with Sweet Potato Wedges
Classic pub flavours are all wrapped up into a delicious handheld! Tender and juicy turkey is grilled to perfection for that smoky, chargrilled flavour, then tossed in spiced honey. Creamy ranch and quick-pickled cucumbers make these wraps lip-smackingly good!
Allergens
Utensils
Tags
Turkey Breast Portions
340 g
Hot Sauce
2 tbsp
Honey
1 unit(s)
Baby Spinach
28 g
Flour Tortillas
6 unit(s)
Sweet Potato
2 unit(s)
Southwest Spice Blend
1 tbsp
Cheddar Cheese, shredded
0.25 cup
Mini Cucumber
1 unit(s)
Ranch Dressing
2 tbsp
White Wine Vinegar
2 tbsp
Pepper
0.125 tsp
Salt
0.125 tsp
Sugar
2 tsp
Oil
1.5 tbsp
- Cut sweet potatoes into 1/2-inch wedges.
- Add sweet potatoes, half the Southwest Spice Blend and 1 tbsp oil to an unlined baking sheet. (NOTE: For 4 ppl, use 2 baking sheets, with 1 tbsp oil per sheet.) Season with salt and pepper, then toss to coat.
- Roast in the middle of the oven, flipping halfway through, until tender and golden-brown, 22-24 min. (NOTE: For 4 ppl, roast in the middle and top of the oven, rotating sheets halfway through.)
- Meanwhile, cut cucumber into 1/4-inch rounds.
- Pat turkey dry with paper towels, then, if applicable, cut so you have 2 (4) equal pieces on a separate cutting board
- Add turkey, 1/2 tbsp (1 tbsp) oil and remaining Southwest Spice Blend to a large bowl. Season with salt and pepper, then toss to coat. Set aside.
- Add cucumbers, vinegar, 2 tbsp (4 tbsp) water and 2 tsp (4 tsp) sugar to a small pot. Season with salt.
- Bring to a simmer over medium-high heat. Simmer, stirring often, until sugar dissolves, 1-2 min.
- Remove the pot from heat. Transfer cucumbers, including liquid, to a medium bowl.
- Place in the fridge to cool.
- Add turkey to the grill.
- Close lid and grill, flipping once, until turkey is grill-marked and cooked through, 4-6 min per side.**
- Meanwhile, wrap tortillas in foil.
- Place tortilla packet on the grill next to turkey.
- Close lid and grill, flipping once, until warmed through, 5-6 min.
- Remove tortilla packet from the grill and set aside.
- Thinly slice turkey.
- Stir together honey and hot sauce in another medium bowl. Add turkey, then toss to coat. (NOTE: Reference heat guide.)
- Divide sweet potato wedges and tortillas between plates. Top tortillas with baby spinach, turkey
,pickled cucumbers and cheese. - Drizzle half the ranch dressing over wraps.
- Serve remaining ranch dressing alongside for dipping.
840
kcal
Calories
28
g
Fat
7
g
Saturated Fat
91
g
Carbohydrate
19
g
Sugar
9
g
Dietary Fiber
55
g
Protein
115
mg
Cholesterol
1700
mg
Sodium
0.2
g
Trans Fat
1750
mg
Potassium
350
mg
Calcium
6
mg
Iron
