Ingredients
4 whole wheat tortillas (6-inch)
4 oz sliced low-sodium turkey breast
1 small English cucumber, thinly sliced into ribbons
1/2 cup dill pickles, thinly sliced
2 tablespoons light mayonnaise
Fresh dill sprigs, chopped (optional)
Salt-free seasoning blend (e.g., garlic powder, onion powder, black pepper)
Instructions
Slice turkey into thin strips and set aside.
Peel cucumber and slice into long, thin ribbons.
Pat cucumber ribbons dry with a paper towel to remove moisture.
Spread 1/2 tablespoon light mayo onto each tortilla.
Layer 2 slices of turkey, 2-3 cucumber ribbons, 3-4 pickle slices, and a sprinkle of herbs on each tortilla.
Fold the bottom third upward, then roll tightly from the bottom edge to seal.
Notes
Use pre-sliced turkey for faster prep.
Substitute Greek yogurt for mayo to lower fat content.
Wrap in parchment paper to prevent leaking in lunchboxes.
Refrigerate for up to 24 hours before serving.
- Prep Time: 15
- Category: High Protein Meals
- Method: Assembling
- Cuisine: American
- Diet: Non-Vegetarian
Nutrition
- Serving Size: 1 wrap
- Calories: 380
- Sugar: 2g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 1.5g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 45mg