Turkey pinwheels

By Chef Lynn M. Miller

Serves: 12

Preparation Time: 20 minutes, plus several hours in the refrigerator.


2 MexAmerica Tomato Basil Wraps (Or mix it up with different flavors and colors)
2 cups cooked turkey, chopped tiny
½ cup ground pecans
¼ cup red or yellow onion, chopped tiny
1 stalk celery, peeled and chopped tiny
3 Tablespoons raw honey (I like Stakich brand.)
4 ounces cream cheese, room temperature
½ teaspoon each, salt and pepper
Fresh herbs, like chives or cilantro for garnish
Soft butter or extra cream cheese for spreading on the wraps


1. Mix the turkey, pecans, onion, celery, honey, cream cheese and salt and pepper. (The best way is to mix with your hands, like meatloaf.
2. Spread a thin layer of cream cheese or butter on a MexAmerica Tomato Basil Wrap. On top of that, spread the turkey mix, staying about an inch away from the edge and then roll it up from the side where you started. Seal end with a small amount of butter. Wrap it in plastic and twist the ends.
3. Refrigerate for several hours.
4. Cut into 1” circles and garnish with fresh herbs just before serving.

Chef Lynn’s Tips:
1. Make sure that everything is chopped really tiny so that the pinwheels will hold together.
2. Serve extra Cranberry Sauce on the side if you have some left over.

Turkey tacos

By Chef Lynn M. Miller

Serves: 1 – 3 Tacos

Preparation Time: 15 minutes


3 MexAmerica flour tortillas
3 ounces Turkey, cut into strips
1 green lettuce leaf
3 Tablespoons leftover turkey stuffing
3 Tablespoons leftover cranberry sauce or Peach Salsa or Mango Chutney
Fresh Herbs, like chives or cilantro, for garnish

1. Heat the tortillas between 2 pieces of paper towel for 20 seconds in the microwave.
2. Pile the ingredients into a flour tortilla, topping them with fresh herbs and eat them! ? YUM