Turkey and Cheese Spinach Wraps
Welcome to another school year, where the operative word is “new.” New clothes, new school supplies, new friends, new academic challenges. So why are you sending the kids off with the same old lunch? The Florida Dairy Farmers are ready with practical and delicious help for parents and teachers. Milk contains nine essential nutrients, all of which contribute to healthy bodies. And milk is the No. 1 food source of most of these, including calcium and vitamin D, in the diets of children, according to the National Dairy Council.
Every Thursday in August we are exploring how the versatility of dairy products fit into a busy school year to provide healthful meals for productive lifestyles. From packing lunches, power breakfasts to easy weeknight meals we will help you fuel up for another great school year. For a bonus, each dish is designed to have leftovers that will help with meal planning later in the week.
Today’s recipe is Turkey & Cheese Spinach Wraps. A roasted red pepper sauce gives these wraps a lower-fat dressing. And using shredded cheese and diced tomatoes makes the sandwiches easier to roll.
Turkey & Cheese Spinach Wraps
Yield: 4 generous servings
4 (8- to 10-inch) flour tortillas (see note)
2 cups lightly packed baby spinach leaves
2 large plum tomatoes, diced
1/2 pound thinly sliced roasted turkey breast (see note)
1 cup shredded cheddar or Monterey Jack cheese or a combination
Roasted red pepper sauce:
1 (12-ounce) jar roasted red bell peppers, drained, coarsely chopped
2 tablespoons freshly chopped basil
8 ounces low-fat cream cheese, at room temperature
Coarse salt and freshly ground black pepper to taste
1. For the sauce, combine roasted red peppers, basil and cream cheese until completely blended. Season with salt and pepper and set aside.
2. Spread each tortilla with a thin layer of the sauce (you will have more than you need, but will use the extra in your Leftover Strategy for the week). Arrange spinach leaves evenly over sauce to within 1 inch of edge. Divide diced tomatoes and shredded cheese and scatter over spinach leaves. Layer turkey on top. with single layer of tomato slices. Evenly layer turkey slices over tomatoes.
3. Tightly roll each tortilla and wrap rolls individually in plastic wrap. Refrigerate at least 1 hour but no longer than 24 hours. To serve, trim off uneven ends of rolls. Cut rolls into 1inch slices or in half depending on young appetites.
Recipe notes: Look for flavored or whole-wheat tortillas. Choose other deli meats depending on household preferences.
Leftover strategy:
- The ingredients can be re-imagined for quesadillas a few days later. Add a salad and seasonal fruit and call everyone to the table.
- The roasted red pepper sauce can be tossed with pasta for another meal.
The post Back to School With Dairy: The lunch box appeared first on Heather's Florida Kitchen.