Turkey Salad Wraps

Turkey Salad Wraps

Serves 4
Serve alongside bowls of Chilled Cucumber Soup for a complete meal, perfect for serving in the spring and summer.
  • Salt to taste
  • 1 1/4 pound skinless, boneless turkey breast fillets
  • 1/4 cup mayonnaise
  • 1/4 cup lowfat yogurt
  • 2 teaspoons lime juice
  • 1/2 teaspoon ground cumin
  • Pepper to taste
  • 2 stalks celery, chopped
  • 1/2 red onion, finely chopped
  • 1 cup frozen yellow corn, thawed and drained
  • 1 jalapeño pepper, finely chopped
  • 4 tortillas, preferably red chile variety
  • 1 pint alfalfa sprouts
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Bring 2 quarts water and 1 teaspoon salt to a simmer in a medium pot over low heat. Add turkey and simmer 10 to 12 minutes, or until cooked through. Transfer to a plate and set aside to let cool for 15 minutes, then cut into 1/2-inch cubes.

Whisk together mayonnaise, yogurt, lime juice, and cumin in a small bowl; season with salt and pepper. Add cooked turkey, celery, onions, corn and jalapeños and toss to coat.

Spoon about 1 cup of the turkey salad onto each tortilla, then top with a generous handful of sprouts. Roll up and serve immediately.
Nutritional Info: 
Per Serving: 660 calories (220 from fat), 24g total fat, 4.5g saturated fat, 95mg cholesterol, 900mg sodium, 62g carbohydrates, (5 g dietary fiber, 4g sugar), 47g protein.
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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