Discussion Boards
Turkey Salad Wraps
 |
A good way to use all the bits of turkey that seem to get bypassed for larger pieces.
|
|
Whole cranberry sauce
|
2/3 cup
|
150 mL
|
|
Salad dressing (or mayonnaise)
|
1/3 cup
|
75 mL
|
|
Large spinach (or flour) tortillas (about 10 inches, 25 cm), see Tip, this page
|
5
|
5
|
|
|
|
|
|
Large iceberg lettuce leaves
|
5
|
5
|
|
|
|
|
|
Slivered (or diced) cooked turkey
|
2 cups
|
500 mL
|
|
Medium tomato, seeded and diced
|
1
|
1
|
|
Ground rosemary
|
1/8 tsp.
|
0.5 mL
|
|
Dried sweet basil, crushed
|
1/8 tsp.
|
0.5 mL
|
|
Salt
|
1/4 tsp.
|
1 mL
|
|
Pepper, sprinkle
|
|
|
Combine cranberry sauce and salad dressing in small bowl. Spread about 3 tbsp. (50 mL) down centre of each tortilla.
|
Lay 1 lettuce leaf over top of each cranberry mixture.
|
Toss remaining 6 ingredients together in medium bowl. Spoon about 1/2 cup (125 mL) down centre of each lettuce leaf. Fold 1 end of tortilla over filling and fold in sides, leaving top end open. Makes 5 wraps.
|
1 wrap:
375 Calories; 12.8 g Total Fat; 478 mg Sodium; 22 g Protein; 42 g Carbohydrate; 2 g Dietary Fibre
|
Reprinted with permission from Home for the Holidays © Company's Coming Publishing Limited
|
|
Newsletter
Enter your email here to subscribe:
