This recipe replaced the full fat mayonnaise with a spicy and flavorful avocado aioli. A low carb tortilla replaced the white flour tortilla and adds additional fiber. The extra onions, tomatoes and chilies boost the phytochemical, vitamins and minerals in the sandwich.
Time: 1 hour
3 pounds honey smoked turkey, thinly sliced (4 oz each)
1 tbsp minced canned chipotle chilies with the adobo sauce
1/2 cup diced avocado
1 ¾ cups light mayonnaise
¼ cup chopped fresh cilantro
1/3 cup minced green onions
2 tbsp lime juice
2 cups diced tomatoes
12 each large green leaf lettuce leaves, rinsed and dried
12 each 10 inch low carbohydrate tortillas
1. In a small bowl combine chipotles, avocado, mayonnaise, lime juice, cilantro and green onions with a hand mixer (burr mixer). Taste and add salt if needed. Set in refrigerator to chill.
2. Lay out the flour tortillas on a table and spread about one tsp of the chipotle-avocado aioli on each evenly. Then place one large lettuce leaf on each and follow that with 2 tbsp of the diced tomatoes spread out over the lettuce, but not all the way to the edge. Portion 3 oz. of turkey per tortilla.
3. Roll up tortillas tightly, enclosing filling. Cut each wrap in half on a bias and serve.