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turkey wrap with apples and brie

November 22, 2012 by Marin Mama 15 Comments

turkey wrap with apples and brieHere’s a tasty and simple weeknight or lunchtime sandwich to serve up alongside a bowl of soup or salad.  I alternate between serving these wraps and grilled cheese sandwiches on soup and sandwich nights. This is the perfect sandwich to make use of all that leftover turkey you have lying around.

You might be thinking brie cheese is not going to work with your child, but give it a try, as it’s a fairly mild cheese.  I was worried at first that my kids wouldn’t like this wrap due to there being brie cheese in it, because whenever there is a tray of cheese, brie is not one they gravitate towards. So the first time I made these wraps, I served them up as an hors d’oeuvre, just to see how they would be received.  My kids loved them, and loved the melted brie and apple combination. Let’s admit it, melted cheese tastes good on most anything.

turkey wrap with apples and brie paired with heirloom tomato soup

turkey wrap with apple and brie:

recipe from The Supper Club
serves 4

  • 4 whole-wheat or whole-grain wraps or tortillas
  • 2 tablespoons Dijon mustard
  • 2 tablespoons honey
  • 1 pound turkey – You can use roasted or smoked, basically your favorite type of turkey
  • 1/2 pound brie cheese, cut lengthwise into slices
  • 1 apple, thinly sliced with skin on – You can use granny smith or fuji, basically whatever apple is in season
  • fresh spinach or watercress

First off, lets make your honey mustard.  Just take 2-tablespoons honey and 2-tablespoons Dijon mustard and mix them together in a small container.  So simple, wouldn’t you agree?  If you want a bit more honey mustard, then add in another tablespoon or two of both.  Basically, to make honey mustard, you need equal parts of both honey and Dijon mustard.  You can store the leftover honey mustard in a sealed container in the fridge.

I have step-by-step photos below on how to assemble the wrap.

Spread a layer of honey mustard on one side of the tortilla.

Layer on some turkey slices.

Layer on some apple slices.

Layer on the brie cheese.

Top it off with some spinach.

Fold over the wrap and place it in a pre-heated panini press for about a minute or two, or until the cheese melts and the wrap gets warm. You can also use a cast iron skillet and place a pan lid over the wrap and cook it that way, or toast the wraps into a pre-heated 375 degree oven for 5-10 minutes.

Note: I put my panini press on the sear setting.  The sear setting works wonderfully with grilled cheese sandwiches as well.  

See those wonderful sear marks.

Cut each wrap in half on the diagonal, and serve them up  There are so many ways you can change up this sandwich to accommodate your family.  You can make a roast beef and brie wrap, ham and swiss wrap, you name it.

My favorite lunchtime wrap is filled with avocado, jack cheese, arugula and roasted red peppers.  So easy and so delish!

I typically serve these wraps up alongside my heirloom tomato soup.

turkey wrap with apples and brie paired with heirloom tomato soupRoasted red pepper and tomato soup.

roasted red pepper and tomato soupCreamless tomato soup.creamless tomato soup

5 from 1 reviews
turkey wrap with apples and brie
 
Save Print
Prep time
5 mins
Cook time
5 mins
Total time
10 mins
 
Author: Marin mama cooks
Recipe type: sandwich
Serves: 4
Ingredients
  • 4 whole-wheat or whole-grain wraps or tortillas
  • 2 tablespoons Dijon mustard
  • 2 tablespoons honey
  • 1 pound turkey - You can use roasted or smoked, basically your favorite type of turkey
  • ½ pound brie cheese, cut lengthwise into slices
  • 1 apple, thinly sliced with skin on - You can use granny smith or fuji, basically whatever apple is in season
  • fresh spinach or watercress
Instructions
  1. First off, lets make your honey mustard. Just take 2-tablespoons honey and 2-tablespoons Dijon mustard and mix them together in a small container. If you want a bit more honey mustard, then add in another tablespoon or two of both. Basically, to make honey mustard, you need equal parts of both honey and Dijon mustard. You can store the leftover honey mustard in a sealed container in the fridge.
  2. Below are the step-by-step instructions for assembling the wrap:
  3. Layer on some turkey slices.
  4. Layer on some apple slices.
  5. Layer on the brie cheese.
  6. Top it off with some spinach.
  7. Fold over the wrap and place it in a pre-heated panini press for about a minute or two, or until the cheese melts and the wrap gets warm. You can also use a cast iron skillet and place a pan lid over the wrap and cook it that way, or toast the wraps into a pre-heated 375 degree oven for 5-10 minutes. Note: I put my panini press on the sear setting. The sear setting works wonderfully with grilled cheese sandwiches as well.
  8. Cut each wrap in half on the diagonal, and serve them up.
  9. There are so many ways you can change up this sandwich to accommodate your family. You can make a roast beef and brie wrap, ham and swiss wrap, you name it. My favorite lunchtime wrap is filled with avocado, jack cheese, arugula and roasted red peppers. So easy and so delish!
3.3.3077

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Filed Under: dinner, lunch, sandwiches Tagged With: sandwiches

Previous Post: « mashed potatoes with kale
Next Post: Marin mama’s weekly menu for November 25th »

Reader Interactions

Comments

  1. Anonymous says

    May 12, 2017 at 1:33 pm

    How many calories?

    Reply
    • Marin Mama says

      May 28, 2017 at 6:58 pm

      Oh gosh, I have no idea! Really depends on how much cheese and turkey you use. I personally don’t count calories, I tend to portion my food and eat in moderation.

      Reply
  2. Sara says

    January 21, 2015 at 7:41 pm

    Is there a way to do this using my microwave? Should I make it the night before I go to work on a skillet and then microwave it when I get to work?

    Reply
    • jackiegrandy says

      January 22, 2015 at 11:42 pm

      Hi Sara! I’ve never made it the night before, so I’m not sure how it will taste re-heated. I did have a reader whose hubby ate it for leftovers the next day and loved it, so I assume it tastes pretty good re-heated.
      I would totally sear it on a skillet and then microwave it the next day. If your office has a kitchen with an oven, you can heat it up in there as well. Let me know how it turns out. xoxo, Jacquelyn

      Reply
  3. Kyla says

    September 10, 2014 at 3:28 am

    These were amazing!! I had all of the ingredients on hand and it sounded like the perfect light dinner to pair with a bunch of leftover vegetable sides I had on hand, and it was! My picky son didn’t eat his, so my husband took it to work for lunch the next day and said it heated up perfectly. He’s thrilled to have a new lunch idea. Loved all of the flavors — it tastes decadent yet is so simple. You rock!! THANK YOU!!!

    Reply
    • jackiegrandy says

      September 11, 2014 at 4:41 am

      Yaay! Another winner Kyla! I LOVE that you’re making so many of the recipes lately girl! You totally ROCK! LOVE, LOVE it! I need to make these sandwiches soon as I totally forgot about them. What an easy weeknight dinner, right? I’m glad to hear that it heated up well for leftovers the next day. I never thought to re-heat a wrap, but great call. I’m going to have to try it for the kiddos one day! Have an AWESOME week girl 🙂 xoxo, Jacquelyn

      Reply
  4. Ro says

    January 9, 2014 at 6:09 pm

    What are the nutritional stats for the turkey wrap? Thank you!

    Reply
    • jackiegrandy says

      January 9, 2014 at 8:12 pm

      Hi Ro! To be honest, I don’t know the nutritional stats as I’m not a nutritionist! Sorry 🙂

      Reply
  5. Mary says

    November 26, 2012 at 12:37 pm

    This looks amaing! I think it has my name on it for lunch today :))
    Mary x ps your blog looks fabulous x

    Reply
  6. jackiegrandy says

    November 25, 2012 at 4:11 pm

    Hey girl! The chutney sounds like a great addition. The move is still going on and there are things that I need to fix, but overall I’m glad it happened on a Holiday week, as it was slow week in blog land. It was great seeing you for lunch last week. Miss you!

    Reply
  7. Carolyn says

    November 25, 2012 at 2:23 am

    We do a similar after Thanksgiving sandwich. Leftover turkey, brie, green apples, and chutney. I love honey mustard so I think I’ll try that tomorrow! Glad the move to wordpress went relatively smoothly:)

    Reply

Trackbacks

  1. Spiral | dinner prompt says:
    March 18, 2015 at 3:06 pm

    […] Turkey Wrap with Apples & Brie – Marin Mama Cooks […]

    Reply
  2. 5 Easy and quick lunch recipes | YvonneLaura says:
    March 9, 2015 at 10:48 am

    […] Click for recipe […]

    Reply
  3. mashed potatoes with kale | Marin Mama Cooks says:
    January 28, 2013 at 2:56 am

    […] ← kale salad with delicata squash, almonds and aged cheddar turkey wrap with apples and brie → […]

    Reply
  4. Marin mama’s weekly dinner menu | Marin Mama Cooks says:
    December 16, 2012 at 3:51 pm

    […] Sunday night dinner:  We’ve all had a cold for the past week and honestly all we want is something warm and comforting like soup.  I thought that my heirloom tomato soup days were over till next August, since we use up the last of the frozen reserves, but guess what?  My neighborhood grocery store, Paradise Foods has tons of organic heirloom tomatoes on sale for $2.99 a pound.  I snagged up 10 tomatoes, so I’m going to be making up 2 batches of soup today to serve up for dinner and lunches throughout the week, as well as freeze some for later.  Tonight I’m serving up some fresh heirloom tomato soup with some turkey wraps with apples and brie. […]

    Reply

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Hi! Welcome to Marin mama cooks! My name is Jackie Reale! I'm a natural chef, creator and manifestor. I showcase healthy recipes for the everyday cook.About Me...

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