Curry Turkey Rolls Recipe

Marie requested my recipe for the curry turkey rolls that I brought to the WWKIP picnic.  As I told Marie, I cook the way I hand-dye yarn: add a  little bit of this, a little bit of that, and a pinch of that other thing until I’m content.

I’m more than happy to share the recipe, but please note that all the measurements are guesstimates of the ingredients I put in. I kind of made it up as I went along and didn’t write anything down. Besides, you’ll probably want to adjust it to your own taste anyways.

Ingredients:

Filling:

• 16 oz cream cheese, softened (none of that low fat or nonfat shit, okay?)
• 1.5 tbsp organic sour cream
• 1.5 to 2.5 tbsp curry powder
• 1 tbsp organic extra virgin olive oil
• 2 tsp dried organic oregano
• 1/4 to 1/2 tsp coriander
• 1/4  to 1/2 tsp cumin
• 1/4 tsp garam masala
• 1 pinch smoked paprika
• 1 pinch tumeric
• 1/2 to 1 pinch of white pepper
• 1/2 pinch of cinnamon
• 1/2 pinch of five spice powder

Other stuff:

• salt
• 1/4 cup organic raisins, chopped
• 1/4 cup dried cranberries, chopped
• sliced smoked turkey breast
• organic spring salad mix
• 8″ flour tortillas

Instructions:

1. Mix all the filling ingredients in a bowl.  Cover and refrigerate for about 2-3 hours or overnight to allow the flavors to meld and develop.  Then, sample the filling and add more spices and salt to desired taste. Don’t add too much salt because the turkey breast is already salty.
2. Mix in raisins and cranberries. Let the filling soften at room temperature for about 10-20 minutes before you spread. If you’re not ready to spread yet, put it back in the fridge until you’re ready.
3. Spread some of the mixture on a tortilla, making sure to get the edges.  How much you put depends on how much of the stuff you want in your rolls. Add 1 slice of turkey, a few pieces of lettuce and roll. Cut roll into 8 pieces.  I actually sliced the turkey into 1″ strips and laid them out so that there gaps of the filling between the strips. I found that the rolls stuck better this way after you cut it.
4. Notes: I think that a whole wheat tortilla would be just as yummy, and if you don’t want to roll that many up, you can get the 10″ or 12″ tortillas.

ENJOY!

~ by craftydiversions on June 18, 2009.