Turkey Dijon Blt Wraps Recipes

Steps:

• For the brine: Add the salt, sugar and 1 cup warm water to a medium bowl. Whisk until the granules dissolve. Add the turkey, then transfer everything to a resealable plastic bag and refrigerate for 8 hours or up to overnight.
• For the coating: Add the mustard, mayonnaise, honey and thyme to a small bowl. Stir to combine.
• Remove the turkey from the brine, then pat dry and let rest at room temperature for 2 hours.
• Preheat the oven to 400 degrees F.
• Slather half the coating over the top side of each breast. To wrap the turkey, lay 6 slices of bacon parallel to each other, overlapping slightly, on a piece of parchment paper or plastic wrap. Place a turkey breast, coated-side down, in the middle of the strips, oriented perpendicularly to the bacon. Cover the bottom of the turkey with more coating. Use the parchment or plastic wrap to lift all of the bacon over and around the breast, overlapping the ends. Roll over and release from the parchment, then place on a baking sheet outfitted with a wire rack, bacon-seam-side down. Sprinkle generously with black pepper. Repeat with the remaining bacon and turkey breast.
• Roast the turkey until a meat thermometer reads about 160 degrees F, about 1 hour. Remove and cover lightly with aluminum foil. Let rest for 10 to 15 minutes, then carve into 1-inch slices.

Steps:

• Mix together the cream cheese and Dijon mustard until smooth. Spread each tortilla with about 2 tablespoons of the cream cheese mixture, spreading to within 1/4 inch of the edge of the tortillas.
• Arrange about 1/4 cup of shredded lettuce on each tortilla, and press the lettuce down into the cream cheese mixture. Place 2 turkey slices per tortilla over the lettuce, and sprinkle with 2 tablespoons of shredded Swiss cheese. Top each tortilla evenly with tomato, avocado slices, and crumbled bacon.
• Roll each tortilla up tightly, and cut in half across the middle with a slightly diagonal cut.

Steps:

• Place 2 bacon strips across the center of each tortilla. Top with lettuce, tomatoes and cheese; drizzle with salad dressing. Fold 1 side of the tortilla over filling and roll up.

Steps:

• Cook bacon over medium heat in a large pan until brown and crispy, remove from pan and drain on paper towels, set aside.
• Thinly slice tomatoes.
• Just before serving, brush the inside of the flour tortilla with salad dressing (recipe used a creamy peppercorn dressing, use your favorite!). Layer on the turkey, bacon, tomato and lettuce. Roll the wraps up and serve with extra dressing on the side.

Steps:

• In a small bowl, mix cream cheese and mayo. Then stir in bacon.
• Spread cream cheese mixture over each tortilla.
• Top with turkey, tomatoes, and lettuce. Roll up tightly.
• Serve immdiately or refrigerate in plastic wrap for up to 24 hours.

Steps:

• Mix mayo and mustard.
• Top each lettuce leaf with turkey, mayo mixture, tomato, cucumber and bacon; fold in sides and roll up.
• Serve immediately. Or, wrap tightly in plastic wrap and refrigerate until ready to serve.