1/2 cup cream cheese, low-fat whipped
2 tablespoons refrigerated pesto with sun-dried tomatoes
4 large whole wheat flour tortillas
3/4 pound, thin sliced, smoked turkey breast
2 cups shredded romaine lettuce
1 cup chopped tomatoes
1/4 cup thinly sliced red onion or alfalfa sprouts
Combine cream cheese and pesto in small bowl; stir well.
Spread evenly over each tortilla.
Place turkey slices, lettuce, tomatoes, and red onion, or alfalfa sprouts over bottom third of tortillas, making sure ingredients don’t touch edges.
Gently roll up tortilla to completely wrap around the filling.
Wrap tightly in plastic wrap. Refrigerate until serving time.
Cut in half and serve.
Notes: This is just a good beginning; you can’t add too many fresh veggies if you want to eat healthy and I think tomatoes, red pepper slices, olives, shredded carrots, and more, would all be wonderful!
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