Stir, Plop, & Roll

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. 

Ingredients

Mix it all up! It’s not pretty–but it’s good!

 Mixed Up


Spread it. 

Spread


And roll it! 

Finished


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.



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