Turkey, Spinach & Avocado Protein-Packed Healthy Wrap

• 4 whole wheat large tortillas (10-inch)
• 12 oz lean turkey breast, thinly sliced or shredded
• 1 ripe avocado, sliced
• 2 cups fresh baby spinach leaves
• 1 medium red bell pepper, thinly sliced
• 1/2 cup shredded carrot
• 1/4 cup red onion, thinly sliced
• 1/3 cup plain Greek yogurt
• 1 tablespoon fresh lemon juice
• 1 teaspoon Dijon mustard
• 1 clove garlic, minced
• Salt and freshly ground black pepper, to taste
• 1 tablespoon olive oil

Instructions

1. In a small bowl, prepare the yogurt sauce by mixing together the Greek yogurt, lemon juice, Dijon mustard, minced garlic, salt, and pepper. Stir well and refrigerate until ready to use.
2. Heat olive oil in a skillet over medium heat. Add the thinly sliced or shredded turkey breast and sauté for 5-7 minutes until heated through and slightly browned. Remove from heat.
3. Lay out the whole wheat tortillas on a clean surface. Spread about 2 tablespoons of the yogurt sauce evenly over each tortilla, leaving a small border around the edges.
4. Layer fresh baby spinach leaves evenly over the sauce on each tortilla.
5. Distribute the cooked turkey evenly over the spinach, followed by bell pepper slices, shredded carrot, red onion, and avocado slices.
6. Carefully roll each tortilla tightly, tucking in the sides as you go to form a wrap. Slice each wrap in half diagonally.
7. Serve immediately or wrap tightly in foil or parchment paper and refrigerate for packed lunches or meal prep.
8. Optional: For a warm wrap, grill the rolled wraps in a panini press or skillet for 2-3 minutes per side until golden and warm.

Chef tips

• Use whole wheat tortillas for extra fiber and nutrients but low-carb or gluten-free wraps can be substituted as needed.
• If you don’t have Dijon mustard, yellow mustard or a small amount of honey mustard can be used, but flavor will be slightly different.
• To keep avocado from browning if preparing ahead, lightly brush slices with lemon juice or wrap the avocado tightly with the rest of the filling.
• For additional crunch, add thin cucumber slices or toasted nuts such as chopped walnuts or almonds.
• Store wraps uncut in airtight containers for up to 2 days in the fridge to maintain freshness.