Description
A delicious and easy-to-make Turkey Applejack Wrap combining savory leftover turkey, creamy Monterey Jack cheese, smoky bacon, and a sweet touch of apple butter, all wrapped in a soft flour tortilla and grilled to golden perfection on a panini press.
Ingredients
Wrap Ingredients
- 7 soft taco flour tortillas
- 1⅓ lb leftover turkey, sliced (~3 oz per wrap)
- 7 slices Monterey Jack cheese
- 1 small onion, thinly sliced
- 14 slices cooked bacon
- 1 (4-oz) jar sliced mushrooms, drained
- ⅓ cup apple butter
Condiments
- ⅓ cup mayonnaise
- 2 tsp pesto
- Spicy honey mustard, for dipping (optional)
Instructions
- Prepare Pesto Mayonnaise: In a small bowl, mix together the mayonnaise and pesto until well combined.
- Spread Apple Butter: Lay a soft taco flour tortilla flat and spread apple butter down the center lengthwise.
- Add Cheese and Turkey: Place one slice of Monterey Jack cheese on top of the apple butter, then add approximately 3 oz of leftover turkey over the cheese.
- Layer Remaining Ingredients: Add a few thin slices of onion, 2 slices of cooked bacon, a spoonful of drained mushroom slices, and 1 to 2 teaspoons of the pesto mayonnaise over the turkey.
- Fold and Grill: Fold the edges of the tortilla towards the center to close the wrap. Place the wrap on a preheated panini press and cook until the tortilla is golden brown and the cheese has melted, about 3-5 minutes.
- Serve: Remove from the press and serve warm, optionally with a side of spicy honey mustard for dipping.
Notes
- You can substitute leftover turkey with cooked chicken if desired.
- If you don’t have a panini press, use a skillet or grill pan and press down with a heavy lid or spatula.
- Adjust the amount of pesto mayonnaise to taste for desired flavor intensity.
- Adding fresh spinach or lettuce inside the wrap adds a nice crunch and freshness.
- Spicy honey mustard makes a great dipping sauce, but ranch or chipotle mayo can be alternative options.
