Best 5 Smoked Turkey Southwestern Wrap Recipes

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Feast your taste buds on a culinary adventure with the irresistible Smoked Turkey Southwestern Wrap, a symphony of flavors that will transport you to the vibrant lands of the Southwest. This delectable wrap combines the smoky allure of tender turkey, the subtle heat of fire-roasted corn, the freshness of crisp lettuce, the creamy coolness of avocado, the tangy zest of tomatoes, and the delightful crunch of tortilla chips. Drizzled with a zesty cilantro-lime dressing, each bite offers a harmonious blend of textures and flavors that will leave you craving more. Alongside this star recipe, embark on a culinary journey with a collection of equally tantalizing dishes: whip up a batch of flavorful Black Bean and Corn Salsa, brimming with the vibrant colors and textures of fresh ingredients. Dive into the rich and hearty Turkey Chili, a comforting and satisfying meal perfect for a chilly day. And for a sweet treat, indulge in the delectable Pumpkin Bread, a moist and aromatic loaf infused with warm autumn spices. These recipes promise an unforgettable culinary experience, celebrating the diverse flavors of the Southwest and beyond.

Let's cook with our recipes!

SOUTHWEST TURKEY WRAP



Southwest Turkey Wrap image

Provided by Liz Kelsay

Number Of Ingredients 7

1 9 oz Package Turkey Lunch Meat
4 Southwest Seasoned Flour Tortillas ((regular flour tortillas work too))
4 slices Sliced Havarti Cheese
1 Tomato (Sliced)
1 Red Pepper (Sliced)
1/2 Cup Mayonnaise
1/4 Cup Salsa (drain excess liquid so sauce doesn't become too runny. )

Steps:

  • In a small bowl mix together the salsa and mayo.
  • Spread desirable amount of sauce on a tortilla and add 1/4 of the remaining ingredients to each tortilla and roll up.

SOUTHWESTERN TURKEY WITH CHIPOTLE GRAVY



Southwestern Turkey with Chipotle Gravy image

Provided by Food Network Kitchen

Time 12h10m

Yield 8 to 10 servings

Number Of Ingredients 29

1 12- to 14-pound turkey (thawed if frozen)
Kosher salt
1 tablespoon packed light brown sugar
1 tablespoon ancho chile powder
1 tablespoon smoked paprika
2 teaspoons ground cumin
2 teaspoons ground coriander
1/2 teaspoon onion powder
1 onion, quartered
1 carrot, cut into chunks
1 stalk celery, cut into chunks
3 sprigs thyme, plus 1 tablespoon chopped leaves
1 1/2 sticks (12 tablespoons) unsalted butter
1/2 cup heavy cream
1 chipotle chile in adobo, minced, plus 1 to 2 tablespoons sauce from the can
1 to 2 teaspoons sherry vinegar or dry sherry
Classic Gravy, recipe follows
10 tablespoons unsalted butter, plus more as needed
Turkey neck and giblets (liver discarded)
1 onion, quartered
1 carrot, chopped
1 stalk celery, chopped
3 sprigs thyme
2 bay leaves
1/2 cup dry white wine
8 cups low-sodium chicken or turkey broth, plus more as needed
3/4 cup all-purpose flour
Turkey pan drippings
Kosher salt and freshly ground pepper

Steps:

  • The day before roasting, prepare the rub: Remove the neck and giblets from the turkey; refrigerate until you make the gravy. Pat the turkey very dry with paper towels. Whisk 2 tablespoons salt, the brown sugar, chile powder, 2 teaspoons paprika, the cumin, coriander and onion powder in a small bowl. Spread about one-quarter of the rub inside the cavity of the turkey and spread the rest all over the skin. Set the turkey on a rack in a large roasting pan and refrigerate, uncovered, overnight.
  • The next day, let the turkey let sit at room temperature, 30 minutes. Position an oven rack in the lowest position (remove the other racks); preheat to 350 degrees F.
  • Pour or wipe out any juices that have collected in the bottom of the roasting pan. Stuff the turkey cavity with the onion, carrot, celery and thyme sprigs. Tie the legs together with kitchen twine and tuck the wings under the body.
  • Melt the butter in a small saucepan over low heat; whisk in the chopped thyme and the remaining 1 teaspoon paprika. Let cool slightly, then brush all over the turkey. Transfer to the oven and roast 1 hour. Meanwhile, make the Classic Gravy, adding the heavy cream and chipotle and sauce with the stock in step 2.
  • After the turkey has roasted 1 hour, baste it with the drippings. Continue roasting, basting every 30 minutes, until the skin is dark golden brown and a thermometer inserted into the thigh registers 165 degrees F, about 2 more hours.
  • Transfer the turkey to a cutting board and let rest 30 minutes before carving; reserve the drippings for the gravy. Stir the vinegar into the finished gravy.
  • Prepare the stock: Melt 2 tablespoons butter in a large saucepan over medium heat. Add the turkey neck and giblets; cook, turning, until browned, about 5 minutes. Add the onion, carrot, celery, thyme and bay leaves; stir to coat. Add the wine and bring to a boil, scraping up any browned bits from the bottom of the pan. Cook until reduced by half, 2 to 3 minutes. Add the broth, reduce the heat to low and simmer about 1 hour. Strain through a fine-mesh sieve into a large measuring cup; reserve the saucepan. You should have 7 cups stock-if you're short, add more broth.
  • Melt the remaining 8 tablespoons butter in the reserved saucepan over medium heat. Add the flour and whisk until smooth and bubbling, about 2 minutes. Gradually whisk in the 7 cups stock; bring to a simmer and cook, whisking occasionally, until thickened, about 10 minutes. Set aside until the turkey is done.
  • Pour the turkey pan drippings into a fat separator and let stand until the fat rises to the top. Discard the fat (or drizzle on your stuffing). Whisk the defatted drippings into the gravy; season with salt and pepper. Reheat before serving.

TURKEY WRAP WITH SOUTHWESTERN RELISH



Turkey Wrap with Southwestern Relish image

Let's talk turkey! Specifically, how good it is in this Southwest-style tortilla wrap with black beans, corn and fresh cilantro.

Provided by My Food and Family

Categories     Recipes

Time 10m

Yield Makes 2 servings, two wraps each.

Number Of Ingredients 9

1/4 cup rinsed drained canned black beans
1/4 cup drained canned corn
1/4 cup chopped red peppers
2 Tbsp. chopped cilantro
1 Tbsp. chopped green onions
2 Tbsp. KRAFT Light Mayo Reduced Fat Mayonnaise
1 tsp. ground cumin
4 flour tortillas (6 inch)
12 slices OSCAR MAYER Deli Fresh Smoked Turkey Breast

Steps:

  • Combine beans, corn, peppers, cilantro and onions; set aside.
  • Mix mayo and cumin; spread evenly onto tortillas.
  • Top with turkey and bean mixture; roll up tightly.

Nutrition Facts : Calories 350, Fat 12 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 30 mg, Sodium 1000 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 16 g

SOUTHWESTERN TURKEY WRAPS



Southwestern Turkey Wraps image

Make and share this Southwestern Turkey Wraps recipe from Food.com.

Provided by Lvs2Cook

Categories     Lunch/Snacks

Time 15m

Yield 4 wraps

Number Of Ingredients 10

4 large flour tortillas
8 ounces romaine lettuce, shredded
8 ounces tomatoes, seeded and diced
4 ounces red onions, diced
16 ounces smoked turkey, julienned
8 ounces guacamole
1 1/2 jalapeno peppers, seeded and minced
8 ounces cream cheese, softened
2 1/2 teaspoons ground black pepper
1/4 teaspoon salt

Steps:

  • Jalapeno Cream Cheese: Mix the jalapenoes into the cream cheese. Season with salt and pepper. Refrigerate until needed.
  • Lay tortilla out flat. Spread the cream cheese on the tortilla. Sprinkle lettuce, tomatoes, and onions in the center of the tortilla. Place the turkey all over. Top with guacamole and spread over the turkey. Roll burrito style, making sure the ends are tucked inside. Slice in half on the bias and serve.

Nutrition Facts : Calories 703.8, Fat 31.6, SaturatedFat 15.4, Cholesterol 110, Sodium 2089.3, Carbohydrate 70.9, Fiber 6.3, Sugar 7.1, Protein 35.4

SOUTHWEST TURKEY LETTUCE WRAPS



Southwest Turkey Lettuce Wraps image

If you're tired of the same old taco routine, give these a try. I tweaked a friend's recipe to suit our tastes and my family's loved it since. It's so tasty and low maintenance. -Ally Billhorn, Wilton, Iowa

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 6 servings.

Number Of Ingredients 10

2 pounds extra-lean ground turkey
1 small onion, finely chopped
2 tablespoons chili powder
3/4 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon pepper
1 can (15 ounces) tomato sauce
18 Bibb or iceberg lettuce leaves
3/4 cup shredded cheddar cheese
Optional toppings: Sour cream, salsa and guacamole

Steps:

  • In a large skillet, cook and crumble turkey with onion over medium-high heat until no longer pink, 8-10 minutes., Stir in seasonings and tomato sauce; bring to a boil. Reduce heat; simmer, covered, until flavors are blended, about 10 minutes. Serve in lettuce with cheese and toppings as desired. Freeze option: Freeze cooled meat mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary.

Nutrition Facts : Calories 251 calories, Fat 7g fat (3g saturated fat), Cholesterol 75mg cholesterol, Sodium 806mg sodium, Carbohydrate 7g carbohydrate (2g sugars, Fiber 2g fiber), Protein 43g protein. Diabetic Exchanges

Tips:

  • Choose the right turkey: For the best results, use a smoked turkey breast that is fully cooked and has been brined or marinated. This will ensure that the turkey is moist and flavorful.
  • Slice the turkey thinly: This will make it easier to wrap the turkey in the tortillas.
  • Use a variety of toppings: The toppings you use will determine the flavor of your wraps. Some popular options include lettuce, tomato, avocado, cheese, and salsa.
  • Get creative with your wraps: You can fold them, roll them, or even stack them. There are endless possibilities!

Conclusion:

Smoked turkey southwestern wraps are a delicious and easy-to-make meal. They are perfect for lunch, dinner, or even a snack. With so many different ways to make them, you can easily customize them to your own taste. So next time you're looking for a quick and easy meal, give smoked turkey southwestern wraps a try!

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