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Skinny Veggie-Ranch Turkey Wraps
large red or green sweet pepper, cut into 1/2-inch-wide strips
medium yellow summer squash, cut lengthwise into 1/4-inch-thick slices
small red onion, cut into 1-inch-wide wedges
teaspoons canola oil
tablespoons bottled reduced-calorie ranch salad dressing
10-inch spinach or whole grain tortillas
ounces thinly sliced cooked turkey breast
ounces reduced-fat Monterey Jack cheese or Monterey Jack cheese with jalapeño chile
peppers, cut into thin slices
cup snipped fresh cilantro
Brush sweet pepper, squash, and onion with oil. Place vegetables in a greased grill wok, grill basket, or grill tray. For a charcoal grill, place wok, basket, or tray on the rack of an uncovered grill directly over medium-hot coals. Grill just until tender, turning occasionally; allow 6 to 8 minutes for sweet pepper and squash and 10 to 12 minutes for onion. Remove vegetables from grill; set aside and keep warm. (For a gas grill, preheat grill. Reduce heat to medium. Place wok, basket, or tray on grill rack over heat. Cover and grill as above.)
To assemble wraps, spread ranch dressing on one side of each tortilla. Divide turkey among tortillas. Top with cheese. Spoon grilled vegetables over cheese just below center of each tortilla. Top vegetables with cilantro. Fold bottom third of each tortilla partially over the vegetables. Fold in sides and roll up tortillas. Cut wraps in half.
No nutrition information available for this recipe.
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