Apples and cheese are quite the pair. Try this dish for a quick-cooking meal, and pair with our Lemony Kale Salad or some chopped, raw veggies of choice (carrots, bell peppers, cucumber, etc).
For a vegetarian version, sub tempeh (a soy-based protein for turkey). Simply slice the tempeh into 1/4"-thick pieces, lightly coat with soy sauce (optional), and use instead of turkey.
Ingredients
Tortillas
- 4 whole wheat flour tortillas
Honey_mustard
- 4 teaspoons prepared honey mustard
Cheese
- ½ cup low-fat shredded Monterey Jack or cheddar cheese
Turkey
- 8 oz sliced turkey breast or 8 oz tempeh (sliced into 1/4"-thick pieces)
Apple
- 1 apple, sliced thinly (Macintosh or Granny Smith are best)
Spinach
- 1 cup fresh spinach leaves
Oil_spray
- As needed
Instructions
Step 1
Lay tortillas out on a flat surface. Spread each tortilla with 1 teaspoon honey mustard. On one half of each tortilla sprinkle 1 tablespoon cheese, 2 ounces turkey, ¼ of the apple slices, ¼ of the spinach, and 1 more tablespoon of cheese.
Step 2
Fold tortilla in half over ingredients and gently press.
Step 3
Heat a non-stick frying pan over medium-high heat. Spray with vegetable oil spray.
Step 4
Cook tortillas until slightly browned on one side. Flip and cook other side until cheese is melted, about 2 minutes per side.
Notes
To make your own honey mustard just mix equal parts of honey and mustard; 2 teaspoon honey with 2 teaspoons mustard.