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I’m making dinner for my family tonight and I want to make them something really healthy! But I am a beginner cook so I need REALLY easy recipes! Thank you!
Does anyone have a recipe for a healthy turkey sandwich or wrap? Or just a healthy recipe that is delicious?
April 13th, 2010 
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My favorite website: http://www.allrecipes.com
Don’t take anything less than 4 stars.
omgosh lol if ur gonna have wraps get hummus.. mayo … turkey, salami, umm.. balognese, umm cheese, lettuce, and all that good stuff!
Waldorf Turkey Sandwiches —
INGREDIENTS
1 1/4 cups cubed cooked turkey breast
1 small apple, chopped
1/4 cup finely chopped celery
3 tablespoons fat-free mayonnaise
2 tablespoons fat-free plain yogurt
2 tablespoons chopped walnuts
1 tablespoon raisins
1/8 teaspoon ground nutmeg
1/8 teaspoon ground cinnamon
8 slices cinnamon-raisin bread, toasted
4 lettuce leaves
DIRECTIONS
In a bowl, combine the first nine ingredients. Cover and refrigerate for 1 hour. Spoon 3/4 cup turkey mixture onto four slices of bread; top with a lettuce leaf and remaining bread.
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Easy Snack Wraps —
INGREDIENTS
12 (10 inch) flour tortillas
1 (8 ounce) package cream cheese
1 head lettuce
1 (6 ounce) package sliced deli-style turkey
2 cups shredded carrots
2 cups minced tomato
DIRECTIONS
Spread cream cheese evenly over the tortillas. Top the cream cheese with lettuce leaves. Arrange the turkey slices in even layers on top of the lettuce. Sprinkle the carrots and tomato over the turkey slices. Roll the tortillas into wraps. Cut the wraps diagonally into bite-sized pieces. Secure with toothpicks.
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Smoked Turkey Tortilla Wraps —
INGREDIENTS
10 whole wheat flour tortillas
10 slices smoked turkey, cut into thin strips
1 avocado – peeled, pitted and sliced
1/2 cup sour cream, for topping
1/2 cup Cheddar cheese
DIRECTIONS
Heat flour tortillas in a large skillet over medium heat until slightly browned. Divide turkey strips, avocado, sour cream, and cheese among the warmed tortillas. Fold in half and serve.
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Turkey Avocado Wrap
Courtesy of Mission Foods
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Recipe Ingredients:
4 Mission® Reduced Fat Classic Wraps
2 cups cooked Turkey diced
3 Tbsp. Balsamic Vinegar
1 1/2 Tbsp. Olive Oil
1/3 cup Sprouts
1/4 cup Scallions or Green Onions sliced
1/8 tsp. Pepper
10 oz. can Kidney Beans
4 cups Packaged Salad Mix
1 cup Tomatoes diced
2 ripe Avocados diced
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Recipe Instructions:
1. Combine turkey, balsamic vinegar, olive oil, sprouts, green onions, pepper and kidney beans. Toss with salad, tomatoes and avocados.
2. Divide mixture into 4 equal portions. Fill, wrap and roll!
Enjoy this delicious turkey avocado wrap Mexican recipe!
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Type of recipe: Poultry
Preparation Time (min):
Cook Time (min):
Prep Tool: Work Surface
Turkey Caesar Wrap
Source: The North Dakota Turkey Federation
8 (1 ounce) slices pepper-crusted turkey
4 cups romaine lettuce, shredded
4 tablespoons Parmesan cheese, freshly-grated
4 green onions
3/4 cup Caesar salad dressing
4 (8-inch) flour tortillas
8 marinated sun-dried tomatoes, drained
Ground pepper, to taste
In medium bowl, combine lettuce, cheese, green onions and salad dressing. Arrange 1 cup mixture over each of the 4 tortillas. Top each with 2 slices turkey, 2 sun-dried tomatoes and pepper to taste. Fold in bottom and top portions. Roll up from side to completely enclose filling.
Serves 4.
Garden Turkey Salad Pockets
Celery, cucumber and radishes add crunch to this delicious pita sandwich.
1/2 pound (3/4-inch thick) slice deli cooked turkey breast, cubed
1/4 pound (1/2-inch thick) slice deli LAND O LAKES® American Cheese, cubed
1/2 cup sliced cucumber, cut in half
1/3 cup sliced radishes
1/3 cup mayonnaise
1 stalk (1/2 cup) celery, sliced
1 teaspoon dried dill weed
1/8 teaspoon pepper
2 (6-inch) pita breads, cut in half
Leaf lettuce
Combine all ingredients except pita bread and lettuce in medium bowl. Cover; refrigerate 1 hour to blend flavors.
Fill each pita bread half with leaf lettuce and 1 cup turkey salad.
Makes 4 servings.
Nutrition Facts (1 serving):
Calories: 380
Fat: 25 g
Cholesterol: 65 mg
Sodium: 1000 mg
Carbohydrates: 19 g
Dietary Fiber: 1 g
Protein: 20 g
Smoked Turkey Tortilla Wraps
Strips of leftover smoked turkey with avocado, sour cream
and cheese, all wrapped in wheat flour tortillas. This is
a great way to use leftover smoked turkey. My kids have
always liked the leftovers as much as the ‘firstovers’! These
are different but yummy. Prep Time: approx. 10 Minutes.
Cook Time: approx. 10 Minutes. Ready in: approx. 20
Minutes. Makes 10 servings.
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10 whole wheat flour tortillas
10 slices leftover smoked
turkey breast, sliced into strips
1 avocado – peeled, pitted
and sliced
1/2 cup sour cream, for topping
1/2 cup Cheddar cheese
Directions
1 Heat flour tortillas in a large skillet over medium
heat, until slightly browned. In each tortilla arrange
turkey strips topped with avocado, sour cream and cheese.
Fold up and serve with salsa.
*TURKEY AND VEGETABLE WRAP
1 large sheet of lahvosh
1 cup tomato sauce
1 cup mild salsa
1/2 lb. fresh spinach leaves
1/2 lb. roasted turkey breast, thinly sliced
1 red pepper, thinly sliced
1 red onion, thinly sliced
1 small zucchini, thinly sliced
2 cups grated mozzarella and Parmesan cheese, mixed
Preheat the oven to 350 degrees. Place the lahvosh on a sheet pan and brush with the tomato sauce. Spoon the salsa over the sauce. Layer on the spinach leaves, followed by the turkey breast, red pepper, onion and zucchini. Top with the grated cheese.
Heat in the oven just until the cheese melts, about 5 minutes. Fold in the sides of the lahvosh. Then roll the lahvosh tightly, starting with the long end. Let cool for 5 minutes before cutting into 4 portions. Makes 4 servings.
* Awesome Turkey Sandwich
2 slices whole wheat bread, toasted (optional)
1 tablespoon mayonnaise
2 teaspoons Dijon-style prepared mustard
3 slices smoked turkey breast
2 tablespoons guacamole
1/2 cup mixed salad greens
1/4 cup bean sprouts
1/4 avocado – peeled, pitted and sliced
3 ounces Colby-Monterey Jack cheese, sliced
2 slices tomato
Spread mayonnaise on one slice of toast, then spread mustard on the other. Arrange the sliced turkey on one side. Spread guacamole over the turkey. Pile on the salad greens, bean sprouts, avocado and cheese. Finish with tomato slices, then place the remaining slice of toast on top.
*Avocado Turkey Wraps
2 whole wheat tortillas (8 inches), room temperature
2 tablespoons fat-free mayonnaise
1/4 pound thinly sliced deli turkey
8 thin slices tomato
2 teaspoons finely chopped jalapeno pepper
1/4 cup shredded reduced-fat cheddar cheese
2 teaspoons minced fresh cilantro
1/2 medium ripe avocado, peeled and thinly sliced
Spread tortillas with mayonnaise. Top each with turkey, tomato, jalapeno, cheese, cilantro and avocado. Roll up and cut in half. Yield: 2 servings.
*Triple Decker Turkey Bacon Sandwich
2 slices white bread
1/4 cup mayonnaise
3 lettuce leaves
1 tomato, thinly sliced
3 slices turkey bacon
3 slices Cheddar cheese
Toast the bread slices.Spread a thin layer of mayonnaise on each slice. Layer bottom slice with lettuce, tomato, turkey bacon, and cheese. Spread another thin layer of mayonnaise on the cheese; repeat layers twice. Top with second slice of bread. Heat in microwave for 45 seconds to 1 minute, or until cheese is melted.
*Hot Turkey Salad Sandwiches
2 celery ribs, finely chopped
1 small onion, finely chopped
2 hard-cooked eggs, chopped
3/4 cup mayonnaise
1/2 teaspoon salt
1/4 teaspoon pepper
2 to 3 cups cubed cooked turkey
6 hamburger buns, split
In a large bowl, combine the celery, onion, eggs, mayonnaise, salt and pepper. Add turkey: toss to coat. Spoon into buns. Wrap each in foil. Bake at 400° for 20-25 minutes or until heated through. Yield: 6 servings.
*Asparagus-Turkey Wraps with Roasted-Pepper Mayonnaise
24 asparagus spears
1 red bell pepper
1 1/2 teaspoons honey
1 teaspoon fresh lemon juice
1/8 teaspoon salt
1/8 teaspoon ground red pepper
1/4 cup light mayonnaise
4 (8-inch) flour tortillas
4 romaine lettuce leaves
8 (1-ounce) slices cooked turkey breast
2 cups alfalfa sprouts
Preheat broiler.Snap off the tough ends of asparagus. Steam asparagus, covered, 2 minutes or until crisp-tender.
Cut bell pepper in half lengthwise; discard seeds and membranes. Place bell pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil for 10 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 15 minutes; peel. Place the bell pepper, honey, juice, salt, and ground red pepper in a blender; process until smooth. Combine bell pepper mixture and mayonnaise in a small bowl.
Warm the tortillas according to the package directions. Spread 1 tablespoon of the mayonnaise mixture evenly over each tortilla. Layer each tortilla with 1 romaine leaf, 2 turkey slices, 1/2 cup sprouts, and 6 asparagus spears; roll up. Serve with remaining mayonnaise mixture.
ENJOY
Okay – wraps are hard because the tortilla can sometimes have a lot of fat in it and not a lot of nutrients. I suggest making the sandwhich I used to make before swim practice in high school. It was delicious.
2 slices whole grain bread – per sandwhich
Oven roasted turkey breast
Sliced tomatoes
Lettuce – shredded preferably
Sliced bell peppers
Balsamic vinegar
Salt and pepper
Mustard of choice
Take the whole grain bread and toast it. Put a thin slather of mustard on the bottom piece of bread and place a good helping of turkey on top. Sprinkle a little balsamic on top of the turkey – just a 1/2 tsp or so – then top with lettuce, then sliced bell peppers, then the tomatoes. Sprinkle about 1/2 tsp more of balsamic vinegar and salt and pepper on top of it. Top with the other slice of bread and ENJOY! So healthy…get lots of whole grains, none of the fat of mayonnaise. Very filling with the turkey as the protein and the veggies to add volume to the sandwhich. For a side item just cut up some carrot sticks and cucumber sticks and enjoy with your favorite low fat dressing. Growing kids will like this meal and so will you because you can pretty much let them eat more of everything since nothing in it really has that many calories or fat (depending on the dressing you use as a dip). Good luck!