I had to reach way back into the NCC history to find this one. First tried by Jenny she had these comments:
"I made the Turkey, Mozzarella and Basil Wraps for our lunches today.
The recipe doesn't say what kind of turkey to use, so I opted for the healthier version and roasted a turkey breast to bypass all the sodium. I also substituted whole milk mozzarella because that's what I keep on hand. Sensing the base recipe to be somewhat bland and dry, I added some garlic and my basil to a little bit of mayonnaise. Oh, and I also added a slice of avocado.
With what we now considered to be worthy wraps, Ted and I left for work feeling very excited for our lunches.
Ted reported back that it indeed was yummy, but lacked just a pinch of salt.
I, too, thought it lacked that pinch, but I also found it too dry for my taste. I remain happy with the amount of mayo used, but think a tomato slice might have solved the moisture problem.
This recipe is a good start, but think with a slight makeover it could make a great wrap and still be healthy. As I have a bountiful amount of basil in my garden, I will do this wrap again with my above noted additions along with a slice of red onions and that tomato."
I made this for dinner last night with some of Jenny's suggestions and LOVED it.
Ingredients
- 2 small(6-inch) whole-grain tortillas
- 3 ounces turkey
- 1 1-ounce slice part-skim mozzarella cheese
- 1/4 cup chopped fresh basil
- 2 slices tomato
- 1/2 tsp garlic mixed with 1 Tbs mayonaisse and a dash of salt
- Optional additions: avocado, red onion
Preparation
- Fill tortillas, wrap, and enjoy.
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