YOUR SOLIN GENERATED RECIPE
Creamy Turkey and Provolone Pinwheels
Sliced turkey and provolone rolled in a whole wheat tortilla with a zesty Greek yogurt spread and crisp spinach for a refreshing bite.
INGREDIENTS
4 oz sliced turkey breast
1 slice provolone cheese
1 large whole wheat tortilla
0.25 cup nonfat plain Greek yogurt
1 cup fresh baby spinach
2 tbsp red bell pepper
0.25 tsp dried oregano
0.25 tsp garlic powder
0.25 tsp sea salt
0.25 tsp black pepper
PREPARATION
In a small mixing bowl, combine the nonfat plain Greek yogurt with the dried oregano, garlic powder, sea salt, and black pepper.
Finely dice the red bell pepper and fold it into the seasoned yogurt mixture.
Lay the whole wheat tortilla flat on a clean surface and spread the yogurt mixture evenly over the entire tortilla, leaving a half-inch border at the edges.
Place a layer of fresh baby spinach over the yogurt spread, then top with the slice of provolone cheese and the turkey breast slices.
Roll the tortilla tightly from one end to the other to form a log.
Using a sharp knife, slice the log into 1-inch thick pinwheels and serve immediately or chill for later.