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Nutrition Facts
Serving Size 296 g
(Approx. 2 Servings)
Amount Per Serving
Calories 650 Calories From Fat 330
% Daily Value*
Total Fat 37 g 57%
Saturated Fat 14 g 70%
Trans Fat 0.0 g
Cholesterol 90 mg 30%
Sodium 1870 mg 78%
Total Carbohydrate 49 g 16%
Dietary Fiber 8 g 32%
Sugars 3 g
Protein 33 g
Vitamin A 15% Iron 8%
Vitamin C 20% Calcium 40%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Tuscan Turkey and Guacamole Roll-Ups
Prep Time
15 minutes
Cook Time
N/A
Total Time
15 minutes
Serves
2  People

Ingredients

Recipe makes 2 Servings

2 Mission Garden Spinach Herb Wraps, plus more as needed
1 cup(s) H-E-B Avocado Spread, plus more as needed
4 Oz H-E-B Reserve Tuscan Style Turkey Breast, as needed per wrap
1 cup(s) Monterey Jack cheese, shredded
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Instructions

1
For each roll-up, place wrap on a cutting board and generously smear guacamole evenly over the surface.
2
Lay a few slices of turkey evenly on top of guacamole, followed by a sprinkling of cheese.
3
Tightly roll up wraps (the guacamole will help seal them) and simply wipe off any excess guacamole that leaks out.
4
Slice in half and serve, repeat as necessary with any additional wraps. Customize each as desired with extra condiments.

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