# What You'll Need:
→ Slaw
01 - 1 1/2 cups finely shredded green cabbage
02 - 1/2 cup finely shredded red cabbage
03 - 1 medium apple, julienned
04 - 1/3 cup dried cranberries
05 - 1 medium carrot, grated
06 - 2 green onions, thinly sliced
→ Greek Yogurt Dressing
07 - 1/2 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
# How to Make It:
01 - In a large bowl, combine green cabbage, red cabbage, julienned apple, dried cranberries, grated carrot, and sliced 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 season with salt and black pepper until smooth.
03 - Pour the dressing over the slaw mixture and toss thoroughly to coat all ingredients. Allow to rest for 5 minutes to meld flavors.
04 - Lay out tortillas and place approximately 1/4 cup baby spinach leaves in the center of each. Top with 2 ounces sliced turkey per tortilla.
05 - Spoon a generous portion of the cranberry apple slaw over each turkey layer.
06 - Fold in the sides of each tortilla and roll tightly to enclose the filling, forming a wrap.
07 - Slice each wrap in half and serve immediately, or wrap in parchment for portable meals.
