Turkey Caprese Melt
This delightful dish marries the freshness of tomatoes and spinach with the heartiness of turkey. With the berry-yogurt side, it’s a complete meal that will keep you feeling full for hours. For a pescatarian option, you can swap salmon for the turkey.
6 Serving(s)
Ingredients
- 4 tbsp. balsamic vinegar
- 1 tsp. Schnucks honey
- 1 1/2 cups Schnucks frozen berry medley, thawed
- 2 Pesto Herb Bombs, melted (see notes)
- 6 8-Inch Mission protein tortillas
- 16 oz. Dietz & Watson no salt added deli turkey breast
- 6 slices fresh mozzarella cheese
- 12 slices Roma tomatoes (about 2 medium)
- 2 cups packed baby spinach
- 3 cups Schnucks non-fat plain Greek yogurt
Instructions
- In a small bowl, whisk together vinegar and honey. Add berries, cover and refrigerate about 30 minutes. Meanwhile, spread a thin layer of melted Pesto Herb Bombs on 1 side of tortillas. Add turkey, cheese, tomato and spinach, each in its own separate quadrant. Fold tortillas in half twice.
- In a medium skillet over medium heat and working in batches as needed, cook tortillas until golden brown, 3–5 minutes per side. Transfer to a plate and cover to keep warm.
- Divide yogurt among 6 small bowls, then top with berry mixture. Serve with warm tortilla melts.
Protein Flex
Sub in salmon for the turkey, or leave out the protein altogether.
Pesto Herb Bombs
To make Pesto Herb Bombs (listed in the ingredient list), please see this recipe.
Nutrition Facts
436 Calories Per ServingFat: 20gSaturated Fat: 4gCholesterol: 60mgSodium: 500mgCarbohydrates: 33gFiber: 16gSugars: 13gProtein: 43gActual nutritional values may vary depending on specific ingredients used and/or modifications to the recipe