I originally got the idea for this recipe from a Jillian Michaels book called “Making the Cut”. I made a few revisions and added some more vegetables to her recipe. In fact you could add any fresh vegetables of your choice to this wrap; whatever floats your boat. ** If you are a vegetarian just use soy cheese and substitute the turkey with avocado or hummus.
Broccoli Turkey Wrap (Makes 2 wraps)
2 Tortillas (whole wheat if preferred) or Lavash
2 tbsp. Light Cream Cheese
3 squirts of Ken’s spray Light Italian dressing for each tortilla (you could use another dressing but I like the spray b/c it gives you enough flavor while it is still low cal and not overpowering)
8 Broccoli florets
10 thin slices red bell pepper
10 slices of English cucumber
2 Small handfuls of baby spinach
4 oz. Low sodium nitrate free turkey lunch meat
Pepper
Steam the broccoli for about 5 minutes so that it is still crunchy. Drain and place in an ice bath or stick in the freezer for 1 minute.
Spread 1 tbsp. of cream cheese per tortilla, squirt w/ dressing and then assemble w/ 4 broccoli florets, 5 red bell pepper slices, 5 cucumber slices, 2 oz. of turkey and 1 handful of spinach each.
Season w/ pepper. Fold over and serve.
Yummy and Healthy!
To Print, Click this link to a PDF of the Recipe broccoli-turkey-wrap
