Fall Turkey Wrap

6 oz. turkey breast (or vegetable protein patty)
2 Tab. minced red onion
1/4 cup chopped apple, chopped
1/4 cup red seedless grapes, cut in half
2 Tab. dried or fresh cranberries, diced (or pomegranate aerials)
2 Tab. mayonnaise
2 Tab. plain Greek yogurt
1 Tab. milk
1 clove garlic
1 Tab. Dijon mustard
salt and pepper, to taste
6 whole wheat tortillas
1 1/2 cups baby spinach

Filling:
Combine onion, apple, grapes and cranberries or pomegranate in a bowl.

Dressing:
Whisk together mayo, yogurt, milk, garlic and mustard together in a bowl.

To Assemble:
Spoon dressing onto a tortilla. Layer on top turkey or vegetable protein. Layer @ 1/4 cup spinach on top. Spoon @ 1/4 cup filling on top. Roll up tightly, burrito style. Serve right away or cover and refrigerate for up to 24 hours.

source: the Back in the Swing cookbook, Barbara Unell and Judith Fertig

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