Ingredients Jump to Instructions ↓

  1. 1 Red onion - sliced very thin (medium)

  2. 1 Eggplant - sliced thin (large)

  3. 2 Fennel bulbs - trimmed, cored, And sliced very thin

  4. 2 Red peppers - seeded, and Sliced into thin strips Herb Sauce

  5. 3/4 cup 30g / 1.1oz Fresh basil leaves

  6. 1/4 cup 10g / 0.4oz Chopped flat-leaf parsley

  7. 1 Garlic clove

  8. 1 teaspoon 5ml Grated lemon rind

  9. 2 teaspoons 10ml Lemon juice

  10. 2 tablespoons 30ml Olive oil Freshly-ground black pepper - to taste Assembly

  11. 6 98% fat-free flour tortillas - (7" dia)

  12. 1/2 lb 227g / 8oz Low-salt turkey breast - sliced very thin

Instructions Jump to Ingredients ↑

  1. Recipe Instructions 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 until cooked through, about 10 to 12 minutes. Set aside and continue until 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 blender. Puree until smooth. Place the tortillas on a flat surface. Place 2 ounces turkey breast on each tortilla. Top with a mixture of the vegetables. Place 2 tablespoons of the Herb Sauce down the middle of the tortilla. Tightly roll up and secure with a toothpick. Wrap in plastic wrap and refrigerate until ready to serve. Slice on the diagonal when ready to eat. This recipe yields 6 servings. Exchanges Per Serving: 1 Very Lean Protein, 2 1/2 Carbohydrate (1 1/2 Bread/Starch, 3 Vegetable), 1 Fat. Nutrition Facts: 267 calories (23% calories from fat), 17 g protein, 7 g total fat (0.9 g saturated fat), 38 g carbohydrates, 7 g dietary fiber, 14 mg cholesterol, 351 mg sodium.


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