"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Lavash Rollup with Bulgur Salad Recipe

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This recipe for Lavash Rollup with Bulgur Salad, by , is from CulinArt, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
John Gonzales

Category:
Category:

Ingredients:  
Ingredients:  
8 ounces roasted turkey thinly sliced
4 ounces whole wheat wrap 2 wraps
1 ounce spinach leaves
1 tablespoons cranberry sauce
For the Salad
2 teaspoons olive oil
2 cups butternut squash roasted and diced
2 cups broccoli steamed
1 cup chickpeas cooked
10 ounces bulgur wheat berries
cup parsley minced
1 tbsp dried cranberries
4 fluid ounces Dijon mustard salad dressing See recipe
4 each cherry tomatoes

Directions:
Directions:
For Turkey Wrap: Spread 1 tbsp cranberry sauce on each wrap evenly. Layer 4 oz turkey
and 1 oz spinach and roll up. Slice each into 8 pieces (on bias). 1 Wrap will make two portions.
For Bulgur Salad: Roast squash with olive oil. Add roasted squash, broccoli, chickpeas, bulgur, parsley, and cranberries
together. Toss with Dijon dressing just prior to service. Garnish with cherry tomatoes. Serve 4 oz of salad with 2 pieces of
turkey wrap
NOTES: For Quik Pik: 1 oz lettuce bed, 4 oz bulgur salad

Number Of Servings:
Number Of Servings:
4

 

 

 

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