Turkey Scaloppine Wraps

Author: Canadian Living

instead of a peach, substitute a nectarine or two plums or, in winter, a pear. There's no need to peel the fruit.

  • Portion size 2 servings

Ingredients

  • 2 tablespoons lemon juice
  • 1 teaspoon olive oil
  • 6 oz turkey scaloppine
  • 2 flour tortillas
  • 1/4 cup salsa
  • 2 leaves Bibb lettuce shredded
  • 2 leaves romaine lettuce shredded
  • 1 peach pitted and sliced
  • 2 teaspoons chopped fresh mint
  • 2 teaspoons chopped parsley

Method

In shallow dish, stir juice with oil; add turkey, turning to coat. Cover and marinate in refrigerator for 1 hour.

Transfer turkey to greased grill pan or skillet over medium-high heat; cook for 1-1/2 minutes per side or until no longer pink inside. Cut into strips.

Wrap tortillas in foil; warm in 350°F (180°C) toaster oven for 5 minutes. (Or wrap in paper towels and microwave at High for 15 seconds.)

Spread each with salsa, leaving 1-inch (2.5 cm) border; top with lettuce, peaches, turkey and mint. Fold bottom border over filling, then sides; roll up.

 

Nutritional facts <b>Per serving:</b> about

  • Sodium 401 mg
  • Protein 26 g
  • Calories 332.0
  • Total fat 8 g
  • Cholesterol 46 mg
  • Saturated fat 1 g
  • Total carbohydrate 39 g

%RDI

  • Iron 23.0
  • Fibre 0.0
  • Folate 11.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 50.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 6.0
  • Vitamin C 22.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Turkey Scaloppine Wraps

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