Turkey and Corn Salsa Wraps

Yield: Makes 2 wraps

No votes yet

These ingredients are:
egg-free iconEgg-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free

These colorful sandwich wraps are great for school lunches or quick weeknight dinners.

Ingredients

Preparation

Combine corn, tomatoes, celery and ranch dressing in a small bowl. Set aside.

Place 1 lettuce leaf, 2 slices of turkey and 1 slice of cheese on each tortilla. Divide corn salsa between the two wraps. Roll up the tortillas tightly and cut in half. To cut down on mess, wrap each half in parchment paper and tie with a string.

Each serving: 390 cal, 21g fat (8g sat), 50mg chol, 1000mg sodium, 31g carb, 3g fiber, 5g sugars, 19g protein

Recipe by Jackie Freeman, PCC Chef

More about: corn, sandwiches, turkey

Comments

Chime in! (our commenting policy)
Please use proper table manners when sharing food for thought on this or any other PCC Natural Markets forum. If a food fight starts, email webmaster@pccsea.com to blow the whistle.

Post new comment

Post new comment

Login or register to post comments

Syndicate content

Navigation

Recipe search

Refine search   Tips »

User login