# Ingredients:
→ Slaw
01 - 1.5 cups green cabbage, finely shredded
02 - 0.5 cup red cabbage, finely shredded
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
→ Wraps
13 - 4 large whole wheat tortillas
14 - 8 ounces sliced cooked turkey breast
15 - 1 cup baby spinach leaves
# Directions:
01 - In a large mixing bowl, combine green cabbage, red cabbage, apple, dried cranberries, carrot, and green onions. 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 a pinch of salt and pepper until smooth.
03 - Pour the dressing over the slaw mixture and toss thoroughly to coat. Let the mixture rest for 5 minutes to allow flavors to meld.
04 - Lay out the tortillas and place one-quarter cup of spinach leaves in the center of each. Top with two ounces of sliced turkey breast per tortilla.
05 - Spoon a generous portion of the prepared cranberry apple slaw evenly over the turkey on each wrap.
06 - Fold in the sides of each tortilla and roll tightly to enclose the filling, forming a neat wrap.
07 - Slice each wrap in half and serve immediately or wrap in parchment paper for convenient transport.
