Uploaded June 2017 | Updated September 2026, 1 week ago
Hi, everyone! Check out this easy and delicious lettuce and turkey wrap video! Kids looove the raspberry and cream cheese version (great for school lunches!), but I decided to come up with a yummy adult version using roasted red peppers. These can be made ahead and are great for parties and potlucks--easy to make and stress-free! :)
INGREDIENTS:
Large flour tortillas
Cheese slices
Roasted Turkey Deli Meat
Shredded Lettuce
Cheese cloth
FOR THE RASPBERRY CREAM CHEESE:
1/4 cup of good quality raspberry preserves
1 block (8 ounces) of softened cream cheese
FOR THE ROASTED RED PEPPER CREAM CHEESE:
1 Red bell pepper
1 block (8 ounces) of softened cream cheese
1 Tablespoon of Sriracha
Honey to taste
Salt and Pepper to taste
INSTRUCTIONS:
In a large bowl, mix together your raspberry preserves and softened cream cheese until smooth. Set aside.
Place your bell pepper on a baking sheet lined with foil. Place your oven rack on the second highest position. Roast in a pre-heated 450 degree F. oven for about 30 minutes or until charred. Rotate the pepper 1-2 times during roasting to ensure even charring. Remove pepper from oven and cover with a piece of foil for at least 30 minutes. Remove the stem, charred skin, and seeds from the roasted bell pepper. Give it a rough chop on your cutting board. Place chopped bell pepper in a cheese cloth, give it a squeeze over the sink to rid any excess liquid. Place bell pepper in a food processor along with your softened cream cheese, honey, salt n pepper, and sriracha. Pulse until smooth. Stop the motor and scrape the sides down at least once. Taste check for seasoning.
Hi, everyone! Check out this easy and delicious lettuce and turkey wrap video! Kids looove the raspberry and cream cheese version (great for school lunches!), but I decided to come up with a yummy adult version using roasted red peppers. These can be made ahead and are great for parties and potlucks--easy to make and stress-free! :)
INGREDIENTS:
Large flour tortillas
Cheese slices
Roasted Turkey Deli Meat
Shredded Lettuce
Cheese cloth
FOR THE RASPBERRY CREAM CHEESE:
1/4 cup of good quality raspberry preserves
1 block (8 ounces) of softened cream cheese
FOR THE ROASTED RED PEPPER CREAM CHEESE:
1 Red bell pepper
1 block (8 ounces) of softened cream cheese
1 Tablespoon of Sriracha
Honey to taste
Salt and Pepper to taste
INSTRUCTIONS:
In a large bowl, mix together your raspberry preserves and softened cream cheese until smooth. Set aside.
Place your bell pepper on a baking sheet lined with foil. Place your oven rack on the second highest position. Roast in a pre-heated 450 degree F. oven for about 30 minutes or until charred. Rotate the pepper 1-2 times during roasting to ensure even charring. Remove pepper from oven and cover with a piece of foil for at least 30 minutes. Remove the stem, charred skin, and seeds from the roasted bell pepper. Give it a rough chop on your cutting board. Place chopped bell pepper in a cheese cloth, give it a squeeze over the sink to rid any excess liquid. Place bell pepper in a food processor along with your softened cream cheese, honey, salt n pepper, and sriracha. Pulse until smooth. Stop the motor and scrape the sides down at least once. Taste check for seasoning.
