Turkey Salad Wrap

This recipe is dairy-free.

15 minutes min pre time
40 minutes min cook time

Method

Step 1. Spread wrap with hummus. Arrange pumpkin, half of the cucumber, the turkey and spinach down one side of the wrap and then roll to enclose.

Tip: to roast the pumpkin, place on a baking paper-lined tray and bake in a 180OC oven for 40-45 minutes.

And, it is easy to prepare extra pumpkin for another day, and store, chilled, for 2-3 days.

Ingredients

1 x 40g low carb keto wrap
1 tablespoon (20g) reduced fat hummus
2 x ½cm thick slices (60g) butternut pumpkin, dry-roasted
1 baby cucumber (55g), cut into 6 lengthways
1x 40g slice lean roast turkey breast
¼ cup (7g) baby spinach leaves

Nutrition

Per serve:

Energy: kj (250kcal)

Protein: 18.8g

Fat: 12.6g

Carbohydrates: 9.1g