Creamy Turkey Salad Wraps

We had a turkey for Easter dinner. I know it sounds odd. But in order to accommodate our budget I bought the turkey after Thanksgiving for $.25/lb. And then I saved it in the freezer until Easter.

The other cool thing about having turkey for Easter dinner is...I didn't feel inclined to share it with guests. I typically love to have dinner parties and invite friends to join our holiday feasts, but 1. I'd just done that the Friday before and 2. nobody really wants turkey for Easter dinner. Right?

So when our family of four finished getting our fill of a nearly 13 pound bird, I got to work de-boning and shredding. The result? 10 more meals worth of meat. $.25/lb x 13 lbs = $3.25/11=$.30 a meal. Not bad.

I froze most of it, but a small portion was left out for use this week. Everyone knows about the infamous Thanksgiving turkey leftovers...well, I asked my ever-so-wise and experienced mother for recipes. She had a plethora. To narrow it down, I specifically asked for picnic applications, and this is what I got. It was delicious!

Creamy Turkey Salad Wraps

1/2 lb. turkey, cooked and shredded

1 hard boiled egg, chopped

2-3 whole dill pickles, chopped

1/4 cup finely chopped onion (quite strong; we like onion)

2 T mayo

1 tsp. mustard

2 T dill pickle juice

salt and pepper to taste

whole wheat tortillas

Mix it all together in a small bowl and serve wrapped in tortillas. Best if served cold. This made enough for dinner last night and lunch today. (5 wraps)