GINNA PARSONS: Turkey wraps a nice change in lunch boxes

Just about every morning, I pack my children the same lunch for school: a sandwich, some type of fresh fruit, baked chips or goldfish crackers and a water bottle. And every day, they eat the meal without complaint.
Four of those days, they usually have roasted turkey or chicken with Mozzarella, Provolone or Swiss cheese on whole wheat sandwich bread or whole wheat hamburger buns. One day, I’ll fix peanut butter and jelly.
Not too long ago, my husband and I got a bit creative. He grilled some chicken breasts and chopped them up and I mixed the meat with some low-fat Caesar dressing, shredded Romaine lettuce and a handful of croutons. The mixture was then rolled into a whole-wheat tortilla wrap and sliced in half.
They loved them.
But sometimes, it’s not easy to find the time to grill the chicken, especially if it’s 7 o’clock in the morning.
So when I came upon this recipe from, I knew I’d found yet another good alternative to turkey sandwiches. Not only are these wraps healthy, but they’re pretty, too.
Of course, Boar’s Head wants you to use their reduced-sodium meat and their cheese, and I usually do. But any deli meat and cheese would also do.

Turkey Avocado Wrap
1 can garbanzo beans (chickpeas)
14 cup roasted red peppers, coarsely chopped
2 tablespoons lemon juice
4 whole wheat tortillas (8-inch)
4 leaves of red leaf lettuce
1 to 2 sliced tomatoes (8 slices)
1 medium avocado, sliced in 12 pieces
1 pound low-sodium turkey breast, sliced
12 pound sliced Swiss cheese
In a food processor, puree the beans with the peppers and the lemon juice, until a smooth but somewhat chunky consistency. Spread onto the tortillas and add a lettuce leaf to each tortilla. Add 2 slices tomato, followed by 3 slices of avocado. Add the turkey breast and Swiss cheese; fold and wrap. Cut each wrap in half and serve.
Serves 4.

Ginna Parsons is the Daily Journal’s food/home/garden editor.

Ginna Parsons/NEMS Daily Journal

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