Turkey Wrap
The turkey wrap works well as a meal for an ordinary day. Chicken may be used in place of turkey, but is not as nice and often costs more per pound.
8 large (burrito-size, about 12-inch) flour tortillas.
1 can (6 ounces) tomato paste
6 ounces (net drained weight) black olives
Several cups of cooked turkey
Cut the olives in half.
Cut the turkey into ¾-inch chunks.
Mix the olives and tomato paste.
Mix in turkey, adding as much as will be covered by the paste.
Optionally, warm the mixture.
Place some of the mixture on a tortilla.
Wrap the tortilla around the mixture.
Place the finished wrap on an ungreased cookie sheet, with the exposed edge (flap) downward to prevent the wrap from coming undone before it is cooked.
Keep making wraps as needed.
Place the cookie sheet in an oven set to 350°F.
Remove the wraps when they start to brown, which should be about 15 minutes.
15 minutes
Let the wraps cool a bit on the outside while heat sinks into the inside.