Turkey Scaloppine Wraps
This recipe makes 2 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 332 |
| pro | 26 g |
| total fat | 8 g |
| sat. fat | 1 g |
| carb | 39 g |
| fibre | 3 g |
| chol | 46 mg |
| sodium | 401 mg |
| % RDI: | - |
| calcium | 50 |
| iron | 23 |
| vit A | 6 |
| vit C | 22 |
| folate | 11 |
instead of a peach, substitute a nectarine or two plums or, in winter, a pear. There's no need to peel the fruit.
Ingredients
- 2 tbsp lemon juice
- 1 tsp olive oil
- 6 oz turkey scaloppine
- 2 large flour tortillas
- 1/4 cup salsa
- 2 leaves Bibb lettuce or romaine lettuce, shredded
- 1 peach, pitted and sliced
- 2 tsp chopped fresh mint or parsley
Preparation
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.
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