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

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Credit: Adam Albright

Recipe Summary

total:
20 mins
Servings:
2
Yield:
2 sandwiches
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Ingredients

Ingredient Checklist

Directions

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.

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  • 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.

*Tip

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; total fat 8g; saturated fat 3g; polyunsaturated fat 0g; monounsaturated fat 0g; cholesterol 50mg; sodium 571mg; potassium 239mg; carbohydrates 33g; fiber 5g; sugar 5g; protein 27g; trans fatty acid 0g; vitamin a 1069IU; vitamin c 7mg; thiamin 0mg; riboflavin 0mg; niacin equivalents 7mg; vitamin b6 1mg; folate 38mcg; vitamin b12 1mcg; calcium 79mg; iron 1mg.
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