WRAP IT UP TURKEY-VEGGIE MELT
This is something I came up with using things I had on hand in the fridge. Very good lunch or supper, when you have deli turkey (or leftover turkey) to use.
Provided by VickyJ
Categories Lunch/Snacks
Time 25m
Yield 2 wraps, 2 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 400.
- Saute green pepper, onion and garlic in Tbsp of olive oil in small skillet until the vegetables are tender.
- Spray a sheet pan with nonstick cooking spray.
- Lay two tortillas flat on sheet pan.
- Close to an edge, layer two slices of turkey, half of the shredded cheddar, green pepper/onion/garlic and diced tomato.
- Grind some fresh black pepper over ingredients.
- Roll up tortilla towards center, bring in sides and continue to fold in a envelope-like fashion. Make sure seem-side is down.
- Using knife, cut two slits in tops for steam to escape.
- Brush with melted butter.
- Bake for 15-20 min or until the outside is golden in color.
- Let rest for 5 min before cutting.
- I like to serve mine with a little cup of ranch dressing (or your choice), for dunking.
Nutrition Facts : Calories 479.9, Fat 27.5, SaturatedFat 11.9, Cholesterol 44.9, Sodium 667, Carbohydrate 44.9, Fiber 4.2, Sugar 5.6, Protein 14.2
TURKEY AND VEGGIE MELTS
A knife and fork will be needed to eat these hearty open-face sandwiches, made delicious with frozen antioxidant vegetable blend.
Provided by Betty Crocker Kitchens
Categories Entree
Time 15m
Yield 2
Number Of Ingredients 5
Steps:
- Heat broiler. Cook vegetables as directed on box; pour into medium bowl. Stir in mustard.
- Place toasted bread slices on ungreased cookie sheet. Layer turkey evenly on bread. Spoon vegetable mixture over turkey. Sprinkle each with 2 tablespoons cheese.
- Broil 4 to 6 inches from heat 1 to 2 minutes or until cheese is melted.
Nutrition Facts : Calories 220, Carbohydrate 24 g, Cholesterol 35 mg, Fat 1, Fiber 4 g, Protein 13 g, SaturatedFat 4 g, ServingSize 1 Sandwich, Sodium 820 mg, Sugar 11 g, TransFat 0 g
SKINNY VEGGIE-RANCH TURKEY WRAPS
69% less sat fat • 50% less cholesterol than the original recipe. Grill a basket of vegetables the easy way: Use a grill wok, basket or on a greased grilling tray. It makes turning-and not spilling-easy.
Provided by Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 6
Number Of Ingredients 10
Steps:
- Brush sweet pepper, squash, and onion with oil. Place vegetables in a greased grill wok, grill basket, or grill tray. For a charcoal grill, place wok, basket, or tray on the rack of an uncovered grill directly over medium-hot coals. Grill just until tender, turning occasionally; allow 6 to 8 minutes for sweet pepper and squash and 10 to 12 minutes for onion. Remove vegetables from grill; set aside and keep warm. (For a gas grill, preheat grill. Reduce heat to medium. Place wok, basket, or tray on grill rack over heat. Cover and grill as above.)
- To assemble wraps, spread ranch dressing on one side of each tortilla. Divide turkey among tortillas. Top with cheese. Spoon grilled vegetables over cheese just below center of each tortilla. Top vegetables with cilantro. Fold bottom third of each tortilla partially over the vegetables. Fold in sides and roll up tortillas. Cut wraps in half.
Nutrition Facts : Calories 210, Carbohydrate 24 g, Cholesterol 20 mg, Fat 1, Fiber 3 g, Protein 11 g, SaturatedFat 2 1/2 g, ServingSize 1/2 wrap, Sodium 650 mg, Sugar 3 g, TransFat 0 g
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