| Mustard Rémoulade |
| 1-1/2 Tablespoon Dijon mustard |
| 1-1/2 Tablespoon pommeroy mustard |
| 2 Tablespoons honey |
| 3 Each roasted garlic cloves, peeled and mashed |
| Pinch chopped fresh thyme |
| Pinch chopped fresh basil |
| Pinch chopped fresh parsley |
| To Taste salt and freshly ground black pepper |
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- In a small mixing bowl, thoroughly combine mustards, honey, roasted garlic and herbs. Stir in salt and freshly ground black pepper.
- Cover, chill and hold until service.
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| Turkey Burger |
| 2 Tablespoons olive oil |
| To Taste salt and freshly ground black pepper |
| 1 (8-ounce) TURKEY BURGER |
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- Heat oil in a medium sauté pan, over medium heat. Season turkey burger with salt and pepper.
- Sauté on both sides for 2-1/2 minutes or until golden brown. Place turkey burger in a preheated 425 degree F oven for about 7 minutes or until the internal temperature reaches 165 degrees F.
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| Assembly and Service |
| 1 (10-inch) tomato flavored wrap |
| 2 Ounces fresh spinach, washed, dried and trimmed |
| To Taste salt and freshly ground black pepper |
| 2 Ounces Manchego cheese, sliced |
| 1 Ounce thinly sliced red onion |
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- Place wheat wrap on cutting board and spread evenly with Mustard Rémoulade to within 1/2-inch of the edges.
- Season spinach with salt and pepper and arrange atop rémoulade. Slice turkey burger in half and place on spinach.
- Add Manchego cheese and onions. Roll the tortilla wrap around the filling. Then, tightly fold each end of the wrap into the center; secure both ends with a toothpick. Cut sandwich in the bias.
- Serve with salad.
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