Turkey Avocado Veggie Wraps

 

TURKEY AVOCADO VEGGIE WRAPS

yield: 4 WRAPS

 

prep time: 20 MINS

total time: 20 MINS

INGREDIENTS

• 1 medium avocado
• 2 tablespoons mayonnaise (or sour cream)
• 1 tablespoon fresh lime juice
• Salt and pepper
• 4 tortillas or wraps (10- to 12-inches) Note: Mission brand has a few gluten free soft tortillas including vegan Spinach and Herb wraps that I saw at my Smiths
• 8 ounces shaved deli turkey
• 4 cups torn or chopped fresh spinach
• 1 cup shredded carrots or broccoli slaw mix
• 1 English cucumber, cut into thin matchstick slices
• 1 cup halved cherry or grape tomatoes
• 2 bell peppers, orange, red, yellow or green, cut into thin slices
• ½ cup finely shredded Parmesan cheese (optional)
• Oil and vinegar (optional
• Salt and pepper

INSTRUCTIONS 

• In a small bowl, mash the avocado, sour cream or mayo, lime juice, and a pinch of salt and pepper together until combined.
• To assemble the wraps, spread a couple tablespoons of the avocado spread over the wrap (leaving a thin border around the edge).
• Layer the following on one half of the wrap: turkey, spinach, carrots (or broccoli slaw), cucumbers, cherry tomatoes, bell peppers, Parmesan cheese.
• Sprinkle with salt and pepper and a dash of olive oil and favorite vinegar (balsamic is delicious here), if desired.
• Starting from the edge loaded with turkey and veggies, roll up tightly. The avocado spread should help "seal" the wrap closed on the long edge.
• Cut in half. Serve immediately or refrigerate, well wrapped, for an hour or so before serving (any longer and the avocado spread may darken in color – doesn't affect the taste).

Recipe from Mel's Kitchen Cafe

Skillet Taco Pie Gluten and Dairy Free

 

SKILLET TACO PIE

yield: 8 SERVINGS

 

prep time: 25 MINS

cook time: 40 MINS

total time: 1 HR 5 MINS

INGREDIENTS

For the crust:

• 2 ½ cups water
• 1 ½ cups masa harina (see note)
• 1 teaspoon salt

For the fillings:

• ½ teaspoon garlic powder
• ½ teaspoon cumin
• ¼ teaspoon dried oregano
• ¼ teaspoon coriander
• 1 teaspoon olive oil
• 1 cup refried black or pinto beans
• ¼ cup finely diced onion
• 1 pound ground beef or turkey
• ½ teaspoon cumin
• 2 teaspoons chili powder
• Salt and pepper to taste

For the toppings: (If you want to make this dairy free just use regular guacamole here, if you only need gluten free you can use this section)

• 1 avocado, pitted and peeled
• ½ cup cream cheese
• ¼ cup chopped fresh cilantro
• 2 teaspoons fresh lime juice, from about 1 lime
• 1 clove garlic, chopped

Garnishes:

• Shredded cheddar (leave off for dairy free
• Shredded lettuce
• Corn chips
• Sour cream (leave off for dairy free)
• Tomatoes

INSTRUCTIONS 

• Preheat the oven to 350 degrees F.
• For the crust, in a medium saucepan set over medium heat, combine the water, masa harina and salt. Cook, whisking constantly, until very thick, about 5-6 minutes. It should be the consistency of very soft sugar cookie dough.
• Carefully press the dough into an oiled 8 or 9-inch cast iron skillet or a similar-sized pie plate. Lightly grease or water your hands if needed so the dough doesn't stick while pressing. Bake the crust until firm, about 30 minutes.
• While the crust is baking, in a large nonstick skillet, heat the oil and add the garlic powder, cumin, oregano and coriander. Cook until fragrant, about 30 seconds. Add the refried beans and cook until heated through, about 1 minute. Spread this mixture over the cooked crust.
• Wipe out the skillet with a paper towel and set it over medium heat. Saute the ground beef (or turkey) with the chopped onion and 1 teaspoon salt and 1/2 teaspoon pepper, until the meat is cooked through, about 5-6 minutes.
• Drain the grease from the skillet. Add the cumin and chili powder and stir to combine. Spread this mixture over the refried beans and transfer the skillet/pie plate again to warm through, 5-10 minutes.
• Meanwhile, if using the cream cheese topping puree the avocado, cream cheese, cilantro, lime juice and garlic in a food processor blender until smooth. Season with salt and pepper to taste. (If you are making it dairy free, skip this and just use guacamole)
• Remove the pie from the oven. Spread the avocado mixture over the top of the ground beef and garnish the pie with shredded cheese, lettuce, corn chips, sour cream, tomatoes or any other taco toppings you like. Serve the pie warm or at room temperature (if serving at room temperature, don’t top with the avocado mixture or toppings until ready to serve).

Source: Mel's Kitchen Cafe

NOTE

Masa Harina: is a corn flour used to make tortillas and tamales. It is widely available in the Mexican foods-aisle of most grocery stores.