Turkey Shawarma Wraps

Turkey Shawarma Wrap cut in half on white plate

Healthy lunches don't have to be boring. Turkey Shawarma Wraps make a flavorful, healthy lunch to enjoy in the new year! Season Jennie-O Extra Lean Ground Turkey Breast with curry powder, cumin, salt and pepper, and cook with garlic, spritzing with fresh lemon when finished. In a whole wheat tortilla wrap, layer a salad tossed in homemade Greek dressing, then add the turkey. Wrap like a burrito, secure with toothpicks, cut in half, and enjoy!

Prep Time 10

Cook Time 20

Total Time 30

Servings wrap (plus additional to make more)

Calories 1463kcal

Ingredients

Ground Turkey Shawarma (Makes 4 Servings)

1 lb. Jennie-O Extra Lean Ground Turkey Breast
3 garlic cloves minced
2 teaspoons extra virgin olive oil
1 tablespoon mild curry powder
½ teaspoon ground cumin
¼ teaspoon kosher salt
Black pepper to taste
½ cup unsalted chicken stock
2 tablespoons freshly squeezed lemon juice freshly squeezed

Turkey Shawarma Wrap Dressing (Makes enough for 1)

1 tablespoon extra virgin olive oil
1 tablespoon red wine vinegar
1 teaspoon freshly squeezed lemon juice freshly squeezed
Pinch of kosher salt and black pepper

Turkey Shawarma Wrap (Makes 1)

½ cup Ground Turkey Shawarma
1 cup romaine lettuce
¼ cup cucumber chopped
1 tablespoon feta cheese
1 Whole wheat tortilla wrap (at least 8” around)

Instructions

Cook the Ground Turkey Shawarma

First, heat a skillet over medium-high heat. When warm, measure in the olive oil.
Add the ground turkey and break into smaller pieces with a wooden spoon. Add the garlic, then season with curry powder, cumin, salt and pepper.
Move the meat and garlic around the pan as they cook, about 5-7 minutes
When the meat begins browning and is no longer pink, pour in the chicken stock and deglaze the pan. Cook for 2-4 minutes, or until the chicken stock cooks out.
Remove the skillet from the heat, then season the turkey with lemon juice, and set aside.

Make the Turkey Shawarma Wrap

Measure the olive oil, red wine vinegar and lemon juice into a medium-sized bowl, then season with salt and pepper, and whisk.
Add the romaine lettuce, cucumber and feta directly on top of the dressing. Toss until every piece of lettuce has been coated in the dressing.
Place the whole wheat tortilla wrap on a flat surface. Layer the salad in the middle of the wrap, then add Ground Turkey Shawarma on top.
Fold in the sides of the wrap, and roll slowly like a burrito. Secure the wrap with toothpicks, cut in half, and refrigerate until time to eat.

Notes

Please note that the Ground Turkey Shawarma makes enough for 4 wraps, but the wrap ingredients/instructions are just for one.

If you want to add more vegetables, like red onions or tomatoes, to the salad, feel free! Just keep in mind that the more vegetables, the harder the wrap will be to roll.

If you eat a dairy free diet or are avoiding dairy, don’t add feta cheese.

Nutrition