Turkey, Corn & Sun-Dried Tomato Wrap

Ingredients

• fresh corn

  1 servings or 100g

• Tomatoes

  Orange, raw

  ¾ cup, chopped or 119g

• sun-dried tomatoes Julian cut with Italian herbs

  Bella Sun Luci

  ⅓ cup or 79g

• diced red onion

  ½ cup or 13g

• Fresh cilantro

  Coriander leaves, raw

  1 ½ tbsp or 2g

• Basil

  Fresh

  ½ tbsp, chopped or 1g

• Minced Garlic

  Great Value

  1 ½ tsp. or 8g

• Extra Virgin Olive Oil

  Pesto Parmesan Dressing - Kraft Foods, Inc.

  ½ tbsp or 8g

• apple cider vinegar

  serving size is 1 tbsp

  ½ servings or 50g

• Lemon juice

  Canned or bottled

  ¼ tsp or 1g

• turkey breast - deli slices

  1 slice or 28g

• tomato basil tortilla wraps

  serving size 1 tortilla

  1 tortilla or 45g

• Spinach

  Raw

  ½ cup or 15g

Directions

1. Step 1 Combine corn, tomato, sun-dried tomatoes, diced red onion, fresh cilantro, basil, minced garlic, extra virgin olive oil, apple cider vinegar and lemon juice in a medium bowl and mix well. Step 2 Place two pieces of turkey on each tortilla. Top with equal portions of the corn salad mixture and top with spinach. Roll up. Serve the wraps cut in half, if desired. Tips Tip: To remove corn kernels from the cob, stand an ear of corn on one end and slice the kernels off with a sharp knife. One ear will yield about 1/2 cup kernels. Shopping Tip: Look for jullian cut sun-dried tomatoes with Italian herbs in olive oil. Also, also it is best and most flavorful if you use fresh basil but if it is not available at your grocery store dry basil will be fine. Eat neat: Keeping the filling inside a wrap or burrito can be a challenge, especially if you're on the go. That's why we recommend wrapping your burrito in foil so you can pick it up and eat it without losing the filling, peeling back the foil as you go.

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