftover turkey, or even chicken. Took me about 15 minutes to put together 3 of these wraps.

Smoking anything without a dedicated smoker can be quite simple. In this case I smoked the Turkey on the side burner of a gas grill, but a portable Butane or electric stove would do fine on your back porch or deck.

These wraps are the perfect, light, lunch. Not real filling because the wraps are a lot thinner than if you used bread. Plus, it's a great way to use up your leftovers.

Just in case you wanted to try Smoking the Turkey Legs, just click HERE to go to the recipe showing this method for Pan Smoked Turkey Legs



    Salad Ingredients:

  • 2 pounds, Leftover Mesquite Smoked Turkey, or less

  • 1/2 Medium, Onion, minced

  • 1/2 Medium, Red Bell Pepper, minced

  • 1 Large, Pablano Pepper, seeded and minced

  • 1 Stalk, Celery, minced

  • 2 Medium, Jalapeno Chile Peppers, seeded, then minced

  • 1 1/2 Tablespoons, Steakhouse Blend

  • 1/2 Teaspoon, Coarse Kosher Salt

  • 1 1/2 Cups, Hellman's Mayonnaise

  • 12, 12 Inch, Flour Tortillas


Pan Smoked Turkey Legs Picture

Click on the Picture to go to my recipe for
Pan Smoked Turkey Legs.
1. I specifically made the Pan Smoked Turkey Legs for this recipe. You can click on the picture above to see how it's done.

I do my best to use Dark Meat for a poultry salad, it helps the salad be more moist when it's served. And, most people won't realize they're eating dark meat.
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2. To Make the Salad:
Tear the Turkey into pieces with your washed, fingers and place them into a bowl.
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3. Add the minced vegetables, along with the Steakhouse Blend and Salt, and gently stir them into the Turkey. I say "gently" because you don't want to Turkey to remain in 1" pieces, or so,so lend some texture to the salad. If you break them up the finished product will taste mushy with a little crunch.
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4. Add 3/4 of the mayo, and stir in, gently of course. Add more to make it a little wet, but not all mayonnaise.
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Click on the Picture to Enlarge.
5. To Make the Wrap:
  1. Warm a Frying Pan, and place one of the Tortilla Shells, about 30 seconds, then place it on your working surface.

  2. Place Turkey Salad in a line in the middle of the wrap.

  3. Add the lettuce and tomatoes.

  4. Finally, place the cheese on top.

6. To Roll:
Fold one or both sides in. (If you'll be cutting it in half, you want to fold in both sides.

Fold the bottom edge up to the top edge, and pull the mixture tight.

Roll it up, then cut it at an angle, or leave it whole.




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I'd love to hear your thoughts on this recipe, or any other of my recipes you've either looked at or tried.
  1. Whether or not you like this recipe and why.
  2. How you'd like to see it different.
  3. Suggestions for new recipes I could post.
  4. Recipes you've made using Butt Kickin' Blacken.
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thecapn@capnrons.com















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Mesquite Smoked Turkey Wraps Picture

Mesquite Smoked Turkey Wraps




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Leftovers

I store any leftovers in either a plastic container, or a plastic baggie in my refrigerator. It'll be just as good in 2 - 3 days as it was the first day you made it.



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