Fun and easy way to use leftover Thanksgiving Turkey!
Fast Turkey Wrap (per person):
1 whole wheat flour tortilla (10-inch)
3 tablespoons cooked candied sweet potatoes
3 tablespoons cooked stuffing or dressing
1/4 cup cooked turkey, chopped, diced, sliced
1/4 cup shredded reduced fat cheddar cheese
Cranberry sauce, optional
Spread tortilla with mashed sweet potatoes to within 1/2 inch from edge; place cooked stuffing or dressing down one side; arrange cooked turkey next to stuffing; sprinkle entire tortilla with shredded cheese. Starting on stuffing side, snugly roll tortilla up. If desired, warm “Fast Turkey Wrap” in microwave until heated through. Serve with optional cranberry sauce.
Turkey Quesadillas (serves 2):
2 flour tortillas (10-inch)
melted butter (about 2 teaspoons)
1/2 cup cooked turkey, shredded, diced, sliced, chopped
2 tablespoons chopped fresh cilantro
1/2 cup shredded Mexican blend cheese
Fruit salsa, optional
Preheat oven to 375 degrees F. Lightly brush one side of tortillas with butter. Place 1 tortilla, butter side down, on baking sheet; arrange turkey on tortilla; sprinkle with chopped cilantro; sprinkle with shredded cheese. Top with second tortilla, butter side up; press tortillas firmly together. Bake approximately 10 minutes or until heated through and edges begin to crisp. Turn Quesadilla over and continue to bake 5 minutes longer or until bottom tortilla is crisp. Cut in quarters and serve with optional fruit salsa.
Leftover turkey should be used within 3-4 days; stuffing should be removed from turkey and refrigerated separately, use stuffing or dressing and leftover gravy within 2 days.
“Fast Turkey Wrap” is an adaptation of “Turkey Burritos with Cheddar” recipe created by Chef Priscila Satkoff, Chicago, IL, on behalf 3-A-Day™ of Dairy.
“Turkey Quesadilla” recipe was shared by Megan Clements, Pocatello, Idaho. May use reduced fat cheese for same calcium, but 4 grams less fat (note – flavor will change)