Baked turkey and olive wraps

Name: Baked turkey and olive wraps
Total time: 35 min
Yield: 4 servings
Cuisine: American
Ingredients: 8 large wheat tortillas; 150 g concentrated tomato purée; 150 g black olives, drained and halved; 500 g roast or cooked turkey, diced into 2 cm cubes; 1 tsp dried oregano; 1 garlic clove, crushed; 80 g grated mozzarella; 1 tbsp olive oil; pepper

Time: 35 min4 servingsapprox. 540 kcal / serving (estimated)approx. 38 g protein / serving

Baked tortilla rolls are a cousin of the American taquito and egg roll: crisp outside, hot spiced filling. Turkey and olives are one of the best ways to use up leftover Thanksgiving turkey, and kids love them too.

Baked turkey and olive wraps (illustration)

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Method

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Preheat the oven to 190 °C (175 °C fan) and line a baking tray with baking paper.
Mix the tomato purée with the olives, oregano, garlic and pepper.
Fold in the turkey cubes so each is coated.
Spoon a fifth of the turkey mixture onto one half of each tortilla, sprinkle with cheese, fold in the two sides and roll up tightly.
Place the rolls seam-side down on the tray and brush with olive oil.
Bake for 15-18 minutes until golden and crisp; cool for 5 minutes, as the inside is very hot.

Source: Wikibooks Cookbook – Turkey Wrap (CC BY-SA 4.0), adapted and translated. This page is also licensed CC BY-SA 4.0.

Tips

Warm the tortillas slightly (10 seconds in the microwave) so they don't crack when rolled.
Placing them seam-side down keeps them from unrolling.
Brushing with oil makes them crisp, even more so in a fan oven.
They can be frozen before baking; bake for 5 minutes longer.

Frequently asked questions

Does it work with chicken?

Yes, leftover roast chicken or minced meat works too.

What should I serve with it?

Salsa, sour cream, guacamole or a yogurt dip.

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