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Cajun Turkey Wrap

Source: National Turkey Federation
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  12 servings
1-1/2 Quarts cooked white rice, chilled
6 Cups cooked seasoned and spicy kidney beans, slightly drained
1-1/2 Cups roasted red peppers, diced
12 green onions, minced
1 Teaspoon hot sauce
To taste salt
12 (12-inch) red chili or tomato herb flour tortillas
3 Pounds roasted turkey breast, thinly sliced
In a bowl, toss rice with beans, red peppers, green onions, hot sauce and salt; breaking up any clumps of rice.

Cover each flour tortilla with 4 ounces sliced turkey breast.

Divide rice and bean mixture between the 12 wraps. Spread the rice and beans over the turkey, leaving a 2-inch border.

Roll up from one unfolded edge to the other, keeping a tight grip on the filling and rolling snugly to keep it intact.

Wrap sandwiches in plastic wrap and refrigerate for up to 12 hours.

At service, slice in half on a slight diagonal.

Recipe reprinted by permission of National Turkey Federation. All rights reserved.
Date Added: 02/04/2009
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