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Skinny Turkey Wraps + Creamy Tahini Sauce
Well, guys, Christmas is over and we’re almost at 2019…which means we’ve been deep in holiday parties, baking, and neighbors dropping fudge off on our front porches. We likely have a whole lotta turkey leftovers in the fridge!
I’m a firm supporter of plenty of healthy carbs throughout our day to be used as fuel and energy…but ya know what?!! I’m feeling like a few lighter meals this time of year (especially) will do us GOOD!
These wraps are simple, light, tasty and satisfying. ALL. THE. THINGS.
I’m asked a lot about deli meat and cheese. As far as cheese goes: my family has ZERO intolerance to dairy, but we still consider dairy and cheese a condiment…something just for fun and taste on occasion. It’s NOT for nutrition or an everyday thing.
Here’s what to look for in a Deli Meat:
Nitrate Free. No Antibiotics.
No Growth Hormones. Humanely Raised.
No artificial ingredients or chemical nitrites. Gluten Free. No GMO Ingredients.
Makes 1 wrap
Ingredients for EACH wrap:
- 2 large slices of crisp iceberg lettuce
- 2 very thin slices of cheddar cheese
- 6 slices nitrate free deli turkey meat
- 1 vine tomato, thinly sliced
- 1 small carrot, peeled then sliced with a peeler
- 1/4 English cucumber, sliced with a peeler as shown
Tahini Sauce ingredients:
- 1 Tbsp tahini paste
- a pinch of sea salt and fresh ground black pepper
- a pinch of garlic powder
- 1-2 tsp warm water (plus more as needed)
In a small bowl, add all dressing ingredients and whisk to combine. Lay out the iceberg leaves, then layer the remaining ingredients as follows: Cheese, tomatoes, cucumbers, turkey, and carrots. Drizzle dressing over then fold the bottom up, the sides in, and roll like a burrito. Slice in half then serve cold. These are great for make-ahead lunches – just keep refrigerated in a glass sealed container!