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!

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

Thanksgiving leftovers sandwich wrap

Life in a Skillet

Turkey, cranberry, and pumpkin - together again in a delicious sandwich wrap that channels all the flavors of the season in a lovely, festive roll.

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Servings 4 -8

Ingredients

  

• 1/2 cup whipped cream cheese
• 4 tbsp canned pumpkin
• ¼ tsp cinnamon
• ¼ tsp nutmeg
• 1/3 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

 

• Make your pumpkin cream cheese by mixing whipped cream cheese, pumpkin, cinnamon, and nutmeg together in a small bowl. Set aside.
• Assemble the wraps:
• Place one lavosh on a cutting board “portrait-style.”
• Spread half of the pumpkin cream cheese over the lavosh side-to-side and top to bottom.
• Now spread half of the cranberry sauce covering just the bottom 2/3 of the lavosh.
• Place a single layer of spinach leaves over the cranberry sauce.
• Layering 5 ounces of shredded turkey breast thinly over the spinach.
• Finish the wrap:
• Starting at the short end closest to you, lift the lavash and start rolling. Move slowly and roll and tightly as you can.
• The pumpkin cream cheese will act as the "glue" to keep the roll together.
• Slice the wrap into 4 equal slices.
• 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