Strawberry-Arugula Salad Wraps


Main Dish
Strawberry-Arugula Salad Wraps

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Three strawberry arugula salad wraps stacked on each other

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    Peppery arugula and sweet strawberries come together in this recipe to make the most delicious on-the-go wraps.

    Recipe Tags

    Servings and Ingredients

    Serves 5
    Turkey Wraps
    1 lbs. turkey breast cutlets
    Hy-Vee salt
    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
    Strawberry Vinaigrette
    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
    • Whisk
    • Small bowl


    1. 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.

    2. 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.

    3. 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.

    Nutrition facts


    340 Calories per serving
    1 wrap

    Amounts Per Serving

    • Total Fat: 16g
    • Cholesterol: 50mg
    • Sodium: 740mg
    • Total Carbohydrates: 25g
    • Protein: 29g

    Daily Values

    Iron 15%
    Calcium 6%
    Vitamin D 0%
    Potassium 2%

    Recipe Source:

    Balance July 2018