SKINNY VEGGIE-RANCH TURKEY WRAPS

Skinny Veggie-Ranch Turkey Wraps image

69% less sat fat • 50% less cholesterol than the original recipe. Grill a basket of vegetables the easy way: Use a grill wok, basket or on a greased grilling tray. It makes turning-and not spilling-easy.

Provided by Betty Crocker Kitchens

Categories Entree

Time 30m

Yield 6

Number Of Ingredients 10

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Ingredients

1 large red or green sweet pepper, cut into 1/2-inch-wide strips
1 medium yellow summer squash, cut lengthwise into 1/4-inch-thick slices
1 small red onion, cut into 1-inch-wide wedges
2 teaspoons canola oil
3 tablespoons bottled reduced-calorie ranch salad dressing
3 10-inch spinach or whole grain tortillas
6 ounces thinly sliced cooked turkey breast
2 ounces reduced-fat Monterey Jack cheese or Monterey Jack cheese with jalapeño chile
peppers, cut into thin slices
1/4 cup snipped fresh cilantro

Steps:

Brush sweet pepper, squash, and onion with oil. Place vegetables in a greased grill wok, grill basket, or grill tray. For a charcoal grill, place wok, basket, or tray on the rack of an uncovered grill directly over medium-hot coals. Grill just until tender, turning occasionally; allow 6 to 8 minutes for sweet pepper and squash and 10 to 12 minutes for onion. Remove vegetables from grill; set aside and keep warm. (For a gas grill, preheat grill. Reduce heat to medium. Place wok, basket, or tray on grill rack over heat. Cover and grill as above.)
To assemble wraps, spread ranch dressing on one side of each tortilla. Divide turkey among tortillas. Top with cheese. Spoon grilled vegetables over cheese just below center of each tortilla. Top vegetables with cilantro. Fold bottom third of each tortilla partially over the vegetables. Fold in sides and roll up tortillas. Cut wraps in half.

Nutrition Facts : Calories 210, Carbohydrate 24 g, Cholesterol 20 mg, Fat 1, Fiber 3 g, Protein 11 g, SaturatedFat 2 1/2 g, ServingSize 1/2 wrap, Sodium 650 mg, Sugar 3 g, TransFat 0 g