Turkey and Avocado Wrap
15min
5min
1
712
Chef's Note
For the best texture, make sure your avocado is ripe but still firm enough to slice cleanly. If you're packing this for lunch, consider wrapping it tightly in parchment paper and then aluminum foil to keep it fresh. The yogurt-mustard spread adds protein while keeping the wrap moist without excess calories from mayo.
Tags
Ingredients
1 piece large flour tortilla
6 oz deli sliced turkey breast
1/2 medium ripe avocado
1 cup romaine lettuce
1/2 medium tomato
2 tbsp red onion
1 slice reduced-fat Swiss cheese
2 tbsp Greek yogurt
1 tsp Dijon mustard
1 tsp lemon juice
1/4 tsp salt
1/8 tsp black pepper
1 oz whole wheat pita chips
Instructions
- 1
In a small bowl, mix 2 tbsp Greek yogurt with 1 tsp Dijon mustard, 1 tsp lemon juice, 1/4 tsp salt, and 1/8 tsp black pepper to create a spread.
- 2
Warm the large flour tortilla in the microwave for 10-15 seconds to make it more pliable.
- 3
Spread the yogurt-mustard mixture evenly over the tortilla.
- 4
Layer 1 slice of reduced-fat Swiss cheese in the center of the tortilla.
- 5
Slice 1/2 medium avocado and arrange the slices on top of the cheese.
- 6
Dice 1/2 medium tomato and thinly slice 2 tbsp red onion, then add on top of the avocado.
- 7
Add 1 cup shredded romaine lettuce on top of the vegetables.
- 8
Layer 6 oz deli sliced turkey breast on top of the lettuce.
- 9
Fold in the sides of the tortilla, then roll it up tightly from the bottom.
- 10
If desired, warm the wrap in a pan over medium heat for 1-2 minutes per side until lightly toasted.
- 11
Cut the wrap in half diagonally and serve with 1 oz whole wheat pita chips on the side.
Nutrition Information (per serving)
712
57g
66g
25g
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