Are you a Buffalo gardener or do you frequent the Elmwood-Bidwell farmers market on Saturdays? You can use your fresh garden ingredients to make this wrap sandwich to enjoy National Sandwich Month.
The three Budwey’s locations in Western New York are also great sources of local produce at good prices. Also check out Niagara County Produce on Transit Road (at the junction of Millersport Highway). You’ll find lots of fabulous local produce at good prices. The Lexington Co-op is another great place to get amazing local produce.
The original recipe calls for applewood smoked bacon, but any good quality thick-cut bacon will suffice.
Want more wrap sandwich recipes? Check out Rachael’s Food Buzz on Niagara Buzz.
California Wrap Sandwich
Four 10-inch flour tortillas
8 to 12 trimmed leaves of green or red leaf lettuce, washed and dried
12 ounces sliced cooked turkey breast (about 6 slices)
12 slices applewood smoked bacon, cooked (about 6 slices)
1 large vine-ripened tomato, cored and cut into 16 wedges
1 large ripe Hass avocado, peeled, pitted and cut into 16 slices tossed with 2 tsp. lime juice
Kosher salt and freshly ground pepper
1 cup arugula or watercress, washed and dried
1/2 recipe Ranch dressing, recipe follows
Wrap 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 un-greased large skillet, over medium heat.
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 arugula and some of the dressing. 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. Yield: 4 servings
Rachael’s Recipe Notes:
I prefer alfalfa or bean sprouts over lettuce and arugala in this recipe. I prefer the nutty flavor in sprouts to the flavor of the lettuce.
Roma tomatoes are an excellent and less expensive substitute for vine-ripened tomatoes.
2 cloves garlic
1/2 tsp. Kosher salt
1 cup prepared or homemade mayonnaise
1/4 to 1/3 cup buttermilk
2 Tbsp. minced flat-leaf parsley
2 Tbsp. minced fresh chives
1 scallion, thinly sliced
1 tsp. white wine vinegar
Freshly ground black pepper
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, 1/4-cup buttermilk, parsley, chives, scallion, 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 3 days.
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