Turkey, Spinach, and Apple Wrap

Turkey, Spinach, and Apple Wrap
Prep Time
20 minutes
Number of Servings
Serves 2
Ingredients
  • 1 Tbsp reduced-fat mayonaisse*
  • 2 tsp honey mustard
  • 2 whole-wheat lavash wraps or flour tortillas
  • 2 cups washed and dried baby spinach leaves, loosely packed, or two large leaves of a soft leafy green lettuce
  • 4 thin slices turkey breast (4 oz)**
  • [q:1/2] Granny Smith apple, sliced paper-thin
Directions
  1. Combine mayonnaise and mustard. Lay out both wraps. Spread the edges of each with the mayonnaise mixture.
  2. Leaving a margin free on the side closest to you, arrange a layer of greens on top of wraps. Top each layer with half the turkey. Evenly divide apple slices and lay lengthwise across turkey. Fold over the end of the wrap closest to you, then the two sides. Roll the wrap as tightly as possible toward the opposite side.
  3. Cover each wrap tightly in plastic wrap and refrigerate, seam side down, up to 1 hour before serving. When ready to serve, remove plastic wrap and cut each wrap in half, at an angle.
Nutrition Info
294 Calories, 17 g Protein, 9 g Carbohydrates, 1 g Fiber, 22 g Total fat (11 g sat, 6 g mono, 4 g poly), 254 mg Sodium

Sandy's Sweet Chicken Wrap-Ups

Sandy's Sweet Chicken Wrap-Ups
Number of Servings
Serves 4
Ingredients
  • 1 lb fully cooked chicken or turkey diced
  • 1 green pepper chopped
  • 4 green olives chopped
  • 1 red pepper chopped
  • 1 tomato diced
  • Romaine lettuce
  • 4 large fajita sized flour wraps
  • [q:1/8] cup lowfat/fat free ranch dressing
Directions
  1. Toss the chicken in a bowl with the ranch dressing.
  2. Add the chopped veggies and stuff the wraps.
  3. Place lettuce on top
  4. Roll up and enjoy
Nutrition Info
Made with chicken: 426 Calories, 26 g Protein, 86 mg Cholesterol, 30 g Carbohydrates, 5 g Total sugars (0 g Added sugars), 3 g Fiber, 22 g Total fat (6 g sat), 543 mg Sodium, [nut:5] Vitamin B3 (niacin), Vitamin C, [nut:4] Vitamin B6, Folate, Phosphorus, [nut:3] Vitamin B1 (thiamine), Vitamin K, [nut:2] Vitamin A, Vitamin B2 (riboflavin), [nut:1] Vitamin B12, Vitamin E, Calcium, Iron, Magnesium, Potassium, Zinc

Rosanna’s Lentil Soup

Rosanna’s Lentil Soup
Number of Servings
8
Ingredients
  • 1 pound small green lentils
  • [q:1/2] cup (120 ml) extra-virgin olive oil
  • 3 ribs celery, diced
  • 2 carrots, diced
  • 1 sweet onion, diced
  • 5 cloves garlic, minced
  • 2 quarts (2 liters) organic chicken broth
Directions
  1. Soak the lentils in a bowl of water for 1 hour.
  2. Drain and set aside.Put the oil in a large saucepan and place over medium heat.
  3. When the oil is hot, add the vegetables and sauté until they are just soft, about 5 minutes.
  4. Add the lentils and sauté for 5 minutes.
  5. Add the broth. Bring to a simmer and cook, covered, over low heat for about [q:1 1/2] hours, until the lentils are soft.
  6. Serve with crusty bread drizzled with extra-virgin olive oil.
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