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Grilled turkey wrap with hummus, sweet potatoes, lemon and arugula https://www.metro.ca/userfiles/image/recipes/wrap-dindon-hummus-patate-douce-roquette-citronnee-11050.jpg PT10M PT15M PT25M
Preheat the BBQ to high heat. Brush, clean and oil the grills.Brush the turkey slices with 15 ml (1 tbsp) of oil. Sprinkle with Harissa seasonings on both sides. Set aside.Brush the sweet potato slices with 30 ml (2 tbsp) of oil. Season with salt and pepper on both sides. Set aside.Grill turkey slices and sweet potatoes for about 5-7 minutes per side, or until meat reaches 74 °C (165 °F), and potatoes are tender and nicely grilled. Set turkey aside on a plate, cover with aluminum foil, and rest for 10 minutes before slicing. Slice sweet potatoes and set aside.Wrap tortillas in aluminum foil. Reheat for about 2 minutes, on the upper grill of the BBQ. In the meantime, in a bowl, toss arugula with lemon juice and olive oil. Season with salt and pepper and set aside.Spread the tortillas with hummus. Add turkey slices, sweet potatoes and arugula. Roll-up, and serve immediately.
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3 tablespoon (45 ml) vegetable oil divided (sunflower, etc.) 3/4 lb (350 g) Quebec turkey breast cut into slices (0,75 cm or 3/4-in thick) 2 teaspoon (10 ml) harissa seasoning 1 sweet potato cut into 1-in (0,63cm) thick slices 4 tortillas 2 cups (500 ml) arugula or other lettuce 2 teaspoon (10 ml) lemon juice 1 tablespoon (15 ml) olive oil 1/2 cup (125 ml) hummus To taste Salt and freshly ground black pepper
Grilled turkey wrap with hummus, sweet potatoes, lemon and arugula

Grilled turkey wrap with hummus, sweet potatoes, lemon and arugula

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4
Main course
0:10
Preparation
0:15
COOKING
0:25
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 3 tablespoon
    (45 ml)
    vegetable oil divided (sunflower, etc.)
  • 3/4 lb
    (350 g)
    Quebec turkey breast cut into slices (0,75 cm or 3/4-in thick)
  • 2 teaspoon
    (10 ml)
    harissa seasoning
  • 1
    sweet potato cut into 1-in (0,63cm) thick slices
  • 4
    tortillas
  • 2 cups
    (500 ml)
    arugula or other lettuce
  • 2 teaspoon
    (10 ml)
    lemon juice
  • 1 tablespoon
    (15 ml)
    olive oil
  • 1/2 cup
    (125 ml)
    hummus
  • To taste
    Salt and freshly ground black pepper
Imprimer ma sélection

Preparation

Preheat the BBQ to high heat. Brush, clean and oil the grills.

Brush the turkey slices with 15 ml (1 tbsp) of oil. Sprinkle with Harissa seasonings on both sides. Set aside.

Brush the sweet potato slices with 30 ml (2 tbsp) of oil. Season with salt and pepper on both sides. Set aside.

Grill turkey slices and sweet potatoes for about 5-7 minutes per side, or until meat reaches 74 °C (165 °F), and potatoes are tender and nicely grilled. Set turkey aside on a plate, cover with aluminum foil, and rest for 10 minutes before slicing. Slice sweet potatoes and set aside.

Wrap tortillas in aluminum foil. Reheat for about 2 minutes, on the upper grill of the BBQ. In the meantime, in a bowl, toss arugula with lemon juice and olive oil. Season with salt and pepper and set aside.

Spread the tortillas with hummus. Add turkey slices, sweet potatoes and arugula. Roll-up, and serve immediately.

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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