Mexicali Turkey Wraps
For each wrap, spread one tortilla with 2 tablespoons guacamole to within ¼ inch of edge. Cover with ¼ cup lettuce, pressing lightly into guacamole.
For each wrap, spread one tortilla with 2 tablespoons guacamole to within ¼ inch of edge. Cover with ¼ cup lettuce, pressing lightly into guacamole.
Combine turkey, onion, barbecue sauce, bread crumbs, salt and pepper until well blended. Shape into 4 patties about ½-inch thick.
For dressing, place all ingredients except oil in blender container; cover. Blend well. With blender running, gradually add oil through opening at top of blender, blending well after each addition. Pour dressing into storage container and refrigerate until ready to use.
Preheat oven to 325°F. Combine butter, herbs, zest, mustard, salt and pepper in work bowl of blender or food processor; cover. Process until well blended.
Preheat oven to 350 °F.
Preheat oven to 350°F. Spray 13×9-inch baking dish with cooking spray. Set aside.
Place potatoes in large saucepan; add enough water to cover. Bring to a boil over high heat. Reduce heat to low; cover and simmer 20 minutes, or until potatoes are tender. Drain. Return to saucepan.
Heat olive oil in large skillet over medium heat. Stir in ground turkey. Cook until browned, stirring and breaking up pieces.