Roasted Turkey and Spinach Wrap

PregnancyAmericanEasyServes 225 min

Freshly roasted turkey breast, baby spinach, and sliced avocado in a whole wheat tortilla.

This wrap is loaded with folate from baby spinach, which is crucial for early and ongoing neural development. Freshly cooking the turkey at home eliminates the listeria risks associated with cold deli meats, providing safe, high-quality protein for fast tissue growth. We included red bell peppers for a hit of vitamin C, ensuring the mother's body can optimally absorb the plant-based iron from the spinach to support her steeply rising blood volume.

View Nutrition Facts

One serving≈550 kcal · 37 g protein

Calories550 kcal

Protein37 g

Carbs39 g · 3.1g sugar

Fat30 g · 5g sat

Fiber13 g

Sodium1,143 mg

Folate199 mcg DFE

Iron4.2 mg

Calcium112 mg

Choline108 mg

Iodine70 mcg

Vitamin D5.6 IU

Vitamin B120.4 mcg

Zinc3.4 mg

from its ingredients

Ingredients

8 oz fresh turkey breast, cut into thin strips
1 tbsp olive oil
½ tsp salt
¼ tsp black pepper
½ tsp garlic powder
2 whole wheat tortillas
¼ cup hummus
2 cups baby spinach, washed
½ red bell pepper, thinly sliced
1 avocado, sliced

Cookware

Cutting board
Chef's knife
Measuring cups
Measuring spoons
Sheet pan — with parchment paper
Large skillet — for warming tortillas
Tongs

Method

1Preheat your oven to 400°F (200°C) and line a sheet pan with parchment paper. While it heats, place the 8 oz of turkey breast strips on the pan and toss evenly with 1 tbsp olive oil, ½ tsp salt, ¼ tsp black pepper, and ½ tsp garlic powder.
2Spread the turkey into a single, uncrowded layer so it roasts instead of steams. Roast for 10-12 minutes until fully cooked through and slightly golden on the edges.
3Because avocado is an allergen for your household, completely discard the 1 sliced avocado or set it aside in a sealed container for a non-allergic family member, ensuring it does not touch your prep area.
4Heat a large skillet over medium heat. Briefly warm the 2 whole wheat tortillas for about 30 seconds on each side until pliable and soft.
5Lay the warm tortillas flat on a cutting board. Evenly spread ¼ cup of hummus down the center of each.
6Top the hummus with 2 cups of baby spinach and the thinly sliced ½ red bell pepper. Add the roasted turkey strips.
7Fold the sides of each tortilla inward over the filling, then roll tightly from the bottom up to secure the wrap. Slice in half and serve immediately.

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