Turkey and Cheddar Tortilla Melt

Instructions

1. 1

   Wash and finely dice the tomato, leaving excess juice on the cutting board. Tear the ready-to-eat turkey into small pieces and thinly slice or finely chop the cheddar.

2. 2

   Lay the large tortilla flat. Arrange the turkey, tomato and cheddar across the center, leaving the edges clear. Fold in the sides and roll into a compact wrap. Place seam-side down in a 1.2-litre wide microwave-safe casserole and cover with a vented microwave-safe lid.

3. 3

   In a 1000-watt microwave, heat at full power for 1 minute. Carefully turn the wrap over and rotate the casserole 180 degrees. Cover again and microwave at full power for 30 seconds.

4. 4

   Check the filling in several places with a food thermometer. Continue heating, covered, in 30-second intervals at full power, rotating between intervals, until every checked spot reaches 165°F/74°C. For a 700–900-watt microwave, expect additional 30-second intervals; use temperature rather than timing to judge readiness.

5. 5

   Leave covered for 3 minutes, then check the center again. If it is below 165°F/74°C, repeat the short heating intervals followed by another 3-minute covered stand. Carefully uncover and serve the soft, melted wrap.

6. 6

   Keep perishable ingredients refrigerated at or below 40°F/4°C until preparation, and refrigerate any leftovers within 2 hours.