Tex-Mex Turkey, Mango, and Pineapple Wraps

By dette

This sandwich-comprised of grainy flat bread, tangy Cheddar, sweet fruits, and picled peppers-is a long way from the days of pallid turkey on white brad with mayonnaise.

Ingredients

• 1 multigrain wrap (10" diameter), such as Mission brand
• 4 t. low-fat mayonnaise
• 1/4 c. shredded reduced-fat Cheddar cheese
• 4 oz deli-sliced salt-free turkey breast
• 1/2 c. chopped romaine lettuce
• 1/3 c. chopped fresh pineapple
• 1/4 c. chopped fresh mango
• 1 tbsp pickled jalapeno chile pepper slices, optional

Preparation

Step 1

Place the wrap on a work surface and spread the side facing you with the mayonnaise. Spread the cheese across the center of the wrap(so that the line is parallel to the edge of the counter closest to you), leaving a 1 1/2" borlder at each end. Top with the turkey, lettuce, pineapple, mango, and jalapeno slices, if using. Fold the right and left sides of the wrap sot hat they just cover the very edges of the filling, and then fold the bottom over and roll up jelly roll-style.

Heat a small nonstick skillet over medium ehat. when hot, add the wrap and cook until lightly browned on the outside, about 1-2 minutes per side. Transfer to a cutting board and cut the wrap in half on an angle.

190 cal; 21 g prot; 20 g carb; 6 g tot fat; 2 g sat fat; 40 mg chol; 5 g diet fib; 424 mg sod