Preheat oven to 400 degrees. Line a rimmed baking sheet with foil; place a wire rack on foil and spray with nonstick cooking spray. Season turkey with salt and pepper; place on prepared rack. Roast for 20 to 25 minutes or until done (165 degrees). Cool turkey 10 minutes then cut into bite-size strips.
Peppery arugula and sweet strawberries come together in this recipe to make the most delicious on-the-go wraps.
Servings and Ingredients
|1 lbs.||turkey breast cutlets|
|Hy-Vee ground black pepper|
|2 c.||arugula leaves|
|5||large multigrain flatbread tortillas|
|¼ c.||red onion, thinly sliced|
|2 oz.||Hy-Vee Select goat cheese, crumbled|
|¼ c.||Hy-Vee chopped pecans, toasted|
|1 ½ tbsp.||Hy-Vee Select red wine vinegar|
|1 ½ tbsp.||Hy-Vee strawberry preserves|
|¾ tsp.||Hy-Vee Dijon mustard|
|Hy-Vee salt, to taste|
|Hy-Vee ground black pepper, to taste|
|2 tbsp.||Gustare Vita olive oil|
|1 c.||strawberries, sliced|
Things To Grab
- Rimmed baking sheet
- Aluminum foil
- Hy-Vee nonstick cooking spray
- Meat thermometer
- Small bowl
Make Strawberry Vinaigrette: Whisk together vinegar, strawberry preserves, mustard, and salt and pepper to taste. Slowly whisk in olive oil. Toss strawberries with 2 tablespoons of vinaigrette.
To assemble wraps, layer arugula on each tortilla. Top with turkey, strawberry mixture, red onion, goat cheese, and pecans. Fold bottom edge of tortilla over filling. Fold in both sides. Then, starting from the folded bottom edge, roll up tortilla. Serve with remaining vinaigrette.
Amounts Per Serving
- Total Fat: 16g
- Cholesterol: 50mg
- Sodium: 740mg
- Total Carbohydrates: 25g
- Protein: 29g