Wholesome Turkey & Veggie Protein Wrap

• 4 whole wheat large tortillas (10-inch)
• 1 lb lean ground turkey
• 1 small red bell pepper, finely diced
• 1 medium carrot, shredded
• 1 cup baby spinach, chopped
• 1/2 cup plain Greek yogurt
• 2 tablespoons Dijon mustard
• 1 teaspoon olive oil
• 1 teaspoon garlic powder
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste
• 1/4 cup chopped fresh cilantro or parsley (optional)
• 1/4 cup shredded low-fat cheddar cheese (optional)

Instructions

1. Heat olive oil in a large skillet over medium heat. Add the ground turkey, breaking it up with a spatula.
2. Sprinkle in garlic powder, smoked paprika, salt, and pepper. Cook, stirring occasionally, until turkey is fully cooked and lightly browned, about 7-8 minutes. Remove from heat and set aside.
3. In a small bowl, mix Greek yogurt and Dijon mustard until smooth. This will add a creamy tangy flavor while keeping the wrap light.
4. Warm tortillas briefly in a dry skillet or microwave (10 seconds) to make them more pliable.
5. Assemble each wrap: Spread 1 to 2 tablespoons of the yogurt-mustard sauce evenly over the tortilla, leaving a 1-inch border.
6. Add a quarter of the cooked turkey mixture, then layer with diced bell pepper, shredded carrot, chopped spinach, and optional fresh herbs and cheese.
7. Fold in the sides of the tortilla and roll tightly from one end to the other, securing all the filling inside.
8. Cut each wrap diagonally on a slight angle and serve immediately, or wrap them tightly in foil or parchment for meal prep or on-the-go lunches.

Chef tips

• For gluten-free options, substitute tortillas with gluten-free wrap alternatives or large lettuce leaves for low-carb.
• If you prefer a vegetarian version, replace ground turkey with cooked lentils or crumbled tempeh.
• Add avocado slices or a small drizzle of olive oil for healthy fats and creaminess.
• To make this kid-friendly, reduce or omit smoked paprika and garlic powder for a milder flavor.