Thanksgiving Turkey Crunchwrap with Zesty Sauce
A creative twist on Thanksgiving turkey, wrapped with cheesy goodness and a zesty sauce for an irresistible crunch!
Equipment
- baking pan
- mixing bowl
Ingredients
- 2 tablespoons sesame oil
- 1 pound turkey breasts
- 1 tablespoon taco seasoning
- 2 onions sliced
- 2 bell peppers sliced
- 1 habanero pepper sliced
- 8 corn tortillas approx. 7-8 inches in diameter
- ½ cup queso quesadilla
- 1 cup Manchego cheese grated
- 1 ½ cups tortilla chips
- ½ cup mayonnaise
- 2 tablespoons lemon juice
- 1 teaspoon yellow mustard
- 1 ½ cups pickled jalapeños chopped
- ¼ teaspoon dried dill weed
- ½ teaspoon Mexican oregano
Instructions
- Preheat your Air Fryer to 350°F.
- Drizzle 1 tablespoon of sesame oil over the turkey breasts and cook for 30 minutes, flipping halfway through.
- Let the turkey rest for 7 minutes, then slice it into strips, add the taco seasoning, and set aside.
- Place the onions and peppers in the cooking basket and cook in the Air Fryer at 400°F for 13 minutes.
- Set aside.
- Spray the base of a baking pan with cooking oil.
- Divide the turkey, pepper mixture, and cheeses between the tortillas.
- Top each with tortilla chips.
- Fold each tortilla over and arrange them in the baking pan.
- Drizzle the remaining 1 tablespoon of sesame oil over the top.
- Bake at 185°F for 24 minutes.
- In a mixing bowl, make the sauce by combining mayonnaise, lemon juice, mustard, jalapeños, dill, and oregano.
- Serve the warm tortillas with the zesty sauce.
- Enjoy!
Notes / Tips / Wine Advice:
Wine Advice
Pair this Thanksgiving crunchwrap with a dry Riesling or a light-bodied red like Pinot Noir to complement the flavors.
Nutritional Information
Calories: 706 kcal | Carbohydrates: 15 g | Protein: 27 g | Fat: 60 g | Fiber: 4 g | Sugar: 4.4 g | Salt: 1.3 mg
