Who doesn’t love a nutritious wrap for lunch? This recipe has Moroccan origins and comes loaded with unexpected zing! Highlights include refreshing cucumbers, Greek yogurt, couscous, and of course JENNIE-O® Turkey Breast. Moroccan Turkey Wrap just might be your new go-to lunchbox favorite!
cup plain Greek yogurt
English cucumber, peeled, halved lengthwise, seeded and finely diced
tablespoons fresh lemon juice, from one lemon
tablespoon chopped fresh dill
teaspoons Kosher salt, divided
teaspoon freshly ground black pepper, divided
teaspoons vegetable oil
cloves garlic minced
pounds JENNIE-O® Turkey Breast, cooked and shredded
cup finely chopped fresh cilantro
teaspoon ground allspice
teaspoon ground cumin
whole grain tortillas
romaine lettuce leaves
ounces couscous, prepared
tomatoes, chopped, if desired
cucumber slices, if desired
In small bowl, combine yogurt, cucumber, lemon juice, dill, ¼ teaspoon salt and ¼ teaspoon pepper; mix well. Refrigerate until ready to serve
In skillet, heat oil on medium-high heat. Add garlic, shredded turkey breast, cilantro, allspice, cumin, 1 teaspoon salt and ¼ teaspoon pepper. Heat until mixture is heated through.
On tortillas, add lettuce, couscous, turkey mixture, tomatoes and cucumbers, if desired. Top with yogurt sauce. Fold tortilla.