Turkey and Sweet Potato Wrap


Yield: Make 8 servings

Total Time: 40 mins

Nutritional Facts Per Serving

  • Calories 140
  • Total Fat 7g
  • Cholesterol 10mg
  • Sodium 330mg
  • Carbohydrates 13g
  • Dietary Fiber 2g
  • Protein 7g (3.8g from dairy)
  • Calcium 15% Daily Value
Recipe by: Midwest Dairy Association

Wrap your Thanksgiving turkey and sweet potato leftovers into a protein packed lunch.

Ingredients

  • 1 medium onion, finely chopped
  • 1 medium sweet potato, peeled and cut in ½-inch pieces
  • 1 14-ounce can low-sodium, reduced fat chicken broth
  • 2 tablespoons celery, diced
  • ½ teaspoon salt optional
  • ½ teaspoon sage
  • ½ teaspoon black pepper
  • 2 cups boneless cooked turkey, cubed
  • ¾ cup dry stuffing mix
  • 8 10-inch whole wheat tortillas
  • 2 cups shredded reduced-fat Cheddar cheese
  • sliced jalapeño peppers, for garnish (optional)

Directions

In a large saucepan, place onions, sweet potato, chicken broth, celery, salt, sage and pepper. Bring to a simmer, over medium-low heat. Cook 10 minutes or until vegetables are softened.

Stir turkey and stuffing mix into vegetable mixture and heat 5 minutes, stirring frequently or until heated through and mixture has thickened.

Heat 1 tortilla in a dry skillet over medium heat. Sprinkle with ¼ cup cheese and top with ½ cup of filling. Allow cheese to melt for 10 seconds and remove from skillet. Fold in two opposite edges of tortilla, one inch each, and roll up. Repeat with remaining tortillas. Place seam side down on serving plate. Top with sliced jalapeño peppers.


Yield: Make 8 servings

Total Time: 40 mins

Nutritional Facts Per Serving

  • Calories 140
  • Total Fat 7g
  • Cholesterol 10mg
  • Sodium 330mg
  • Carbohydrates 13g
  • Dietary Fiber 2g
  • Protein 7g (3.8g from dairy)
  • Calcium 15% Daily Value