avec quartiers de pommes de terre
Des saveurs de pub classiques dans de délicieux wraps! La dinde tendre et juteuse est grillée à la perfection, puis enrobée de miel piquant, ce qui la donne un goût fumé, sucré et épicé. La sauce ranch crémeuse et les concombres marinés rapidement rendent ces wraps encore plus irrésistibles!
Allergens
Utensils
Tags
Portions de poitrine de dinde
340 g
Sauce piquante
2 tbsp
Miel
1 unit(s)
Bébés épinards
28 g
Tortillas de farine
6 unit(s)
Patates douces
2 unit(s)
Mélange d'épices Sud-Ouest
1 tbsp
Fromage cheddar, râpé
0.25 cup
Mini concombres
1 unit(s)
Vinaigrette ranch
2 tbsp
Vinaigre de vin blanc
2 tbsp
Poivre
0.125 tsp
Sel
0.125 tsp
Sucre
2 tsp
Huile
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
