Savory, melty, and packed with fresh greens, these Grilled Veggie & Turkey Wraps are rolled in soft Rodriguez Bakery flour tortillas and loaded with sautéed mushrooms, wilted spinach, and smoky deli meat. A drizzle of mustard and mayo ties it all together for a quick, satisfying meal, perfect for picnics, camping, or busy weekday lunches.
Ingredients:
For the Wraps:
8 Rodriguez Bakery flour tortillas (burrito-size preferred)
1 cup cooked deli turkey or ham, thinly sliced
1 cup sautéed mushrooms (baby bella or cremini)
1 cup sautéed spinach or kale
8 slices cheese (mozzarella, Swiss, or provolone)
¼ cup fresh chopped parsley or cilantro (optional)
2 tbsp mayonnaise
2 tbsp yellow mustard
Salt and pepper, to taste
Optional Add-ins:
Sliced avocado
Pickled jalapeños
Red onion slivers
Instructions:
1. Sauté the Veggies:
In a skillet over medium heat, cook the mushrooms until golden and slightly crispy (about 5–6 minutes). Season with salt and pepper. Add spinach or kale and sauté until just wilted. Set aside.
2. Lay Out & Fill:
Spread the Rodriguez Bakery tortillas on a clean surface. Layer each with slices of deli meat, one slice of cheese, a spoonful of mushrooms, and a handful of wilted greens. Sprinkle with fresh herbs if using.
3. Add Sauce:
Drizzle each wrap with mustard and mayonnaise. For extra tang, add a few jalapeño slices or a smear of hot sauce if desired.
4. Wrap It Up:
Roll each tortilla tightly, folding in the sides as you go to create a sealed wrap. For extra crunch and melt, grill briefly in a skillet or wrap in foil and place over a campfire pan for 2–3 minutes on each side.
5. Serve & Enjoy:
Slice in half and serve warm. Perfect for outdoor lunches, road trips, or easy dinners with chips or fruit on the side.
These Grilled Veggie & Turkey Wraps made with Rodriguez Bakery tortillas are everything you want in a hand-held meal. Warm, hearty, and bursting with fresh flavor. Make a big batch and wrap them up for the week. You’ll be glad you did.
