Turkey and Veggie Loaded Wraps
Turkey and Veggie Loaded Wraps
Ingredients
For the Turkey Filling
- 1 pound ground turkey, lean
- 1 tablespoon olive oil
- 1/2 onion, small, finely diced
- 1 bell pepper, any color, finely diced
- 2 cloves garlic, minced
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Wraps and Assembly
- 4 whole wheat tortillas, large (8-10 inch)
- 1/2 cup Greek yogurt, plain, non-fat
- 1 tablespoon lime juice, freshly squeezed
- 2 tablespoons cilantro, fresh, chopped
- 2 cups shredded lettuce
- 1 cup diced tomatoes
- 1/2 avocado, sliced or diced
Instructions
- 1
Heat olive oil in a large skillet or non-stick pan over medium-high heat. Add the diced onion and bell pepper and cook for 3-4 minutes, until softened.
⏱️ 4 min
- 2
Add the ground turkey to the skillet. Break it up with a spoon and cook until browned, about 5-7 minutes. Drain any excess fat.
⏱️ 7 min
- 3
Stir in the minced garlic, chili powder, cumin, smoked paprika, salt, and black pepper. Cook for another 1-2 minutes, stirring constantly, until fragrant.
⏱️ 2 min
- 4
While the turkey is cooking, prepare the lime-cilantro yogurt sauce. In a small bowl, combine the Greek yogurt, lime juice, and chopped cilantro. Mix well and set aside.
⏱️ 3 min
- 5
Warm the whole wheat tortillas according to package directions (microwave for 15-20 seconds or briefly heat in a dry skillet) to make them more pliable.
⏱️ 1 min
- 6
To assemble each wrap, spread a generous spoonful of the lime-cilantro yogurt sauce down the center of a warm tortilla. Top with a portion of the turkey filling, shredded lettuce, diced tomatoes, and sliced avocado.
⏱️ 2 min
- 7
Fold in the sides of the tortilla, then roll it up tightly from the bottom to create a wrap. Repeat with the remaining tortillas and filling. Serve immediately.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Turkey and Veggie Loaded Wraps
For the Turkey Filling
- 1 pound ground turkey, lean
- 1 tablespoon olive oil
- 1/2 onion, small, finely diced
- 1 bell pepper, any color, finely diced
- 2 cloves garlic, minced
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Wraps and Assembly
- 4 whole wheat tortillas, large (8-10 inch)
- 1/2 cup Greek yogurt, plain, non-fat
- 1 tablespoon lime juice, freshly squeezed
- 2 tablespoons cilantro, fresh, chopped
- 2 cups shredded lettuce
- 1 cup diced tomatoes
- 1/2 avocado, sliced or diced
Instructions
- 1
Heat olive oil in a large skillet or non-stick pan over medium-high heat. Add the diced onion and bell pepper and cook for 3-4 minutes, until softened.
⏱️ 4 min - 2
Add the ground turkey to the skillet. Break it up with a spoon and cook until browned, about 5-7 minutes. Drain any excess fat.
⏱️ 7 min - 3
Stir in the minced garlic, chili powder, cumin, smoked paprika, salt, and black pepper. Cook for another 1-2 minutes, stirring constantly, until fragrant.
⏱️ 2 min - 4
While the turkey is cooking, prepare the lime-cilantro yogurt sauce. In a small bowl, combine the Greek yogurt, lime juice, and chopped cilantro. Mix well and set aside.
⏱️ 3 min - 5
Warm the whole wheat tortillas according to package directions (microwave for 15-20 seconds or briefly heat in a dry skillet) to make them more pliable.
⏱️ 1 min - 6
To assemble each wrap, spread a generous spoonful of the lime-cilantro yogurt sauce down the center of a warm tortilla. Top with a portion of the turkey filling, shredded lettuce, diced tomatoes, and sliced avocado.
⏱️ 2 min - 7
Fold in the sides of the tortilla, then roll it up tightly from the bottom to create a wrap. Repeat with the remaining tortillas and filling. Serve immediately.
⏱️ 1 min