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 for up to 3 days. Just reheat it before assembling your wrap for a quick lunch. If you prefer a crispier wrap, you can toast it in a panini press or in a dry skillet for a minute on each side.
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 cup spinach leaves
1/4 cup roasted red peppers (from jar), drained and sliced
1/4 cup low-sodium marinara sauce
1/4 cup Greek yogurt, plain, non-fat
Instructions
- 1
Heat a non-stick skillet over medium heat and add 1 tsp of olive oil.
- 2
Add 8 oz of lean ground turkey to the skillet and break it up with a spatula.
- 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 the turkey is fully cooked and no longer pink.
- 4
Add 1/4 cup marinara sauce to the cooked turkey and stir to combine. Cook for another 2-3 minutes until heated through.
- 5
Warm 2 whole wheat tortillas in the microwave for 15-20 seconds to make them more pliable.
- 6
Spread 1/4 cup plain Greek yogurt evenly between the two tortillas.
- 7
Divide the turkey mixture between the two tortillas, placing it in the center of each.
- 8
Top each with 1/8 cup shredded mozzarella cheese, 1/2 cup spinach leaves, and 2 tablespoons roasted red peppers.
- 9
Fold in the sides of each tortilla, then roll up from the bottom to form a wrap.
- 10
If desired, place the wraps seam-side down in a clean skillet over medium heat for 1-2 minutes to seal them closed.
Nutrition Information (per serving)
967
85g
85g
32g
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