Avocado-Turkey Wraps

Avocado is rich in heart-protective monounsaturated fats and vitamin E.

Avocado Turkey Wraps
Avocado Turkey Wraps

[quicklook-recipe prep_time=”” cook_time=”” serves=”12″ details=”” ]

[ingredients-list title=”Ingredients” serving_size=”1 mini-wrap”]

  • 3 tablespoons reduced-fat mayonnaise
  • 1 tablespoon coarse-grain Dijon mustard
  • 2 flour tortillas (10 inches)


  • 1 ripe avocado, pitted, peeled, and cut lengthwise into thin slices
  • 8 ounces thinly sliced cooked turkey breast
  • 1 jar (12 ounces) roasted red peppers, drained and cut into strips

[step-list-wrapper title=”How to make it” time=””]
[step-item number=”1″ image_url=”” title=”” ]In small bowl, combine mayonnaise and mustard. Lay tortillas on work surface. Spread mayonnaise mixture evenly over surface of tortillas, dividing equally.[/step-item]

[step-item number=”2″ image_url=”” title=”” ]Place avocado slices on top, leaving 1/2-inch border around edge. Top with turkey and pepper strips.[/step-item]

[step-item number=”3″ image_url=”” title=”” ]Roll up each tortilla tightly and place, seam side down, on cutting board. Trim ends of wraps evenly with serrated knife. Cut each wrap into 6 equal pieces. Place, cut side down, on serving platter.[/step-item][/step-list-wrapper]

[nutrition-info calories=”99″ calories_fat=”” fat=”4g” sat_fat=”1g” choles=”17mg” sodium=”126mg” carbs=”9g” sugars=”” protein=”7g” fiber=”2g”]


[cooking_tip]Large pita rounds, lavosh, and other thin, flat breads can also be used to make sandwich wraps. Although it may look better to layer the ingredients separately in a wrap, it is often more practical to mix some of them together so the filling stays intact and the wrap is easier to eat. For instance, instead of slicing the avocado for these Avocado-Turkey Wraps, mash it with the mayonnaise and mustard to make a thick spread that will help keep the other ingredients in place. If necessary, hold a wrap together with a toothpick.[/cooking_tip]

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Originally Published in Reader's Digest