Turkey Wraps and Veggie Salad
Marinate the meat for Flavorful Turkey Wraps overnight, and you’re guaranteed an easy lip-smacking lunch the next day. Josephine P. of Easton, Pennsylvania grills the turkey before pairing juicy slices with a well-dressed slaw and wrapping it all in tortillas.
In Golconda, Illinois, Helen S. combines peas, broccoli and cauliflower with a creamy dressing for Green Pea Salad. Bacon and cashews add a crunchy burst of flavor to the refreshing warm-weather dish.
- Fruit salad
- Chocolate pudding
- You’ll need to shred three medium carrots for the wraps. Save a little time by purchasing an 8-ounce bag of shredded carrots. Stir some of the leftover carrots into soups or use them to top off green salads.
- Josephine likes using spinach-flavored tortillas, but you may use whatever flour tortillas you prefer.
- Leave the cashews out of the pea salad and you’ll reduce the fat by 5 grams and the sodium by 73 milligrams per serving. If you think you’ll miss the crunch, stir in sliced water chestnuts—they have little fat or sodium.