You know how sometimes something is really, really, really good and you want to make it over and over and over? That’s how I feel about these turkey wraps–every single time I make them.
They’re super easy, you can make them on one of the Christmas plates you’re trying to rid from your cabinet, and they’re delicious!
Grab a few things.
Mix it all up! It’s not pretty–but it’s good!
Spread it.
And roll it!
Now for some actual details.
You will need:
Tortillas or wraps (the big burrito ones are almost too big)
8 ounces cream cheese with chives
1 can Mexicorn, drained
1/2 cup plain yogurt
1 1/2 cup grated Colby Jack cheese
1/2 pound turkey (I get my shaved, but it’s a little easier with thin sliced)
- Mix cream cheese, corn, yogurt, and cheese in a medium-sized bowl until smooth (ish–it’s going to have the obvious lumps)
- Lay a tortilla (wrap) flat on a plate
- On one half, top with several pieces of turkey (how much is kind of a matter of personal preference)
- On the same half, spread a hearty spoonful of the cream cheese mixture (be careful to keep it to the side; as it’s rolled, it starts to squish out)
- Roll the tortilla; starting on the side with the turkey and cream cheese
- I always cut mine, but the occasion marks how. If I’m serving them at home as a meal or to keep in the fridge for a quick lunch, I just cut them in half on the diagonal. If I’m taking them to tailgate, I cut into thirds and arrange in a cute little stack.
