Turkey Wraps
These flavorful wrap sandwiches are really delicious. If you like your food spicy, add another jalapeño or two.
INGREDIENTS
- 1 tablespoon olive oil
- ½ cup chopped red onion
- 1 red bell pepper, chopped
- 1 jalapeño pepper, minced
- 2 cups cubed cooked turkey
- 1 tablespoon lemon juice
- 2 tablespoons chopped flat-leaf parsley
- 6 (8-inch) corn tortillas
- 2 (3-ounce) packages dairy-free vegan cream cheese, softened
- 1 cup baby spinach leaves
In medium saucepan, heat olive oil over medium heat. Add red onion; cook and stir 2 minutes. Add bell pepper and jalapeño pepper; cook and stir 3–4 minutes longer.
Remove from heat and stir in turkey, lemon juice, and parsley.
Soften tortillas as directed on package. Arrange on work surface; spread each with 1 ounce of the cream cheese.
Layer spinach leaves on top of the cream cheese. Top with turkey mixture, divided among the tortillas.
Roll up the tortillas, enclosing filling. Cut in half. Serve immediately.
Nutrition Information
Calories: 220 | Carbohydrates: 21g | Fat: 8g | Sodium: 130mg | Fiber: 3g
Use Those Leftovers
When you roast a turkey for Thanksgiving or other holidays, remove the meat within 2 days. Chop or dice, then package into hard-sided freezer containers. Label, seal, and freeze up to 3 months. To use, let stand in refrigerator overnight, then use in recipes from casseroles to sandwich spreads. Use the bones to make stock.
