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Start with leftover grilled or roast turkey, or even good deli turkey if you're in a time crunch, wrap it up in a soft flour shell with crispy bacon and garden fresh lettuce and tomatoes. Top with the dressing of your choice (we love Creamy Peppercorn) and it's an easy, delicious meal for the height of Summer eating.

  • 1 lb. thinly sliced turkey
  • 3/4 lb. or so bacon (16 slices)
  • 8 large flour tortillas
  • 2 large garden tomatoes
  • 2 Cups shredded lettuce (1/2 medium head)

Creamy Peppercorn Dressing:

  • 1 TB. water
  • 1/2 Cup light mayonnaise
  • 1/4 Cup balsamic or red wine vinegar
  • 2 TB. prepared dijon style mustard

Cook bacon over medium heat in a large pan until brown and very crispy, turning a few times. The bacon won't be hot once it is on the wrap, so having it well done will make the wrap more tasty. Remove pan from heat, drain bacon on paper toweling, set aside. Drain and clean the pan right away so the house won't smell like bacon for days.
While the bacon is cooking, prepare the dressing by mixing the CREAMY PEPPERCORN DRESSING BASE with water and letting it stand a minute, then whisking it together with mayo, vinegar and mustard. Thinly slice ripe tomatoes and lettuce. Just before serving, brush the inside of the flour tortilla shell with CREAMY PEPPERCORN DRESSING, then layer on turkey, bacon, tomato and lettuce. Wrap the shells up, serve with extra dressing on the side.

Yield: 8 large turkey blt wraps
Prep. time: 10 minutes
Cooking time: 10 minutes for bacon

Creamy Peppercorn 2.5 oz. 1/2 cup jar

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