Author Notes
If you want to have an after thanksgiving party this is perfect for feeding a crowd and stretching your leftovers. I made it lately for a friend party and we discover that kids are crazy about these mini sandwiches. Maybe it is because they are small and cute, maybe it is because of the tortillas, but in any case it is a way to make them eat their veggies. I also make these with chicken, even with roast chicken from the supermarket, which make everything even quicker. Good and beautiful also as a refreshing salad the day after heavy holiday meal.
—Cordelia
Ingredients
- Salad and Sandwiches
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2 julienned cucumbers (preferably baby\Persian cucumber or 3/4 English cucumber)
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2 julienned carrots
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1/2 small jicama julienned
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About 2-3 cups of roasted shredded turkey leftovers (or if not after thanksgiving shredded roast chicken)
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3 green onions
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10-15 chopped mint leaves
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Optional - 1-2 teaspoons of chopped cilantro
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2 tablespoons of olive oil
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Juice from half a lemon
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Salt and pepper
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Packet
Small flour tortillas cut in half
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Toothpicks
- Dressing
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2 teaspoons of paprika
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1/2 teaspoon of smoked paprika
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1/2 teaspoon of hot paprika
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1/2 cup of mayonnaise
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Juice from half a lemon
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1 tablespoon of olive oil
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2 tablespoon of rice vinegar
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1/4 teaspoon of salt
Directions
- Salad and Sandwiches
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Cut the green onion to thirds than each to ribbon matching the julienned carrots and cucumbers.
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Mix the veggies and the turkey in a bowl and then add the oil, lemon juice and salt and pepper and mix again.
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Put 2-3 tablespoons of the salad in the middle of half tortilla. Fold the sides of the tortilla one of top of the other and secure with a toothpick.
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Just before serving drizzle a bit of the dressing on top of each mini sandwich.
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Or you can eat it as a salad jut drizzle the dressing on top.
- Dressing
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Mix all ingredients preferably in squeeze bottle. If it too thick to squeeze out of the bottle add a bit of water.
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