Leftover turkey Wrap
A very tasty use of leftover. Add stuffing, ham and any leftover to bulk it up!
Ingredients
- 3 tbsp olive oil
- 3 potatoes peeled, thinly sliced
- 4 eggs
- 200 g leftover turkey chopped
- salt and freshly ground black pepper
- 6 to rtilla wraps
- 6 tbsp. cream cheese
- 1 tbsp fresh chives chopped
- ½ lemon juice
- ¼ iceberg leaves thinly sliced
- 4 tbsp. Cranberry sauce
- salt and freshly ground black pepper
Instructions
- Heat two tablespoons of oil in a large non-stick frying pan and over medium heat, add the potatoes, season well and cook covered with a lid, for 5 minutes until the potatoes are softened. Season generously.
- Next, whisk the eggs into a large bowl with a good pinch of seasoning.
- When the potato mixture is cooked, add the beaten eggs and scatter the turkey pieces. Stir once if needed and press down gently to avoid gaps.
- Cook for about 3 minutes until there is virtually no raw egg mixture left, pushing down the sides with a spatula for a curved edge. Invert on to a flat plate and slide back into the pan. Cook for another 3-5 minutes until just cooked through but still very moist in the centre. Set aside to cool.
- In the mealtime, Combine the cream cheese in a bowl with the chives and lemon juice and a tablesppon of cranberry sauce. Season to taste.
- Place the wraps on a flat surface and spread the cream cheese mixture. Add a spoon of cranberry sauce and some frittata and some iceberg lettuce.
- Roll to create a wrap and secure in parchment paper.
- Enjoy within a day.
