# What You'll Need:
→ Slaw
01 - 1 ½ cups finely shredded green cabbage
02 - ½ cup finely shredded red cabbage
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
# Cooking Steps:
01 - In a large mixing bowl, combine green cabbage, red cabbage, apple, dried cranberries, carrot, and green onions. Toss gently to mix evenly.
02 - Whisk together Greek yogurt, apple cider vinegar, honey, Dijon mustard, poppy seeds (if using), and a pinch of salt and black pepper in a small bowl until smooth.
03 - Pour the dressing over the slaw mixture and toss well to coat all ingredients. Let rest for 5 minutes to allow flavors to meld.
04 - Arrange tortillas on a flat surface. Place ¼ cup baby spinach leaves at the center of each. Layer 2 ounces sliced turkey evenly over the spinach.
05 - Top turkey with a generous portion of the cranberry apple slaw mixture.
06 - Fold in the sides of each tortilla and roll tightly to enclose the filling securely.
07 - Cut each wrap in half diagonally and serve immediately or wrap in parchment for convenience.
