Thanksgiving is my favorite holiday. The entire day is all about food! No cards, no gifts, no costumes, and no elaborate decorations. Just one big, glorious meal with family and friends. Definitely my kind of holiday.
While I’m the first to agree that there is nothing like a cold roasted turkey sandwich on toast with swiss, mayo and a smear of cranberry sauce, I also like experimenting with some new turkey sandwich solutions. This wrap combines the flavors of Thanksgiving (turkey, celery, cranberry) with Gorgonzola cheese, which adds a little tang to the sandwich. The cranberry adds some sweetness and color, and the celery and lettuce give crunch.
I like to use whole wheat wraps, as they seem to have more flavor than the traditional white-flour variety. It would also be good on one of the vegetable-wraps (spinach or tomato).
So make a little extra this Thanksgiving and enjoy the leftovers!
Cranberry-Turkey Salad Wrap
Makes 4 wrap sandwiches
2 cups diced cooked turkey (preferably white meat)
1/4 cup diced celery
2 tablespoons diced red onion (optional)
1/4 cup leftover cranberry sauce OR 1/4 cup dried cranberries
1/4 cup crumbled gorgonzola cheese
1/3 cup light mayo
salt and pepper to taste
4 romaine lettuce leaves (or substitute 3 oz baby spinach)
4 whole wheat wraps
Combine turkey, celery, onion, cranberry, gorgonzola and mayo in a medium bowl. Stir until incorporated.
Season with salt and pepper to taste.
Lay out 4 whole wheat wraps on your work surface. Line each with one leaf of romaine lettuce (or divide baby spinach equally among wraps).
Place 1/2 -3/4 cup of salad in center of each wrap, and fold/roll as desired.
Serve chilled or at room temperature.