1 tsp. garlic
1 tsp. oregano
1 tsp. thyme
1 tsp. sage
1/8 tsp. seas salt
1/8 tsp. pepper, ground
8 ox. turkey breast (pound thin)
4 oz. julienne mixed vegetables - carrot, zucchini, yellow squash and red cabbage
1 tsp. olive oil
1/2 tsp. garlic
sea salt and pepper to taste
apple-cranberyy chutney (see following recipe)
10" flour tortilla
Marinate the turkey breast with the garlic, oregano, thyme and sage for a minimum of one hour, then grill or saute.
Saute mixed vegetables with garlic in olive oil, season with salt and pepper, and let cool.
Put cranberry chutney 2 Tbsp. around flour tortilla. Arrange cooled julienne vegetables in centre of tortilla.
Add grilled turkey breast slice 1/4" thick on top of vegetables. Season with a touch of salt and pepper before rolling up the tortilla.
Nutritional Analysis Per Serving: 287 Calories, 9g Total Fat, 88 mg Cholesterol, 629 mg Sodium, 45g Carbohydrate, 46g Protein
Garnish for Turkey Tortilla Roll
1 Tbsp. brandy (Note: can substitute with 2 Tbsp. apple juice or white grape juice)
1/4 cup rice wine vinegar
1 cup orange juice
1/2 tsp. minced ginger
2 cups cranberries (fresh or frozen)
1/4 tsp. sea salt
1/2 cup yellow onion, diced 1/4
2 oz. fruit juice sweetener (Note: I use maple syrup or honey)
Deglaze the brandy (if using). Add rice vinegar, orange, and minced ginger and simmer for 20 minutes.
Add cranberries and simmer until tender. Add diced onions and sweetener and simmer for 20 minutes.
Season with salt.
SERVINGS: 8 - 2 oz. servings
Nutritional Analysis Per Serving: 67 Calories, 0g Total Fat, 0 mg Cholesterol, 74 mg Sodium, 15g Carbohydrate, 0g Protein
from Total Health Makeover by Marilu Henner, p. 294-5