Thanksgiving leftovers sandwich wrap

Roll up something a little different and healthy with your Turkey Day leftovers this year with this tasty (and pretty) sandwich wrap, a slight variation on the Thanksgiving Celebration wraps I made for Kid Two’s class a few years ago. Spinach adds a nice color contrast and a boost of vitamins, and pumpkin cream cheese is simple to mix up with canned or fresh pumpkin and some spices. Serve with a hot cup of carrot, fennel, and apple soup for a high-vitamin and festive lunch.

I use lavash to make these wraps, a soft, thin flatbread I that originally hails from Turkey. I buy mine at Trader Joe’s! You can substitute flour or rice tortillas if you can’t find packages of lavash; you’ll just need to double the number of tortillas and to slice each wrap into 2 pieces.

All you need to do is assemble your ingredients: the spinach and pumpkin cream cheese, some shredded turkey and leftover cranberry sauce. Layer, roll, and slice!

thanksgivingwrap

Here’s the recipe; go ahead and print it for your reference:

Thanksgiving leftovers sandwich wrap
 
Turkey, cranberry, and pumpkin - together again in a delicious sandwich wrap that channels all the flavors of the season in a lovely, festive roll.
Author:
Serves: 4-8
Ingredients
  • ½ cup whipped cream cheese
  • 4 tbsp canned pumpkin
  • ¼ tsp cinnamon
  • ¼ tsp nutmeg
  • ⅓ cup cranberry sauce
  • 10 ounces cooked turkey breast, shredded
  • 2 oz fresh spinach leaves, rinsed and dried thoroughly
  • 2 sheets of 9 x 12 lavash or other soft, thin flatbread
Instructions
  1. Make your pumpkin cream cheese by mixing whipped cream cheese, pumpkin, cinnamon, and nutmeg together in a small bowl. Set aside.
  2. Assemble the wraps:
  3. Place one lavosh on a cutting board “portrait-style.”
  4. Spread half of the pumpkin cream cheese over the lavosh side-to-side and top to bottom.
  5. Now spread half of the cranberry sauce covering just the bottom ⅔ of the lavosh.
  6. Place a single layer of spinach leaves over the cranberry sauce.
  7. Layering 5 ounces of shredded turkey breast thinly over the spinach.
  8. Finish the wrap:
  9. Starting at the short end closest to you, lift the lavash and start rolling. Move slowly and roll and tightly as you can.
  10. The pumpkin cream cheese will act as the "glue" to keep the roll together.
  11. Slice the wrap into 4 equal slices.
  12. If not serving immediately, cover in plastic wrap and refrigerate.
Notes
Ideas for substitutions: -leftover pumpkin pie works fine in place of pumpkin cream cheese -leftover Brussels sprouts in place of the spinach, just slice thinly first -for a vegetarian version, leave out the turkey and add shredded carrot instead -using goat cheese instead of cream cheese adds a different depth of flavor

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  1. Seasonal autumn carrot, fennel, and apple soup | - [...] ← Thanksgiving leftovers sandwich wrap Green beef or well-traveled cows? → [...]

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