Wild Turkey Caesar Wrap
This recipe is delicious and the perfect light refreshing lunch of dinner option in between Thanksgiving and Christmas.
It’s been 1 week since Thanksgiving and I’m still full. I think my body is telling me to pump the brakes on the mashed potato and stuffing leftovers and go for something a little bit lighter.
Now I’ve always loved a Caesar salad, and this recipe just elevates that a little bit by adding a few things and putting it all inside a big ole flour tortilla. And besides, who doesn’t love fried wild turkey goodness tossed in Caesar dressing and wrapped inside a flour tortilla with romaine lettuce, onions, tomatoes and roasted garlic?
This recipe has been stuck in my head for days and I’m happy I can finally share this with y’all. But more importantly, dive in myself and eat it.
You can certainly grill or smoke or roast the turkey, and feel free to add or subtract any of the ingredients. That’s the beauty of this dish! You can add avocado, roasted corn, pickled onion or whatever else your heart desires. But get ready, because we’ll all be back to filling up those bellies on Christmas cookies before you know it. Enjoy!
Makes 3-4 Wraps
Ingredients
- 1 Wild turkey breast, sliced into fingers
- Large flour tortilla wrap
- 1 head of romaine lettuce
- 1/2 red onion
- 1 head of roasted garlic
- 1 ripe red tomato
- Lemon Slices
- 1 Cup Shredded parmesan cheese
- Croutons
- Caesar dressing of your choice
- Oil for frying
For The Marinade
- 1/4 Cup of milk
- 1/2 Cup of Caesar dressing
For The Dredge:
- 1 cup of all purpose flour
- 1 TBSP Garlic Powder
- TBSP salt
- 1 TBSP black pepper
- 1 TSP onion powder
- 1 TSP chili powder
- 1/4 TSP cayenne pepper
Instructions
- Slice your turkey breast into 1 inch fingers. You want them to be about 3 to 4 inches long.
- Combine marinade ingredients and place wild turkey in them and place in refrigerator for at least 2-3 hours.
- Heat oil in a Dutch oven or fryer to 350 degrees.
- Remove your turkey from the marinade and let as much marinade drip off as possible. Combine dredge ingredients. Toss turkey in dry ingredients, shaking off excess, and place in fryer for 7-8 minutes or until it reaches 160 degrees internal. Remove and place on a paper-towel-lined plate to cool.
- Finely chop up and mix together romaine lettuce, tomato, parmesan cheese, roasted garlic and red onion.
- Take a flour tortilla and place about a cup of the romaine mixture inside it. Place 2 or 3 fried turkey fingers on top and pour a generous amount of Caesar dressing on it.
- Wrap it all together and slice down the middle. Enjoy!