Turkey Club Wraps from Cooking Light's Real Family Food Cookbook

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Yesterday the following question hit my facebook page:

“Which culinary trend do you like better: salted caramel or pork belly?”

I didn’t answer, but the word ‘trend’ created increasingly loud echoes in my mind and ripples of bad memories began popping up at random moments for the rest of the day.

Mini skirts. Do you know how bad those things look on people who are short and not Twiggy thin? I do.

Farrah Fawcett flip. I tried. I really did. but I didn’t have a whole host of stylists to help me make it look good and stay flipped for longer than 15 minutes, so it never did.

Dressing like Madonna. It was never a good idea and no one should have done it. From the gloves to the hair poofy thing to the low boots with socks, it was just bad.

Truffle oil. Sometimes I can barely afford good extra virgin olive oil, let alone something as pricey as this. However, would I take a bottle if someone gave it to me? Um, yeah, I would.

Reality television. I’m still waiting for that one to die off. I think I have a long, long wait.

Ceviche. This was the first one I thought of because it appeared in every food challenge show (another trend that piggybacks on the reality thing) for a while. Even Hubby asked about it he heard the word so often.

So, it looks like we’re dealing with salted caramel and pork belly for a while. Which will drive up the cost of both. It did it for pita bread. They changed the shape, renamed it naan and raised the price.

You’ll be happy to know that I’m already on board with these two trends. I’ve made stuff using salted caramel (here and here) and yes, I’ve even made a pork belly (here). That’s me. Trendy.

Those who know me are laughing. You can stop now. When I made those dishes, I didn’t know they were part of the new food movement. I’m so not trendy.

Except today. I’m using flat breads wraps, which in any other time would be called tortillas and cost half as much as these did.

The Process

This is exactly what it says it is; a club sandwich in a wrap. If you can cook bacon, smash avocado and slice vegetables, you can make this.

The Verdict

It’s hard to mess up a turkey club. This tasted as expected, but unless you’re the one putting it together, you don’t notice how much work went into make it come in under the healthy eating guidelines.

As I spread a quarter of an avocado on each wrap, I thought there was no way any of it would show up in a bite. It did. As I worked really hard to leave the salt shaker on the table, I thought that the wrap would taste terrible without any of my favorite seasoning added. It didn’t. The bacon more than made up for its lack.

This was very good. Yes, it’s ‘just’ a club, but it’s a carefully balanced healthy club. Just remember, you can only eat half.

What I’d Do Different Next Time

I’d buy wheat tortillas instead of trendy wraps.

Turkey Club Wraps from Cooking Light's Real Family Food Cookbook
Prep time
Cook time
Total time
Reviewed by:
Recipe type: Sandwich
Cuisine: American
Serves: 4
  • ½ ripe avocado, seeded
  • 1 teaspoon fresh lemon juice
  • Dash of ground red pepper
  • 1 small garlic clove, minced
  • 2 2-ounce low-carb, low-fat sandwich wraps (such as California Lavash)
  • 4 ounces organic lower-sodium deli turkey
  • 4¼-inch slices tomato
  • ½ cup thinly vertically sliced red onion
  • 1 cup shredded romaine lettuce
  • 4 center-cut bacon slices, cooked
  1. Scoop pulp from avocado; place in a bowl. Add lemon juice, pepper and garlic; mash with a fork to desired consistency.
  2. Spread avocado mixture evenly over wraps. Layer 2 ounces turkey, 2 tomato slices, ¼ cup onion, ½ cup lettuce and 2 bacon slices on each wrap. Cut wraps in half. Secure with wooden picks. Serve immediately.
  3. A serving is ½ wrap.


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