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Asparagus-Turkey Wraps with Roasted-Pepper Mayonnaise

Becky Luigart-Stayner; Lydia DeGaris-Pursell; Food Kellie Gerber Kelley
Yield 4 servings (serving size: 1 wrap and about 1 tablespoon of mayonnaise mixture)
To save time, you can use bottled roasted red bell peppers.


  • 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

Nutrition 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

How to Make It

  1. Preheat broiler.

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

  3. 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.

  4. 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.

Cook's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit