—kim beavers, north august, south carolina

Turkey apricot wraps. I like to sneak fresh spinach into all sorts of recipes because it has such a mild flavor. Web roughly chop the sage leaves and apricots, and stir into the sausagemeat along with the breadcrumbs and cooled onion mixture. Cut each bacon strip into thirds.

Web instructions in a mixing bowl, stir cream cheese and apricot preserves. Layer with turkey, bacon, tomato, onion, lettuce and cheese. If you don’t have any leftover turkey, you can buy some nicer lunch meat.

Roll up the tortilla with everything. Spread about 2 tablespoons over each tortilla to within 1/2. —kim beavers, north august, south carolina

1/4 cup cream cheese, softened; Web once boiling, reduce heat to a simmer and let cook/reduce for about 15 minutes while you prepare the turkey. The best way to roll wraps is like wrapping a burrito.

Wrap with a piece of bacon. Put your turkey in a roasting pan along with the white wine and the vinegar. Web preheat oven to 375°.

4 whole wheat tortillas (8 inches), room temperature Add the cornstarch mixture to the sauce, stir until thickened and remove from heat. Ready to eat or store in the refrigerator.