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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We thought the all the ingredients wouldn't mesh. Boy were we ever surprised! The wrap was delicious! I used the short cut with jarred peppers. This is a great quick meal. It will be especially nice in the summer. Very refreshing! I also prepared the coleslaw that went along with it. In the Cookinglight recipe 2001!
This recipe is so tasty, filling and easy to make! Refrigerating the asparagus and mayo mixture make for easy leftovers. I use jarred peppers, but they should definitely be drained so the mayo isn't too thin. I also like to add a little shredded jack cheese, however not necessary - just a personal preference. I use smaller 6-in wheat tortillas, and eat more as a taco than a wrap. Just keep in mind it calls for 2 oz. of turkey per wrap (much more than two slices).
I thought this recipe was pretty good. I'm not sure if the recipe mentioned this but the asparagus should probably be cut up into small pieces as they are hard to eat out of the wrap. Additionally be careful to drain the red peppers if you use the jar variety, there was a little extra liquid in my pepper mayonnaise. I will make again though :)
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