Turkey & Cranberry Wrap
The Thanksgiving holiday is right around the corner. With that comes lots of leftovers that can be overwhelming to figure out what to do with all the food. Here is a quick and healthy meal, for on-the-go or stay at home days. Great to make with fresh ingredients or from leftovers. Enjoy!
Per Serving: 331 Calories, 9g Fat (1g Sat. Fat), 40g Carbohydrates, 30g Protein, 5g Fiber, 396mg Sodium
NOTE: Not OK for those on the LMD (Low Microbial Diet).
1 Tbsp dried cranberries, chopped (or use leftover cranberry sauce)
1 10-inch whole-wheat wrap or burrito-size tortilla
2 tsp honey or hot-and-sweet mustard
2 tsp reduced-fat mayonnaise (i.e. Canola or similar)
½ cup baby spinach leaves, lightly packed
3 oz. thinly-sliced roast turkey breast
4 slices Golden Delicious apple
1 Tbsp chopped pecans
- Heat a heavy, medium skillet over med-high heat. (An iron skillet is perfect for this, if you have one.) Warm wrap or tortilla in pan until it is pliable and very lightly toasted, about 1 minute. Turn and heat for 30 seconds. Transfer tortilla to a cutting board or a large plate.
- Mix together mustard and mayonnaise and spread mixture over the tortilla, leaving a 1-inch border around edge. Arrange spinach leaves on top. Cover spinach with turkey. Lay apple slices across the middle in a row. Sprinkle pecans and cranberries on top of apple.
- Lift up bottom edge of tortilla and working in direction away from you, roll up tortilla as tightly as possible. Serve immediately, or wrap tightly in foil and refrigerate up to 12 hours.
Recipe from: www.aicr.org; American Institute for Cancer Research, Issue #275