| |
| |
| 1/2 |
|
small red onion, thinly sliced (1/4 cup) |
|
| 2 |
|
tablespoons balsamic vinegar |
|
| 2 |
|
10-inch whole-wheat flour tortillas |
|
| 3/8 cup |
|
shredded sharp Cheddar cheese (2 ounces) |
|
| 4 |
|
slices deli turkey, preferably smoked (4 ounces) |
|
|
|
| |
| 1 |
Combine onion and vinegar in a bowl; let marinate for 5 minutes. Drain. |
| 2 |
Place 2 tortillas in a large nonstick skillet over medium-high heat (they will overlap); warm for about 45 seconds, then flip. Pull the tortillas up the edges of the pan so they are no longer overlapping. Working on one half of each tortilla, sprinkle one-half of the cheese, cover with 2 slices of turkey and top with one-half of the onion. Fold the tortillas in half, press gently with a spatula to flatten and cook until the cheese starts to melt, about 2 minutes. Flip and continue cooking until the second side is golden, 1 to 2 minutes more. |
|
| |
| Servings: 2 |
| | | Recipe formatted and exported by Living Cookbook from Radium Technologies, Inc. |
|
|