I had to make a quick lunch the other day and luckily I had a small turkey breast in the fridge which I decided to dice up and make into a salad. This time of year it’s easy to find these hunks of ham and turkey. I suggest grabbing them and freezing them for use later on in the year.
Cube the meat and add in some mayo. I know that in some places salad doesn’t mayo. Those places aren’t the south. That being said you don’t need a ton of mayo, just enough to light coat the meat.
Next it’s time to add any mix-ins you want. I used a trip of bell peppers, some chopped chives and parsley, a little stone ground mustard (Lloyd’s favorite), and pepper. I don’t typically add extra salt as deli meat is usually salted well enough.
Give it a good mix until everything is well coated. See, you don’t need a ton of mayo.
Next it’s time to assemble. A little lettuce, a little shredded cheese and you are ready to go!
Roll it up and serve! Any extra salad can be kept in the fridge for about 3-4 days. You could also make these ahead of time and eat them for a few days. If you spread the salad greens evenly across the wrap it will stop them from going soggy from the mayo.
Ingredients:
- 1 small package of spiral cut ham or deli trukey
- 3 small bell peppers (red, yellow and orange) or one large one
- 1 Tbsp chives
- 1 Tbsp parsley
- 1 Tbsp stone ground mustard
- Pepper to taste
- Wraps
- Salad greens
- Shredded cheese
Recipe:
- Cube your meat
- Add in your mayo, bell peppers, chives, parsley, mustard, pepper
- Stir well to coat everything evenly
- Place salad greens, cheese and turkey salad on wrap and roll up
The Llavender Llama 