Baja Turkey Salad Wrap

Baja Turkey Salad Wrap

1 wrap

Serving Size

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

3 oz.

1 ea.

Tortilla (10 inches)

2 tbsp.

Salsa Ranch Dressing

¾ cup(s)

Spring mix salad

½ cup(s)

Roasted Corn and Black Bean Salsa

4 whole

Fresh green and red peppers, julienned

¼ cup(s)

Fresh tomatoes, diced into 1/4-inch pieces

Roasted Red Jalapeño Vinaigrette, as needed

Directions

  1. 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. 2. Fill the cone with the spring mix salad.
  3. 3. Portion the Roasted Corn and Black Bean Salsa over the spring mix salad.
  4. 4. Sprinkle the julienned peppers and diced tomatoes over the salsa.
  5. 5. Arrange the julienned turkey pieces over the peppers and tomatoes and drizzle with Roasted Red Jalapeño Vinaigrette.
  6. 6. Serve in a cone stand or on a plate. The wrap may be eaten with a fork or picked up and eaten.

Ingredients

Salsa Ranch Dressing

Yield: 1 quart

¾ cup(s)

Diced Roma tomatoes

¼ cup(s)

Fresh cilantro, chopped

3 whole

Jalapeños, small diced, seeds removed

1 clove(s)

Garlic, minced

1 tbsp.

Dark chili powder

1 tsp.

Black pepper

1 quart(s)

Ranch dressing

Directions

  1. 1. In a stainless steel bowl, combine the tomatoes, cilantro, jalapeños, garlic, chili powder and black pepper. Blend well.
  2. 2. Add the ranch dressing to the tomato mixture and blend well.
  3. 3. Refrigerate at least 2 hours before use.

Ingredients

Roasted Corn and Black Bean Salsa

5 ear(s)

Fresh corn

⅓ cup(s)

Olive oil

Salt and pepper, to taste

10 oz.

Grape tomatoes, washed and diced

1 can(s)

Black beans, drained

2 cup(s)

Green onions, ¼-inch cubes

4 clove(s)

Garlic, minced

2 ea.

Jalapeños, seeds removed, sliced thin

3 tbsp.

Fresh lime juice

¾ cup(s)

Fresh cilantro, chopped

1 tsp.

Hot sauce

1 tbsp.

Dark chili powder

1 tsp.

Ground cumin

Directions

  1. 1. Rub the fresh corn with 2 teaspoons of oil and season with salt and pepper.
  2. 2. Place into a 475℉ preheated oven for 15–20 minutes or until golden brown on all sides.
  3. 3. Remove the corn from the oven and allow it to cool in a clean container covered with foil.
  4. 4. When the corn is cool, carefully remove the roasted kernels from the cob.
  5. 5. Combine the corn with all the remaining ingredients and blend well.
  6. 6. Chill the salsa in a sealed container for 1 hour before serving.
  7. 7. As an alternative, try our abbreviated Roasted Corn and Black Bean Salsa recipe.

Ingredients

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 cup(s)

Olive oil

Directions

  1. 1. Measure the lime juice and cider vinegar into a stainless steel bowl.
  2. 2. Add the oregano, smoked paprika, salt, black pepper, jalapeños and sun-dried tomatoes. Blend well with a whisk.
  3. 3. Slowly pour the olive oil into the mixture while whisking.
  4. 4. Apply dressing as needed.

Recipe Twists

Swap and substitute to make it your own.

Ingredients

To Prepare The Roasted Corn And Black Bean Salsa:

1 lb.

Frozen corn niblets

2 tsp.

Oil

Salt and pepper, to taste

1 can(s)

Black beans, drained

½ cup(s)

Green onions, ¼-inch cubes

3 tbsp.

Fresh cilantro, chopped

½ cup(s)

Roasted Red Jalapeño Vinaigrette

Directions

  1. 1. Combine the corn, oil, salt and pepper and place on a parchment-lined pan.
  2. 2. Bake at 350°F in a convection oven for 30 minutes.
  3. 3. Once the corn has cooled, combine with the remaining ingredients and blend well.
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