Skip To Content
Paid Post

Lunch Prep Turkey Wrap

Save time and stress on this week’s lunch prep with the help of these @Bountypapertowels kitchen hacks

Ingredients:

2 corn-on-the-cob


1 zucchini, diced small


1 cup small broccoli florets


1⁄2 cup small diced red bell peppers

1⁄4 cup water


1⁄2 teaspoon salt


1⁄2 cup mayonnaise


2 teaspoons Dijon mustard


1⁄4 cup chopped basil


4 whole wheat burrito-sized tortillas

12 ounces deli sliced turkey


8 slices provolone cheese

Preparation:

1. Pull husks off corn cobs. Dampen two folded Select-a-Size Bounty paper towel sheets and rub paper towels on the cobs in a downward direction to remove the silk. Cut the kernels off the cobs.

2. Place kernels in a microwave-safe bowl. Add zucchini, broccoli, red bell peppers, water, and salt. Stir and cover with 1 layer of dampened Select-a-Size Bounty paper towels. Microwave for 6 minutes, until steamed. Remove from microwave. (Use two Select-a-Size sheets of Bounty to absorb any excess water left in the bottom of the bowl.) Pack up vegetables and store in refrigerator until ready to assemble.

3. In a small bowl, stir together mayonnaise, mustard, and basil. Pack up spread and store in refrigerator until ready to assemble.

4. Day-of assembly: Place tortillas on a plate. Cover with 1 layer of dampened Select-a-Size Bounty paper towels. Microwave for 30 seconds. If tortillas are not yet warm and soft, microwave for another 30 seconds.

5. Assembly: Spread basil mayo on a tortilla. Lay out 3 ounces of turkey, 2 slices provolone cheese, and a few spoonfuls of previously steamed vegetables. Fold in the sides of the tortilla and roll up from the bottom to form a burrito-style wrap. Cut wrap in half and pack for lunch.