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.
1 (10-12″) soft whole wheat tortilla
1T creamy natural peanut butter
sprinkle of crushed red pepper
dash of cayenne pepper
6 (1/4″) slices turkey tenderloin
1 slice fat-free American cheese
a few drops of hot sauce (optional)
2 dollops fat-free sour cream
1. Starting with the tortilla, apply peanut butter in a strip down the middle of the tortilla, leaving about 1″ on each end uncovered. Shake the cayenne and red pepper on top followed by the turkey slices. Break the slice of cheese in half and place the two slices down the middle. Top with hot sauce if desired. Fold in the short ends followed by the two larger sides of the tortilla. Place a little peanut butter underneath the last flap to secure in place.
2. Warm a skillet on a medium heat. Spray with cooking spray. Place the wrap, seam-side down, in the skillet for about 2 minutes. Spray the top with cooking spray and flip, toasting for another 2 minutes or until tortilla is toasted and wrap is warmed through.
3. Cut in half and dollop sour cream on top.
The pictured wrap contains turkey tenderloin cooked in my Peanut Butter Marinade. But for the original wrap, I used a pre-marinated tequila-lime turkey tenderloin which I highly recommend if you can find it.