1 tbsp olive oil
1 lb fresh white button mushrooms, cleaned and sliced
1 Small sweet onion, diced
1/3 c thick/chunky salsa, drained
4 (2-oz) slices flatbread, wheat flavor
2 c COOKED or PULLED TURKEY, shredded
Heat olive oil over medium-high heat. Add mushrooms and onions; sauté until mushroom liquid has evaporated, about 5 minutes.
Spread 1-1/2 teaspoons salsa over each flatbread wrap.
Layer 1/2 cup cooked/pulled turkey and mushroom mixture at one rounded end of each flatbread wrap. Roll tightly.
Cut each wrap on the diagonal. Serve immediately.