Wrap sandwich

Easy to hold and full of great flavour, try these easy chicken wraps.
  • Four 25cm flour tortillas
  • 8 to 12 trimmed leaves of green or red leaf lettuce, washed, dried
  • 350g cooked turkey breast, sliced
  • 12 slices apple-wood smoked rasher bacon, cooked
  • 1 vine-ripened tomato, cored, cut into 16 wedges
  • 1 ripe Hass avocado, peeled, pitted, cut into 16 slices and tossed with 2 tsps lime juice
  • Salt
  • Freshly ground pepper
  • 100g rocket or watercress, washed, dried
  • 1/2 recipe ranch dressing, recipe follows
  • For the ranch dressing
  • 2 cloves garlic
  • 1/2 tsp salt
  • 250ml prepared or homemade mayonnaise
  • 65ml buttermilk
  • 2 tbsps finely chopped flat-leaf parsley
  • 2 tbsps finely chopped fresh chives
  • 1 spring onion, thinly sliced
  • 1 tsp white wine vinegar
  • Freshly ground black pepper
1) Wrap the tortillas in barely damp, doubled layers of paper towels and microwave on high for 45 to 60 seconds. Alternatively, heat the tortillas individually in an ungreased large frying pan over medium heat.

2) Lay the tortillas on a cutting board and start to layer the ingredients. Fan the leaf lettuce on the top three-quarters of each tortilla then lay the turkey slices on top, followed by the bacon, tomato and avocado. Season with salt and pepper, to taste. Top with the rocket and some of the dressing.

3) Fold up the bottom quarter of the tortilla and then start to roll each sandwich into a cone shape. Secure the tortilla with a toothpick.

Serve immediately.

Ranch dressing:

Mash the garlic and salt to a paste with the side of a chef's knife. In a medium bowl, whisk together the garlic, mayonnaise, buttermilk, parsley, chives, spring onion, vinegar and pepper to taste. If the sauce is very thick, thin the dressing with a couple more tablespoons of the buttermilk. Use immediately or refrigerate, covered, for up to three days.

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