Parmesan Artichoke Turkey Wrap

Debbie Martell October 30, 2009

Ingredients

• 6 oz turkey breast
• 1 tbsp lite cream cheese
• 1/4 cup broccoli florets
• 1/4 cup artichoke hearts
• 1 Roma tomato
• 1 tbsp pine nuts
• 2 basil leaves
• 2 tbsp mushrooms
• 2 tbsp red bell peppers
• 2 tbsp grated Parmesan cheese
• 1 whole wheat tortilla
• 2 tbsp extra virgin olive oil
• 1/8 tsp Kosher salt
• 1/8 tsp pepper

Preparation

1. Preheat oven to 350 degrees.
2. Cut 1/4 cup of broccoli florets, 1/4 cup of artichoke hearts, 1 Roma tomato, 2 tablespoons of mushrooms, and 2 tablespoons of red bell peppers into bite-size pieces.
3. Toss veggies with 2 tablespoons of extra virgin olive oil, 1/8 teaspoon of Kosher salt, and 1/8 teaspoon of pepper. Roast for 10-20 minutes.
4. Once veggies are cooked, assemble the wrap.
5. Start by spreading 1 tablespoon of lite cream cheese on 1 whole wheat tortilla. Top with 6 ounces of sliced turkey.
6. Add the veggies, then sprinkle with 1 tablespoon of pine nuts and 2 tablespoons of Parmesan cheese.
7. Top with 2 chopped basil leaves, wrap, and serve.

Tags: Cooking, Recipes, Food, Lunch

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