Foodie Friday-It's a Wrap
I'd like to share with you today two recipes for tortilla wraps that I tasted at a friend's home after our service group meeting. The wraps are made using spinach tortillas each with a scrumptious filling. Normally I don't care for curry, but this has just enough to give it a great flavor without overpowering it. The turkey is delicious with it's cranberry too.Curry Chicken Wraps
4 lobs chicken tenders
1 1/2 c. mayonnaise
3 T. curry
4 tsp. Worcestershire sauce
1/3 c. mustard
3/4 c. sugar
1 c. raisins
spinach wraps
Cook frozen tenders in their own juices for 10-12 minutes in a covered pot on the stove. Cool. In a bowl combine all other ingredients. Fold in chicken using a fork. Add raisins, fill wraps and roll. Cut in thirds. (You can make ahead and refridgerate in plastic wrap before cutting.)
Turkey Wraps
2 lbs. shaved deli turkey breast
8 oz. cream cheese
1 can cranberry sauce
1/2 small red onion, diced
sprouts and lettuce (optional)
spinach wraps
Spread a thin coat of cream cheese over at least half of the wrap then add a layer of he cranberry sauce. Then sprinkle the diced red onion. Add turkey to the center of the wrap and salt and pepper. Top with sprouts and/or lettuce if desired. Roll it all. Place in refrigerator. When ready to serve, cut in thirds on an angle.
These were served with a pasta salad,
fresh blackberries and strawberries
and Meltaway cookies with a frozen Raspberry parfait for dessert. Delicious. Thanks Larraine! 
For more mouth-watering recipes check out Designs by Gollum here.
