Southwest Summer Wraps

After a May that went something like this: baseball,school,baseball,school,baseball school, baseball trip... we landed back at home yesterday. Of course, no thought had been given to what we would eat our first day back. I did know one thing. It was time to cook.
The fridge held loads of yogurt, some moldy fruit and half eaten plates of who-knows-what?
I ran to the store and saw that Harmon's had ground turkey on sale, which sounded much more healthy than all of the pork, ribs and fried everything (including catfish, hush puppies and frog legs) we had  been eating for the past week on our visit to the South.  I threw some corn on the cob, onion, red pepper and cilantro along with the ground turkey in my cart for a quick dinner.
Twenty minutes after I started cooking the turkey, we were eating. This recipe is perfect for dinner or lunch, when your kids are tired of cereal, ramen, deli meat or whatever else they've become accustomed to eating while at home, instead of the school cafeteria. This dish is so simple the kids can help cook and assemble.  Southwest Summer Wraps are the best kind of summer meal.
Simple. Quick. Fresh. Delicious.
Happy June!


Southwest Summer Wraps
A Bountiful Kitchen
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2 ears corn, husk and silk removed or about 2 cups frozen kernels
1 lb ground turkey (my package was 1 1/3 lbs)
1 medium size onion, preferably sweet
1 clove garlic, minced
2 teaspoons chili powder
a few drops of hot pepper sauce
1 teaspoon each, salt and pepper or more to taste
2 cups or one large red pepper, diced
1 bunch cilantro, chopped
8-10 large wraps or flour tortillas
grated monterey jack cheese, about 2-2 1/2  cups, optional

Wrap the cobs of corn in dampened paper towels and cook in microwave on high for 3 minutes. Let sit for another couple minutes in microwave and remove. Cut the corn off the cob and set aside.
In a large pan, cook the ground turkey, chopped onion, minced garlic, chili powder, hot pepper sauce, salt and pepper over medium heat for about 8-10 minutes or until turkey is cooked and the onion is softened a bit. Break up the turkey and stir the mixture as it is cooking.
Add the chopped red pepper and corn.  Toss the chopped cilantro into the mixture and remove from heat.
Spread about 1/4 cup of the grated cheese down the center of the wrap. Spoon the ground turkey mixture ( I used about 3/4 to 1 cup per wrap) on top of the cheese and roll up the wrap. Cut in half on the diagonal. Serve immediately or place in refrigerator covered tightly (so the wrap doesn't dry out)  until ready to serve.
The wraps may be served hot, room temperature or cold.
Yields about 8-10 large wraps


Tips:
-I used a wrap that was about 12-14 inches in diameter. The brand name was "Tumaro's, it was a "New York Style Deli Wrap" . I found it at Harmon's near the bread. It was a very thin and pliable wrap that mimicked the flavor of an Everything bagel. You may use any large, soft wrap. If you use a tortilla in place of a wrap, it needs to be soft enough to hold its shape after rolling. If the tortilla is made with little or no fat, it will probably break as it is rolled. If you are having trouble getting your wrap to stay closed, use a toothpick to secure the end.
-You may make the filling and fill the wraps as you are ready to eat. Heat the filling in a bowl or on a plate for about a minute, covered. Fill wrap and roll as directed.
-If you want to heat after wraps are assembled and refrigerated, place on paper towel and wrap the paper towel around the wrap :)  microwave for about 30 seconds.
-I used cheese in the wraps I fed to the boys, but preferred mine without cheese. You could also add some shredded leaf lettuce on top of the filling, before rolling.
-This filling would also make an excellent topping on a bed of greens and tortilla chips for a taco salad.

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