September 18, 2023

Hi All!

Another great grab and go idea no cooking required! If you find yourself running around with no time to spare? These CALIFORNIA TURKEY WRAPS are so simple to make you can prep a bunch of them ahead of time and individually wrap in parchment paper for a quick to-go. I also like to slice these into smaller 1 1/2 inch pieces and platter them as an appetizer or snack-attack size. Experiment with different dressings, cheeses and fillings for a variety too.

ENJOY!
Marzee

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CALIFORNIA TURKEY WRAPS

INGREDIENTS:
4 10-inch whole wheat tortillas or veggie wraps
8 to 12 trimmed leaves of green leaf lettuce, washed & dried
12 ounces thick sliced deli smoked turkey breast
12 slices bacon, cooked
1 large tomato, cored and thinly sliced
1 ripe avocado, peeled & thinly sliced
2 teaspoons lime juice
1 small red onion, thinly sliced
salt and pepper
1 cup arugula, washed and dried
3/4 cup Ranch dressing

DIRECTIONS:
Toss avocados with 2 teaspoons lime juice. Wrap tortillas in barely damp, doubled layers of paper towels and microwave on high for 45 to 60 seconds. Or, heat the tortillas individually in an un-greased large skillet over medium heat. Lay the tortillas on a cutting board and start to layer the ingredients. Fan the leaf lettuce on the top three quarters of each tortilla then lay the turkey slices on top, followed by the bacon, tomato, avocado and red onion. Season with salt and pepper to taste. Top with the arugula and some of the dressing. Fold up the bottom quarter of the tortilla and then start to roll each sandwich into a cone shape. Secure the tortilla with a toothpick. Serve immediately or wrap individually and store in the refrigerator until ready to serve.

Yield: 4 Servings
Category: Sandwiches, Picnic, Quick & Easy

MARZEE's CORNER

END OF SUMMER TRIP COOLER TIPS:
Keep cold food cold. Letting food sit at unsafe temperatures puts you at risk for foodborne illnesses.

* Perishable foods that are normally in the refrigerator, such as luncheon meats, cooked meat, chicken, and potato or pasta salads, must be kept in an insulated cooler with freezer packs or blocks of ice to keep it at 40 degrees F or below.

* Refrigerate or freeze food the day before you pack it for a trip.

* When packing a cooler, put your meat or poultry on the bottom, and then pack food in reverse order, so that the foods packed on top are the ones you expect to use first.

* Keep the cooler in the coolest part of the car, and place it in shade or shelter, away from direct sunlight. Also keep the cooler closed as much as possible.

* Consider using one cooler for beverages and another for perishable foods, since the beverage cooler is likely to be opened more frequently.

* Put leftovers back in the cooler as soon as you are finished eating.

* Discard all perishable foods once the ice or freezer packs in your cooler have melted and when in doubt...throw it out.