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