Tuesday, November 24, 2009

Turkey and Cheddar Wrap

POINTS Value: 5
Servings: 2
Preparation Time: 10 min
Cooking Time: 0 min
Level of Difficulty: Easy

A tasty way to use up leftover Thanksgiving turkey. Also great with baby arugula or shredded romaine instead of watercress.

1 1/2 Tbsp reduced-calorie mayonnaise
2 tsp mustard, coarse-grain
2 medium whole wheat tortilla(s), warmed according to package directions
4 oz cooked turkey breast, chopped
1/4 tsp table salt
1/8 tsp black pepper, freshly ground (or to taste)
1/2 cup(s) tomato(es), diced
2 Tbsp red onion(s), diced
1 cup(s) watercress
3 Tbsp low-fat shredded cheddar cheese, sharp-variety

In a small cup, combine mayonnaise and mustard. Lay tortillas on a cutting board; spread with mustard mixture.

Top tortillas with turkey, placing it about 1-inch from edges; sprinkle with salt and pepper. Top turkey with tomatoes, onion, watercress and cheese.

Tuck in sides of tortilla and then roll it up tightly; cut in half on a diagonal. Yields 2 halves per serving.

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