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Turkey-Spinach Wraps

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Turkey-Spinach Wraps
  • Prep 15 min
  • Total 1 hr 15 min
  • Servings 32
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Summer-fresh apps are a wrap with just five ingredients and 15 minutes.
Jun 23, 2011

Ingredients

  • 5 Old El Paso* Large Flour Tortillas
  • 1 cup (250 mL) refrigerated roasted red pepper dip
  • 3 cups (750 mL) lightly packed baby spinach leaves
  • 2 large plum (Roma) tomatoes, thinly sliced
  • 1/2 lb (250 g) thinly sliced cooked smoked turkey (from deli)

Steps

  • 1
    Spread each tortilla evenly with dip. Arrange spinach leaves evenly over dip to within 1 inch of top edge. Top with single layer of tomato slices. Evenly layer turkey slices over tomatoes.
  • 2
    Starting with bottom edge, tightly roll up each tortilla. Wrap rolls individually in plastic wrap. Refrigerate at least 1 hour but no longer than 24 hours.
  • 3
    To serve, trim off uneven ends of rolls. Cut rolls into 1-inch slices; arrange on serving platter.

Expert Tips

  • Tip 1
    Tip: Roasted red pepper dip is usually found in the refrigerated deli section of your grocery store.
  • Tip 2
    Variation: These wraps are delicious sandwiches for lunch. Just cut them into larger pieces.
  • Tip 3
    Substitution: You can also use thinly sliced cooked roast beef or ham in these wraps.

Nutrition Information

35 Calories, 1 1/2g Total Fat, 2g Protein, 4g Total Carbs

Nutrition Facts

Serving Size: 32 appetizers
Calories
35
Total Fat
1 1/2g
Saturated Fat
1/2g
Trans Fat
0g
Cholesterol
5mg
Sodium
135mg
Total Carbs
4g
Dietary Fiber
0g
Protein
2g
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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