Heart-Healthy Turkish Roll
Discover the vibrant flavors and wholesome benefits of the Heart-Healthy Turkish Roll—an irresistible blend of Mediterranean-inspired ingredients wrapped in soft whole wheat flatbread or lavash. Packed with protein-rich quinoa and tender shredded chicken breast (or chickpeas for a vegetarian twist), this recipe bursts with freshness from diced cucumber, juicy tomatoes, aromatic parsley, and mint. A creamy yogurt sauce infused with lemon, garlic, cumin, and paprika provides a tangy and spiced touch, perfectly complementing the colorful, nutrient-dense filling. Quick to prepare in under 30 minutes, these rolls are versatile enough to enjoy warm and slightly crisp from the skillet or as a refreshing room-temperature meal. Ideal for those seeking a heart-healthy, high-fiber dish, this Turkish roll offers the perfect combination of satisfying flavor, convenience, and wellness.
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Recipe Information
Ingredients
- 4 pieces Whole wheat flatbread or lavash
- 1 cup Cooked quinoa
- 1 cup Cooked and shredded skinless chicken breast (or chickpeas for a vegetarian option)
- 1 cup Cucumber, diced
- 1 cup Tomatoes, finely chopped
- 0.25 cup Fresh parsley, chopped
- 2 tablespoons Fresh mint, chopped
- 0.5 cup Plain low-fat Greek yogurt
- 1 tablespoon Extra virgin olive oil
- 1 tablespoon Lemon juice
- 0.5 teaspoon Ground cumin
- 0.5 teaspoon Paprika
- 1 clove Garlic, minced
- 0.25 teaspoon Salt
- 0.25 teaspoon Black pepper, freshly ground
- 1 cup Baby spinach leaves
Instructions
In a small bowl, whisk together the yogurt, olive oil, lemon juice, cumin, paprika, garlic, salt, and pepper to make the yogurt sauce. Set aside.
Lay out the whole wheat flatbread or lavash on a clean surface.
Spread 1–2 tablespoons of the prepared yogurt sauce evenly onto each piece of flatbread.
Divide the cooked quinoa evenly between the flatbreads, spreading it into a thin layer.
Place the shredded chicken or chickpeas evenly across each flatbread, followed by the diced cucumber, chopped tomatoes, parsley, and mint.
Add a small handful of baby spinach leaves on top of the filling.
Carefully roll each flatbread tightly, tucking in the edges as you go. Secure the roll with a toothpick or wrap tightly in parchment paper if needed.
Optional: Heat a large non-stick skillet over medium heat. Place the rolls seam-side down on the skillet and cook for 2–3 minutes per side until slightly crisp and golden. This step is not required but adds texture.
Cut each roll in half at an angle and serve warm or at room temperature. Pair with a side of extra yogurt sauce for dipping, if desired.
Nutrition Facts
Calories |
1536 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.8 g | 52% | |
| Saturated Fat | 8.7 g | 43% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 225 mg | 75% | |
| Sodium | 1861 mg | 81% | |
| Total Carbohydrate | 183.8 g | 67% | |
| Dietary Fiber | 25.1 g | 90% | |
| Total Sugars | 22.4 g | ||
| Protein | 125.2 g | 250% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 550 mg | 42% | |
| Iron | 17.3 mg | 96% | |
| Potassium | 3189 mg | 68% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
