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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Cozy season wrapped up in one bite 🍂🧡 A cheesy butternut “tortilla,” creamy herby turkey, cranberry pops + toasted pecan crunch. Basically the day-after-Thanksgiving wrap of your dreams — but start making it now. Save this to make later ✨
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Preheat your oven to 400°F (200°C).
Line a baking sheet with parchment paper.
Spread the mozzarella, grated butternut squash, Parmesan, and chopped sage into a thin rectangle.
Bake for 8 minutes, or until the edges are golden brown and the cheese has melted into a flexible wrap.
Let cool for 2–3 minutes — it will firm slightly as it cools, making it easier to handle.
In a mixing bowl, stir together the shredded turkey (or chicken), yogurt, celery, cranberries, pecans, mustard, and maple syrup.
Season with salt and pepper to taste.
Lay the radicchio leaves across the cheesy squash wrap.
Spoon the turkey filling on top and gently roll or fold to create your wrap.
Slice in half and enjoy.
Make sure to let the wrap cool slightly before handling to avoid tearing.
You can substitute shredded chicken breast for turkey if preferred.
Toast the pecans beforehand for added crunch and flavor.
Adjust the seasoning in the filling to suit your taste.
Can I use chicken instead of turkey?
Yes, shredded chicken breast can be used as a substitute for turkey in this recipe.
How do I prevent the wrap from tearing?
Let the wrap cool for 2–3 minutes after baking. It will firm slightly, making it easier to handle.
Can I make this wrap ahead of time?
Yes, you can prepare the wrap and filling separately and assemble them just before serving.
What can I use instead of radicchio leaves?
You can use other leafy greens like spinach or lettuce as a substitute for radicchio leaves.
Is this recipe keto-friendly?
Yes, this recipe is low-carb and can fit into a keto diet.
