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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{ 5 comments… add one }

  • Carolyn November 25, 2012, 2:23 am

    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:)

  • jackiegrandy November 25, 2012, 4:11 pm

    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!

  • Mary November 26, 2012, 12:37 pm

    This looks amaing! I think it has my name on it for lunch today :))
    Mary x ps your blog looks fabulous x

  • Ro January 9, 2014, 6:09 pm

    What are the nutritional stats for the turkey wrap? Thank you!

    • jackiegrandy January 9, 2014, 8:12 pm

      Hi Ro! To be honest, I don’t know the nutritional stats as I’m not a nutritionist! Sorry :)


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