Turkey wraps with sun-dried tomato spread

Roast turkey, sun-dried tomato and basil wraps

Adapted from “Fit Food: Eating Well for Life” by Ellen Haas. See the full original recipe here.

Ingredients:

3 sun-dried tomatoes, rehydrated

¼ cup low-fat spreadable cream cheese

5 large basil leaves, sliced

6 ounces roast turkey slices

2/3 cup spinach

2 large flour tortillas at room temperature

Method:

Soften sun-dried tomatoes for a half hour in 2/3 cup boiling water. Drain and chop. Mix sun-dried tomatoes into cream cheese, add basil leaves.

Spread a quarter of the mixture onto each tortilla. Top with turkey. Divide the remaining cream cheese mixture in half, putting a dollop on top of the turkey. Top with spinach. Roll up tortillas into a long roll and slice in half.

This recipe has so little to it that it hardly counts as a recipe, but when your quest is to make something new from each of your cookbooks, you need to occasionally pick off some low-hanging fruit. Speaking of which, we paired these with mixed fresh fruit and sweet potato chili for a great lunch. The wraps are fast to make, and would be even faster if you made the sun-dried tomato spread mostly in advance (or used oil-packed tomatoes, but that would obviously make it less “fit”).

I’ll take an easy recipe, since while I’ve tried 21 new recipes this year, only 16 of them have been from cookbooks I own, and to be on pace to complete a new recipe from all the cookbooks in a year, I’m a few recipes behind for January. Onward and upward in the kitchen.