Lunch is one of those meals that I tend to forget. I get busy during the day and grab a snack here or there and before I know it it’s 3:00 and time for the kids to start getting home from school. By then it’s too late for lunch but still too early for dinner. That’s a dangerous time for anyone trying to steer clear of overeating!
So I’ve been trying to make lunch everyday. I watch the time and try to be mindful of the noon hour, and get a protein packed lunch in to keep me satisfied until dinner.
I did change mine up a little. I had some deli turkey slices in the refrigerator and have an overabundance of tortillas at my disposal. So instead of pitas pockets I made wraps. I also love Ranch dressing, so I used some Ranch and some Italian, instead of just Italian. These were quite tasty and made for a very satisfying lunch!
Note: In the recipe I suggest using 8″ tortillas. The one you see pictured here is not that big, but it’s what I had on hand. 8-inch would be much more size appropriate.
- 1 cup (4 oz.) Sargento® Fine Cut Shredded Cheddar Jack Cheese
- 1 cup chopped tomato
- 1 ripe avocado, diced
- 1 cup diced deli turkey
- ⅓ cup crisply cooked, crumbled bacon
- ¼ cup Ranch dressing
- 2 Tablespoons Italian dressing
- 6 (8-inch) flour tortillas
- Romaine or red leaf lettuce leaves
- Combine cheese, tomato, avocado, turkey, bacon and dressing in medium bowl.
- Line tortillas with lettuce leaves and fill with salad mixture. Roll up tortillas.
Polyunsaturated Fat 1.6 g
Monounsaturated Fat 3.3 g
Cholesterol 51.4 mg
Sodium 874.1 mg
Potassium 140.1 mg
Total Carbohydrate 17.8 g
Dietary Fiber 2.2 g
Sugars 1.9 g
Protein 13.9 g
Sargento did compensate me for the time I dedicated to making this recipe and putting this post together for you, however my opinions on flavor and preparation are 100% mine. :)