A classic Turkey Wrap with the southwest flavors of poblanos and Club House® Ancho Chili Pepper blended into French's® Classic Yellow Mustard.
Ingredients
Ancho Poblano Mustard | Serves 4
- 1/2 cup (125 milliliters) Frenchs ® Classic Yellow Mustard
- 1/4 cup (60 milliliters) Poblano Peppers, Seeds Removed, Chopped
- 1/4 cup (60 milliliters) Mayonnaise
- 1 tbsp (15 milliliters) Lime Juice, Fresh
- 1/2 tsp (2 milliliters) Club House ® Ancho Chili Pepper, Ground
- 1/2 tsp (2 milliliters) Kosher Salt
Turkey Wrap | Serves 4
- 4 each Flour Tortilla, 12-inch (30-cm)
- 1/2 cup (125 milliliters) Ancho Poblano Mustard, prepared
- 1 cup (250 milliliters) Romaine Lettuce, shredded
- 12 slices Tomato
- 1 pound (500 grams) Turkey Breast, Roasted, Sliced
- 1 each Avocado, sliced
- 2 tsp (10 milliliters) Cilantro, Chopped
- Kosher Salt, as needed
- Club House ® Pepper, Black Coarse Grind , as needed
Procedure
Ancho Poblano Mustard
- In a food processor combine mustard, poblano pepper, mayonnaise, lime juice, ancho chile powder, and salt. Blend until smooth. Hold refrigerated for service.
Service
- For each serving, spread 2 tablespoons (30 ml) of Ancho Poblano Mustard down the middle of tortilla. Top with 1/4 cup (60 ml) shredded lettuce, 3 slices of tomato, 4 oz (120 g) roasted turkey, 1/4 of avocado. Finish with 1/2 teaspoon (2 ml) cilantro, and season with salt and pepper.
- Roll tortilla from bottom, fold in sides and roll tightly. Serve cold with additional Ancho Poblano Mustard.
