Wild Turkey Caesar Wrap
Wild turkey variation of a tried and true classic. Wrap it up or leave it as a salad and you're good to go.
Servings: 5 wraps
Ingredients
- 1 lb turkey breast diced into bite size pieces; salt and pepper to taste
- vegetable oil enough for frying
- chopped lettuce I used a bag of romaine
- caesar dressing I like the Bolthouse one
- 5 large tortillas the biggest burrito sized tortillas you can find
Wet Batter/Egg Wash
- 2 eggs
- 1/4 C half and half
Dry Batter
- 1 C flour
- 1 T Cajun seasoning
- 1 tsp pepper
- 1 tsp salt
Croutons
- 1 baguette cut into to small "crouton" or bite sized pieces
- 1 T Adams Reserve House seasoning
- 1/4 C extra virgin olive oil
Instructions
Croutons
- Preheat oven to 375°F.
- Chop the baguette up into small pieces, if you have not already done so, and place on a parchment sheet lined cookie sheet.
- Toss the bread pieces with the olive oil until well coated. Sprinkle seasoning over the top and toss until well mixed
- Cook for 15-20 minutes or until the croutons are your desired crunchy consistency.
Dredge
- Mix up the wet ingredients in a shallow dish.
- Mix up the dry ingredients in a separate shallow dish.
Turkey
- If you haven't already, season your turkey pieces with salt and pepper.
- Heat up oil to 375°F in a deep pan for frying.
- Dip your turkey pieces into your wet ingredient dish and then into your flour.
- Put your pieces into the oil and cook until golden brown ~2-4 minutes.
Assembly
- Mix up your fried turkey, croutons, and salad into a bowl. Put the filling into your wrap and wrap it up.
- If you want you can seal your wrap, seam side down, in a hot pan but it is not necessary.
- ENJOY!