Happy Thanksgiving everyone! I’m a day late with this post, because I finally made the move over to word press and have been dealing with the transition all week. I’m still in transition phase, so please bear with me. Transitions are hard, (harder than I had anticipated) and luckily my friend Wendy made it seem easy. She did have to deal with me calling or texting her every 5 minutes with questions, concerns etc. I can be a bit of a control freak, but Wendy knows me so well and is just such a good natured person that she rolled with it. Her husband, Will, got roped into help as well, and he was a trooper. Thanks so much Will. I promised him a batch of Robert’s Absolute best brownies for helping, and I think he’s happy about that.
Let’s move onto this sandwich. This is a great 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 apple and brie:
recipe from The Supper Club
- 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!