Turkey and cheddar wrap

Total Time
15 min
15 min
0 min
These wraps are a tasty way to use up leftover Thanksgiving turkey. They're also great with baby arugula or shredded romaine instead of watercress. They make great take-to-work lunches. Or cut into thin pinwheel slices and serve as an after-school snack. If you prefer not to use the tortillas, try a steamed collard green leaf for the wrap instead.


reduced calorie mayonnaise

1½ Tbsp


2 tsp, coarse-grain

whole wheat tortilla(s)

2 medium, warmed according to package directions

cooked turkey breast without skin

4 oz, chopped

table salt

1 pinch

black pepper

1 pinch, freshly ground

fresh tomato(es)

½ cup(s), diced

uncooked red onion(s)

2 Tbsp, chopped, diced

fresh watercress

1 cup(s)

Weight Watchers Reduced Fat Mexican style blend shredded cheese

3 Tbsp, sharp-variety


  1. In a small cup, combine mayonnaise and mustard. Lay tortillas on a cutting board; spread with mustard mixture.
  2. Place 2 oz turkey in center of each tortilla; sprinkle with salt and pepper. Top each with half of tomatoes, onion, watercress and cheese.
  3. Tuck in sides of tortilla and then roll it up tightly; cut in half on a diagonal.
  4. Serving size: 2 halves

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