Tuscan Turkey Wrap Recipe
Make Tuscan Turkey Wrap Recipe in just 25m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Wraps
Tuscan Aioli
Method
Tuscan Aioli
- 1
Make the aioli
In a small bowl, whisk together 1/2 cup mayonnaise and 1/4 cup Greek yogurt until smooth.
- 2
Add 2 teaspoons fresh lemon juice, the minced garlic, 2 tablespoons grated Parmesan, 1/2 teaspoon dried oregano, 1/4 teaspoon dried thyme and 1/4 teaspoon crushed red pepper flakes. Whisk to combine.
- 3
- 4
Cover and refrigerate the aioli for at least 15 minutes to let flavors marry (can be made up to 24 hours ahead).
Wraps
- 5
Prepare produce and fillings
Thinly slice the drained sun-dried tomatoes, roasted red peppers, cucumber and red onion. Tear basil leaves and slice the avocado just before assembling to prevent browning. Crumble the feta if not pre-crumbled.
- 6
Season the sliced avocado lightly with a pinch of salt and a grind of black pepper.
- 7
Warm tortillas
Heat a large skillet over medium heat. Brush each tortilla lightly with olive oil on one side and warm in the skillet oil-side down for about 15-20 seconds until pliable and slightly toasted. Keep warmed tortillas wrapped in a clean kitchen towel.
- 8
Assemble the wraps
Lay a warmed tortilla flat, oil-side down. Spread about 1 1/2 tablespoons of the Tuscan aioli across the center of each tortilla, leaving 1" border at edges.
- 9
Layer 3 oz sliced turkey (divide 12 oz among 4 wraps), then add about 1 cup packed spinach divided among wraps, 1/4 cup sun-dried tomatoes, 1/4 cup roasted red peppers, a few slices cucumber and red onion, 3/4 oz crumbled feta per wrap, a few torn basil leaves and several slices of avocado.
- 10
Season the assembled filling lightly with salt and freshly ground black pepper to taste.
- 11
Roll and serve
Fold the bottom edge of the tortilla up over the filling, fold in the sides, and roll tightly to form a wrap. If desired, secure with a toothpick and cut in half on a diagonal. Serve immediately or wrap tightly in plastic wrap and refrigerate for up to 24 hours.
- 12
If making ahead, keep the aioli separate and spread just before serving to prevent the tortillas from becoming soggy.