Ditch the boring turkey sandwich for this brown bag lunch idea. Creamy citrus sauce gives this sandwich recipe big flavor.

Source: Better Homes and Gardens


Credit: Adam Albright

Recipe Summary

20 mins
2 sandwiches


Ingredient Checklist


Instructions Checklist
  • Remove 1/8 tsp. zest and squeeze 1 tsp. juice from lemon. In a small bowl stir together lemon zest and juice, yogurt, cilantro, feta, and cumin.

  • Lay the naan bread on a flat surface. Top with spinach leaves. Carefully spread yogurt mixture over spinach. Top with turkey, cucumber, and red onion. Fold bread up around filling.


Use a vegetable peeler to cut cucumber lengthwise into thin ribbons.

Wrap and Tote

Fold sandwiches in half over filling and wrap individually in parchment paper, plastic wrap, or waxed paper. Place sandwiches in insulated lunch boxes. Add cooler packs or store lunch boxes in the refrigerator. Serve sandwiches within 5 hours.

Nutrition Facts

306 calories; fat 8g; cholesterol 50mg; saturated fat 3g; carbohydrates 33g; insoluble fiber 5g; sugars 5g; protein 27g; vitamin a 1068.7IU; vitamin c 7.3mg; riboflavin 0.1mg; niacin equivalents 6.7mg; vitamin b6 0.5mg; folate 37.6mcg; vitamin b12 1mcg; sodium 571mg; potassium 239mg; calcium 79mg; iron 1.2mg.