At the height of my peanut butter infatuation I was determined to try a new peanut butter recipe every day for each of my lunches (yes, I have 2 per day). Well, one day I ran out of ideas. Born out of some leftover turkey and a quick-approaching hunger I developed this recipe last summer for a quick lunch.
After it was prepared, I sat down at the table across from my father, who was eating some leftover Mexican food. I reached for his sour cream to place on my wrap at which point he asked what was inside. When I told him, he twisted his face in disgust while saying “I don’t know…”. He believed my obsession with peanut butter had gone a bit too far.
I too was a little skeptical of the odd combination of ingredients, but one bite allayed my fears. I forced my father to try a bite at which point he exclaimed “Wow, not bad.” A new recipe was born. Whenever I make this, I use slices of turkey tenderloin, but sliced or canned turkey breast should work just as well.
