Turkey & Avocado Veggie Wrap

• 4 large whole wheat tortillas (10-inch)
• 8 oz lean sliced deli turkey breast
• 1 ripe avocado
• 1 cup shredded carrot
• 1 cup baby spinach leaves
• 1/2 cup sliced cucumber
• 1/2 cup cherry tomatoes, halved
• 1/4 cup plain Greek yogurt
• 1 tablespoon fresh lemon juice
• 1 teaspoon Dijon mustard
• Salt and pepper, to taste
• Optional: 1/4 cup shredded mozzarella or cheddar cheese

Instructions

1. In a small bowl, mash the avocado with lemon juice, Greek yogurt, Dijon mustard, salt, and pepper until smooth and creamy. Adjust seasoning to taste.
2. Lay the whole wheat tortillas flat on a clean surface or plate.
3. Spread about 2 tablespoons of the avocado yogurt spread evenly over each tortilla, leaving about 1 inch border around the edges.
4. Layer each tortilla with 2 oz of sliced turkey breast, followed by shredded carrot, baby spinach, cucumber slices, and cherry tomato halves. If using, sprinkle a little shredded cheese on top.
5. Carefully roll up each tortilla tightly, folding in the sides as you go to keep the filling secure.
6. Cut each wrap diagonally in half to make 2 wraps per tortilla.
7. Serve immediately or wrap tightly in plastic wrap and refrigerate for up to 2 days for a quick packed lunch or dinner.
8. If desired, toast the wraps in a skillet over medium heat for 2 minutes per side to warm and slightly melt cheese before serving.

Chef tips

• Use ripe avocado for smooth spread consistency; underripe avocados will be harder to mash.
• If whole wheat tortillas are unavailable, spinach or tomato basil wraps make colorful and tasty alternatives.
• To add crunch, include thinly sliced bell peppers or celery sticks inside the wrap.
• For dairy-free option, substitute plain Greek yogurt with a plant-based yogurt or omit cheese entirely.