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Warm Turkey & Tomato Wraps

 Warm Turkey & Tomato Wraps
When my wife was out and about one day, I invented these wraps to surprise her when she came home. Sometimes I substitute cranberry sauce for the chutney, or use mascarpone cheese instead of cream cheese. —Alfred Lester, Millsboro, Delaware
4 ServingsPrep/Total Time: 30 min.


  • 3 plum tomatoes, thinly sliced
  • 1/2 cup julienned roasted sweet red peppers
  • 4 green onions, thinly sliced
  • 1/2 cup olive oil vinaigrette
  • 1 package (8 ounces) cream cheese, softened
  • 1/4 cup chutney
  • 1/2 teaspoon curry powder
  • 1-1/4 pounds turkey breast cutlets, cut into 1/2-inch strips
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon pepper
  • 4 flour tortillas (10 inches), warmed
  • 4 lettuce leaves


  • In a small bowl, combine tomatoes, red peppers and green onions; add
  • vinaigrette and toss to coat. In another bowl, beat cream cheese,
  • chutney and curry powder until blended.
  • In a small bowl, combine turkey, oil and seasonings; toss to coat. In
  • a large skillet, add turkey mixture in batches; cook and stir 1-2
  • minutes or until no longer pink. Remove from heat; keep warm.
  • Spread 1/4 cup cream cheese mixture over each tortilla. Near center
  • of tortilla, layer lettuce, tomato mixture and turkey. Fold bottom

2 of 2

Warm Turkey & Tomato Wraps (continued)

Directions (continued)

  • and sides of tortilla over filling and roll up. Serve immediately.
  • Yield: 4 servings.
Nutritional Facts: 1 wrap equals 711 calories, 33 g fat (15 g saturated fat), 150 mg cholesterol, 1,298 mg sodium, 48 g carbohydrate, 8 g fiber, 46 g protein.