Thanksgiving leftovers sandwich wrap
Serves: 4-8
Turkey, cranberry, and pumpkin - together again in a delicious sandwich wrap that channels all the flavors of the season in a lovely, festive roll.
  • 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
  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.
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
Recipe by Life in a Skillet: food, family, culture at