turkey wrap with apples and brie

turkey wrap with apples and brieHere’s a tasty and simple weeknight or lunchtime sandwich to serve up alongside a bowl of soup or salad.  I alternate between serving these wraps and grilled cheese sandwiches on soup and sandwich nights. This is the perfect sandwich to make use of all that leftover turkey you have lying around.

You might be thinking brie cheese is not going to work with your child, but give it a try, as it’s a fairly mild cheese.  I was worried at first that my kids wouldn’t like this wrap due to the brie cheese, because whenever there is a tray of cheese, brie is not one they gravitate towards.  So the first time I made these wraps, I served them up as an hors d’oeuvre, just to see how they would be received.  My kids loved them, and loved the melted brie and apple combination. Let’s admit it, melted cheese tastes good on most anything.

turkey wrap with apples and brie paired with heirloom tomato soup

turkey wrap with apple and brie:

recipe from The Supper Club
serves 4

  • 4 whole-wheat or whole-grain wraps or tortillas
  • 2 tablespoons Dijon mustard
  • 2 tablespoons honey
  • 1 pound turkey – You can use roasted or smoked, basically your favorite type of turkey
  • 1/2 pound brie cheese, cut lengthwise into slices
  • 1 apple, thinly sliced with skin on – You can use granny smith or fuji, basically whatever apple is in season
  • fresh spinach or watercress

First off, lets make your honey mustard.  Just take 2-tablespoons honey and 2- tablespoons Dijon mustard and mix them together in a small container.  So simple,wouldn’t you agree?  If you want more honey mustard, then add in another tablespoon or two of both.  Basically, to make honey mustard, you need equal parts of both honey and Dijon mustard.  You can store the leftover honey mustard in a sealed container in the fridge.

I have step-by-step photos below on how to assemble the wrap.

Spread a layer of honey mustard on one side of the tortilla.

Add some turkey slices.

Add some apple slices.

Add the brie cheese.

Top it off with some spinach.

Fold over the wrap and place it in a pre-heated panini press for about a minute or two, or until the cheese melts and the wrap gets warm.

You can also use a cast-iron skillet, or toast the wraps into a pre-heated 375 degree oven for 5-10 minutes.

Note: I put my panini press on the sear setting.  The sear setting works wonderfully with grilled cheese sandwiches as well.  

See those wonderful sear marks.

Cut each wrap in half on the diagonal, and serve them up  There are so many ways you can change up this sandwich to accommodate your family.  You can make a roast beef and brie wrap, ham and swiss wrap, you name it.

My favorite lunchtime wrap is filled with avocado, jack cheese, arugula and roasted red peppers.  So easy and so delish!

I typically serve these wraps up alongside my heirloom tomato soup.

turkey wrap with apples and brie paired with heirloom tomato soupRoasted red pepper and tomato soup.

roasted red pepper and tomato soupCreamless tomato soup.

creamless tomato soup

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Comments

  1. Carolyn says

    We do a similar after Thanksgiving sandwich. Leftover turkey, brie, green apples, and chutney. I love honey mustard so I think I’ll try that tomorrow! Glad the move to wordpress went relatively smoothly:)

  2. jackiegrandy says

    Hey girl! The chutney sounds like a great addition. The move is still going on and there are things that I need to fix, but overall I’m glad it happened on a Holiday week, as it was slow week in blog land. It was great seeing you for lunch last week. Miss you!

  3. Kyla says

    These were amazing!! I had all of the ingredients on hand and it sounded like the perfect light dinner to pair with a bunch of leftover vegetable sides I had on hand, and it was! My picky son didn’t eat his, so my husband took it to work for lunch the next day and said it heated up perfectly. He’s thrilled to have a new lunch idea. Loved all of the flavors — it tastes decadent yet is so simple. You rock!! THANK YOU!!!

    • jackiegrandy says

      Yaay! Another winner Kyla! I LOVE that you’re making so many of the recipes lately girl! You totally ROCK! LOVE, LOVE it! I need to make these sandwiches soon as I totally forgot about them. What an easy weeknight dinner, right? I’m glad to hear that it heated up well for leftovers the next day. I never thought to re-heat a wrap, but great call. I’m going to have to try it for the kiddos one day! Have an AWESOME week girl :) xoxo, Jacquelyn

Trackbacks

  1. [...] Sunday night dinner:  We’ve all had a cold for the past week and honestly all we want is something warm and comforting like soup.  I thought that my heirloom tomato soup days were over till next August, since we use up the last of the frozen reserves, but guess what?  My neighborhood grocery store, Paradise Foods has tons of organic heirloom tomatoes on sale for $2.99 a pound.  I snagged up 10 tomatoes, so I’m going to be making up 2 batches of soup today to serve up for dinner and lunches throughout the week, as well as freeze some for later.  Tonight I’m serving up some fresh heirloom tomato soup with some turkey wraps with apples and brie. [...]

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