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  • Chris Benton

RECIPE: Crispy Vegetable and Turkey Rollups w/ Radish Microgreens

This is one of my favorite quick wraps when I need something quick and delicious. This wrap is Paleo friendly and uses our Radish microgreens to add a spicy punch of vitamins and minerals. Most wraps use lettuce as the holder of these healthy ingredients but this one uses sliced turkey from the deli counter.

These wraps are filling but they won't leave you feeling plump like an over-stuffed turkey all afternoon. The dressing is really good and can be kept in the fridge for salads or a quick dipping sauce. It adds a little healthy fat to your diet in addition to great flavor.

Makes 3 wraps (1 lunch serving)

Crispy Vegetable and Turkey Rollups w/ Radish Microgreens


4 oz sliced, roasted turkey

1 cup baby salad greens

1/2 avocado, sliced

1/4 red pepper sliced very thin

1/2 carrot, shredded

1/4 cucumber, peeled and seeded, sliced into matchsticks

1/4 cup radish microgreens (pick these up at the farmers market from C&L Farms!)

3 oz Creamy Herb Dressing (see below)

For each wrap, lay down 1/3 of the turkey slices. If the turkey is sliced very thin then this might be 2 or 3 slices. Add 1/3 of the salad greens, 2 slices of avocado, some red peppers, carrots, cucumber and microgreens. Roll it up and secure it closed with a toothpick.

Tip: allow the dressing to sit at room temperature for at least 30 minutes or until it is not too thick for dipping the wraps. The coconut milk in the dressing will thicken in the refrigerator.

Creamy Herb Dressing


3/4 cup chopped parsley

2 tbsp fresh, chopped basil

1 garlic clove, diced

3 green onions, chopped

1 tbsp red wine vinegar

1 tbsp fresh lemon juice

1/2 cup full fat coconut milk

1/3 cup homemade mayonnaise or olive oil mayonnaise

Place all ingredients in a blender and blend until smooth and creamy. The dressing can be stored in the fridge for up to 1 week.

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