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Chili Turkey Wraps

James Carrier
Yield Makes 4 servings
Wraps make a quick lunch for Marilou Robinson and her family. They favor turkey in their wraps, but almost any cooked or leftover meat can be used. If chili-flavor tortillas are not available, mix 1/2 teaspoon chili powder into the cheese mixture. For best results, use very fresh tortillas so they don't crack, and let them warm to room temperature before rolling.


  • 1 package (8 oz.) nonfat cream cheese
  • 3 to 4 tablespoons tomato-based chili sauce
  • 4 chili-flavor or plain flour tortillas (about 10 in.), at room temperature
  • 2 cups finely slivered romaine lettuce
  • 3 to 4 cups skinned, shredded cooked turkey or chicken
  • 1/2 cup thinly sliced green onions
  • 1/4 cup chopped fresh cilantro
  • 1 can (2 1/4 oz.) sliced ripe olives, drained

Nutrition Information

  • calories 445
  • caloriesfromfat 22 %
  • protein 45 g
  • fat 11 g
  • satfat 2.4 g
  • carbohydrate 40 g
  • fiber 3 g
  • sodium 925 mg
  • cholesterol 87 mg

How to Make It

  1. Smoothly mix cream cheese with chili sauce to taste.

  2. Spread 1/4 of the cheese mixture evenly onto 1 side of each tortilla.

  3. Down the center of each tortilla, spoon 1/4 of the lettuce, turkey, onions, cilantro, and olives.

  4. Roll tortilla snugly to enclose filling, then cut each roll in half. If desired, stand rolls upright on flat end.