Italian Turkey Wrap
10min
15min
1
967
Chef's Note
For a time-saving tip, cook a larger batch of the seasoned ground turkey on the weekend and refrigerate it for up to 3 days. This way, you can quickly assemble these wraps on busy weekdays without having to cook the meat each time. Just reheat the turkey in the microwave for 1 minute before assembling your wrap.
Tags
Ingredients
8 oz ground turkey
1 tsp Italian seasoning
1/2 tsp garlic powder
1/4 tsp salt
1/4 tsp black pepper
1 tsp olive oil
2 each large whole wheat tortilla
1/3 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 ground turkey to the skillet, breaking it up with a spatula as it cooks.
- 3
Season the turkey with 1 tsp Italian seasoning, 1/2 tsp garlic powder, 1/4 tsp salt, and 1/4 tsp black pepper. Cook for about 8-10 minutes until the turkey is completely browned and cooked through (165°F internal temperature).
- 4
While the turkey cooks, warm 2 whole wheat tortillas in the microwave for 15-20 seconds to make them more pliable.
- 5
In a small bowl, mix 1/4 cup Greek yogurt with 1/4 cup marinara sauce to create a creamy spread.
- 6
Spread half of the yogurt-marinara mixture on each tortilla, leaving a 1-inch border around the edges.
- 7
Divide the cooked turkey between the two tortillas, placing it in the center.
- 8
Top each with half of the shredded mozzarella (about 2-3 tablespoons per wrap), 1/2 cup spinach leaves, and 2 tablespoons roasted red peppers.
- 9
Fold in the sides of the tortillas, then roll them up tightly from the bottom.
- 10
If desired, return the wraps to the skillet for 1-2 minutes per side to lightly toast the outside and help seal them.
Nutrition Information (per serving)
967
85g
84g
33g
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