# Components:
→ Slaw
01 - 1 1/2 cups finely shredded green cabbage
02 - 1/2 cup finely shredded red cabbage
03 - 1 medium apple, julienned
04 - 1/3 cup dried cranberries
05 - 1 medium carrot, grated
06 - 2 green onions, thinly sliced
→ Greek Yogurt Dressing
07 - 1/2 cup plain Greek yogurt (nonfat or 2%)
08 - 1 tablespoon apple cider vinegar
09 - 1 tablespoon honey
10 - 1 teaspoon Dijon mustard
11 - 1 teaspoon poppy seeds (optional)
12 - Salt and black pepper, to taste
→ Wraps
13 - 4 large whole wheat tortillas
14 - 8 ounces sliced cooked turkey breast
15 - 1 cup baby spinach leaves
# Directions:
01 - Combine green cabbage, red cabbage, julienned apple, dried cranberries, grated carrot, and sliced green onions in a large bowl. Toss gently to mix evenly.
02 - In a small bowl, whisk together Greek yogurt, apple cider vinegar, honey, Dijon mustard, poppy seeds if using, and season with salt and black pepper until smooth.
03 - Pour the dressing over the slaw mixture and toss thoroughly to coat all ingredients. Let it rest for 5 minutes to allow flavors to meld.
04 - Lay out each tortilla and place 1/4 cup baby spinach leaves in the center. Top with 2 ounces of sliced turkey breast.
05 - Spoon a generous portion of the cranberry apple slaw over the turkey, fold in the sides of the tortilla, and roll tightly to enclose the filling.
06 - Slice each wrap in half and serve immediately or wrap tightly for portable meals.
