Smokey Spiced Homemade Mayonnaise in Avocado Turkey Club Wraps

Smokey Spiced Homemade Mayonnaise in Avocado Turkey Club Wraps

Bacon, avocado & a smoky spiced mayonnaise make these easy turkey wraps some of the most delicious you will ever eat; a wonderful mix of flavors & textures.

Sometimes all it takes is a little something special to elevate something as simple as a relatively standard lunch sandwich wrap. Great quality ingredients like home roasted turkey, ripe, creamy avocado and applewood smoked bacon are all that is necessary for a delicious sandwich but when we served these at a recent lunch, the simple addition of some delicious, homemade smokey spiced mayo really took the flavor over the top. We may have only served simple wraps for lunch but trust me, nobody was disappointed.

Smokey Spiced Mayo

In a blender or food processor combine until thick and pale in color

2 large or extra large egg yolks
3/4 teaspoon salt
1 teaspoon sugar
A pinch cayenne pepper

Add oil alternately with lime juice in three parts, adding the oil very slowly in a thin stream.

1 cup extra virgin olive oil
Juice of one lemon.

Blend in:

1 tsp chipotle powder
1 1/2 tsp smoked paprika

This should produce a thick mayonnaise.

For the wraps we used:

10 to 12 inch whole wheat or multi-grain tortilla wraps
sliced tomato
sliced avocado
mixed baby lettuce
crisp cooked applewood smoked bacon
sliced roasted turkey breast
smokey spiced mayonnaise

I like to toss the turkey slices or cubed turkey breast in some of the mayo before adding it to the wraps. This makes for a cleaner look in the presentation when cut and placed on the plate. I also always use 14-16 inch squares of parchment paper to roll the wraps in when serving. Just place the wrap in the center near the edge of one side, fold two sides toward the center to cover the ends of the wrap, then, as tightly as you can, roll the wrap in the paper. Use a couple of pieces of tape is you like to keep it from unraveling, then cut at a diagonal through the center before serving. You can peel back the paper as you eat the sandwich and help prevent lunch lap disasters!

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Winston Forrest

Thursday 21st of March 2013

Suggestion for the mayo: Add half the lemon juice first to create the initial emulsion, then add the oil very slowly (drops only, at first) until thickness you want is achieved, then add remaining lemon juice. Also, rather than a food processor, whisk it for more control, food processors tend to break the mayo unexpectedly because you cannot judge the thickness, as well. (there's also much less cleanup)

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