Technique: Get creative with making sandwiches – try grilled or Panini style, roll or wrap, stuffed, open-faced or salad filled.
Taste: Make a nutritious, tasteful sandwich spread by using avocado pulp.
Try: Try leftover grilled chicken breasts instead of sliced turkey.
Tip: Keep tortillas in the refrigerator to keep fresher longer.
12 oz. sliced deli turkey (low sodium)
¼ cup avocado
¼ cup salsa
2 – 12 inch wheat tortillas
1 cup shredded green cabbage
½ cup thin sliced carrots
½ cup sliced tomatoes
2 Tbsp. fresh basil leaves
2 Tbsp. sundried tomatoes
Mash avocado with salsa, mix well and set aside.
Lay tortillas out flat – spread avocado salsa evenly over two tortillas.
Evenly distribute cabbage, carrots, tomato slices and turkey between the two tortillas in a center pile, running the length of each tortilla.
To wrap: Fold closest side of tortilla to you up. Next, fold sides over and roll up, leaving seam on the bottom. Cut each tortilla in half.
Calories: 128 Protein: 20.5g Carbohydrates: 4.9g Total Fat: 3.2g
Saturated Fat: 0.7g Trans Fat: 0.0g Cholesterol: 51.9mg
Sodium: 234.3mg Fiber: 0.6g
Yield: Approx. 4 servings (serving size – ½ wrap)
Mayo Clinic Healthy Weight Pyramid serving: 1 protein, 1 carb, 1 veg, ½ fat
Printable version: Turkey Wrap recipe