This is not your average deli-style turkey- or turkey-club- wrap sandwich -- bacon need not apply. Inspired by the food culture of the American Southwest, every slice of Boar’s Head Salsalito Turkey Breast is a bold, flavored-packed taste of Southwestern flavors. Boar's Head Ovengold Turkey Breast had been my go-to staple in the deli-drawer of my refrigerator for years -- a slice here, two slices there, I snacked on some every day. This new-to-me "flavor" of deli-turkey was suggested as a substitute ("this one's VERY popular"), when my grocer ran out of Ovengold.
As it was explained, the entire Boar's Head breast gets coated with a mixture of spicy salsa, jalapeño peppers, onions, sundried tomatoes and cilantro -- all flavors I like. Well, I'm here to report, it's downright addicting, and, after deciding to try a half-pound of it, to nibble on two weeks ago, I brought home a full-pound this week, and, I couldn't wait to come up with the perfect way, a wrap sandwich, to showcase it. For me, returning to plain 'ole deli-style turkey anytime soon will be next to impossible -- I don't even want to think about it. On a side note, be sure to ask your deli-person to slice this product as thin as possible.
Boar's Head Salsalito turkey -- It's simply irresistible.
For each wrap sandwich, in order of assembly:
1 Mission brand burrito-size super-soft flour tortilla
2 tablespoons Brianna's cilantro-lime dressing
1 thin, flat layer Nature's Promise Spring mix
6 thin slices Boar's Head jalapeño Jack cheese
6 thin slices Boar's Head very-thin-sliced Salsalito turkey breast, no substitutions
3 tablespoon small diced red onion
3 tablespoons seeded and small-diced Campari tomatoes
3 tablespoons small-diced Hass avocado
~Step 1. To assemble each wrap sandwich, over a large cutting board, drape a large piece of plastic wrap. Place one flour tortilla in the center. Place 2 tablespoons of cilantro-lime dressing in the center, and use a butter knife to evenly distribute it over the surface of the tortilla. Arrange a single, flat layer of the Spring mix atop the dressing, followed by a single, flat layer of jalapeño Jack cheese (5 whole slices and 1 slice broken into quarters, for a total of 6 slices), followed by a single, flat layer of Salsalito turkey breast (6 slices).
~Step 2. Towards the upper-end of the lower-third of the tortilla (meaning, not directly across the center, or, slightly lower than the center), arrange a strip of 3 tablespoons diced red onion, followed by a layer of 3 tablespoons diced tomato, followed by 3 tablespoons diced avocado (all stacked atop each other to form one strip of flavorful diced-filling for the wrap sandwich).
~Step 3. Starting at the side closest to you, lift the tortilla up and tightly over the top of the diced fillings. Continue to tightly roll the tortilla until it is sitting, seam-side-down, near the top of the plastic wrap. Lift the plastic wrap up and tightly over the rolled tortilla, and continue to roll, until the tortilla is sitting, seam-side-down, near the bottom of the plastic wrap. Seal the left and right ends of the plastic wrap, folding the ends of the tortilla, on both sides underneath the tortilla, to tightly encase and seal the wrap sandwich at both ends. Set aside for 5-10 minutes, or up to 2 hours in the refrigerator, prior to slicing into desired-sized pieces and serving. Slice the sandwich in half at a 30° angle while holding the knife at a 30° angle.
Tightly wrapping the tortilla in plastic, &, giving it a short rest, will make the sandwich very easy to slice & serve.
That's a wrap -- A spicy Southwestern Salsalito turkey wrap, served w/crispy red hot blue tortilla chips!
Spicy Southwestern Salsalito Turkey Breast Sliders: Recipe yields instructions to make as many Salsalito turkey wraps as you want to/1 main-dish serving serving each wrap sandwich/6 appetizer-sized servings each wrap sandwich.
Special Equipment List: cutting board; chef's knife; plastic wrap; butter knife; serrated bread knife
Cook's Note: The exact origin of the tortilla wrap is not known, but several sandwich shops in various regions of California claim to have created the first one. None of their stories can be verified, but, one thing that is, for the most part, agreed on: the tortilla wrap was inspired by the burrito. When making a tortilla wrap, the general rule of thumb is: any salad or sandwich ingredient combo that can be slapped between two slices of bread or shoved into a pocket bread, can be wrapped in a flour tortilla. Be sure to get my tips on ~ The Best Way to Assemble and Wrap a Tortilla Wrap ~.
"We are all in this food world together." ~ Melanie Preschutti
(Recipe, Commentary and Photos courtesy of Melanie's Kitchen/Copyright 2020)
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