After all the shopping and prepping and cooking you did last week, you probably don't want to step in the kitchen again for a long, long time. But a guy's gotta eat. And use up those leftovers sitting in the fridge in the next couple of days.

Here are a couple of recipes for quick sandwiches, that are perfect for doctoring up leftover turkey. (Or use the fresh stuff when that runs out. Or goes bad.) They're from Santa Barbara Bay, and both feature their Caramelized Onion & Roasted Garlic Ranch Dip, a great alternative to using plain old mayo or mustard on a sandwich. (It's available at supermarkets nationwide.) For more recipes, and to see their line of party dips and spreads go to www.santabarbarabay.com.

Southwestern Deli Wrap
2 large whole wheat or sun-dried tomato tortillas
1/3 lb. deli-sliced turkey or ham (or leftover turkey)
Santa Barbara Bay® Caramelized Onion and Roasted Garlic Dip
Sun-dried tomatoes Shredded cheddar or Jack Cheese
Sliced carrots
Diced avocado

Lay each tortilla flat and cover completely with onion and garlic dip. Distribute leftover turkey or ham across the top of the spread on each tortilla. Sprinkle with cheese, carrots, sun-dried tomatoes and diced avocado. Roll ingredients up in the tortilla and cut each wrap in half to serve.
[Serves two.]


Chicken Pepper Pita
4 pitas, split into halves
1 lb grilled or sautéed chicken (or leftover turkey), chopped
Santa Barbara Bay Caramelized Onion and Roasted Garlic Dip
Grilled red, yellow or green bell peppers
Roasted red onion
Chopped fresh garlic
Romaine lettuce

Open pitas and spread onion and garlic dip along the inside of each. Stuff each pita half-full with grilled chicken or turkey. Add onions, lettuce and peppers until the pita is full. Garnish with fresh garlic and add extra dip to taste.
[Serves four.]