Ingredients:

  • 1 large (10 inch) whole wheat tortilla
  • 2 tbsp low-fat cream cheese, softened
  • 1 tsp Greek yogurt
  • 0.25 tsp dried ranch seasoning
  • 85g lean oven-roasted turkey breast
  • 40g mild provolone cheese
  • 5 fresh spinach leaves
  • 3 thin strips red bell pepper

Instructions:

  1. Mix the spread. Combine 2 tbsp cream cheese, 1 tsp Greek yogurt, and 0.25 tsp ranch seasoning in a bowl. Note: This ensures the flavor is consistent in every bite.
  2. Prep the tortilla. Place the 10 inch tortilla on a clean surface. Note: If it feels stiff, warm it between two damp paper towels for 5 seconds.
  3. Apply the barrier. Spread the mixture edge to edge over the tortilla. Note: Don't skip the edges, as this is what seals the wrap closed.
  4. Layer the leaves. Place the 5 spinach leaves in a single layer over the bottom two thirds of the wrap. Ensure they are completely flat.
  5. Add the turkey. Lay 85g of turkey slices over the spinach. Overlap them slightly to create a solid protein core.
  6. Add the cheese. Place 40g of provolone on top of the turkey. Note: The cheese acts as a secondary barrier between the meat and the veggies.
  7. Insert the crunch. Place the 3 red bell pepper strips in a horizontal line across the center. This provides a focal point for the roll.
  8. Execute the roll. Fold the sides in slightly, then roll from the bottom up tightly. Apply gentle pressure to ensure a compact cylinder.
  9. Rest the wrap. Wrap tightly in parchment or plastic and let it sit for 15 minutes. Note: This sets the shape for easier cutting.
  10. Final slice. Use a serrated or sharp chef's knife to cut the wrap in half or into 1 inch pinwheels. Look for the beautiful spiral pattern.