I could wax a little rhapsodic about these wraps. They were just so, so good. The turkey cooked in the crockpot just literally fell off the bone and all the things put together in the wrap was a really great mixture of flavors and textures. And the sauce....the sauce was almost the best part.
Now, unless you're feeding the masses, which I do every other Sunday when my family comes to dinner, you're not going to be able to use up all the yummy turkey. It freezes beautifully. I used turkey I'd frozen in the Mexican Chicken Salad recipe I posted last week. Worked great. Make this...you can thank me later.
Turkey BLT Wraps with Honey Mustard Sauce
- A large turkey breast, bone-in or boneless (or use comparable amount of chicken)
- 2 Tablespoons chicken base or bouillon
- Montreal Steak Seasoning
Wraps:
- Large flour tortillas or specialty wraps like spinach or sun-dried tomato
- Sliced tomatoes
- 1 avocado, sliced
- Lettuce
- 1/2 pound bacon, cooked and drained (that pre-cooked bacon from Costco works really well here)
Honey-Mustard Sauce:
- 1 cup mayonnaise (light or fat-free works really well here)
- 1 cup Dijon mustard
- 1/4-1/2 cup honey, depending on how sweet you like it
- A little cayenne pepper
- A little dry ground ginger
- 1/4 cup lime juice
Place turkey breast in a crock pot breast side up. (My crock pot wasn't that tall, so I had to lay mine on its side.) Pour 1 cup of water on the bottom of the crock pot. Slather the chicken base or bouillon powder all over that turkey and then sprinkle with a generous amount of the steak seasoning. Let that nice chunk of meat cook all day on low, 6-8 hours depending on how hot your crock pot cooks. (Anyone else noticing that crock pots cook hotter than they did back in the day??)
For the sauce, combine all ingredients. For the wraps, shred the turkey and put it in the tortilla with the toppings listed and drizzle with the honey mustard sauce. This whole recipe would feed a crowd, but as I said, I stuck most of the turkey in the freezer, which works amazingly well.
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