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Turkey Lunch Wraps

Maria Steinhauer

Turkey Lunch Wraps

Maybe you’ve resolved to prepare more meals at home this year in an effort to eat healthier. Way to go! That’s a GREAT idea, because you get to be more in control of what goes into your meals. These Turkey Lunch Wraps are something quick you can make your family for lunch. You can also prepare this the night before for your work lunch or your kids’ lunches. The best thing about it is that it supports colon health by providing things like fiber, magnesium and selenium.

Turkey is a great option for a low-fat meat that is packed with selenium and protein. I use an organic turkey lunch meat for this recipe, but you can easily change that out for chicken lunch meat or shredded cooked chicken breast and get the same awesome benefits.

Fiber is what your colon needs to remove waste from your body. For that reason, be sure to buy tortillas that say “whole wheat” so that you get the most fiber possible. I even went as far as to get the “high fiber” ones (11 grams per tortilla). The filling ingredients-- spinach, avocado, and green apple-- also contain fiber, as well as magnesium and a little selenium, both of which can cut your risk of colon cancer.

If you are too rushed in the morning to make your lunch before you leave for work, you can easily make the wraps the night before. Just don’t place the balsamic reduction directly onto the tortilla. Use the spinach as a buffer between the tortilla and the rest of the ingredients. This will help keep the tortilla from becoming soggy.

I made this turkey wrap two different ways to show you how easy it is to switch out an ingredient or two and create a new taste. You could use this recipe several times in a week if you alternate between the two!

 

Ingredients (2 servings):

  • 2 whole wheat tortillas (about 7 inches wide)
  • 1 tbsp of your favorite hummus (I used Mediterranean Herb for its lemon flavor)
  • 2 small handfuls of spinach
  • ⅓ cup turkey, chopped into big pieces
  • Half an avocado, sliced or diced
  • Fresh parsley
  • About 4 to 5 thin slices of green apple
  • 1 to 2 tsps white balsamic reduction

Directions:

  1. Lay out two tortillas. Spread the hummus on the first tortilla. Place spinach, chopped turkey and avocado across the middle of the tortilla. Sprinkle a little parsley on the filling. Roll up the tortilla and cut in half. Hold in place by sticking a toothpick through each half.
  2. On the second tortilla, place spinach, apple slices, and turkey across the middle of it. Drizzle some white balsamic reduction across those ingredients. (Keep in mind that liquids can make a tortilla soggy, so if you’re saving this wrap for later, you might want to go light on the reduction. If you’re eating it right now, drizzle away my friend!) Then add a little more spinach on top of that, roll up the tortilla and cut in half. Hold in place by sticking a toothpick through each half.
  3. Serve immediately, or to save for the next day’s lunch, tightly wrap each with plastic wrap and refrigerate.

Extra prep tip: Any leftover ingredients, such as half of an apple or half of an avocado, can be wrapped tightly in plastic wrap and saved to make more wraps the next day! Preserve the remaining avocado half by keeping the pit intact. This way, the avocado won’t brown as quickly. Place extra apple slices in a sandwich bag and drizzle a little lemon juice on them to keep them from getting too brown.



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