Servings:
Makes two servings
Ingredients
- 1 large whole-wheat wrap (11 to 12 inches), or 2 smaller wraps (8 inches), or a 12-by 9-inch rectangular lavosh
- 1 tablespoon mayonnaise
- 1 teaspoon lightly packed handful rinsed baby spinach leaves
- 1 tablespoon dried cranberries
- 2 teaspoon medium carrots, ends cut off, peeled and coarsely shredded
- 2 slice swiss cheese, such as jarlsburg (2 ounces)
- 2 pound thin slices store-bought roasted turkey breast (2 ounces)
- 1 pound jalapeno, chopped
- 1 pound shallot, peeled and chopped
- 1 pound medium tomato, cored and chopped
- 1 pound green onion, chopped
- 1/4 cup chopped cilantro
Preparation
Baking Directions:
1.If necessary, warm the wrap in a 350° F oven for 2 minutes to soften before filling.
2.Lay the wrap on a work surface and spread the mayonnaise all over.
Sprinkle the spinach leaves, cranberries, and carrots evenly on top.
Arrange the Swiss cheese and turkey in even layers over the vegetable layer.
Fold in the side edges and then roll up snugly from the bottom.
3.Cut crosswise into 4 even pieces and wrap tightly in plastic.
Cooks' Note: This is a great way to make use of holiday turkey leftovers.
Tips:
Nutritional analysis per piece (1/2 of wrap): 350 calories, 15g fat (5g saturated), 36g carbohydrates, 4.5g fiber, 15.5g protein
