Baja Turkey Salad Wrap

  • SERVING SIZE 1 wrap

Combine a wrap and a salad into one for a unique, great-tasting offering. Roasted corn and black bean salsa, salsa ranch dressing and a smoky jalapeño vinaigrette add a Southwestern-style twist. Serve with jicama slaw and a Mexican beer—cheers!

Ingredients

 

Baja Turkey Salad Wrap

1 ea.

Tortilla (10 inches)

2 tbsp.

Salsa Ranch Dressing

¾ cup

Spring mix salad

½ cup

Roasted Corn and Black Bean Salsa

4 whole

Fresh green and red peppers, julienned

¼ cup

Fresh tomatoes, diced into 1/4-inch pieces

Roasted Red Jalapeño Vinaigrette, as needed

 

Salsa Ranch Dressing

Yield: 1 quart 

¾ cup

Diced Roma tomatoes

¼ cup

Fresh cilantro, chopped

3 whole

Jalapeños, small diced, seeds removed

1 clove

Garlic, minced

1 tbsp.

Dark chili powder

1 tsp.

Black pepper

1 qt.

Ranch dressing

 

Roasted Corn and Black Bean Salsa

5 ears

Fresh corn

⅓ cup

Olive oil

Salt and pepper, to taste

10 oz.

Grape tomatoes, washed and diced

1 can

Black beans, drained

2 cups

Green onions, ¼-inch cubes

4 cloves

Garlic, minced

2 ea.

Jalapeños, seeds removed, sliced thin

3 tbsp.

Fresh lime juice

¾ cup

Fresh cilantro, chopped

1 tsp.

Hot sauce

1 tbsp.

Dark chili powder

1 tsp.

Ground cumin

 

ROASTED RED JALAPEÑO VINAIGRETTE

2 oz.

Lime juice, fresh

4 oz.

Cider vinegar

1 tbsp.

Oregano leaves, dried

1 ½ tsp.

Smoked paprika

¼ tsp.

Sea salt

¼ tsp.

Black pepper

2 ea.

Roasted red jalapeño, peeled

3 tbsp.

Sun-dried tomatoes, diced

1 ¼ cups

Olive oil

Directions

 

To prepare the Baja Turkey Salad Wrap:

1. Fold the tortilla in half and then open one of the folds to form a closed cone. Spread the Salsa Ranch Dressing over the inside of the cone.

2. Fill the cone with the spring mix salad.

3. Portion the Roasted Corn and Black Bean Salsa over the spring mix salad.

4. Sprinkle the julienned peppers and diced tomatoes over the salsa.

5. Arrange the julienned turkey pieces over the peppers and tomatoes and drizzle with Roasted Red Jalapeño Vinaigrette.

6. Serve in a cone stand or on a plate. The wrap may be eaten with a fork or picked up and eaten.

 

 

 

 

 

To prepare the Salsa Ranch Dressing:

1. In a stainless steel bowl, combine the tomatoes, cilantro, jalapeños, garlic, chili powder and black pepper. Blend well.

2. Add the ranch dressing to the tomato mixture and blend well.

3. Refrigerate at least 2 hours before use.

 

 

 

 

 

 

To prepare the Roasted Corn and Black Bean Salsa:

1. Rub the fresh corn with 2 teaspoons of oil and season with salt and pepper.

2. Place into a 475℉ preheated oven for 15–20 minutes or until golden brown on all sides.

3. Remove the corn from the oven and allow it to cool in a clean container covered with foil.

4. When the corn is cool, carefully remove the roasted kernels from the cob.

5. Combine the corn with all the remaining ingredients and blend well.

6. Chill the salsa in a sealed container for 1 hour before serving.

7. As an alternative, try our abbreviated Roasted Corn and Black Bean Salsa recipe.

 

 

 

 

 

 

 

 

 

To prepare the ROASTED RED JALAPEÑO VINAIGRETTE:

1. Measure the lime juice and cider vinegar into a stainless steel bowl.

2. Add the oregano, smoked paprika, salt, black pepper, jalapeños and sun-dried tomatoes. Blend well with a whisk.

3. Slowly pour the olive oil into the mixture while whisking.

4. Apply dressing as needed.

RECIPE TWISTS

Swap and substitute to make it your own.

 

Roasted Corn and Black Bean Salsa

1 lb.

Frozen corn niblets

2 tsp.

Oil

Salt and pepper, to taste

1 can

Black beans, drained

½ cup

Green onions, ¼-inch cubes

3 tbsp.

Fresh cilantro, chopped

½ cup

Roasted Red Jalapeño Vinaigrette

 

TO PREPARE THE ROASTED CORN AND BLACK BEAN SALSA:

1. Combine the corn, oil, salt and pepper and place on a parchment-lined pan.

2. Bake at 350°F in a convection oven for 30 minutes.

3. Once the corn has cooled, combine with the remaining ingredients and blend well.

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