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Rachael Ray's 30-Minute Healthy Recipes

Sriracha Cilantro Turkey Wraps


* 1 pkg (8 oz) cream cheese, room temperature
* 3 to 4 tablespoons Sriracha sauce, to taste
* 4 (10 inch size) tortillas (your choice)
* 2 cups finely shredded cucumber and/or cabbage
* 4 cups cooked turkey, shredded
* 1/2 cup chopped green onions
* 1/4 cup chopped fresh cilantro
* 1 small can sliced ripe olives, drained


1. Put cream cheese in a bowl with Sriracha sauce and mash together, tasting and adding more sauce to taste.
2. Lay the tortillas out on a work surface and spread 1/4 of the cream cheese mixture evenly onto 1 side of each tortilla.
3. Spoon 1/4 of the cucumber/cabbage, turkey, onions, cilantro, and olives onto each tortilla.
4. Roll tortilla up tightly to enclose filling. Cut each in half and serve. Makes 8 single serving wraps.


Using up leftover turkey after big holiday meals can be a challenge. What you don't want to do is make dish-after-dish that are identical to the original meal. This recipe to use up leftover turkey does an excellent job of turning totally away from the "sage, stuffing, mashed potatoes, gravy, cranberry, and green bean casserole" holiday meal.

This wrap takes a turn toward your favorite Asian inspired flavors. The Sriracha hot chili sauce is very recognizable if you've ever eaten spicy tuna sushi. Filling the rolls with cucumber and/or shredded cabbage is another nod to Asian culinary treats. Cut the cucumber into thin strips to mimic the cabbage for a very nice texture and look.

To complete the wraps, make a dipping sauce by combining some finely chopped cilantro in a bowl of sour cream with more of the Sriracha sauce added. Add a bit of Kosher salt, stir, adjust the flavors and serve with the wraps.

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