Ingredients
2 tablespoons reduced-fat Parmesan peppercorn ranch salad dressing1 tablespoon Dijon mustard2 whole wheat tortillas (8 inches)2 slices reduced-fat Swiss cheese, halved1/2 medium ripe avocado, peeled and thinly sliced6 ounces sliced cooked turkey breastDiced sweet red pepper, optional
Preparation
In a small bowl, combine salad dressing and mustard; spread over 1 side of each tortilla. Place tortillas, spread side up, on a griddle coated with cooking spray.
Layer cheese, avocado and turkey over half of each tortilla. Fold over and cook over low heat for 1-2 minutes on each side or until cheese is melted. Garnish with red pepper if desired.
