Some days you need to have a meal idea that requires minimal prepping or maybe something you can make in the morning or the night before for an extra busy day ahead. These Simple Turkey Bacon Wraps are hearty and easy to make. They are also a great meal prep plan for the week as they keep really well if you individually wrap them in plastic cling wrap.
As you can see I used whole wheat tortillas, and they are really great for this meal. Of all the whole wheat versions of various, tortillas seem to be the most successful. They have the same pliable nature as a flour tortilla and a bolder flavor. While you can use flour tortillas, I do think you should at least give the whole wheat version a try.
Substitutes and Variations:
I have already mentioned the tortilla swap. You could also do kale or even romaine in place of the spinach. You can add other veggies as well – red onion, avocado, tomato, cucumber. Just be mindful of the water content of what you add. You can also use other deli meats or even cold rotisserie chicken.
Suggestions for Sides:
These are really good with some easy kettle chips or pita chips.
Tools that may make this recipe easier:
The only sort of specialty tool I would suggest having a condiment spreader for the cream cheese. It makes it so much easier to evenly spread over the tortilla without ripping or tearing.
Now Let’s Get Cookin’!
Simple Turkey Bacon Wraps
Ingredients
- 12 10 inch Tortillas flour or whole wheat
- 8 oz Cream Cheese softened
- 36 slices Deli Turkey
- 24 slices Bacon
- 2 cups Matchstick Carrots
- 1 cup Ranch Dressing see recipe below
- 3 cups Fresh Spinach
Instructions
- In a frying pan over medium high heat, cook bacon to desired level of crispiness.
- Lay a tortilla flat and add a smear of cream to the center. Layer on four slices of turkey, then spinach, two slices of bacon, carrots and a drizzle of ranch.
- Then fold the sides into the center, followed by folding the bottom up to the top. Cut in half, on the bias. Repeat with remaining tortillas.
- If not serving right away, wait to cut them and wrap them individually in waxed paper or plastic wrap to serve later.
Buttermilk Ranch
Ingredients
- 1 cup Mayonnaise or plain greek yogurt
- 1 cup Buttermilk
- 2 tbsp Fresh Chives chopped
- 1 tsp Parsley
- 1 tsp Dill
- 1 Garlic Clove minced
- 1 tsp Salt
Instructions
- In a small bowl, combine all ingredients and store in refrigerator until ready to serve – up to 1 week.
I love to link up my posts to lots of blogs around the internet – check out this Ultimate Handy Linky Party List to find some of the places I share to!
Estelle Forrest self-published this cookbook after a lot of playing around in the kitchen. You can purchase your own copy here:
AVAILABLE IN PRINT OR KINDLE eBOOK VERSIONS
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