6 ounces applewood-smoked bacon cubed (in one piece)
1 bosc pear diced
4 chives whole chopped
1 medium delicata squash cubed unpeeled ()
4 ounces gorgonzola blue crumbled
2 cups torn kale leaves
4 servings kosher salt and pepper freshly ground
2 tablespoons olive oil extra-virgin
6 leaves sage chopped
4 10-inch tortillas whole-wheat
0.8 pound maple-glazed roasted turkey breast cubed sliced
0.3 cup walnuts chopped
Equipment
bowl
frying pan
baking sheet
paper towels
sauce pan
oven
whisk
tongs
Directions
Preheat the oven to 400 degrees F. Toss the squash, bacon, sage and 1/4 teaspoon each salt and pepper on a rimmed baking sheet. Roast, turning once, until the squash is tender and the bacon is crisp, 20 minutes.
Meanwhile, fill a small bowl with ice water. Bring a small saucepan of water to a boil. Hold the whole chives together with tongs and dip in the boiling water 30 seconds.
Remove and dip in the ice water to cool, then remove and drain on paper towels.
Whisk the chopped chives, vinegar, olive oil, and salt and pepper to taste in a large bowl.
Add the squash-bacon mixture, the turkey, pear and kale; toss. Season with salt and pepper.
Warm the tortillas in a dry skillet over medium heat, 30 seconds per side. Spoon one-quarter of the turkey-squash mixture down the center of each wrap. Top evenly with the gorgonzola and nuts.
Roll each into a cone shape and tie closed with a whole chive.
