Originally created 11/26/03

Finish turkey with wraps



Turkey sandwiches are almost as much a part of Thanksgiving as the big bird itself.

My friend and sandwich-maker extraordinaire, Martha Long, has come up with a tasty Tomato-Basil, Bacon, Lettuce and Turkey Wrap, or TB-BLT, that will make good use of the remains of your feast.

Although turkey-and-cranberry-sauce sandwiches on whole-grain wheat berry bread are a favorite of mine, Ms. Long's creation is a nice change from the Thanksgiving fare you might have overindulged in on the special day. Sun-dried tomato and basil tortillas, which are available in the bread aisle of many supermarkets, add a layer of Mediterranean flavor.

Ms. Long brings extra tomato-basil flavor to these wraps by spreading the tortilla with some sun-dried tomato soft cheese spread, and then tops the spread with crisp leaf lettuce, turkey and bacon. Roll it up and you've got a delicious taste sensation. (Look for the cheese spread in the deli section of most supermarkets.)

The TB-BLT that Ms. Long came up with is a great starting point for you to get creative with your leftovers. Flavored tortillas come in several varieties, including pesto, spinach and roasted garlic. I always keep tortillas on hand to turn ordinary sandwiches into something special for weekend guests. There are other flavors of spreads you can choose from as well.

Turn your leftovers into tortilla appetizers by omitting the lettuce and using extra cheese spread before rolling and slicing into 1-inch hors d'oeuvres.

You can freeze your leftover holiday meats for use after Thanksgiving, or use the following sandwich ideas to make good use of your holiday stash.

Start with leftover turkey and create:

Turkey-Cranberry Crunch - Spread softened, reduced-fat cream cheese on thick slices of multigrain bread. Sprinkle with chopped pecans or walnuts and top with green leaf lettuce, sliced turkey and cranberry sauce.

Twisted Turkey Club - Combine some regular or reduced-fat mayonnaise with a bit of prepared pesto sauce and spread on a flour tortilla. Top with fresh spinach leaves, sliced turkey, crisp bacon, sliced Brie and avocado.

Turkey Q - Combine diced roasted turkey with prepared barbecue sauce in a microwave-safe bowl. Heat until warm and spread on a bakery hamburger bun. Top with deli coleslaw, the top of the bun and serve.

Thai Turkey - Spread some prepared Thai peanut sauce (found in the Oriental-foods aisle of most supermarkets) over a wheat or spinach tortilla. Top with lettuce, some shredded carrot and cucumber, shredded roast turkey and chopped roasted peanuts. Drizzle with a bit of seasoned rice wine vinegar, roll up and serve.

Start with leftover ham and create:

Ham and Brie Quesadillas - Place thin slices of roast ham and Brie on half of a large flour tortilla and fold other half of tortilla over top. Heat a nonstick skillet sprayed with nonstick cooking spray over medium-high heat. Add the quesadilla and grill until golden on both sides. Serve with warmed peach preserves for dipping.

Ham, Cran and Blue Baguette - Preheat oven or toaster oven to 350 degrees. Slice a crisp French baguette or bakery submarine roll down one side. Spread with leftover cranberry sauce and fill with sliced ham and crumbled Gorgonzola or other blue cheese. Wrap in foil and bake until warm, about 10 minutes.

Grilled Pimiento-Ham Pleasers - Spread several tablespoons of your favorite pimiento cheese spread on one slice of pumpernickel or rye bread. Top with sliced ham, tomato and another slice of bread and pan-grill in melted butter on both sides until cheese spread begins to melt.

TOMATO-BASIL BACON LETTUCE TURKEY WRAPS

1 sun-dried tomato and basil flavored flour tortilla

2 tablespoons sun-dried tomato and basil flavored soft cheese spread*

1 leaf green or red leaf lettuce

3 ounces roasted turkey breast

2 slices cooked bacon

Spread the cheese spread over the tortilla. Layer on the lettuce leaf, turkey and bacon. Roll up, slice in half and serve.

Makes one sandwich.

*Note: Alouette spreadable cheese was used for testing purposes.

Nutritional information per serving: 448 calories, 23 grams fat, 25 grams carbohydrates 33 grams protein, 99 milligrams cholesterol, 10 grams saturated fat, 2 grams fiber, 526 milligrams sodium

Nutrition analysis provided by Michelle Baglio, a licensed and registered dietitian of the Augusta District Dietetic Association. Send questions via e-mail to augustadietitian@yahoo.com.

COMING Dec. 3: Cranberry-Blue Cheese Ball

See Karin prepare the recipe at noon Tuesday on WJBF-TV (Channel 6).

Write to Karin Calloway in care of The Augusta Chronicle Newsroom, P.O. Box 1928, Augusta, GA 30903. Or send e-mail to karin.calloway@comcast.net. You can find previous Quick Cooking recipes through the online archive at augustachronicle.com/karin.