☐ 1 pound thinly sliced deli turkey breast or pre-packaged sliced, low-fat turkey breast
☐ 1/4 cup light sour cream
☐ 4 large white mushrooms (3.5 oz.), cleaned, trimmed and thinly sliced
☐ 1 (12 oz.) jar roasted red peppers, sliced lengthwise into 1/2-inch strips
☐ Salt and pepper
PREPARATION
1. On bottom half of wrap, distribute 3/4 cup baby spinach leaves. Then overlap 3 slices of turkey breast on top, leaving a border at bottom edge of wrap.
2. Spread 1 Tbsp. sour cream over turkey.
3. Evenly distribute 1/3 cup sliced mushrooms and 2 Tbsp. roasted pepper strips over turkey. Season with salt and pepper.
4. Starting with filled side of wrap, roll up gently but tightly into a cylinder, tucking in sides; roll wrap completely.
5. Slice wrap in half diagonally. Repeat with remaining filling and wraps to make 4 cylinders total (or 8 halves).
