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Thanksgiving Leftover Wraps

Prep Time 15 minutes
Cook Time 30 minutes
Servings 4

Ingredients

For the sweet potatoes

  • 1 sweet potato medium, sliced into wedges
  • 1 TBSP olive oil
  • salt and pepper
  • 1/2 tsp cinnamon

For the turkey

  • 16 oz turkey breast sub chicken breast
  • 1 TBSP olive oil
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1 tsp sage
  • 1/2 tsp thyme
  • 1 tsp rosemary plus 1 more teaspoon if using fresh

For the cranberry sauce

  • 1.5 cup cranberries whole, fresh or frozen
  • 1/3 cup granulated sugar
  • 1/4 tsp salt
  • 1/2 cup water
  • 2 tsp lemon juice

For everything else

  • 3 cup kale roughly chopped
  • 1 TBSP olive oil
  • salt and pepper
  • 3 TBSP mayo
  • 1 tsp sriracha plus more to taste
  • 1 cup shredded cheddar cheese sub shredded cheese of your choice
  • 4 tortillas large, sub gluten-free

Instructions

  • Preheat your oven to 425 F (225 C).
  • Skip this step if you are using leftover turkey!
    To a small/medium baking dish, Add the turkey, half of the olive oil, salt, pepper, sage, thyme and rosemary. Use your hands or a spoon to toss the turkey well in the seasonings. Cover with foil and bake for 20-25 minutes, then uncovered for 5-10 minutes, until the chicken is firm to the touch. If using a meat thermometer, the internal temp should be 165 F (74 C). When it's done cooking, set the chicken aside to rest/cool.
  • Add the sweet potatoes, remaining oil, salt, pepper, and cinnamon to a sheet pan. Use your hands to toss the sweet potatoes in olive oil and seasonings. Bake for 25-30 minutes, until the sweet potatoes are soft. Flipping halfway is optional.
  • While the sweet potato and turkey bake, make the cranberries (skip this step if you have leftover cranberry sauce). Add the water and sugar to a pot over medium heat. Once the water is simmering, add the cranberries with a pinch of salt. Let the cranberries cook uncovered over low heat, bubbling gently until the water has evaporated, and the cranberries have burst. Turn off the heat and stir in the lemon juice. Set the cranberry sauce aside to cool (it will thicken even more when taken off the heat).
  • For the kale (skip this step if using spinach): add the kale to a large bowl with olive oil and a pinch of salt. Use your hands to "massage" the olive oil and salt into the kale. This softens it so it's easier to eat. The kale should be bright green in color when ready.
  • Chop/slice the cooked turkey.
  • Make the sriracha mayo. In a small bowl, mix the sriracha and mayo together with a fork. Set aside.
  • Once all of the ingredients have cooled, assemble the wraps if using regular (not GF) wraps! You should get 4 large wraps and you may have extra turkey leftover. Spread 1/4 of the sriracha mayo on the wrap, followed by 1/4 of the kale, 1/4 of the turkey, 1/4 of the cranberry sauce, 1/4 of the sweet potato wedges, followed by 1/4 of the cheese. Wrap and roll then set aside and repeat. If you need help wrapping, I recommend watching a video or two before doing it - you'll get the hang of it! If using GF wraps: keep ingredients stored in containers until wrapping.
  • Optional step: You can "seal" the wraps by heating up a nonstick pan, greasing it with a little cooking spray, and placing your wraps seam-side-down for a few minutes. This helps them stay together in the fridge. You can also do this right before you eat it (which is what I did).
  • Store wraps in a large zip-top bag or container for up to four days.