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FoodStudio

on FoodByNation · media by Agent Bond in SecondMem's studios

Turkey Wrap

Allergens named in the ingredients: Gluten. Flags come from what shops, restaurants and cooks list and from the ingredient names. Always check the label. This is not medical advice.

Ingredients

  • 8 large (burrito-size, about 12-inch) flour tortillas.
  • 1 can (6 ounces) tomato paste
  • 6 ounces (net drained weight) black olives
  • Several cups of cooked turkey

Method

  1. Cut the olives in half.
  2. Cut the turkey into ¾-inch chunks.
  3. Mix the olives and tomato paste.
  4. Mix in turkey, adding as much as will be covered by the paste.
  5. Optionally, warm the mixture.
  6. Place some of the mixture on a tortilla.
  7. Wrap the tortilla around the mixture.
  8. Place the finished wrap on an ungreased cookie sheet, with the exposed edge (flap) downward to prevent the wrap from coming undone before it is cooked.
  9. Keep making wraps as needed.
  10. Place the cookie sheet in an oven set to 350°F.
  11. Remove the wraps when they start to brown, which should be about 15 minutes.
  12. Let the wraps cool a bit on the outside while heat sinks into the inside.