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 simply assemble the wrap when you're ready to eat. Adding Greek yogurt to the marinara creates a protein-rich creamy sauce while keeping the fat content lower than using traditional cream.
Tags
Ingredients
8 oz 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 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 (165°F internal temperature).
- 4
While the turkey cooks, warm 2 large whole wheat tortillas in the microwave for 10-15 seconds to make them more pliable.
- 5
In a small bowl, mix 1/4 cup low-sodium marinara sauce with 1/4 cup plain non-fat Greek yogurt to create a creamy sauce.
- 6
Spread half of the sauce 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 of each.
- 8
Top each with 2 tablespoons of shredded mozzarella cheese, 1/2 cup spinach leaves, and 2 tablespoons of roasted red peppers.
- 9
Fold in the sides of each tortilla, then roll up from the bottom to form a wrap.
- 10
If desired, return the wraps to the skillet for 1-2 minutes per side until lightly toasted and sealed.
Nutrition Information (per serving)
967
85g
85g
32g
Reviews (0)
No reviews yet
Be the first to review this recipe!