Ingredients
Equipment
Method
- In a mixing bowl, combine the green beans and kale. Drizzle with olive oil, sumac, garlic powder, salt, and pepper. Toss until well-coated.
- Heat a frying pan over medium heat. Add the vegetable mixture and sauté for about 5-7 minutes, until the green beans are tender and the kale has wilted.
- Lay the whole wheat wraps flat. Divide the cooked turkey breast evenly onto the wraps. Spoon the sautéed vegetables on top of the turkey.
- Fold in the sides of the wrap and then roll it tightly from the bottom to the top. Place seam-side down and toast in the frying pan for 2-3 minutes on each side until golden and crispy.
- Cut the wraps in half and serve alongside a simple side salad made of mixed greens and cherry tomatoes. Add a spoonful of Greek yogurt for garnish.
Nutrition
Notes
Feel free to swap out turkey for grilled chicken or a plant-based protein for a vegetarian version.
If you’re looking for extra crunch, consider adding some sliced almonds or shredded carrots to the wrap.
For storage, keep the wraps in an airtight container in the fridge for up to 2 days.
When reheating, a pan on low heat will help retain the wrap's crispiness.
Enjoy the versatility of this dish by experimenting with different sauces or dressings!
If you’re looking for extra crunch, consider adding some sliced almonds or shredded carrots to the wrap.
For storage, keep the wraps in an airtight container in the fridge for up to 2 days.
When reheating, a pan on low heat will help retain the wrap's crispiness.
Enjoy the versatility of this dish by experimenting with different sauces or dressings!