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. When ready to eat, simply reheat the turkey and assemble your wrap for a quick lunch. If you prefer a warmer wrap, you can briefly heat it in a panini press or dry skillet after assembly.
Tags
Ingredients
6 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
1 tortilla large whole wheat tortilla
1/4 cup low-fat mozzarella cheese, shredded
1 cup spinach leaves
1/4 cup diced tomatoes
2 tbsp red onion, thinly sliced
2 tbsp low-fat Greek yogurt
1 tsp lemon juice
Instructions
- 1
Heat a non-stick skillet over medium heat and add 1 tsp of olive oil.
- 2
Add 6 oz of lean ground turkey to the skillet, breaking it up with a spatula as it cooks.
- 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. Stir to combine.
- 4
Cook the turkey for 8-10 minutes until fully browned and cooked through (internal temperature of 165°F). Remove from heat and let cool slightly.
- 5
In a small bowl, mix 2 tbsp of Greek yogurt with 1 tsp of lemon juice to create a simple sauce.
- 6
Warm the whole wheat tortilla in the microwave for 10-15 seconds to make it more pliable.
- 7
Spread the yogurt sauce over the center of the tortilla.
- 8
Layer 1 cup of spinach leaves down the center of the tortilla.
- 9
Add the cooked Italian-seasoned ground turkey over the spinach.
- 10
Sprinkle 1/4 cup of shredded mozzarella cheese over the turkey.
- 11
Top with 1/4 cup of diced tomatoes and 2 tbsp of sliced red onion.
- 12
Fold in the sides of the tortilla, then roll it up tightly from the bottom.
- 13
Cut the wrap in half diagonally and serve immediately.
Nutrition Information (per serving)
725
63g
62g
24g
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