Roasted Vegetable and Turkey Wraps with Herb Sauce
(makes 6 servings)
|olive oil cooking spray|
|1||medium red onion, sliced very thin|
|1||large eggplant, sliced thin|
|2||fennel bulbs, trimmed, cored, and sliced very thin|
|2||red peppers, seeded, sliced into thin strips|
|3/4||cup (36 g) fresh basil leaves|
|1/4||cup (15 g) chopped flat leaf parsley|
|1||teaspoon (5 ml) grated lemon rind|
|2||teaspoons (10 ml) lemon juice|
|2||tablespoons (30 ml) olive oil|
|fresh ground pepper|
|6||7-inch (17.5 cm) 98% fat free flour tortillas|
|1/2||pound (240 g) low salt turkey breast, sliced very thin|
- Preheat oven to 425°F (220°C), Gas Mark 7. Lightly coat a large baking sheet with cooking spray.
- Arrange vegetables in batches on the baking sheet and spray tops with cooking spray. Roast the vegetables until cooked through, about 10 to 12 minutes. Set aside and continue until all vegetables are done. Set aside.
- To prepare the Herb Sauce: Place herbs, garlic, lemon zest and juice, oil, and pepper in food processor or blender. Puree until smooth.
- Place the tortillas on a flat surface. Place 2 ounces (60 g) turkey breast on each tortilla. Top with a mixture of the vegetables. Place 2 tablespoons (30 ml) of the Herb Sauce down the middle of the tortilla. Tightly roll up and secure with a toothpick. Wrap in plastic wrap and refrigerate until ready to serve. Slice on the diagonal when ready to eat.
|Per serving:||267 calories (23% calories from fat), 17 g protein, 7 g total fat (0.9 g saturated fat), 38 g carbohydrates, 7 g dietary fiber, 14 mg cholesterol, 351 mg sodium|
|Diabetic exchanges:||1 very lean protein, 2 1/2 carbohydrate (1 1/2 bread/starch, 3 vegetable), 1 fat|