Thanksgiving Crunchwrap
Thanksgiving Crunchwrap
Meat and Poultry
Ingredients
- 4 large flour tortillas
- 1 cup leftover potatoes
- 1 cup leftover green beans
- 1 1/2 cups leftover shredded turkey
- 1 cup leftover cranberry sauce
- 1 cup leftover stuffing
- 1 cup shredded white cheddar
- 1/2 cup gravy, warmed, for serving
- Fustini's Herbs de Provence olive oil
Directions
- Spread 1/4 cup of mashed potatoes in the center of each tortilla, then top with a layer of green beans, turkey, cranberry sauce, stuffing, and white cheddar.
- Fold tortillas around the center, creating pleats. After wrapping, quickly invert crunchwraps so the pleats are on the bottom and they stay together.
- In a medium nonstick pan over medium heat, heat a very thin layer of olive oil. Working one at a time, add a crunch wrap seam-side down and cook until the tortilla is golden on the bottom, 3 to 5 minutes. Flip the crunch wrap and cook until the other side is golden, 3 to 5 minutes more.
- Repeat with remaining crunch wraps. Cut each in half and serve warm with gravy.
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