Turkey Spinach Wrap
10min
15min
1
652
Chef's Note
For meal prep, you can cook the turkey mixture ahead of time and store it in the refrigerator for up to 3 days. Just reheat it before assembling your wrap for a quick lunch. If you prefer a spicier wrap, add a dash of hot sauce or red pepper flakes to the turkey while cooking.
Tags
Ingredients
6 oz lean ground turkey
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 tsp salt
1/4 tsp black pepper
1 tsp olive oil
2 cups fresh spinach
1 large whole wheat tortilla (10-inch)
2 tbsp low-fat Greek yogurt
1/4 cup reduced-fat shredded cheddar cheese
1/4 cup diced tomato
2 tbsp diced red onion
Instructions
- 1
Heat a non-stick skillet over medium heat and add 1 tsp of olive oil.
- 2
Add the 6 oz of ground turkey to the skillet, breaking it up with a spatula as it cooks.
- 3
Season the turkey with 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/4 tsp salt, and 1/4 tsp black pepper. Cook for about 7-8 minutes until fully browned and no longer pink.
- 4
Add 1 cup of fresh spinach to the skillet and stir until wilted, about 1-2 minutes. Remove from heat and set aside.
- 5
Warm the whole wheat tortilla in the microwave for 10-15 seconds to make it more pliable.
- 6
Spread 2 tbsp of Greek yogurt evenly over the tortilla, leaving a 1-inch border around the edges.
- 7
Layer the remaining 1 cup of fresh spinach over the yogurt.
- 8
Spoon the cooked turkey and spinach mixture onto the tortilla.
- 9
Sprinkle 1/4 cup of shredded cheddar cheese, 1/4 cup of diced tomato, and 2 tbsp of diced red onion over the turkey.
- 10
Fold in the sides of the tortilla, then roll it up tightly from the bottom to enclose all the fillings.
- 11
If desired, return the wrap to the skillet and cook for 1-2 minutes on each side until lightly toasted and the cheese begins to melt.
- 12
Cut the wrap in half diagonally and serve immediately.
Nutrition Information (per serving)
652
57g
57g
22g
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