- 1 medium-sized tortilla or Wrap
- 2 ounces organic smoked turkey breast sliced thin
- 1 slice sharp american cheese
- 2 slices cooked bacon
- 1 tablespoon Ranch yogurt dressing I use Wegman's brand
- 2 tomato slices
- Romaine lettuce
Spread the ranch yogurt dressing over the center of the wrap or tortilla.
Add a couple of turkey slices, cheese, bacon, tomato, and romaine.
Serve some extra ranch on the side if you like to dip your turkey wraps!
*If you haven't already, cook the bacon. to cook bacon in the oven, preheat the oven to 400 degrees. Lay the bacon on a baking sheet lined with parchment paper. Bake for 18-20 minutes or until crispy. Place the cooked bacon on a plate with paper towels to drain the grease.
** If the cooked bacon was in the fridge then put it in the microwave for 30 -40 seconds to crisp it back up.
For the week: You can prep all the ingredients (cook all the bacon and chop the veggies) ahead of time and have them in containers ready to go. Then, when you want to make a wrap, you need to pull everything out and make it!
You can also make the turkey wraps the night before; I don’t recommend making them more than a day ahead of time because the wrap can get soggy.
Serving: 1g | Calories: 422kcal | Carbohydrates: 20g | Protein: 30g | Fat: 25g | Fiber: 8g | Sugar: 5g