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Toast the pecans in a shallow pan at 350 degrees F for 10 minutes, tossing once at the 5 minute mark.
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Stir together the mayo, lemon juice, salt, pepper, savoury and paprika to form a dressing.
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Add the turkey, celery, red pepper, dried cranberries, grapes and pecans to a bowl.
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Pour the dressing on and toss well.
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Cut four 12 inch squares or larger of parchment paper and lay a tortilla on top of each one.
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Add a few layers of lettuce leaves, about 5 inches wide to the centre of the tortilla.
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Spoon the turkey salad on top of the lettuce.
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Bring the two sides up over the salad a little so that they form the ends of the sandwich wrap. then roll the tortilla as you would for a burrito.
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Roll the sandwich wrap in the parchment paper, bringing two sides of the paper over the ends of the wrap in the same way that you rolled the sandwich.
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Tie two pieces of butcher string about an inch and a half from each end.
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Store the wraps in the fridge until ready to serve. When serving use a sharp serrated knife to cut straight through the paper and wrap at once.