Wraps de dinde grillée au miel

Barbecue

Familiale

Épicé

avec quartiers de pommes de terre

10 min

Difficulté: 2/3

Canadienne

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

Avoine

Seigle

Triticale

Sulfites

Soya

Moutarde

Blé

Lait

Sulfites

Crustacés

Oeuf

Peut contenir des traces d’allergènes

Arachides

Sésame

Noix

Poisson

Utensils

Plaque de cuisson

Cuillères à mesurer

Grand bol

Papier aluminium

Bol à mélanger, moyen

Tags

Familiale

Épicé

Ingrédients

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)

Pomme de terre Russet

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

Preparation

Cut potatoes into 1/2-inch wedges.
Add 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, 25-28 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 into 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 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.