When we began considering new ways to prepare our wild turkey dishes, we came up with the idea to pair our favorite part of a bird (the breast) with one of the healthiest fruits known: the avocado. Plus, because this native Mexican fruit boasts such a creamy and smooth texture, avocado serves to moisturize turkey breasts, which are very lean and lacking in fat.
Wild turkey meat is very good for us, as it contains impressive amounts of protein, iron and riboflavin. When combined with avocado and its abundance of potassium, fiber and heart-healthy monounsaturated fats, we now have an entrée that provides superior nutrition. Add in a few vegetables to the list of what goes inside a wrap, and NWTF members are coming very close to dining on a complete meal. Oh, and the taste is sublime as well.
6-8 ounces pressure cooked wild turkey breast, sliced
4 whole wheat tortillas
1 ripe avocado, sliced
½ cup sliced scallions
½ cup chopped cherry tomatoes
½ cup grated sharp cheddar cheese
½ cup shredded carrot
½ cup sliced black olives
Cream cheese with chives
Place the wrap fillings on platters so diners can choose ingredients according to their tastes.
Warm the tortillas in a skillet about 45 seconds per side to soften.
Place the tortilla on a plate and spread with the cream cheese-chive mixture, about 1 tablespoon per wrap.
Then layer on ingredients to suit your taste. We start with turkey, then sprinkle cheese, tomatoes, scallions, carrot, olives, avocado slices and end with romaine lettuce. Other possibilities include sliced jalapenos, cilantro or sunflower seeds — let your imagination run wild. Mild white onions can add to the potpourri of flavors.
In our pressure cooker, it takes about 25 minutes to cook a turkey breast. Pressure cooker time can vary wildly depending on the size of the breast, the age and sex of the bird, and a host of other factors. Figure on serving two wraps per person. Very few people can stop with just one. Cream cheese with chives is just one possibility for a condiment. Some prefer yellow mustard, a gourmet mustard, mayonnaise or even ketchup.
Served hot, these wraps can make for a scrumptious dinner party dish. But we also like them served cold as workday lunches, which are quite filling and make for a great conversation topic at the office or elsewhere.
The vegetables listed above among the ingredients are just a few of the many possibilities. Peas, corn and spinach rank high as other choices. For a truly hardy meal, stuff the wrap with baked or mashed potatoes.
Later in the summer, generous slices of fresh ripe tomatoes from the home garden can be substituted for the cherry varieties. This will add Vitamin C and lycopene, as well as potassium and Vitamin K to the entrée’s benefits.