# What You’ll Need:
→ Slaw
01 - 1.5 cups finely shredded green cabbage
02 - 0.5 cup finely shredded red cabbage
03 - 1 medium apple, julienned
04 - 0.33 cup dried cranberries
05 - 1 medium carrot, grated
06 - 2 green onions, thinly sliced
→ Greek Yogurt Dressing
07 - 0.5 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
→ Wrap Components
13 - 4 large whole wheat tortillas
14 - 8 ounces sliced cooked turkey breast
15 - 1 cup baby spinach leaves
# Directions:
01 - In a large bowl, gently toss green cabbage, red cabbage, apple, dried cranberries, carrot, and green onions until evenly mixed.
02 - In a small bowl, whisk Greek yogurt, apple cider vinegar, honey, Dijon mustard, poppy seeds (if using), and a pinch of salt and pepper until smooth.
03 - Pour the dressing over the slaw mixture and toss thoroughly to coat all ingredients. Let sit for 5 minutes to allow flavors to combine.
04 - Lay tortillas flat. Distribute 1/4 cup baby spinach leaves on the center of each tortilla, followed by 2 ounces of sliced turkey breast per wrap.
05 - Spoon a generous portion of the cranberry apple slaw atop the turkey on each tortilla.
06 - Fold the sides of each tortilla inward and roll tightly to enclose the filling completely.
07 - Cut each wrap in half and serve immediately or wrap in parchment for convenient transport.
