Prep 20 mins
Cook 10 mins
from Family Fun magazine
- 4 -6 large flour tortillas
- 3⁄4 cup ranch dressing
- 1⁄3 cup barbecue sauce
- 1⁄4 head iceberg lettuce, very thinly sliced
- 1⁄2 lb monterey jack pepper cheese or 1⁄2 lb monterey jack cheese, grated
- 1 avocado, thinly sliced
- 1 cup pitted black olives, chopped
- 1 cup red bell pepper, chopped
- 1⁄2 lb smoked turkey or 1⁄2 lb buffalo-style turkey, thinly sliced
- handful cherry tomatoes, quartered
- Heat the oven to 250°F Wrap the tortillas in aluminum foil and warm them in the oven for about 10 minutes to soften. This will make them easier to roll. Alternately, heat each tortilla in the microwave for 10 seconds.
- Make the sauce by combining the ranch dressing and barbecue sauce in a small bowl and stir until blended.
- Working with one wrapper at a time, layer each ingredient on half of the tortilla. Start with a bit of sauce (there'll be plenty left to serve on the side as well), then add the lettuce, tomatoes, cheese, avocado, olives, and peppers, using as much of each as you like. End with a piece of the turkey. Fold in each side of the tortilla and begin rolling the wrap from the end with the filling. Tuck in the filling as you roll.
- Slice each sandwich in the center, on the bias, with a sharp serrated knife and serve (with the extra sauce in a bowl). Makes 4 to 6 wraps.
I'm munching this right now! I omitted the iceberg and olives as I didn't have any. I also added a piece of bacon ! Made for ZWT 8
The recipe was reduced to 2 servings and made a very satisfying lunch. The ranch dressing was homemade using yogurt and blended cottage cheese. For the 2 wraps I mixed up 1/4 cup dressing with 2 tablespoons of barbecue sauce. Baby spinach was used for the greens and only a sprinkling of chopped olives was sprinkled over all before rolling. The wraps are gluten free Ivory Teff. Made for Aussie Swap January 2012.
I really enjoyed this wrap. The combination of ranch and spicy BBQ sauce made a nice base of flavor for the other ingredients. I did make quite a few changes, but I think I stayed true to the intent of the recipe. First, I used small tortillas- two for each serving; which I rolled up and then secured with picks to keep from unrolling. Next, I omitted the avocado and tomatoes because I don't care for the one, and the other is sadly out of season. Third, to up the nutrition, I replaced the iceberg lettuce with shredded napa cabbage- same crunchy texture, but with more nutrition. Overall, I liked this a lot, and will be making it often! Thanks for posting!