Turkey-And-Chutney Pita Wraps

Going on a picnic or need a new lunchbox idea? These rolls pack easily and travel well.

Yield: 4 servings (serving size: 1/2 wrap)
Recipe from Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 273
  • Fat: 6.7g
  • Saturated fat: 3.4g
  • Protein: 16.3g
  • Carbohydrate: 37.4g
  • Cholesterol: 31mg
  • Iron: 1.4mg
  • Sodium: 799mg
  • Calories from fat: 39%
  • Fiber: 2.2g
  • Calcium: 105mg

Ingredients

  • 2 honey whole wheat pita wraps or 12- inch whole wheat flour tortillas
  • 1/3 cup tub-style light cream cheese
  • 3 tablespoons cranberry chutney (such as Major Grey)
  • 1/2 pound lean deli cooked turkey breast, thinly sliced
  • 1 cup alfalfa sprouts

Preparation

  1. Spread pita wraps with cream cheese to within 1/2 inch of edge. Top evenly with chutney, turkey, and sprouts, spreading to within 1 inch of edge.
  2. Roll up each pita wrap tightly, pressing gently to hold together. Cut each in half.
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