California Turkey Wraps
The pickled hot banana peppers add a little zing!
1 pound turkey
breast cutlets, 4 ounces each thawed and pounded thin
4 - 8 to 9 inch fat free flour tortillas
Fat free ranch-style salad dressing
2 cups medium spinach leaves, stems removed
1 small cucumber, peeled and sliced thin
1 cup alfalfa sprouts
1 large red bell pepper, cut in slices
½ cup pickled hot yellow banana peppers, cut in rings, drained
Broil thawed steaks 3 to 3-1/2 minutes per side, 3 to 4 inches from the
flame to an internal temperature of 160 degrees F. Chill and cut into
For each sandwich: spread the entire surface of tortilla with dressing.
Top with a layer of
spinach leaves, then sliced cucumbers, then alfalfa sprouts, and then
turkey strips. Place red pepper slices on top of the turkey along with
the yellow pepper rings.
Top with additional salad dressing and roll up burrito-style. Serve wrapped
in sandwich paper to help hold together.
Per Serving: 257 Calories
2g Fat (6.5% calories from fat), Trace Saturated Fat
8g Dietary Fiber
Exchanges: 1/2 Grain (Starch); 3 1/2 Lean Meat; 1 Vegetable; 1 Other Carbohydrates.
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