# What You'll Need:
→ Slaw
01 - 1 ½ cups green cabbage, finely shredded
02 - ½ cup red cabbage, finely shredded
03 - 1 medium apple, julienned
04 - ⅓ cup dried cranberries
05 - 1 medium carrot, grated
06 - 2 green onions, thinly sliced
→ Greek Yogurt Dressing
07 - ½ 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 Steps:
01 - In a large mixing bowl, gently toss green cabbage, red cabbage, apple, dried cranberries, carrot, and green onions until evenly combined.
02 - Whisk together Greek yogurt, apple cider vinegar, honey, Dijon mustard, poppy seeds (if using), salt, and black pepper in a small bowl until smooth.
03 - Pour the dressing over the slaw mixture and toss thoroughly to coat all ingredients. Allow to rest for 5 minutes to enhance flavor melding.
04 - Lay tortillas flat and distribute ¼ cup baby spinach leaves evenly onto the center of each. Layer 2 ounces sliced turkey breast on top of the spinach.
05 - Top turkey with a generous amount of cranberry apple slaw. Fold sides of the tortillas inward and roll tightly to enclose the filling.
06 - Slice each wrap in half and serve immediately or wrap in parchment for convenient portable meals.
