Turkey Wrap

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Prep Time: 25 minutes
Servings: 2
Calories: 520kcal

Ingredients

Wrap

  • 1 clove Garlic pressed or grated
  • 3 TBSP Mayonnaise
  • 8 oz Deli turkey breast
  • 2 TBSP Extra-virgin olive oil
  • 1/4 cup Roasted red peppers chopped small
  • 2 xtra large Tortilla wraps
  • 1 cup Baby spinach
  • 4 slices Tomato
  • 1/3 cup Red onion sliced thin
  • 4 slices Jarlsberg cheese
  • 1 cup Carrots peeled and cut into 3 inch long sticks
  • 1/4 cup Ranch dressing

Sparkling Water

  • 16 oz Sparkling water cold
US Customary - Metric

Instructions

  • Preheat the oven to 350 °F (177°C).
  • Prep vegetables per instruction above.
  • Heat a non-stick pan over medium heat.
  • Season the chicken well on both sides with salt and pepper.
  • Once the pan is hot, add half the oil. Brown the chicken on both sides, then transfer the pan to the oven and bake to an internal temperature of 160°F (71°C) using a thermometer. Once cooked, set aside for 3 to 5 minutes to cool.
  • Make the artichoke mixture: In a bowl mix half the oil, artichoke, garlic, roasted peppers, and olives. Season with salt and pepper to taste.
  • Assemble the wrap: Slice the chicken thin. Lay the tortillas on a flat surface and spread the artichoke mixture, layer with arugula, tomato, onion, cheese, and chicken. Fold in the ends and roll up tightly.
  • Serve: Cut wrap in half. Enjoy with carrot sticks, chipotle ranch, and sparkling water

Nutrition

Calories: 520kcal | Carbohydrates: 17g | Protein: 43g | Fat: 31g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 16g | Trans Fat: 0.01g | Cholesterol: 117mg | Sodium: 1373mg | Potassium: 1021mg | Fiber: 5g | Sugar: 7g | Vitamin A: 11413IU | Vitamin C: 25mg | Calcium: 374mg | Iron: 2mg

Turkey Wrap

No ratings yet
Print Recipe
Prep Time 25 minutes
Servings 2
Calories 520 kcal

Ingredients
 
 

Wrap

  • 1 clove Garlic pressed or grated
  • 3 TBSP Mayonnaise
  • 8 oz Deli turkey breast
  • 2 TBSP Extra-virgin olive oil
  • 1/4 cup Roasted red peppers chopped small
  • 2 xtra large Tortilla wraps
  • 1 cup Baby spinach
  • 4 slices Tomato
  • 1/3 cup Red onion sliced thin
  • 4 slices Jarlsberg cheese
  • 1 cup Carrots peeled and cut into 3 inch long sticks
  • 1/4 cup Ranch dressing

Sparkling Water

  • 16 oz Sparkling water cold

Instructions
 

  • Preheat the oven to 350 °F (177°C).
  • Prep vegetables per instruction above.
  • Heat a non-stick pan over medium heat.
  • Season the chicken well on both sides with salt and pepper.
  • Once the pan is hot, add half the oil. Brown the chicken on both sides, then transfer the pan to the oven and bake to an internal temperature of 160°F (71°C) using a thermometer. Once cooked, set aside for 3 to 5 minutes to cool.
  • Make the artichoke mixture: In a bowl mix half the oil, artichoke, garlic, roasted peppers, and olives. Season with salt and pepper to taste.
  • Assemble the wrap: Slice the chicken thin. Lay the tortillas on a flat surface and spread the artichoke mixture, layer with arugula, tomato, onion, cheese, and chicken. Fold in the ends and roll up tightly.
  • Serve: Cut wrap in half. Enjoy with carrot sticks, chipotle ranch, and sparkling water

Nutrition

Calories: 520kcalCarbohydrates: 17gProtein: 43gFat: 31gSaturated Fat: 10gPolyunsaturated Fat: 3gMonounsaturated Fat: 16gTrans Fat: 0.01gCholesterol: 117mgSodium: 1373mgPotassium: 1021mgFiber: 5gSugar: 7gVitamin A: 11413IUVitamin C: 25mgCalcium: 374mgIron: 2mg
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