I made these wraps on a really warm day recently, and it made such a nice summer meal! They have lots of good and healthy things in them…lean turkey, a mix of baby spinach and lettuce, julienne cut sun-dried tomatoes (from an oil-packed jar), and cucumber strips. All wrapped up in a Tomato-Basil flour tortilla.
I modified a recipe that I had found at Kraft Foods, adding cheese and using sun-dried tomatoes instead of roasted red peppers, although those would be great in this, too. And I used a Tomato-Basil tortilla, but you can use your favorite kind.
SUN DRIED TOMATO TURKEY WRAP by NancyCreative, adapted from Kraft Foods
Makes 2 wraps
2 (8″) flour tortillas (I used a tomato-basil flavored tortilla)
1 Tablespoon light mayonnaise
2 teaspoons light zesty Italian dressing
2 slices of Muenster or Provolone cheese, optional
3/4 cup baby spinach leaves (or a salad mix of half spinach leaves and half spring mix)
10 very thin slices of deli-style oven-roasted turkey breast
1/2 cup thinly sliced cucumber strips
1/4 cup julienne cut sun-dried tomatoes in oil (or substitute roasted red pepper strips)
Sliced kalamata olives or slivered red onions, optional
Mix mayonnaise and Italian dressing; spread over tortillas. Put a slice of cheese in the center of each tortilla. Top evenly with remaining ingredients and roll up tightly–the key to a well-wrapped wrap is to layer the ingredients evenly and wrap tightly–something I still need to improve on! 🙂 Cut each wrap in half and serve with a salad or other simple side dish.
Do you make wraps often? What do you like to put in yours?
If you are growing cucumbers in your garden this summer, this is a great side dish to use them in! I found a recipe at Our Best Bites that I modified a little…I used honey instead of sugar as a sweetener, used a little less salt, and used white wine vinegar instead of rice vinegar. I thought using honey in this cucumber salad worked out great! I’m trying to use honey instead of granulated sugar when I can because it’s healthier, and this seemed like a great recipe to try it in.
Watermelon is one of my favorite things to eat in the summer–so I just had to post a watermelon recipe before the season ends! I saw this recipe at CountryLiving.com, and I knew right away I wanted to try it. The juicy, sweet watermelon gets a lively kick when it’s mixed with the jalapeno peppers, cilantro, red onion, and juice of fresh limes. Yum! It’s great served with your favorite tortilla chips. I think you’ll enjoy this unique combination of sweet, spicy, and savory flavors. This recipe makes 8 servings, and each 1/2 cup serving is only about 23 calories. Enjoy!
ZESTY WATERMELON SALSA slightly adapted from Country Living
3 cups finely diced seedless watermelon
2 jalapeno peppers, seeded and finely chopped
1/3 to 1/2 cup chopped fresh cilantro
1/4 cup finely chopped red onion
Juice of 2 limes
1/8 to 1/4 teaspoon salt
Tortilla chips (for serving)
Combine all ingredients, except salt, in a medium-size bowl. Then season with 1/8 to 1/4 teaspoon salt, if desired. Serve chilled or at room temperature.