Ingredients
Equipment
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Method
- In a small bowl, stir the Greek yogurt, Dijon mustard, and black pepper together until smooth. This is the spread.
- Warm the tortillas for 15 to 20 seconds in the microwave, or 30 seconds per side in a dry skillet, until they are soft and bend without cracking. A cold tortilla splits when you roll it.
- Lay a tortilla flat and spread a quarter of the yogurt sauce over it, leaving a one-inch border on all sides.
- Slice the turkey thin. Lay 3 ounces across the lower third of the tortilla, then spoon 2 tablespoons of cranberry sauce over the turkey and spread it out.
- Top with half a cup of spinach and crumble half an ounce of goat cheese over everything.
- Fold the left and right sides in over the filling, then roll from the bottom up, tucking tightly as you go. Set it seam side down for a minute so it holds.
- Slice each wrap in half on a diagonal and serve, or wrap in parchment for a lunch box. Repeat with the remaining tortillas.
Nutrition
Notes
If you have leftover stuffing, a thin layer of it under the turkey is a good addition and adds about 100 calories per wrap. Nutrition is calculated per serving from the listed ingredients and may vary with brands and substitutions.