It’s that time of the year again – the time to ask the question: what should I make with the leftover turkey meat? As a small family, we always buy turkeys that are on the small side. Even so, there is always extra meat left, which lingers in the fridge for days on end. I use shredded turkey in the omelette I make for my husband in the morning, and in the occasional post-Christmas turkey sandwich. Moreover, I have recently started to use leftover roast turkey to make wraps.
My husband is not a big fan of wraps. He gets to eat a lot of them at work, and the ones that are delivered by the catering company are always on the heavy, greasy side (or so he says) and have a lot of mayonnaise in them. Thankfully, I have persuaded him to give wraps another try, with promising results.
As you know by now, I hardly ever use mayo in our home-cooked meals, and wraps make no exception. Instead, I use cheese – a lot of it! In this wrap I used no less than three cheese varieties, all to my and husband’s liking: cottage cheese, feta cheese and mozzarella. The fluid wholesomeness of the cottage cheese works well with the constant assertiveness of the feta and the gooey seductiveness of the mozzarella. In my opinion, this combo can really do no wrong.