BOK Center and Cox Business Center Executive Chef Devin Levine shares a Thanksgiving-themed recipe for your leftovers.
2 12” flour tortillas
1# shaved smoked turkey
1 cup Fontina cheese, shredded
1½ cups cranberry cream cheese
2 ea green apples, seeded and julienned
1 cup spiced pecans, coarsely chopped
2 cups baby field greens
Layout 12” flour tortilla and evenly spread cranberry cream cheese over all. Lay slices of smoked turkey and top with baby greens, Fontina, julienne apples & spiced pecans.
Carefully roll together into a tight roll and tuck ends to seal. Cut in half or into smaller bite size pieces to display on platter. Garnish with clusters of grapes.