Mediterranean Turkey Wrap

Mediterranean Turkey Wrap

Source:

Source: Butterball Foodservice

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Ingredients & Directions

For Topping
16 oz.
3/4 to 1 C.
16 oz.

Spinach Flavored Flour Tortillas, (12'' Diameter)
Butterball Turkey Beast, Sliced 1/4'' thick and cut 2'' long
Roma Tomatoes, halved
Olive Oil
Chopped Fresh Thyme
Basil Pesto
To taste Sea Salt, Fresh Ground Black Pepper
Baby Greens
Red Onion, sliced 1/4'' and grilled
Prosciutto, sliced thin and fried crisp


Asiago Cheese, grated
Prepared Alfredo Pasta Sauce
Mayonnaise
Italian Parsley, chopped


Apricot
Sugar
Sliced Almonds, toasted

• (Preheat Oven to 350°)

• Toss the halved tomatoes with the olive oil, thyme, pesto, and season with salt and pepper. Place in a roasting dish and bake in the preheated oven for about 30 minutes. Reserve.

• Heat the Alfredo sauce. Add Asiago cheese and melt, mixing well. Place the sauce into a blender or processor. Blend well until cool. Add the mayonnaise and parsley. Blend well.
• 
  

• Lay the Tortillas out on a clean work surface. Spread equally with the Asiago sauce. Toss the Baby Greens, Tomatoes, Grilled Onions, Grilled Prosciutto, and Butterball Turkey together in a mixing bowl, folding the mixture together gently, seasoning to taste with Sea Salt and Fresh Ground Black Pepper.
• Divide the mixture evenly amongst the 4 tortillas, keeping the mixture to the top half. Roll the tortillas into cones, overlapping the tortilla for a layered look.

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