Turkey and cheddar wrap
6
Points®
Total time: 15 min • Prep: 15 min • Cook: 0 min • Serves: 2 • Difficulty: Easy
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.
Ingredients
Reduced calorie mayonnaise
1½ Tbsp
Mustard
2 tsp, coarse-grain
Whole-wheat tortilla
2 tortilla(s), medium, warmed according to package directions
Cooked skinless turkey breast
4 oz, chopped
Table salt
1 pinch(es)
Black pepper
1 pinch(es), freshly ground
Tomato
½ cup(s), diced
Red onion
2 Tbsp, chopped, diced
Fresh watercress
1 cup(s)
Weight Watchers Reduced-fat Mexican style shredded cheese
3 Tbsp, sharp-variety
Instructions
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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