Turkey and cheddar wrap
8
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
1.5 Tbsp
Mustard
2 tsp
Whole-wheat tortilla
2 medium
Cooked turkey breast without skin
4 oz
Table salt
1 pinch(es)
Black pepper
1 pinch(es)
Tomato(es)
0.5 cup(s)
Uncooked red onion(s)
2 Tbsp, chopped
Fresh watercress
1 cup(s)
Weight Watchers Reduced-fat Mexican style shredded cheese
3 Tbsp
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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