The Wrap It Up Recipe

Prepare fillings

Lay out turkey, Havarti slices, baby greens, tomato and cucumber. Season tomato and cucumber lightly with 1/2 tsp salt and 1/2 tsp black pepper; toss gently with the lemon aioli to combine.

Assemble

Place a 10-inch tortilla on a clean work surface. Spread about 1/2 tablespoon pesto evenly across the center of the tortilla, then spread about 3/4 tablespoon lemon aioli in a thin line. Layer 75 g smoked turkey (approximately 75 g per wrap), 2 slices Havarti, a handful (about 3/4 cup) baby greens, 2–3 tomato slices and several cucumber slices.

Roll and secure

Fold the bottom edge up over the filling, fold the sides in, then roll tightly away from you to form a neat cylinder. Repeat for all tortillas. Wrap each roll tightly in plastic wrap and chill for at least 30 minutes to set, which makes slicing cleaner.

Cut and plate

Remove plastic, slice each wrap into thirds with a sharp serrated knife (about 3 pieces per wrap). Arrange pieces seam-side down on a tray lined with lettuce leaves. Garnish with chopped parsley/cilantro and add a lemon wedge if desired. Secure each piece with a toothpick when arranging on the tray.

Prepare fillings

Toss chopped romaine with 1/2 tablespoon olive oil, 1/2 teaspoon salt and 1/2 teaspoon black pepper. In a small bowl combine horseradish sauce and Dijon mustard; taste and adjust for heat.

Assemble

Lay a 10-inch tortilla flat. Spread about 3/4 tablespoon horseradish-Dijon mixture across the center. Layer approximately 85 g roast beef per tortilla, a generous handful (about 1/2 cup) chopped romaine, 1/8 cup shredded cheddar, and a few thin red onion slices.

Roll and secure

Fold and roll tightly as for the Riviera wraps. Wrap in plastic and chill 30 minutes to set. This prevents sliding when cutting.

Cut and plate

Unwrap and slice each wrap into thirds. Arrange seam-side down on the tray, spacing evenly. Garnish with parsley/cilantro and insert toothpicks to hold pieces together.

Prepare chicken and mix-ins

If chicken is not cooked, poach or grill breasts until internal temp reaches 74°C (165°F), then shred. In a large bowl combine shredded chicken, taco seasoning, lime juice, roasted corn, black beans, diced red pepper, green onion, and chopped cilantro. Toss to combine and season with 1 tsp salt. Stir in 3 tablespoons of the chipotle-lime crema (reserve remaining crema for assembly if you like extra).

Assemble

Place a 10-inch tortilla flat. Spoon about 1 cup of the chicken mixture into the center, sprinkle about 1/4 cup shredded Mexican blend cheese, and add a drizzle (about 1/2 tablespoon) of remaining crema on top.

Roll and secure

Fold and roll tightly as with the other wraps. Wrap in plastic and chill at least 30 minutes to set; this helps keep the filling from falling out when cut.

Cut and plate

Unwrap and slice into thirds using a sharp serrated knife. Arrange pieces seam-side down on the tray. Garnish with extra cilantro and toothpicks to secure.

Prepare small tortillas

Warm the 6-inch tortillas wrapped in a clean kitchen towel for 20–30 seconds in a microwave or briefly in a dry skillet to make them pliable. Stack and cover to keep warm until serving.

Assemble tray

Line serving trays with lettuce leaves. Arrange the Riviera, Roast Beef Cheddar and Southwestern Chicken wrap pieces in grouped sections, alternating colors and textures for visual appeal. Place small tortillas at one corner of the tray along with lemon wedges if using. Sprinkle chopped parsley/cilantro over the tray, insert toothpicks into individual pieces, and keep chilled until service (ideally serve within 2 hours refrigerated).

Portioning and serving

This recipe makes approximately 24 large wrap pieces (8 full 10-inch tortillas per wrap style × 3 pieces each). Arrange so guests can take 2–3 pieces per person depending on appetite. Offer extra crema, horseradish sauce and pesto on the side for dipping.