🦃 Healthy Turkey Wraps (with leftover turkey) recipe

healthy turkey wrap, sliced in half, on white plate, with bowl of tomato soup and platter of turkey wraps in the background

5 from 1 vote

🦃 Healthy Turkey Wraps (with leftover turkey) recipe

This Leftover Turkey Wrap is a healthy turkey wrap, using leftover turkey and loaded with vegetables! It makes a great dinner wrap because it's served warm. It's also Weight Watchers friendly.

Course dinner, main

Cuisine American, Canadian

Keyword healthy, leftover turkey, wrap

Special Diet Dairy-free

Prep Time 15

Cook Time 15

Total Time 30

Servings wraps

Calories 183kcal

Author Terri Gilson

Equipment

vegetable peeler

Ingredients

2 tablespoon soy sauce
2 tbsp ketchup
4 teaspoon lime juice
4 teaspoon liquid honey
4 teaspoon ginger (fresh, grated)
2 teaspoon minced garlic
2 teaspoon olive oil
2 teaspoon sesame seeds
2 teaspoon cornstarch
2 cups leftover turkey, cut into thin strips
4 large (10 inch) tortillas
8 oz - package of bean sprouts
6 oz - package of snow peas - ends trimmed
½ cup carrots peeled and grated
1 red pepper, chopped into thin strips
4 tablespoon cilantro (fresh)
3 green onions, chopped

US Customary - Metric

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Instructions

Combine soy sauce, ketchup, honey, lime juice, ginger, garlic cornstarch, olive oil and sesame seeds in small bowl.
2 tablespoon soy sauce, 2 tablespoon ketchup, 4 teaspoon lime juice, 4 teaspoon liquid honey, 4 teaspoon ginger (fresh, grated), 2 teaspoon minced garlic, 2 teaspoon olive oil, 2 teaspoon cornstarch, 2 teaspoon sesame seeds
Heat a large skillet over medium- high heat and add bean sprouts, green onion, peas and red pepper. Sautee for 5 minutes, then add turkey and sauce
2 cups leftover turkey, cut into thin strips, 8 oz - package of bean sprouts, 6 oz - package of snow peas, 1 red pepper, chopped into thin strips, 3 green onions, chopped
Cook for about 8-10 more minutes or until vegetables soften and sauce thickens.
To Assemble: place tortilla on cutting board. Add ⅛ of the hot turkey mix, then add ⅛ of the carrots and cilantro. Fold the bottom up, then the sides, then roll up to the top. *see video how to fold a wrap
4 large (10 inch) tortillas, ½ cup carrots, 4 tablespoon cilantro (fresh)

Notes

Storage

If you want to cook the veggies in the sauce ahead, store those wet ingredients separately from the dry ingredients (tortillas) and grated carrots, in an airtight container in the fridge, and combine when ready. Good for 2-3 days.

If you need to make it into a wrap in advance, make sure you wrap it well in plastic wrap, then in foil. Store leftover wraps the same way.

These ingredients don't stand up well to freezing.

Top tip

Don't put the wraps together too far in advance of serving them or they will get soggy. Ideally, you want to put them together and serve immediately (within 10- 15 minutes)

Nutrition