You’ll Need
For the Wraps
4 large flour tortillas
400g cooked roast turkey, shredded
200g prepared sage & onion stuffing
200g creamy mashed potato
6 rashers smoked streaky bacon, cooked and chopped
120g mature Cheddar, grated, 80g Brie, sliced
2 spring onions, finely sliced, Cranberry BBQ Sauce
3 tbsp smoky BBQ sauce, 2 tbsp whole cranberry sauce
1 tbsp maple syrup, 1 tsp Dijon mustard, 1 tsp Worcestershire sauce, ½ tsp smoked paprika
Garlic Butter
30g butter, melted, 2 garlic cloves, finely grated, 1 tsp dried parsley
To Serve
250ml hot turkey gravy
Optional but Dangerous
Crispy fried onions
Ranch dressing
Hot honey
Pickled jalapeños
Dill pickles
Method
Preheat your air fryer to 190°C.
In a small bowl, whisk together the BBQ sauce, cranberry sauce, maple syrup, Dijon mustard, Worcestershire sauce and smoked paprika.
Lay the tortillas flat.
Spread a little of the cranberry BBQ sauce down the centre of each tortilla.
Add the mashed potato first, followed by the stuffing.
Pile on the shredded turkey and chopped bacon.
Scatter over the grated Cheddar and slices of Brie.
Finish with the spring onions.
Fold the sides in tightly and roll into large burrito-style wraps.
Mix together the melted butter, garlic and parsley.
Brush the outside of each wrap generously with the garlic butter.
Place the wraps seam-side down into the air fryer basket.
Air fry for 8–10 minutes, carefully turning halfway through, until beautifully golden, crisp and piping hot with the cheese completely melted.
Slice each wrap in half and serve immediately with hot turkey gravy for dipping.