Asparagus-Turkey Wraps with Roasted-Pepper Mayonnaise

Asparagus-Turkey Wraps with Roasted-Pepper MayonnaiseRecipe
Becky Luigart-Stayner; Lydia DeGaris-Pursell; Food Kellie Gerber Kelley
To save time, you can use bottled roasted red bell peppers.


4 servings (serving size: 1 wrap and about 1 tablespoon of mayonnaise mixture)

Recipe from

Cooking Light

Nutritional Information

Calories 307
Caloriesfromfat 24 %
Fat 8.2 g
Satfat 1.3 g
Monofat 2.4 g
Polyfat 4 g
Protein 24.3 g
Carbohydrate 34.4 g
Fiber 3.1 g
Cholesterol 52 mg
Iron 3.5 mg
Sodium 445 mg
Calcium 92 mg


24 asparagus spears
1 red bell pepper
1 1/2 teaspoons honey
1 teaspoon fresh lemon juice
1/8 teaspoon salt
1/8 teaspoon ground red pepper
1/4 cup light mayonnaise
4 (8-inch) flour tortillas
4 romaine lettuce leaves
8 (1-ounce) slices cooked turkey breast
2 cups alfalfa sprouts


Preheat broiler.

Snap off the tough ends of asparagus. Steam asparagus, covered, 2 minutes or until crisp-tender.

Cut bell pepper in half lengthwise; discard seeds and membranes. Place bell pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil for 10 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 15 minutes; peel. Place the bell pepper, honey, juice, salt, and ground red pepper in a blender; process until smooth. Combine bell pepper mixture and mayonnaise in a small bowl.

Warm the tortillas according to the package directions. Spread 1 tablespoon of the mayonnaise mixture evenly over each tortilla. Layer each tortilla with 1 romaine leaf, 2 turkey slices, 1/2 cup sprouts, and 6 asparagus spears; roll up. Serve with remaining mayonnaise mixture.


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