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Lean, high-protein, spicy Turkish wrap
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
170
KCAL / 100G
Carbs
18g
· 42%
Protein
14g
· 32%
Fat
5g
· 26%
Fiber
2.2g
Vitamins
B3
4.1mg · 26% DV
B6
0.32mg · 19% DV
B12
0.38µg · 16% DV
B5
0.7mg · 14% DV
Minerals
Selenium
11µg · 20% DV
Phosphorus
120mg · 17% DV
Sodium
330mg · 14% DV
Zinc
1mg · 9% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
NOVA 3
Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
Contains these allergens:
Vegan
— Not suitable
Vegetarian
— Not suitable
Gluten-Free
— Not suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
1.2g
MONOUNSATURATED
1.6g
POLYUNSATURATED
1.1g
Omega 6:3 ratio 4.2:1
Above the ideal 4:1 (4.2:1).
It can, if portion size and the amount of lavash or bread are kept in check. Because it is a processed meat dish, it is better used occasionally and balanced with vegetables rather than eaten very often.
Many people tolerate it better after training because it provides protein and also includes carbohydrates. Before exercise, a smaller portion with less oil and spice is usually the safer choice.
The heaviness often comes more from added oil, bread, spices, and sauces than from the turkey itself. Large portions and eating it quickly can also make it sit heavily.
Pair it with salad, tomatoes, onions, and simple sides instead of extra sauces and more bread. Keeping the wrap smaller and adding vegetables usually makes the meal feel lighter.
That depends on the cut of meat, how it is cooked, and how much oil is used. Turkey may be perceived as lighter, but the overall preparation matters more than the meat name alone.
Yes, but a large or very spicy portion late in the evening may cause discomfort for some people. A smaller serving with vegetables is usually easier to handle at night.
Cooked tantuni is best stored in an airtight container and eaten within 1–2 days. Leaving it at room temperature for long periods is not recommended for food safety.
Yes, the cooked filling can be cooled, portioned, and frozen. Once thawed, it should be reheated thoroughly and not repeatedly refrozen.
It usually comes from the lavash, bread, or any flour-based additions used during preparation. So the serving style and cross-contact matter, not just the meat filling.
No, using turkey does not make it automatically a free-pass food. It is still a processed dish, and the bread, oil, and portion size all affect how balanced it is.
Ask the AI nutrition coach — calories, portions, alternatives and more, answered in seconds in the app.
Nutrition data compiled from USDA FoodData Central and scientific sources.