Turkey Cranberry and Cream Cheese Pecan Wrap

Happy Black Friday, day after Thanksgiving and a month and two days before Christmas.

The leftover pumpkin pie was calling out at me as I walked by the fridge first thing this morning…..and I didn’t want to be rude….

…..so I had some for breakfast.

Instead of having pie for breakfast though, I’m looking at is as getting a portion of my veggies for the day.

Since my fridge is pretty packed right now, I have to think of creative ways to use up my Thanksgiving leftovers.

Here’s an idea for a turkey wrap that’s reeeally good.

It’s light, full of flavor, and has some fun crunch to it with the pecans and sugar snap peas.

Oh, and it goes great with leftover pumpkin pie too.

Thank you for stopping by and have a nice weekend.

Let’s check out the ingredients.

Whole wheat tortillas, cream cheese, whole berry or jellied cranberry sauce, pecans, turkey, sugar snap peas.
Here’s how to make it.

Cut the sugar snap peas on a diagonal into about 1 inch size pieces.

Then,

chop the pecans, and

cut the turkey into medium size pieces.

Spread the cream cheese on the tortilla.

Next, add the pecans,

and,

the jellied cranberries,

turkey,

and sugar snap peas.

Fold the bottom edge of the tortilla about 2 inches towards the inside, over the ingredients…

…next, do the same with the tortilla edges to the left and right of the bottom fold.

Then roll the tortilla starting from the bottom edge of the tortilla like you would for a burrito.

Slice the wrap in half at a diagonal.

Serve immediately or make them ahead of time and serve chilled.

Turkey Cranberry and Cream Cheese Pecan Wrap

Yield: Serves 2

Ingredients:

2 Whole Wheat Tortillas (soft taco size)
4 tablespoons softened Cream Cheese
6 tablespoons of whole berry or jellied Cranberry Sauce (may substitute with raspberry jam)
4 tablespoons chopped Pecans
2 cups of Turkey cut into medium size pieces
1/2 cup Sugar Snap Peas cut into pieces (about 12 pods)

Directions:

Cut the sugar snap peas on a diagonal into about 1 inch size pieces. Chop the pecans, and cut the turkey into medium size pieces. Spread the cream cheese on the tortilla, and add the jellied cranberries, pecans, turkey, and sugar snap peas.

Fold the bottom edge of the tortilla about 2 inches towards the inside, over the ingredients. Then do the same with the tortilla edges to the left and right of the bottom fold. Next, roll the tortilla starting from the bottom edge of the tortilla like you would for a burrito.

Slice the wrap in half at a diagonal and serve immediately, or make them ahead of time and serve chilled.

    Pin It

2 Responses to “Turkey Cranberry and Cream Cheese Pecan Wrap”

  1. Marsha — December 15, 2015 @ 12:04 pm (#
    1
    )

    Made your recipe, but used mini-tortillas. After filling these smaller wraps, I cut them in half, for bite-sized snacks to serve with drinks for a party. Perfect combination of tastes. The smaller tortillas are harder to roll up unless the ingredients are cut up finely. It also helps to microwave the tortillas so that they are more flexible.

    Reply

    • Nancy — December 15th, 2015 @ 10:52 pm

      Hi Marsha, love the idea of making these with mini tortillas! And thank you for the tip on putting the tortillas in the microwave to make them more flexible.

      Reply

Leave a Comment