Turkey Wrap
Photo: No machine-readable author provided. AlbertCahalan~commonswiki assumed (based on copyright claims)., Public domain
Turkey wraps with tomato paste and olives make an easy weekday dinner from leftover roast turkey. The paste works as both sauce and binder, so the chunks of meat and halved black olives stay put inside the tortilla. Baking the wraps flap-side down seals them without toothpicks and browns the shell until it turns crisp at the edges. The original cook prefers turkey over chicken for flavor and price.
Instructions
Cut the black olives in half. Cut the cooked turkey into chunks about three-quarters of an inch across.
Stir the olives into the tomato paste. Add the turkey a little at a time, stopping when the paste can no longer coat what you have added.
If you like, warm the filling before assembling the wraps.
Spoon some of the filling onto a tortilla and fold the tortilla around it. Set the wrap on an ungreased cookie sheet with the flap side down, so it stays closed while it bakes. Repeat with the remaining tortillas as needed.
Put the cookie sheet in an oven set to 350°F. Bake until the wraps begin to brown, which takes about 15 minutes.
Let the wraps rest for a few minutes before eating. The outside cools quickly while the heat settles into the filling.
Make it personal.
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