Turkey Tortilla Panini Recipes

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TURKEY TORTILLA SOUP



Turkey Tortilla Soup image

Hold on to your roasted turkey leftovers -- including the bones to make stock -- and make this spicy Mexican-inspired soup the next day.

Provided by Food Network Kitchen

Categories     main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 15

2 tablespoons vegetable oil
1 tablespoon chili powder
2 cloves garlic, thinly sliced
1 medium onion, chopped
1 chipotle chile in adobo sauce, minced
Kosher salt
4 cups homemade turkey stock or low-sodium chicken broth
One 15-ounce can diced tomatoes
2 cups corn tortilla chips, broken into bite-size pieces
1 cup corn kernels, fresh or thawed frozen
2 cups shredded cooked turkey
Juice from 2 limes
1/4 cup shredded Mexican blend cheese
1/2 cup fresh cilantro leaves
1 small avocado, diced, optional

Steps:

  • Heat the oil in a large saucepan over medium heat. Add the chili powder, garlic, onion, chipotle and 1 teaspoon salt and cook, stirring, until the onion softens, about 5 minutes. Add the turkey stock, tomatoes, 1/2 cup water and half the tortilla chips; bring to a boil, then reduce the heat to a simmer and cook, uncovered, until the soup has reduced slightly, about 25 minutes. Add the corn and cook for 5 minutes.
  • Remove from the heat and stir in the turkey and lime juice. Adjust the seasoning with salt, if needed. Divide the soup among 4 bowls. Top with the cheese, cilantro, the remaining tortilla chips and avocado, if using.

HEALTHY GREEK CHICKEN PANINI



Healthy Greek Chicken Panini image

A quick and delicious lunch idea that is extremely versatile.

Provided by Lacey Keath

Categories     Main Dish Recipes     Sandwich Recipes     Panini Recipes

Time 20m

Yield 1

Number Of Ingredients 7

1 (10 inch) multigrain flour tortillas
1 tablespoon hummus
1 (4 ounce) grilled chicken breast, sliced
2 medium roasted red peppers, drained
2 tablespoons crumbled reduced-fat feta cheese
1 cup baby spinach leaves, or to taste
cooking spray

Steps:

  • Heat a panini maker.
  • Lay tortilla on a work surface and spread with hummus. Top with sliced chicken, red peppers, feta cheese, and then spinach. Fold tortilla in half and spray with cooking spray.
  • Grill in the preheated panini maker until outside is golden brown, 6 to 8 minutes.

Nutrition Facts : Calories 548.8 calories, Carbohydrate 49.7 g, Cholesterol 107.5 mg, Fat 15.3 g, Fiber 4.9 g, Protein 52 g, SaturatedFat 5.2 g, Sodium 1672.2 mg, Sugar 6.5 g

QUICK & EASY DINNER: QUESADILLAS



Quick & Easy Dinner: Quesadillas image

Perfect for the mixed-diet household, quesadillas are easy to customize (just add meat for the carnivores), quick to make, and satisfying. Flour tortillas are stuffed with onions, peppers, and other fixings, topped with cheese, and cooked until the tortilla is golden-brown and the cheese melts to perfection. This recipe is just a guideline; feel free to play with the ingredients and make it your own! This recipe makes four quesadillas.

Provided by Kare for Kitchen Treaty

Time 25m

Number Of Ingredients 6

1 - 1 1/2 cups veggies cut into strips like bell peppers (onions, zucchini, sliced portobello mushrooms, and/or summer squash)
4 8- or 10-inch flour tortillas
1 1/2 - 2 cups shredded cheese like cheddar (monterey jack, or pepper jack)
A handful of black beans (rinsed and drained)
Sliced cooked chicken breast or strips of cooked beef
Salsa (pico de gallo, sour cream, avocado, and or guacamole to top)

Steps:

  • In a large bowl, toss the vegetables with a little olive oil and sprinkle with salt and pepper. Grill on medium-high for about 8 minutes, until tender. Or in a large saute pan with a little olive or vegetable oil over medium-high heat, saute vegetables until tender. Set aside.
  • Lay the tortilla flat, and on the bottom half only, evenly lay 1/4 of the veggies, a sprinkle of beans if using, and four or five strips of meat. Sprinkle 1/4 of the cheese (approx. 1/3 cup) over the filling ingredients.
  • Carefully fold the top half over so the quesadilla is a half-moon shape.
  • Place the quesadilla in a panini press and cook until cheese is melted and outside is golden-crisp, or cook in a saute pan drizzled with vegetable, canola, or olive oil over medium-high heat, carefully flipping occasionally, until the cheese is melted and both sides are golden-brown.
  • Serve with salsa, pico de gallo, sour cream, avocado, and or guacamole as condiments.

TURKEY TORTILLA PIE



Turkey tortilla pie image

Top a chilli con carne with snipped tortilla wraps for this healthy one-pot that fuses nachos with enchiladas

Provided by Good Food team

Categories     Dinner, Main course

Time 30m

Number Of Ingredients 11

2 onions , finely chopped
1 tbsp olive oil , plus a little extra if needed
2 tsp ground cumin
500g pack turkey mince
1 ½ tbsp chipotle paste
400g can chopped tomato
400g can kidney bean , drained and rinsed
198g can sweetcorn , drained
2 corn tortillas , snipped into triangles
small handful grated cheddar
2 spring onions , finely sliced

Steps:

  • In a deep flameproof casserole dish, cook the onions in the oil for 8 mins until soft. Add the cumin and cook for 1 min more. Stir in the mince and add a bit more oil, if needed. Turn up the heat and cook for 4-6 mins, stirring occasionally, until the mince is browned.
  • Stir in the chipotle paste, tomatoes and half a can of water, and simmer for 5 mins. Mix in the beans and sweetcorn, and cook for a few mins more until thick, piping hot and the mince is cooked.
  • Heat the grill. Take the pan off the heat and put the tortilla triangles randomly on top. Scatter over the cheese and grill for a few mins until the topping is crisp, taking care that it doesn't burn. Sprinkle with the spring onions and serve.

Nutrition Facts : Calories 369 calories, Fat 11 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 10 grams sugar, Fiber 6 grams fiber, Protein 42 grams protein, Sodium 2.5 milligram of sodium

TURKEY TORTILLA ROLL-UPS



Turkey Tortilla Roll-Ups image

"You won't have to take along a grill to enjoy these tasty, hearty snacks," notes field editor Darlene Brenden of Salem, Oregon

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 6 servings.

Number Of Ingredients 7

3/4 cup sour cream
6 spinach tortillas or flour tortillas of your choice (8 inches)
1-1/2 cups cubed cooked turkey or ready-to-use grilled chicken breast strips
1 cup (4 ounces) finely shredded cheddar cheese
1 cup shredded lettuce
1/2 cup chopped ripe olives
1/2 cup chunky salsa

Steps:

  • Spread 2 tablespoons sour cream over each tortilla. Top with turkey, cheese, lettuce, olives and salsa. Roll up each tortilla tightly; wrap in plastic. Refrigerate until serving.

Nutrition Facts : Calories 353 calories, Fat 16g fat (9g saturated fat), Cholesterol 67mg cholesterol, Sodium 577mg sodium, Carbohydrate 29g carbohydrate (2g sugars, Fiber 0 fiber), Protein 20g protein.

TURKEY PANINI



Turkey Panini image

Make and share this Turkey Panini recipe from Food.com.

Provided by Lvs2Cook

Categories     Lunch/Snacks

Time 15m

Yield 6 sandwiches

Number Of Ingredients 8

12 slices sourdough bread, 1/2-inch thick
3 tablespoons butter, softened
3/4 lb deli turkey, thinly sliced
12 slices bacon, crisply cooked and broken in half
1 large tomatoes, sliced
6 slices colby-monterey jack cheese
1/4 cup ranch salad dressing
1 small avocado, mashed

Steps:

  • Spread one side of each bread slice with butter. Place 6 bread slices butter sides down; top with turkey, bacon, tomato, cheese and dressing. Top with remaining bread slices, butter sides up.
  • Cover and cook sandwiches in 12 inch skillet over medium heat 4 to 5 minutes, turning once, until bread is crisp and cheese is melted.

Nutrition Facts : Calories 880.2, Fat 49.9, SaturatedFat 18.1, Cholesterol 104.9, Sodium 2127.8, Carbohydrate 75.5, Fiber 6.5, Sugar 4.1, Protein 32.1

TURKEY AVOCADO PANINI



Turkey Avocado Panini image

This is such an easy, light, refreshing and YUMMY sandwich!

Provided by Amanda

Categories     World Cuisine Recipes     European     Italian

Time 25m

Yield 2

Number Of Ingredients 8

½ ripe avocado
¼ cup mayonnaise
2 ciabatta rolls
1 tablespoon olive oil, divided
2 slices provolone cheese
1 cup whole fresh spinach leaves, divided
¼ pound thinly sliced mesquite smoked turkey breast
2 roasted red peppers, sliced into strips

Steps:

  • Mash the avocado and the mayonnaise together in a bowl until thoroughly mixed.
  • Preheat a panini sandwich press.
  • To make the sandwiches, split the ciabatta rolls in half the flat way, and brush the bottom of each roll with olive oil. Place the bottoms of the rolls onto the panini press, olive oil side down. Place a provolone cheese slice, half the spinach leaves, half the sliced turkey breast, and a sliced roasted red pepper on each sandwich. Spread half of the avocado mixture on the cut surface of each top, and place the top of the roll on the sandwich. Brush the top of the roll with olive oil.
  • Close the panini press and cook until the bun is toasted and crisp, with golden brown grill marks, and the cheese has melted, about 5 to 8 minutes.

Nutrition Facts : Calories 722.7 calories, Carbohydrate 42.1 g, Cholesterol 62.4 mg, Fat 51.3 g, Fiber 5.9 g, Protein 25.3 g, SaturatedFat 12.5 g, Sodium 1720 mg, Sugar 3.9 g

YUMMY GRILLED TURKEY WRAP



Yummy Grilled Turkey Wrap image

i wanted a new way to spice up a healthy wrap, yet keep it healhty...using a George Foreman Grill makes it warm, crunchy and delicious, really bringing out the flavors of the fresh veggies. the best part is everything is optional...make it the way you like it best! it's QUICK, EASY, and HEALTHY, what more do you want?!

Provided by Chef Lo

Categories     Lunch/Snacks

Time 8m

Yield 1 serving(s)

Number Of Ingredients 12

2 ounces sliced turkey meat
2 ounces lettuce
3 -4 slices tomatoes
1/4 green bell pepper
1/4 onion
4 -5 jalapenos
1 teaspoon salt
1 teaspoon pepper
1 tablespoon mustard
1 teaspoon butter
1 slice provolone cheese
1 flour tortilla

Steps:

  • slice up all the veggies just like you would for a sandwich or a fajita. place on flour tortilla.
  • add turkey meat, cheese, salt and pepper, and mustard to the wrap.
  • fold in half just like a soft taco. butter the outside of the tortilla. this part is tricky because you have to keep the tortilla closed with one hand. i used spray butter and it was a bit easier.
  • place the folded tortilla in the PREHEATED George Foreman Grill (a toaster oven would also work). be careful to make sure the tortilla stays closed while you put the lid down.
  • grill for 3-5 minutes or until golden brown.
  • enjoy.

Nutrition Facts : Calories 362.3, Fat 16.4, SaturatedFat 8.4, Cholesterol 66.5, Sodium 3018.6, Carbohydrate 29.9, Fiber 5.9, Sugar 7, Protein 25.5

TURKEY TORTILLA PANINI



TURKEY TORTILLA PANINI image

Categories     Sandwich     turkey     Quick & Easy

Yield 2 servings

Number Of Ingredients 5

2 9'' whole-wheat tortillas toasted
2 Tbsp crumbled feta cheese
4 oz leftover thin-sliced cooked turkey breast tender (Herb-crusted Pork Tenderloin recipe)
1/4 c jarred roasted red pepper strips
1/2 c finely sliced kale leaves

Steps:

  • 1. Lay one tortilla in a dry, heavy skillet or griddle pan. Sprinkle evenly with 1 tablespoon cheese. Layer on turkey, onion, red pepper, kale, remaining 1 tablespoon cheese, and remaining tortilla. 2. Place pan or griccle over medium-high heat. Cook, squeezing the sandwich with a panini press or other flat weight (like a heavy frying pan) until tortilla is browned and cheese melts, 2 to 3 minutes per minutes per side. Reduce heat slightly if tortilla is borwning too quickly. Remove and cut into four wedges.

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