California Turkey Wraps
The pickled hot banana peppers add a little zing!

Servings: 4

• 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 1/4-inch strips.
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
28g Protein
29g Carbohydrate
8g Dietary Fiber
64mg Cholesterol
999mg Sodium
Exchanges: 1/2 Grain (Starch); 3 1/2 Lean Meat; 1 Vegetable; 1 Other Carbohydrates.

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