To brie or not to brie . . . that is the quandary for many. Well, now that I’ve found ways to stave off the cravings without overindulging, I’m definitely a happy camper. Though the flavor is subtle here, the brie is great paired with the cranberry sauce and arugula leaves. In minutes, you’ll feel like you’re eating at a gourmet sandwich shop, but without the gourmet sandwich consequences.
Recipe information
Yield
makes 1 serving
Ingredients
Preparation
Microwave Instructions
Step 1
Place the tortilla on a microwave-safe dinner plate. Add the brie slivers side by side to cover as much as possible of a 3-inch-wide strip down the middle of the tortilla, starting at one edge and stretching to about 2 inches short of the opposite edge. Microwave on high for 10 to 20 seconds, or until the brie is slightly melted (do not overcook). Top the brie with the cranberry sauce, followed by the turkey and then the arugula leaves. Fold the bottom edge over the filling, and then fold in the sides to create an open-ended wrap.
Stovetop Instruction
Step 2
Follow the microwave instructions, except instead of melting the brie in the microwave, place a medium nonstick skillet over medium heat. When hot, add the tortilla to the pan (no need to add any fat) and add the brie slivers side by side to cover as much as possible of a 3-inch-wide strip down the middle of the tortilla, starting at one edge and stretching to about 2 inches short of the opposite edge. Heat the tortilla and cheese for 4 to 5 minutes, or until the brie is slightly melted.
nutrition information
Step 3
Calories: 296
Step 4
Protein: 31g
Step 5
Carbohydrates: 32g
Step 6
Fat: 7g
Step 7
Saturated Fat: 3g
Step 8
Cholesterol: 51mg
Step 9
Fiber: 2g
Step 10
Sodium: 1,184mg
