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MHC Recipe

Greek Turkey Wrap

Greek Turkey Wrap
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Course: Dinner, Main Course
Servings: 1 (click to scale)

Ingredients

For the Mediterranean Yogurt Spread

  • 1/4 cup plain nonfat Greek yogurt
  • 1/4 tsp Greek seasoning
  • 1/8 tsp lemon zest

For the Greek Tabbouleh

  • 1/4 cup dry traditional couscous
  • 2 Tbsp red onion diced
  • 1 Pinch kosher salt
  • 1/3 cup boiling water
  • 1 Tbsp fresh lemon juice
  • 1/2 tsp oil
  • 1/3 cup fresh parsley chopped
  • 3/4 tsp fresh mint chopped
  • 1 Pinch black pepper
  • 1/4 cup tomato diced
  • 1/4 cup English cucumber diced

For the Wrap

  • 1 each 8-inch low carb wrap
  • 1 tsp feta cheese
  • 3 oz sliced deli turkey
  • 2 Tbsp spring mix

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Instructions

For the Mediterranean Yogurt Spread

  • In a mixing bowl with a whisk, combine the Greek yogurt, seasoning, and lemon zest. Mix well until fully combined.

For the Greek Tabbouleh

  • Place the couscous, diced red onion, and a pinch of kosher salt in a medium bowl. Pour the boiling water over the mixture, stir once, then cover tightly with a plate or plastic wrap. Let stand for 15–20 minutes, or until the liquid is absorbed. Fluff the couscous with a fork and allow it to cool slightly. In a separate bowl, whisk together the lemon juice, oil, parsley, mint, and black pepper. Add the diced tomato and cucumber to the dressing, then gently fold in the cooled couscous until everything is evenly combined. Refrigerate for at least 15 minutes before serving to allow the flavors to meld.

For the Wrap

  • Spread 1 tablespoon of Mediterranean yogurt spread evenly around the middle of the wrap.
  • Layer the following on top of the Mediterranean yogurt spread, in this order: 1 tsp of feta cheese, 3 oz of sliced turkey, 1/4 cup of Greek tabbouleh, and 2 tbsp of spring mix.
  • Fold over 1/4 of the wrap on the bottom and one side of the tortilla, then roll over the top of the tortilla.

Nutrition

Calories: 214kcal | Carbohydrates: 26g | Protein: 24g | Fat: 4g | Saturated Fat: 1g | Sodium: 709mg | Fiber: 12g
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