Italian Turkey Wrap
10min
15min
1
967
Chef's Note
For meal prep, you can cook the turkey mixture ahead of time and store it in the refrigerator. Then just assemble your wrap when ready to eat! Using Greek yogurt instead of mayonnaise adds protein while keeping the wrap creamy and delicious.
Tags
Ingredients
8 oz lean ground turkey
1 tsp Italian seasoning
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 tsp salt
1/4 tsp black pepper
1 tsp olive oil
2 each large whole wheat tortilla
1/4 cup low-fat mozzarella cheese, shredded
1/4 cup low-sodium marinara sauce
1 cup baby spinach
1/2 cup red bell pepper, thinly sliced
1/4 cup Greek yogurt, plain, non-fat
Instructions
- 1
Heat 1 tsp of olive oil in a non-stick skillet over medium heat.
- 2
Add 8 oz of lean ground turkey to the skillet and break it up with a wooden spoon.
- 3
Season the turkey with 1 tsp Italian seasoning, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/4 tsp salt, and 1/4 tsp black pepper. Cook for about 8-10 minutes until browned and cooked through (internal temperature of 165°F).
- 4
While the turkey cooks, warm 2 large whole wheat tortillas in the microwave for 15-20 seconds to make them more pliable.
- 5
Spread 1/4 cup of low-sodium marinara sauce evenly between the two tortillas.
- 6
Divide the cooked turkey mixture between the two tortillas.
- 7
Top each with half of the 1/4 cup shredded mozzarella cheese, 1 cup baby spinach, and 1/2 cup sliced red bell pepper.
- 8
Spread 1/4 cup of Greek yogurt between the two wraps for added creaminess and protein.
- 9
Fold in the sides of each tortilla and roll tightly to form a wrap.
- 10
If desired, return the wraps to the skillet and cook for 1-2 minutes per side until lightly browned and crisp.
Nutrition Information (per serving)
967
85g
85g
32g
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