Grilled Honey Turkey Wraps
with Potato Wedges
Classic pub flavours are all wrapped up into a delicious handheld! Tender and juicy turkey is grilled to perfection for that smoky, chargrilled flavour, then tossed in spiced honey. Creamy ranch and quick-pickled cucumbers make these wraps lip-smacking good!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
340 g
Turkey Breast Portions
2 tbsp
Hot Sauce
(May contain traces of: Crustaceans, Mustard, Soy, Milk, Sesame, Wheat, Fish, Egg, Sulphites)
1 unit(s)
Honey
28 g
Baby Spinach
6 unit(s)
Flour Tortillas
(Contains: Sulphites, Wheat May contain traces of: Soy, Milk, Sesame, Oats, Rye, Triticale)
2 unit(s)
Russet Potato
1 tbsp
Southwest Spice Blend
(May contain traces of: Mustard, Soy, Milk, Sesame, Wheat, Sulphites, Tree nuts, Peanuts)
¼ cup
Cheddar Cheese, shredded
(Contains: Milk)
1 unit(s)
Mini Cucumber
2 tbsp
Ranch Dressing
(Contains: Milk, Egg May contain traces of: Mustard, Soy, Sesame, Wheat, Fish, Sulphites)
2 tbsp
White Wine Vinegar
(Contains: Sulphites)
Not included in your delivery
0.13 tsp
Pepper*
0.13 tsp
Salt*
2 tsp
Sugar*
1.5 tbsp
Oil*
Nutrition Values
Utensils
Cooking Steps
- Cut potatoes into 1/2-inch wedges.
- Add potatoes, half the Southwest Spice Blend and 1 tbsp oil to an unlined baking sheet. (NOTE: For 4 ppl, use 2 baking sheets, with 1 tbsp oil per sheet.) Season with salt and pepper, then toss to coat.
- Roast in the middle of the oven, flipping halfway through, until tender and golden-brown, 25-28 min. (NOTE: For 4 ppl, roast in the middle and top of the oven, rotating sheets halfway through.)
- Meanwhile, cut cucumber into 1/4-inch rounds.
- Pat turkey dry with paper towels, then, if applicable, cut into 2 (4) equal pieces on a separate cutting board.
- Add turkey, 1/2 tbsp (1 tbsp) oil and remaining Southwest Spice Blend to a large bowl. Season with salt and pepper, then toss to coat. Set aside.
- Add cucumbers, vinegar, 2 tbsp (4 tbsp) water and 2 tsp (4 tsp) sugar to a small pot. Season with salt.
- Bring to a simmer over medium-high heat. Simmer, stirring often, until sugar dissolves, 1-2 min.
- Remove the pot from heat. Transfer cucumbers, including liquid, to a medium bowl.
- Place in the fridge to cool.
- Add turkey to the grill.
- Close lid and grill, flipping once, until turkey is grill-marked and cooked through, 4-6 min per side.**
- Meanwhile, wrap tortillas in foil.
- Place tortilla packet on the grill next to turkey.
- Close lid and grill, flipping once, until warmed through, 5-6 min.
- Remove tortilla packet from the grill and set aside.
- Thinly slice turkey.
- Stir together honey and hot sauce in another medium bowl. Add turkey, then toss to coat. (NOTE: Reference heat guide.)
- Divide potato wedges and tortillas between plates. Top tortillas with baby spinach, turkey
,pickled cucumbers and cheese. - Drizzle half the ranch dressing over wraps.
- Serve remaining ranch dressing alongside for dipping.
