Missing the decadent dishes of the holidays? Need a break from your strict diet plan? Look no further. This Thanksgiving wrap is decadent, delicious, and will have you seeing pumpkin pie and Santa again, but won’t set you back a week from your new years resolutions.
I don’t know about you, but this is about the time when I start missing the holiday grub. Thanksgiving and Christmas dinners seem like a distant memory and a far, far future, I’m just about over my “dieting” New Years Resolutions, and I start to daydream about turkey and all the fixin’s!! Those day dreams is how this “Thanksgiving Wrap” came into existence. Lucky for me, my local grocery store always has some pre-made containers of chicken salad, but also… wait for it… Cranberry Turkey Salad!!! Yes, it is a little bit of heaven when you cannot look at another carrot stick and are ready for a big cheat! 🙂 You can also make this wrap using your holiday dinner leftovers! I know we are always looking for new ways to re-invent the Thanksgiving left-over sandwhich. This is it! The butternut squash puree, rather than mustard or mayo, and roasted brussel sprouts, rather than lettuce, give this wrap the holiday kick you are looking for! And it’s delicous! YUM! Enjoy!
Time: 40 mins Makes: 6 servings
-1 butternut squash, peeled, seeded, and diced into 1 inch pieces
-1 bunch of brussel sprouts, halved
-2 tblsp olive oil
-salt & pepper
-2 tbls chicken stock
-cranberry & turkey salad (my local grocery store always has this, but feel free to use leftover turkey and cranberry sauce if you have it)
-1/2 stalk of celery, thinly sliced
-sliced swiss cheese
Preheat the oven to 375 degrees.
Toss the butternut squash and brussel sprouts with the olive oil, and place on a sheet tray. Sprinkle with salt and pepper.
Roast the veggies for 30 minutes, and the squash is tender and the brussel sprouts are slightly charred.
Place the butternut sqash in a small bowl with the chicken stock. Using an immersion blender, blend the squash until it is a smooth puree. (If you do not have an immersion blender, you can use a food processor or standard blender.)
Allow the squash puree to cool to room temperature and then refridgerate.
To assemble the wrap:
Slather a good amount of butternut squash puree onto the center of your tortilla wrap.
Next, make a layer of celery slices.
Next, add one slice of swiss cheese. I cut my slice in half to make it the length of the tortilla.
Next, add your cranberry/turkey salad.
Lastly, top it off with some of your roasted brussel sprouts!
Now just roll it up! Enjoy! A little bit of the holidays in a easy, tasty wrap!
*****Butternut squash, and brussels sprouts are from Johnson’s Backyard Garden in Austin, Texas.