Rating: 3.3 stars
69 Ratings
  • 5 star values: 12
  • 4 star values: 13
  • 3 star values: 30
  • 2 star values: 12
  • 1 star values: 2
  • 69 Ratings

This lunch gets its energizing nutrients from moist turkey, crunchy carrot and spinach, and a flavored tortilla.

Body+Soul, March 2006

Gallery

Credit: Dana Gallagher

Recipe Summary

Yield:
Makes 2 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Coarsely chop the turkey and place in a medium bowl. Stir in the mayonnaise, mustard, and vinegar until combined. Season to taste with pepper.

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  • Arrange arugula and carrot in the center of the tortilla. Spoon turkey salad down the center. Fold one end of tortilla up over a little of the filling. Fold the sides over to enclose the filling, and then roll up to close. Cut sandwich in half crosswise, wrap each half separately in waxed paper, and refrigerate overnight.

Cook's Notes

Look for fresh cooked turkey breast, not turkey roll, in your local deli or gourmet foods store.

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Reviews

69 Ratings
  • 5 star values: 12
  • 4 star values: 13
  • 3 star values: 30
  • 2 star values: 12
  • 1 star values: 2