Tostadas are one of those go-to recipes for me when I need a quick meal. They are notoriously easy to make and you can make them out of nearly anything.
This tostada is a fall back favorite. I am a big turkey fan (if you can’t already tell) so any opportunity I have to do something new with it is exciting to me!
Nik’s Tasty Turkey Tostada
1 whole wheat wrap (I use Fit & Active from Aldi, which is a cheaper alternative to the pricier Flatout wraps…but they have the same stats)
½ c. shredded Mexican blend cheese (yes, that’s a double portion, I’ll explain my reasoning in a minute)
6 slices of low-sodium, lean deli turkey breast, chopped (I like the Jenny-O smoked turkey breast)
1 tbsp + 1 tsp unflavored Greek yogurt
1 tbsp + 1 tsp your favorite salsa
Optional: ¼ c. finely diced onions/green pepper mix (raise your hand if you knew they sold this frozen in bags for CHEAP in the grocery store! I didn’t until a few days ago!)
Sautee onions/peppers until soft and onions are browned. Add in chopped turkey meat and sautee until browned and slightly crispy.
Spray a cookie sheet with nonstick (if making in the oven. You can also make this in the toaster oven). Lay out your wrap and top with half of your cheese. Top that with your turkey/veggie mixture and then another layer of cheese.
Bake at 350 for about 10 minutes or until cheese is melted and wrap is crispy. Cut into four squares and top each square with 1 tsp of Greek yogurt and salsa (note: 3 tsp = 1 tbsp).
Ok…so why do I think I can get away with all that cheese? Mainly because I don’t eat a whole one of these things! I usually either wrap half of it and eat two squares with a little salad (and that’s a three year old pouch mind you) or I share it with La Petite Diva. So in my two squares, I’m actually getting the proper serving of cheese (and the protein that goes along with it).
This is a yummy way to get your protein and fiber in (each wrap has 9g of fiber!) and feel like you’re eating something bad when it’s really something oh so good!