2000s Recipes + Menus
Turkey Wraps with Chipotle Mayonnaise
Serves4
- Active time:40 min
- Start to finish:3 1/4 hr (includes cooling and chilling)
September 2001
The Earl of Sandwich’s invention had a good 200-year run, but we closed the 20th century with a new take on it—the “wrap.” We were all seduced by chipotle chiles, so our spicy, smoky mayonnaise might have even won over the old earl.
For pickled onion
- 1 red onion (6 oz), sliced crosswise 1/4 inch thick
- 1/2 cup cider vinegar
- 3/4 cup water
- 1/2 teaspoon salt
For chipotle mayonnaise
- 1 1/2 teaspoons chopped canned chipotles in adobo, including some sauce
- 1/2 cup mayonnaise
For wrap
- 4 (8-inch) flour tortillas (preferably whole-wheat)
- 1/4 lb sliced or shredded roast turkey or chicken meat
- 3/4 cup snow pea shoots or shredded lettuce leaves
For pickled onion:
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Blanch onion in 1 1/2-quart saucepan of boiling water 1 minute and drain.
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Return onion to pan along with vinegar, water, and salt and bring to a boil, then simmer, stirring occasionally, 1 minute. Cool, then chill 2 hours.
For chipotle mayonnaise:
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Blend chipotles and 1/4 cup mayonnaise in a blender or food processor until smooth.
Make wraps:
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Toast a tortilla directly on a burner (gas or electric) at moderate heat, turning over and rotating, until puffed slightly and browned in spots, about 40 to 60 seconds.
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Spread 1 tablespoon chipotle mayonnaise on toasted tortilla. Put one fourth of turkey and pea shoots across middle of tortilla and top with some drained pickled onion. Season with salt and pepper and roll up wrap. Make 3 more wraps in the same manner.
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