Italian Herb Turkey Wrap
10min
15min
1
725
Chef's Note
For a crispier wrap, you can place the assembled wrap in a dry skillet over medium heat for 1-2 minutes per side. This helps seal the wrap and adds a pleasant texture. If meal prepping, keep the yogurt sauce separate until ready to eat to prevent the wrap from getting soggy.
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 baby spinach
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 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 and cook for 8-10 minutes until the turkey is fully cooked and no longer pink.
- 4
While the turkey cooks, mix 2 tbsp of Greek yogurt with 1 tsp of lemon juice in a small bowl to create a simple sauce.
- 5
Warm the whole wheat tortilla in the microwave for 10-15 seconds to make it more pliable.
- 6
Spread the yogurt mixture evenly over the tortilla, leaving a 1-inch border around the edges.
- 7
Layer 1 cup of baby spinach over the yogurt mixture.
- 8
Once the turkey is cooked, let it cool slightly for 1-2 minutes, then spread it evenly over the spinach.
- 9
Sprinkle 1/4 cup of shredded mozzarella cheese over the turkey.
- 10
Add 1/4 cup of diced tomatoes and 2 tbsp of sliced red onion on top.
- 11
Fold in the sides of the tortilla, then roll it up tightly from the bottom, tucking in the sides as you roll.
- 12
Cut the wrap in half diagonally and serve immediately.
Nutrition Information (per serving)
725
63g
63g
24g
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