Chipotle Turkey Recipe

Name: Greenway Table & Taps CHIPOTLE TURKEY Recipe
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 4 pieces basil and herb tortillas (8–10 inch); 600 g roasted turkey breast, thinly sliced; 200 g Boursin cheese (garlic & herb) or similar spreadable herbed cheese; 8 leaves lettuce leaves, washed and dried (butter or green leaf); 1 large cucumber, thinly sliced (about 1/4-inch rounds); 2 medium carrot, peeled and julienned; 3 tbs mayonnaise; 2 tbs sour cream or plain Greek yogurt; 1 tsp chipotle in adobo, finely chopped; 1 tsp adobo sauce from the can; 1 tsp fresh lemon juice; 1 tsp garlic, minced; 1 tsp salt; 0.25 tsp black pepper; 8 leaves fresh basil leaves, torn; 1 tbs olive oil (for warming tortillas); 0.25 tsp salt (for cucumber/carrot if desired)

Inspired by Greenway Table & Tap

Time30m

Serves4

roasted turkey, cucumber, carrot, lettuce, chipotle aioli, boursin cheese, basil and herb tortilla

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Wrap components

4 pieces basil and herb tortillas (8–10 inch)

1 1/3 lb (600 g) roasted turkey breast, thinly sliced

7.05 oz (200 g) Boursin cheese (garlic & herb) or similar spreadable herbed cheese

8 leaves lettuce leaves, washed and dried (butter or green leaf)

1 large cucumber, thinly sliced (about 1/4-inch rounds)

2 medium carrot, peeled and julienned

Chipotle aioli

3 tbs Mayonnaise

2 tbs sour cream or plain Greek yogurt

1 tsp chipotle in adobo, finely chopped

1 tsp adobo sauce from the can

1 tsp fresh lemon juice

1 tsp Garlic, minced

1 tsp Celtic sea salt

1/4 tsp black pepper

Optional garnish & finishing

8 leaves fresh basil leaves, torn

1 tbs olive oil (for warming tortillas)

1/4 tsp salt (for cucumber/carrot if desired)

Method

Chipotle aioli

Make the aioli

In a small bowl, combine 3 tablespoons mayonnaise, 2 tablespoons sour cream (or Greek yogurt), 1 teaspoon finely chopped chipotle in adobo, 1 teaspoon adobo sauce, 1 teaspoon fresh lemon juice and 1 teaspoon minced garlic. Whisk until smooth. Season with 1 teaspoon salt and 1/4 teaspoon black pepper. Taste and adjust: add more chipotle for heat or a pinch more lemon for brightness. Refrigerate while assembling wraps to let flavors meld (10–15 minutes).

Vegetables & prep

Wash and thoroughly dry lettuce leaves; set aside. Peel and julienne 2 medium carrots, then place in a bowl and toss with 1/4 teaspoon salt (optional) and let sit 5 minutes to soften slightly, then drain any liquid. Thinly slice 1 large cucumber into 1/8–1/4-inch rounds or half-moons. If cucumber is watery, pat slices dry with paper towel.

Assemble wraps

Warm the 4 basil & herb tortillas briefly to make them pliable: heat a nonstick skillet over medium, brush lightly with olive oil (about 1 tablespoon) and warm each tortilla 20–30 seconds per side until just softened and lightly spotted. Stack and cover with a clean towel to keep warm.

Spread about 1½ tablespoons of Boursin cheese evenly over the center third of each warmed tortilla, leaving 1 inch border at the edges so the cheese does not squeeze out when rolled.

Drizzle or spread about 1 tablespoon of the chipotle aioli over the Boursin layer on each tortilla (adjust for desired heat).

Arrange approximately 150 g (about 5 oz) roasted turkey slices per tortilla in a single overlapping layer over the cheese/aioli. If slices are thick, tear to make foldable.

Top the turkey with 2 lettuce leaves per wrap, an even layer of cucumber slices (about 6–8 slices), and a small handful of julienned carrots (about 1/4 cup). Tuck 2 torn basil leaves per wrap among the vegetables for a fresh herb note.

To fold: fold the bottom edge up over the filling, then fold the left and right sides in and roll tightly to form a burrito-style wrap. Place seam-side down on the cutting board. Repeat for remaining tortillas.

If serving immediately, slice each wrap in half on the diagonal. For a warm, sealed finish, place seam-side down in a preheated skillet over medium for 30–60 seconds per side until lightly golden and sealed, then slice.

Serving & storage

Serve each wrap halved with extra chipotle aioli on the side for dipping. Wraps are best eaten within 2–4 hours. To store, individually wrap in plastic wrap or parchment and refrigerate up to 24 hours; the tortilla may soften and the aioli will slightly permeate the bread.