Roasted Vegetable And Turkey Wraps With Herb Sauce Recipe
Servings: 6
Ingredients
- Â Â Extra virgin olive oil cooking spray as needed
- 1 med red onion sliced very thin
- 1 lrg eggplant sliced thin
- 2 x fennel bulbs trimmed, cored,
- Â Â and sliced very thin
- 2 x red peppers seeded, and
- Â Â sliced into thin strips
- 3/4 c. fresh basil leaves
- 1/4 c. minced flat-leaf parsley
- 1 x garlic clove
- 1 tsp grated lemon rind
- 2 tsp lemon juice
- 2 Tbsp. extra virgin olive oil
- Â Â Freshly-grnd black pepper to taste
- 6 x 98% fat-free flour tortillas - (7" dia)
- 1/2 lb low-salt turkey breast sliced very thin
Directions
- Preheat oven to 425 degrees. Lightly coat a large baking sheet with cooking spray.
- Arrange vegetables in batches on the baking sheet and spray tops with cooking spray. Roast the vegetables till cooked through, about 10 to 12 min. Set aside and continue till all vegetables are done. Set aside.
- To prepare the Herb Sauce: Place herbs, garlic, lemon zest and juice, oil, and pepper in food processor or possibly blender. Puree till smooth.
- Place the tortillas on a flat surface. Place 2 ounces turkey breast on each tortilla. Top with a mix of the vegetables. Place 2 Tbsp. of the Herb Sauce down the middle of the tortilla. Tightly roll up and secure with a toothpick. Wrap in plastic wrap and chill till ready to serve. Slice on the diagonal when ready to eat.
- This recipe yields 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 244g | |
| Recipe makes 6 servings | |
| Calories 149 | |
| Calories from Fat 65 | 44% |
| Total Fat 7.32g | 9% |
| Saturated Fat 1.32g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 22mg | 7% |
| Sodium 42mg | 2% |
| Potassium 596mg | 17% |
| Total Carbs 12.81g | 3% |
| Dietary Fiber 5.9g | 20% |
| Sugars 5.25g | 4% |
| Protein 9.64g | 15% |
