How to make it

  • 1. I specifically made the Pan Smoked Turkey Legs for this recipe. You can click on the picture above to see how it's done.
  • I do my best to use Dark Meat for a poultry salad, it helps the salad be more moist when it's served. And, most people won't realize they're eating dark meat.
  • 2. To Make the Salad:
  • Tear the Turkey into pieces with your washed, fingers and place them into a bowl.
  • 3. Add the minced vegetables, along with the Steakhouse Blend and Salt, and gently stir them into the Turkey. I say "gently" because you don't want to Turkey to remain in 1" pieces, or so,so lend some texture to the salad. If you break them up the finished product will taste mushy with a little crunch.
  • 4. Add 3/4 of the mayo, and stir in, gently of course. Add more to make it a little wet, but not all mayonnaise.
  • 5. To Make the Wrap:
  • A. Warm a Frying Pan, and place one of the Tortilla Shells, about 30 seconds, then place it on your working surface.
  • B. Place Turkey Salad in a line in the middle of the wrap.
  • C. Add the lettuce and tomatoes.
  • D. Finally, place the cheese on top.
  • 6. To Roll:
  • Fold one or both sides in. (If you'll be cutting it in half, you want to fold in both sides.
  • Fold the bottom edge up to the top edge, and pull the mixture tight.
  • Roll it up, then cut it at an angle, or leave it whole.

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