One part salad, one part sandwich, two parts delicious — toss cabbage, red bell pepper, tomato, Kalamata olives and cheddar cheese with turkey or chicken (the perfect place for last night’s leftovers), then wrap it all up and you’re ready to roll.

  • 1 tablespoon olive oil
  • 1 tablespoon fresh lemon juice or seasoned rice vinegar|
  • 1/8 teaspoon dried oregano
  • Salt and black pepper
  • ½ cup coleslaw mix
  • 1 plum tomato, chopped
  • ¼ medium-size red bell pepper, diced
  • 4 pitted Kalamata olives, chopped
  • ¼ cup cubed cheddar cheese
  • 1 whole wheat tortilla or seasoned wrap (12 inches in diameter)
  • 3 slices cooked turkey or chicken (about 3 ounces)
  1. Place the olive oil, lemon juice and oregano in a mixing bowl and whisk to mix. Season to taste with salt and pepper. Add the coleslaw mix, tomato, bell pepper, olives and cheese and toss to combine.
  2. Place the tortilla flat on a work surface. Arrange the turkey on top, then spoon the salad in the center. Fold the sides of the tortilla over the filling. If you are packing the sandwich to go, wrap it tightly in plastic wrap.

Make 1 sandwich

Tip:

No wrap in sight? Use a whole wheat pita pocket instead. Trim ½ inch off an edge of the pita and stuff it into the bottom of the pita. Fill the pita with the turkey slices, then add the salad. If you’re packing the sandwich to go, wrap it tightly in plastic wrap before setting out.

Nutrition Info:

1 portion provides:

  • Protein: 1 serving
  • Calcium: 1 serving
  • Vitamin C: 2 servings
  • Green leafy and yellow vegetables and fruits: 1 serving
  • Whole grains and legumes: 2 servings
  • Fat: 1 serving