Turkey leftovers crunch wrap
Low-carb, high-fiber tortilla wraps
5 tortilla(s), (about 44 grams each)
Cooked turkey breast without skin
12 oz, warmed
1⅓ cup(s), warmed
Canned cranberry sauce
6 tbsp(s), whole berry recommended, or homemade
Cooked green beans
½ cup(s), warmed
- Heat a large cast-iron skillet over medium-high heat. Place 1 tortilla wrap on a cutting board and coat both sides with nonstick spray. Cut tortilla wrap into quarters. Arrange quarters in pan and cook until toasted and crisp, 1 to 2 minutes per side. Cool to room temperature.
- Reduce heat to medium. Place 1 tortilla wrap on a cutting board and coat the top with nonstick spray. Flip tortilla over so coated side is down. Layer 3 oz turkey, 1/3 cup stuffing, 1 1/2 tbsp cranberry sauce, and a few green beans in center of tortilla, leaving a 2-inch border. Place 1 toasted tortilla quarter on top. Carefully fold sides of tortilla over filling toward the center, creating pleats to cover the toasted tortilla quarter. Press gently to fold pleats. Carefully flip wrap over and place in heated skillet. Cook until toasted and crisp, pressing occasionally with a spatula, about 2 minutes per side. Repeat with remaining tortilla wraps and fillings to form 4 crunch wraps total.
- Serving size: 1 crunch wrap