Photo of Turkey tortilla wedges with arugula and pine nuts by WW

Turkey tortilla wedges with arugula and pine nuts

9 - 10
PersonalPoints™ per serving
Total Time
18 min
10 min
8 min
This quick lunch or dinner is part tortilla pizza and part tostada, with Eastern Mediterranean and Middle Eastern flavors in the mix. One of those standout flavors is Sumac, which is made from the dried and ground berries of the sumac bush. It lends a tart, slightly acidic flavor to this dish, and is a common spice in Middle Eastern cooking. Here it works its magic on ground turkey, along with shallots, garlic, tomatoes, cilantro, and feta to make a delicious topping for these crispy tortillas. Once the filling is perfect, it gets piled on the tortillas, and then topped with arugula and pine nuts, and served with fresh lemon. So good, so simple, and so quick!


8" flour tortilla(s)

4 item(s)

Olive oil

4 tsp

Uncooked boneless skinless turkey breast

¾ pound(s), ground

Table salt

¼ tsp

Uncooked shallot(s)

1 large, halved and thinly sliced

Garlic clove(s)

2 large clove(s), minced

Fresh cherry tomato(es)

1 cup(s), quartered

Ground sumac

2 tsp

Canned tomato paste

1 tsp



Crumbled feta cheese



3 Tbsp, fresh, chopped


½ cup(s), baby

Pine nuts

2 Tbsp, toasted


½ item(s), cut into wedges


  1. Preheat oven to 400°F.
  2. Place tortillas on large baking sheet in single layer and brush tops with 1 teaspoon oil. Bake until crisp, about 8 minutes.
  3. Meanwhile, heat 2 teaspoons oil in large skillet over medium-high heat. Add turkey and salt; cook, stirring occasionally, until turkey is no longer pink, about 2 minutes. Add remaining 1 teaspoon oil to skillet. Add shallot and garlic and cook, stirring often, until shallot is softened, about 2 minutes. Add tomatoes, sumac, and tomato paste and cook, stirring constantly, 1 minute. Stir in water and cook, stirring with wooden spoon to scrape up browned bits from bottom of pan, about 1 minute. Remove from heat; stir in feta and cilantro.
  4. Top tortillas evenly with turkey mixture, then top evenly with arugula and pine nuts. Cut each tortilla into 4 wedges. Serve with lemon wedges.
  5. Serving size: 4 wedges