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Turkey and Guacamole Wrap
Created by: Howcan Team
Ingredients
- 4 large flour tortillas
- 1 pound of sliced turkey breast
- 2 ripe avocados, mashed
- 1/4 cup of diced red onion
- 1/4 cup of diced tomato
- 1/4 cup of chopped fresh cilantro
- 1 tablespoon of lime juice
- Salt and pepper to taste
- 1 cup of shredded lettuce
Instructions
- Lay out the flour tortillas on a clean surface.
- In a small bowl, mix together the mashed avocados, diced red onion, diced tomato, chopped cilantro, lime juice, salt, and pepper to make the guacamole.
- Spread the guacamole evenly onto each tortilla.
- Divide the sliced turkey breast and shredded lettuce among the tortillas, placing them on top of the guacamole.
- Fold in the sides of the tortillas and then roll them up tightly to create the wraps.
- If desired, heat a large skillet over medium heat and place the wraps seam-side down, cooking for 2-3 minutes on each side until lightly browned and crispy.
- Slice the wraps in half and serve immediately. Enjoy!
The Turkey and Guacamole Wrap is a delicious fusion of Turkish and Mexican flavors, combining tender slices of turkey with creamy guacamole, fresh vegetables, and a hint of spice, all wrapped in a soft tortilla. This culinary creation is a testament to the global influence on modern cuisine, blending the rich history of Turkey with the vibrant flavors of Mexico. Chefs in both regions have put their own unique spin on this dish, with Turkish restaurants adding a touch of Mediterranean herbs and spices, while Mexican eateries infuse it with traditional salsas and seasonings. For the best version of this dish, head to Istanbul or Oaxaca, where local chefs expertly craft this mouthwatering wrap. The key to a perfect Turkey and Guacamole Wrap lies in the quality of the turkey, the ripeness of the avocados for the guacamole, and the balance of flavors in the accompanying vegetables and spices. Whether enjoyed as a quick lunch or a satisfying dinner, this wrap is a delightful marriage of two culinary traditions.
15 min
2
350 calories
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