Turkey, fresh spinach, sundried tomato and walnut wrap
200 g (7 oz) barbecued turkey
100 g (4 oz) fresh spinach
80 g (3 oz) sundried tomatoes
60 g (2 oz) walnuts
For the dressing
200 ml (7 US fl oz) Borges extra-virgin olive oil
30 ml (1½ US fl oz) Borges vinegar
50 g (1 oz) mustard
Step by StepRehydrate the sundried tomatoes in plenty of hot water for 20 minutes. Remove and dry. You can also store sundried tomatoes in a pot filled with extra-virgin olive oil, a clove of garlic and aromatic herbs.
Make the dressing by putting the egg, vinegar and half the extra-virgin olive oil in a blender and slowly adding the rest of the extra-virgin olive oil. Add salt to taste. Mix with the mustard.
Wash the spinach thoroughly, cut into strips and set aside. Cut the turkey into thin strips and put by. Cut the rehydrated sundried tomatoes into small pieces and keep for later. Paste some of the mayonnaise and mustard dressing onto a tortilla and fill with the other ingredients you set aside earlier, together with some walnut halves. Roll up and cut in half.
Nutritional Tips- Wraps are healthy, tasty, easy to make and simple to take with you. They’re great as a packed lunch at work, a light dinner at home, for breakfast or even as an afternoon snack. They’re a very versatile alternative to a sandwich.
- Play around with different colours to create appealing colours and flavours. Barbecued turkey one day, smoked salmon the next! Try out lots of different vegetables, but don’t forget the secret is in the dressing. Mayonnaise and mustard never fails!
- If you’re planning a packed lunch, you’re safer using bought mayonnaise rather than making your own.
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