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"I received this recipe after tasting the spicy wraps at a neighborhood party," explains Phoenixville, Pennsylvania's Mary Ann Dell. "The grilled turkey tenderloin and light jalapeno dressing make them tops with my gang."
This recipe is:
Healthy
Diabetic Friendly
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Nutritional Facts 1 wrap equals 295 calories, 4 g fat (1 g saturated fat), 59 mg cholesterol, 658 mg sodium, 34 g carbohydrate, 3 g fiber, 31 g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 1 vegetable, 1/2 fat.
Originally published as Jamaican Jerk Turkey Wraps in Light & Tasty June/July 2006, p31
Seeding TomatoesSummer is the perfect time of year to enjoy fresh juicy tomatoes in all types of recipes. It's usually not necessary to remove the seeds from tomatoes before using. But for some recipes, seeding the tomatoes can improve the dish's appearance or eliminate excess moisture. For example, it's not important to seed tomatoes when preparing a tossed salad. But it's nice to remove the seeds when making creamy tomato soup to ensure a smooth texture. And using seeded tomatoes when assembling a casserole can prevent it from becoming watery. To remove the seeds from a tomato, cut it in half horizontally and remove the stem. Holding a tomato half over a bowl or sink, scrape out seeds with a small spoon or squeeze the tomato to force out the seeds. Then slice or dice as directed in the recipe.
Summer is the perfect time of year to enjoy fresh juicy tomatoes in all types of recipes. It's usually not necessary to remove the seeds from tomatoes before using. But for some recipes, seeding the tomatoes can improve the dish's appearance or eliminate excess moisture. For example, it's not important to seed tomatoes when preparing a tossed salad. But it's nice to remove the seeds when making creamy tomato soup to ensure a smooth texture. And using seeded tomatoes when assembling a casserole can prevent it from becoming watery. To remove the seeds from a tomato, cut it in half horizontally and remove the stem. Holding a tomato half over a bowl or sink, scrape out seeds with a small spoon or squeeze the tomato to force out the seeds. Then slice or dice as directed in the recipe.
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Reviewed on Jul. 27, 2011 by MelodyMahala
We had never grilled turkey before and it was amazing! The slaw itself needs a little "something" - maybe some chopped onion??
Reviewed on Jul. 26, 2011 by joedebfry
Quite good! I used the spice blend from reviewer, 'snoopy64.'
Reviewed on Jul. 23, 2011 by btaylor123
I made this with pork tenderloin that I cooked on the stovetop and cut into thin slices, and it was amazing! The broccoli slaw gives a great crunch!
Reviewed on Jul. 23, 2011 by chefgloria1030
To: talbotsgirl... Yes, you could bake these. But you can also use a skillet like you would for eggs! If you have a good non stick one it will be even better... I use my scanpans... love them!
Reviewed on Jul. 23, 2011 by talbotsgirl
can the turkey be baked in the oven? i dont own a grill.
Reviewed on Jul. 30, 2010 by str8luvur
These are fabulous! I served them for lunch at a pool party and my guests just raved about them!
Reviewed on Jul. 08, 2010 by rjostwald
Very quick, easy and tasty. Pampered Chef also sells a Jamaican Jerk Rub.
Reviewed on Jun. 29, 2010 by snoopy64
Jamaican Dry Jerk Spice Blend1 tablespoon onion flakes 2 teaspoons ground thyme 1 teaspoon dried parsley 1 teaspoon ground allspice 1/4 teaspoon ground cinnamon 1 teaspoon ground black pepper 1/2 teaspoon cayenne pepper 1 teaspoon paprika 1/2 teaspoon hot pepper flakes 1/4 teaspoon ground cumin 1 tablespoon garlic powder 2 teaspoons salt 1/4 teaspoon ground nutmeg 2 teaspoons sugar 2 teaspoons dried chivesMix together all the ingredients.Store leftovers in a tightly closed glass jar.It will keep its strength for over a month.1- 1 1/2 tablespoon of seasoning for each pound of meat.
Jamaican Dry Jerk Spice Blend
1 tablespoon onion flakes 2 teaspoons ground thyme 1 teaspoon dried parsley 1 teaspoon ground allspice 1/4 teaspoon ground cinnamon 1 teaspoon ground black pepper 1/2 teaspoon cayenne pepper 1 teaspoon paprika 1/2 teaspoon hot pepper flakes 1/4 teaspoon ground cumin 1 tablespoon garlic powder 2 teaspoons salt 1/4 teaspoon ground nutmeg 2 teaspoons sugar 2 teaspoons dried chives
Mix together all the ingredients.
Store leftovers in a tightly closed glass jar.
It will keep its strength for over a month.
1- 1 1/2 tablespoon of seasoning for each pound of meat.
Reviewed on Jun. 29, 2010 by p00dbar
anyone know where I can find Caribbean Jerk seasoning? I have looked at all my grocery stores in my area and no one carries it.
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