Jamaican Jerk Turkey Wraps

When it comes to sandwiches and wraps, it’s easy to fall into a rut. These Jamaican jerk turkey wraps are here to help. Rather than the default lunch meat, a grilled turkey tenderloin takes center stage in this healthy lunch idea. Freshly roasted turkey is lean and low in fat, and it’s topped with a tangle of vitamin-rich coleslaw made with raw broccoli, cabbage and carrots. Using bagged coleslaw mix is a smart shortcut to keep prep time down.

The wrap is smartly seasoned, too; the turkey is coated with spicy, aromatic jerk seasoning, while the coleslaw’s dressing is tangy, creamy and cooling. Recipe contributor Mary Ann Dell of Phoenixville, Pennsylvania, says it’s all about that dressing! Prep jerk turkey wraps for a new take on a satisfying sandwich that’s perfect for lunch or dinner.

Ingredients for Jamaican Jerk Turkey Wraps

• Broccoli coleslaw mix: Crunchy, colorful coleslaw is a wholesome topper for these sandwiches. Most mixes contain raw cabbage, broccoli and sometimes carrots.
• Tomato: Look for a brightly colored, slightly soft tomato at the store. Sniff the stem; more fragrance means more flavor. To seed a tomato, slice it in half and use the tip of your knife to flick out the seeds.
• Coleslaw dressing: Store-bought dressing is a shortcut ingredient that gets these sandwiches on the table quickly. Most bottled coleslaw dressings feature mayonnaise for a creamy, tangy base that balances the crunchy cabbage. The recipe calls for reduced-fat dressing, but you can use full-fat dressing if you prefer. Homemade coleslaw dressing is also easy to whip up.
• Jalapeno pepper: Jalapenos deliver a spicy, earthy flavor. Look for a firm pepper without soft or brown spots. To protect your skin, we suggest wearing disposable gloves while chopping. Removing the seeds will dial down the heat; leave them in if you like it extra hot.
• Prepared mustard: Another layer of heat and punchy acidity come from the mustard.
• Caribbean jerk seasoning: Jerk seasoning mix can be found in most grocery stores or spice shops. The aromatic, spicy seasoning usually features allspice or other warming spices like cinnamon or cloves, woody herbs like thyme, fiery dried peppers and aromatics like dried onions or garlic flakes.
• Turkey breast tenderloins: Similar to chicken breasts, turkey tenderloins are mild in flavor, quick to cook, and easy to slice.
• Flour tortillas: Look for larger 8-inch tortillas, which hold a generous amount of meat and vegetables, but aren’t too ungainly to eat.

Directions

Step 1: Dress the coleslaw

In a large bowl, toss together the coleslaw mix, tomato, coleslaw dressing, jalapeno and mustard.

Editor’s Tip: Set the coleslaw in the fridge so the flavors meld while you make the other components.

Step 2: Season the turkey

Rub the seasoning over the turkey tenderloins, coating all sides.

Step 3: Grill or broil the turkey

On a greased grill, cook the turkey tenderloins, covered, over medium heat (or broil them 4 inches from the heat) until a thermometer reads 165°, 8 to 10 minutes on each side. Let them stand for five minutes.

Editor’s Tip: Don’t rush to slice the turkey. Allowing it to rest ensures that the juices are reabsorbed and don’t simply run out of the meat when it’s sliced.

Step 4: Heat the tortillas

Grill the tortillas, uncovered, over medium heat until they’re warmed, 45 to 55 seconds on each side.

Editor’s Tip: You can also heat tortillas in the microwave on a plate, or one by one in a cast-iron pan on the stovetop.

Step 5: Assemble the wraps

Thinly slice the turkey. Place slices down the centers of the tortillas. Top it generously with the coleslaw mixture. Roll the wraps up tightly and serve them.

Editor’s Tip: Another way to wrap the sandwich is to fold the top and bottom, then tuck in the sides for a more contained, envelope-style wrap.

Jamaican Jerk Turkey Wraps Variations

• Swap proteins: Instead of turkey tenderloin, try chicken breasts, pork tenderloin or even leftover chicken.  You could even use lunch meat; just add it to the heated tortillas and sprinkle the seasoning directly over.
• Jazz up the slaw: Add oomph to store-bought slaw by tossing in chopped onions (I especially like raw red onion) or shredded carrots, sweet potatoes, turnips or radishes. In a pinch, you can also use plain shredded cabbage instead of the slaw mix.
• Turn them into sandwiches: Pop the turkey into buns, sandwich bread or rolls. The turkey would even make a tasty bowl over quinoa or rice (consider heating the grain and seasoning it with a pinch of jerk spice and some olive oil before layering in the turkey and slaw).
• Make your own jerk seasoning: To control the spice level, make homemade jerk seasoning. It’s a bit of effort with big results. Store the extra for other Caribbean-inspired recipes.

How to Store Jamaican Jerk Turkey Wraps

Ideally, you should only assemble the wraps you know you’ll eat. However, if you have leftovers, wrap the prepared wraps tightly and refrigerate them for up to one day (the tortillas will get soggy as they sit). Store the leftover components separately. Seal the turkey in an airtight container and refrigerate it for up to four days. Store the slaw, in a tightly sealed bag for up to four days. Tortillas can be kept in the fridge or on the counter for several days.

What’s the best way to reheat jerk turkey for wraps?

Slice the cold leftover turkey, then set it on a microwave-safe plate. Sprinkle it with a teaspoon of water to rehydrate it, cover it with a damp paper towel, and microwave it in 15-second increments until it’s hot. You can also reheat the turkey in a 400° oven for 8 to 10 minutes or until it’s hot.

Jerk Turkey Wraps Tips

How else can you cook the turkey for these wraps?

You can grill or broil the turkey tenderloins as outlined in the recipe, or you can roast them. Simply season the turkey tenderloins and place them on a greased, rimmed baking sheet. Bake them at 400° for 25 to 30 minutes, or until a thermometer inserted into the thickest part of the meat reads 165°. Allow them to stand for five minutes, then slice them.

What else can you serve with Jamaican jerk turkey wraps?

As a fancy lunch spread, we like to serve these wraps with a tasty green salad, a refreshing fruit salad or a delicious soup. For a more casual, picnic-style meal, serve the wraps with potato salad, crunchy chips and a selection of crudites. You might even consider eating them as a light dinner—I’d eat one with a roasted sweet potato on the side.