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Turkey Wraps with Chipolte Mayonnaise

From Food and Wine Magazine

A great way to use leftover turkey or chicken

1 red onion sliced crosswise in 1/4 inch slices
1/2 cup cider vinegar
1/2 teaspoon salt
3/4 cup water
1/3 cup mayonnaise
1 1/2 teaspoon chopped canned chipotles in adobo, including some sauce
4 8-inch flour tortillas
1/2 pound sliced or shredded roast turkey or chicken
3/4 cups shredded romaine lettuce

Make Pickled Onions
Place onion slices in water with vinegar and salt. Bring to a boil and simmer for one minute. Cool and then chill in liquid for 2 hours.

Make Mayonnaise
Blend chipotles and mayonnaise in a blender or food processor until smooth.

Make Wraps
Toast tortilla directly on burner or in hot skillet, turning and rotating for about 40 to 60 seconds.

Spead 1 tablespoon chipotle mayonnaise on the warmed tortilla. Put one fourth of the turkey and lettuce across the middle of the tortilla. Top with some of the drained pickled onions. Season with salt and pepper. Make 3 more wraps in the same manner.

Serves 4

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