Saturday, August 4

Sensational Summer Sandwiches & Wraps

Serve these wraps pool side
for some cool Summer fun!

Here in Texas, we are trying to stay cool during this oppressive heat wave. I don't know about you, but I do not have much of an appetite when I am hot and I certainly don't want to cook. I began to flip through a few of my favorite no-cook recipes yesterday. This turkey, bacon and avocado wrap is a winner at Porter Central on a hot August day.

Any recipe with avocados included are wonderful in my book, my family's too. We all adore the soft, creamy flesh of avocados. Whether it’s sliced on a sandwich or mashed into guacamole, you can bet that the 4 Porters will gobble it up fast.

This crave worthy, hearty sandwich has fabulous crunch{which I love}, rich creaminess and is totally deliciousness. It makes little ingredients into a big sandwich and the family and I loved it. Customize your sandwich with your family in mind, their likes and dislikes, and you'll have a winner on your hands as well.

One thing is for sure, it's quick, easy and COOL......something we could use in Dallas right about now!

Use wheat tortillas and serve up this pretty little the SHADE!


  • Four 10-inch flour tortillas
  • 8 to 12 trimmed leaves of romaine lettuce, washed and dried
  • 12 ounces sliced smoked turkey breast
  • 12 slices apple-wood smoked bacon, cooked
  • 1 vine-ripened tomato, sliced
  • 1 small red onion, sliced
  • 1 ripe avocado, peeled, pitted and cut into 16 slices tossed with 2 teaspoons lime juice
  • Kosher salt and freshly ground pepper
  • 1 cup arugula, washed and dried
  • 1/2 recipe Ranch dressing, recipe follows

Wrap tortillas in barely damp, doubled layers of paper towels and microwave on high for 45 to 60 seconds. Lay the tortillas on a cutting board and start to layer the ingredients. Fan the lettuce on the top three-quarters of each tortilla then lay the turkey slices on top, followed by the bacon, tomato, onion and avocado. Season with salt and pepper, to taste.
Top with the arugula and some of the dressing. Fold up the bottom quarter of the tortilla and then begin to roll each sandwich. Secure the tortilla with a toothpick. Serve immediately.

  • 2 cloves garlic
  • 1/2 teaspoon kosher salt
  • 1 cup mayonnaise
  • 1/4 to 1/3 cup buttermilk
  • 2 tablespoons minced flat-leaf parsley
  • 2 tablespoons minced fresh chives
  • 1 scallion, thinly sliced
  • 1 teaspoon white wine vinegar
  • Freshly ground black pepper

Mash the garlic and salt to a paste with the side of a chef's knife. In a medium bowl, whisk together the garlic, mayonnaise, 1/4-cup buttermilk, parsley, chives, scallion, vinegar, and pepper to taste. If the sauce is very thick, thin the dressing with a couple more tablespoons of the buttermilk. Use immediately or refrigerate, covered, for up to 3 days.

Get creative and make your
sandwich your way.
....on a hoagie roll... a panini press....

....on a lettuce leaf....'s even good on
regular sandwich bread!

Give it a'll be glad ya did!
And stay COOL in your part of the world!

the domestic curator ~ ronda

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