Colorful Quinoa & Turkey Avocado Healthy Wrap

• 1 cup quinoa, rinsed
• 2 cups water
• 8 ounces ground turkey (lean, 93% lean recommended)
• 1 teaspoon olive oil
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 ripe avocado, sliced
• 1 cup shredded carrots
• 1 cup baby spinach leaves
• 1/2 cup diced red bell pepper
• 4 whole wheat large tortillas (10-inch)
• Optional: 2 tablespoons plain Greek yogurt or hummus for spread

Instructions

1. Cook the quinoa: In a medium saucepan, combine rinsed quinoa and water. Bring to a boil, then reduce to low heat, cover, and simmer for about 12-15 minutes until water is absorbed and quinoa is fluffy. Remove from heat and fluff with a fork. Let cool slightly.
2. Cook the turkey: While quinoa is cooking, heat olive oil in a medium skillet over medium heat. Add ground turkey, cumin, smoked paprika, salt, and pepper. Cook, breaking it apart with a spatula, until turkey is fully cooked and no longer pink, about 7-8 minutes. Remove from heat.
3. Prepare veggies: Rinse baby spinach leaves and dice red bell pepper. Slice avocado just before assembly to prevent browning.
4. Warm tortillas: Lightly warm whole wheat tortillas in a dry skillet or microwave for 15 seconds to make them more pliable for wrapping.
5. Assemble wraps: Lay a tortilla flat. Optionally spread 1 tablespoon of Greek yogurt or hummus. Layer 1/4 cup cooked quinoa, 1/4 of the cooked turkey, shredded carrots, spinach leaves, diced red bell pepper, and 3-4 avocado slices.
6. Fold the sides of the tortilla inward and then roll tightly from one end to form the wrap.
7. Cut each wrap in half diagonally for easier handling and serve immediately.
8. To store for meal prep, wrap tightly in parchment paper or foil and refrigerate up to 24 hours. Add avocado slices fresh when ready to eat to avoid browning.

Chef tips

• Rinse quinoa well before cooking to remove natural bitterness.
• For a vegetarian option, substitute ground turkey with cooked lentils or seasoned tofu crumbles.
• If fresh spinach is unavailable, baby kale or mixed greens work well.
• Add a squeeze of fresh lemon or lime juice over avocado slices to prevent browning longer.
• You can substitute whole wheat tortillas with gluten-free wraps if needed for dietary restrictions.