Asparagus-Turkey Wraps with Roasted-Pepper Mayonnaise

5 Reviews
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Becky Luigart-Stayner; Lydia DeGaris-Pursell; Food Kellie Gerber Kelley
Yield
4 servings (serving size: 1 wrap and about 1 tablespoon of mayonnaise mixture)
May 2001
RECIPE BY Cooking Light

To save time, you can use bottled roasted red bell peppers.

Ingredients

  • 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

Nutritional Information

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

How to Make It

Step 1

Preheat broiler.

Step 2

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

Step 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.

Step 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.

Chef'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 www.choosemyplate.gov.

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Ratings & Reviews

ladyslipper's Review

tnkropf
April 13, 2011
This was easier to make than I thought it would be and so healthy. I agree with earlier comment to cut asparagus into smaller pieces. Over all I thought it was good, but a little bland.

xspinteach45's Review

xspinteach45
March 03, 2011
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!

tnkropf's Review

ladyslipper
April 28, 2010
N/A

StephR's Review

SARANAKRAM1009
December 04, 2009
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).

SARANAKRAM1009's Review

StephR
June 29, 2009
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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