# What You Need:
→ Slaw
01 - 1½ cups green cabbage, finely shredded
02 - ½ cup red cabbage, finely shredded
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 - 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
→ Wrap Components
13 - 4 large whole wheat tortillas
14 - 8 ounces sliced cooked turkey breast
15 - 1 cup baby spinach leaves
# Directions:
01 - Combine green cabbage, red cabbage, julienned apple, dried cranberries, grated carrot, and green onions in a large bowl. Toss gently to mix evenly.
02 - Whisk together Greek yogurt, apple cider vinegar, honey, Dijon mustard, poppy seeds (if using), salt, and black pepper in a small bowl until fully combined.
03 - Pour the dressing over the slaw mixture and toss carefully to coat all ingredients. Let rest for 5 minutes to allow flavors to meld.
04 - Lay out tortillas. Distribute ¼ cup spinach leaves to the center of each, then top with 2 ounces of sliced turkey.
05 - Spoon a generous amount of cranberry apple slaw over the turkey. Fold the 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 paper for convenient transport.
