Italian Herb Turkey Wrap
10min
15min
1
725
Chef's Note
For meal prep, you can cook the turkey ahead of time and store it in the refrigerator. Just reheat it slightly before assembling your wrap. If you prefer a crispier wrap, you can toast it in a dry skillet for 1-2 minutes on each side after rolling it up.
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
1 each large whole wheat tortilla
1 cup romaine lettuce
1/2 cup tomato, diced
2 tbsp red onion, thinly sliced
1/4 cup low-fat mozzarella cheese, shredded
1 tbsp light mayonnaise
1 tsp dijon mustard
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
Sprinkle 1 tsp of Italian seasoning, 1/2 tsp of garlic powder, 1/2 tsp of onion powder, 1/4 tsp of salt, and 1/4 tsp of black pepper over the turkey. Mix well.
- 4
Cook the turkey for about 8-10 minutes until fully browned and cooked through (internal temperature of 165°F). Remove from heat and let cool slightly.
- 5
While the turkey cools, warm the whole wheat tortilla in the microwave for 10-15 seconds to make it more pliable.
- 6
In a small bowl, mix 1 tbsp of light mayonnaise with 1 tsp of dijon mustard. Spread this mixture evenly over the tortilla.
- 7
Layer 1 cup of romaine lettuce on top of the tortilla, leaving about an inch of space around the edges.
- 8
Add the cooked Italian-seasoned ground turkey over the lettuce.
- 9
Top with 1/2 cup of diced tomato, 2 tbsp of thinly sliced red onion, and 1/4 cup of shredded low-fat mozzarella cheese.
- 10
Fold in the sides of the tortilla, then roll it up tightly from the bottom, tucking in the sides as you go.
- 11
Cut the wrap in half diagonally and serve immediately.
Nutrition Information (per serving)
725
63g
63g
24g
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