Best Power Protein Wrap Recipes

Power Protein Wrap image

Provided by Amanda Freitag

Time 20m

Yield 1 serving

Number Of Ingredients 16

2 ounces Avocado Dressing, recipe follows
1 large tortilla
1/2 cup cooked quinoa
4 ounces sliced oven-roasted turkey
1 Roma tomato, sliced
2 ounces queso blanco, grilled
1/2 cup baby spinach
1/2 cup olive oil
1/4 cup lemon juice
2 tablespoons chopped fresh chives
2 tablespoons chopped fresh parsley
1 tablespoon white distilled vinegar
1 teaspoon cracked black pepper
2 cloves garlic
1 ripe avocado
Salt

Steps:

Spread the Avocado Dressing over the tortilla, then layer the quinoa, turkey, tomatoes, grilled cheese and spinach. Tightly wrap and serve.
In the pitcher of a blender, add the oil, lemon juice, chives, parsley, vinegar, pepper, garlic and avocado. Mix until smooth. Season with salt and mix to combine.

Power Wraps with Sweet Potato Hummus image

Provided by Trisha Yearwood

Categories main-dish

Time 1h40m

Yield 4 to 6 servings

Number Of Ingredients 14

2 sweet potatoes
One 15.5-ounce can chickpeas, drained and rinsed
2 tablespoons fresh lemon juice
2 tablespoons tahini
1 clove garlic, peeled
1 tablespoon extra-virgin olive oil
1 teaspoon kosher salt
Freshly cracked black pepper
Four 8-inch whole-wheat tortillas
1 head butter lettuce
3/4 pound sliced smoked turkey breast
1 English cucumber, julienne
1 red bell pepper, julienne
Kosher salt and freshly cracked black pepper

Steps:

For the sweet potato hummus: Preheat the oven to 400 degrees F.
Wrap the sweet potatoes together in a foil packet. Place the packet on a baking sheet. Roast until the potatoes are very tender, about 45 minutes. Allow the sweet potatoes to cool, then scrape the flesh out of the skins. Discard the skins and set the sweet potatoes aside to prepare the hummus.
Add the chickpeas, sweet potato, lemon juice, tahini and garlic to the bowl of a large food processor. Pulse until it becomes a smooth puree, 1 to 2 minutes. With the machine on, drizzle in the olive oil. Season with the salt and freshly cracked black pepper to taste. Store, refrigerated, in an airtight container, for 1 to 2 weeks.
For the power wraps: Place 1 tortilla on a work surface. Spread about 2 tablespoons sweet potato hummus around the tortilla, leaving a 1-inch border clear of hummus.
Shingle 3 leaves of butter lettuce over half of the tortilla. Place 3 slices of smoked turkey breast on top of the lettuce leaves, in a shingled layer. Stack the cucumber and red bell pepper in a 1-inch log down the center of the turkey breast. Sprinkle with some salt and pepper.
Working with the half of the tortilla that is covered in turkey and vegetables, roll the tortilla up like a burrito, to create a tight log.
Repeat this process to make 3 more wraps. Slice each wrap into eight 1-inch rounds (like sushi). Serve chilled, cut-side up.