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Open Kitchen: Grilled Turkey Wraps

| November 1, 2012

Untitled from WAGM-TV on Vimeo.

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Grilled Turkey Wraps

A panini press may also be used to toast these Grilled Turkey Wraps to that perfect golden-brown.


Serves 4

  • ¼ cup extra-virgin olive oil, plus more for greasing
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon onion powder
  • 1 teaspoon garlic powder
  • 1 small eggplant, trimmed and cut crosswise into ¼-inch rounds
  • 1 medium zucchini, trimmed and cut lengthwise into ¼-inch strips
  • 2 medium bell peppers, trimmed, seeds and ribs removed, cut into quarters
  • Kosher salt and freshly ground black pepper
  • 1½ pounds (about 4 to 6) turkey cutlets
  • 4 10-inch flour tortillas
  • ¼ cup fresh basil leaves
  • 8 slices Provolone cheese


1. Preheat the grill to medium-high, and brush the grate with olive oil. In a large bowl, whisk the olive oil together with the balsamic vinegar, onion powder, and garlic powder. Toss the eggplant, zucchini, and bell peppers in the marinade. Remove the vegetables, allowing any excess marinade to drip off (reserve the marinade). Season the vegetables well with salt and black pepper. Then, arrange the vegetables on the preheated grill. Cook, turning once, until tender, 5 to 8 minutes per side. Remove from the grill and set aside to cool slightly.

2. Brush the turkey with the remaining marinade. Season the cutlets well with salt and black pepper, and place them on the preheated grill. Cook until golden brown and cooked through, 3 to 5 minutes per side. Remove the turkey from the grill and set aside to cool slightly.

3. Top each flour tortilla with a turkey cutlet and some of the vegetables. Then, arrange a few basil leaves and 2 slices of Provolone on top. Season with additional salt and black pepper, and then roll the flour tortillas into wraps, tucking in the ends.

4. Lightly grease a skillet or grill with olive oil and warm over medium heat. Arrange the wraps on the preheated grill of skillet and cook, flipping halfway through, until the cheese has melted and the tortillas are toasted, 3 to 4 minutes. Remove the wraps and cut into halves before serving.

Nathan Scott is the author of Nathan Scott’s Open Kitchen: Annual Recipes 2011
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Copyright © 2012 by Nathan Scott. All rights reserved.

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Category: Open Kitchen

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