Turkey and Herb Stuffing Bake
|Serving Per Recipe: 4|
|Amount Per Serving|
|% Daily Value*|
|Total Fat 12g||18 %|
|Saturated Fat 4g||20 %|
|Cholesterol 50g||17 %|
|Sodium 1090mg||45 %|
|Total Carbs 33g||11 %|
|Dietary Fiber 3g||12 %|
|Vitamin A 70%|
|Vitamin C 8%|
|*Percent Daily Values are based
on a 2,000 calorie diet.
|1||pkg. PERDUE® SHORT CUTS® Carved Turkey Breast, Oven Roasted (8 oz.)|
|4||medium (8 inch) flour tortillas, warmed or wheat tortillas|
|2||cups mixed baby salad greens|
|1||medium tomato, cut into thin wedges|
|1/2||cup coarsely shredded carrot|
|1/2||cup (4 ounces) reduced-fat shredded Cheddar or Mozzarella cheese|
|1/2||cup low-fat Italian salad dressing|
To make each sandwich, arrange 1/2 cup salad greens down the center of a tortilla. Top with some of the turkey, tomato wedges, 2 tablespoons shredded carrot, and 2 tablespoons shredded cheese. Drizzle with 2 tablespoons salad dressing.
TIP: To warm the tortillas, stack them between 2 paper towels. Microwave on high for 30 seconds or until moist and warm.
|2||Roll the tortilla to enclose the filling. Cut in half to serve.|