Roasted Turkey Wrap with Red Grapefruit Dressing 
Make lunchtime more exciting with this turkey wrap. Juicy turkey breast is roasted with a touch of citrus and then layered with crunchy vegetables and a tangy red grapefruit dressing. Make this recipe on Sunday and pack these wraps with you for a brown bag lunch you will look forward to all week. 
SERVINGS: 4
TIME TO TABLE:15 minutes prep, 30 minutes baking.
INGREDIENTS:
Turkey1 lb. boneless, skinless turkey breast or breast tenderloinsZest of 1 Paramount Citrus red grapefruit1 tablespoon olive oil½ teaspoon garlic powder½ teaspoon salt¼ teaspoon ground black pepper
Dressing3 tablespoons fresh Paramount Citrus red grapefruit juice3 tablespoons mayonnaise2 tablespoons Dijon mustard2 cloves garlic, peeled1 green onion, sliced¼ teaspoon ground coriander¼ teaspoon salt1/8 teaspoon ground black pepper2 segments Paramount Citrus red grapefruit, finely chopped
4, 10-inch flour tortillas2 cups spinach leaves1 cup shredded red cabbage
PREPARATION
1. Preheat the oven to 425 degrees F. Place the turkey breast or tenderloins in a medium-sized baking dish, lightly coated with olive oil or non-stick cooking spray.
2. In a small dish, stir together the grapefruit zest, olive oil, garlic, salt and pepper. Spread the mixture evenly over the top of each piece of turkey.
3. Bake for 25 to 30 minutes, until the juices run clear and turkey is cooked through.
4. While the turkey bakes, make the dressing. Add the grapefruit juice, mayonnaise, mustard, garlic, onion, coriander, salt and pepper to a small food processor. Pulse until all ingredients are chopped and combined. Pour into a small bowl and stir in the grapefruit segments. Set aside.
5. When the turkey is cool enough to handle, cut it into thin slices.
6. To make the wraps, place a tortilla on a large plate. Working at one end of the wrap, layer ½ cup of the spinach and top it with ¼ of the sliced turkey. Drizzle with 2 tablespoons of the dressing and then sprinkle with ¼ cup of purple cabbage.
7. Working from the end holding the fillings, roll up the wrap, tucking the top and sides of the tortilla as you roll. Place seam-side down on the plate and use a serrated knife to cut it in half. Repeat with the remaining wraps and serve.

Roasted Turkey Wrap with Red Grapefruit Dressing 

Make lunchtime more exciting with this turkey wrap. Juicy turkey breast is roasted with a touch of citrus and then layered with crunchy vegetables and a tangy red grapefruit dressing. Make this recipe on Sunday and pack these wraps with you for a brown bag lunch you will look forward to all week. 

SERVINGS: 4

TIME TO TABLE:
15 minutes prep, 30 minutes baking.

INGREDIENTS:

Turkey
1 lb. boneless, skinless turkey breast or breast tenderloins
Zest of 1 Paramount Citrus red grapefruit
1 tablespoon olive oil
½ teaspoon garlic powder
½ teaspoon salt
¼ teaspoon ground black pepper

Dressing
3 tablespoons fresh Paramount Citrus red grapefruit juice
3 tablespoons mayonnaise
2 tablespoons Dijon mustard
2 cloves garlic, peeled
1 green onion, sliced
¼ teaspoon ground coriander
¼ teaspoon salt
1/8 teaspoon ground black pepper
2 segments Paramount Citrus red grapefruit, finely chopped

4, 10-inch flour tortillas
2 cups spinach leaves
1 cup shredded red cabbage

PREPARATION

1. Preheat the oven to 425 degrees F. Place the turkey breast or tenderloins in a medium-sized baking dish, lightly coated with olive oil or non-stick cooking spray.

2. In a small dish, stir together the grapefruit zest, olive oil, garlic, salt and pepper. Spread the mixture evenly over the top of each piece of turkey.

3. Bake for 25 to 30 minutes, until the juices run clear and turkey is cooked through.

4. While the turkey bakes, make the dressing. Add the grapefruit juice, mayonnaise, mustard, garlic, onion, coriander, salt and pepper to a small food processor. Pulse until all ingredients are chopped and combined. Pour into a small bowl and stir in the grapefruit segments. Set aside.

5. When the turkey is cool enough to handle, cut it into thin slices.

6. To make the wraps, place a tortilla on a large plate. Working at one end of the wrap, layer ½ cup of the spinach and top it with ¼ of the sliced turkey. Drizzle with 2 tablespoons of the dressing and then sprinkle with ¼ cup of purple cabbage.

7. Working from the end holding the fillings, roll up the wrap, tucking the top and sides of the tortilla as you roll. Place seam-side down on the plate and use a serrated knife to cut it in half. Repeat with the remaining wraps and serve.





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