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?
Avocados and tomatoes are such a tasty and healthy combination…especially sun-dried tomatoes! And when I received a loaf of Nature’s Pride new Hearty Wheat Bread with Flax as part of the Foodbuzz Tastemaker Program, I decided to try making a healthy Sun-Dried Tomato-Avocado Sandwich! I got the idea from a paperback cookbook I had that was simply called Sandwiches (published by Silverback Books, 2000). The creamy avocado spread mingled with the sun-dried tomatoes tastes great spread on this healthy, hearty flax wheat bread. It just goes to show that eating healthy can be really delicious! 🙂 This recipe makes 2 sandwiches.
SUN-DRIED TOMATO-AVOCADO SANDWICHES adapted from Sandwiches
Makes 2 sandwiches
1 small, ripe avocado
1 small clove garlic
1 1/2 to 2 Tablespoons Greek yogurt or light sour cream
1 Tablespoon lemon juice
salt and pepper to taste
4 to 6 Romaine lettuce leaves (about the size of a bread slice)
5 to 6 oil-packed sun-dried tomatoes (or 1/4 cup pre-sliced sun-dried tomatoes in oil)
1 1/2 Tablespoons of oil from the sun-dried tomatoes
4 slices of wheat bread
Cut the avocado in half lengthwise; remove pit and scoop flesh into a small bowl. Mash well with a fork. Peel and mince garlic, then add the garlic, yogurt or sour cream, and lemon juice to the bowl of mashed avocado; mix all ingredients well. Season this avocado mixture with salt and pepper to taste, if desired.
Wash the Romaine lettuce leaves and pat dry. If using unsliced sun-dried tomatoes, cut them into fine strips.
Lightly drizzle the oil from the sun-dried tomatoes over the 4 slices of bread.
Divide the Romaine lettuce leaves and place on 2 of the slices of bread. Divide the avocado mixture in half and spread over the lettuce leaves on the 2 slices of bread. Arrange the sun-dried tomato strips over the avocado mixture on each slice, then top each sandwich with the remaining slices of bread. Cut sandwiches in half and serve.
This makes a very filling sandwich that’s yummy as well as healthy! You could toast your bread slices if you like, and if you’re a cheese-lover, you could add a slice of cheese to each sandwich.