Cranberry Apple Slaw Turkey Wrap Recipe

Introduction

This Cranberry Apple Slaw Turkey Wrap is a fresh, flavorful lunch option that combines crisp cabbage, sweet apple, and tart cranberries with tender turkey and creamy yogurt dressing. It’s a colorful, nutritious wrap perfect for a quick meal or picnic.

Ingredients

• 1 1/2 cups finely shredded green cabbage
• 1/2 cup finely shredded red cabbage
• 1 medium apple, julienned
• 1/3 cup dried cranberries
• 1 medium carrot, grated
• 2 green onions, thinly sliced
• 1/2 cup plain Greek yogurt (nonfat or 2%)
• 1 tablespoon apple cider vinegar
• 1 tablespoon honey
• 1 teaspoon Dijon mustard
• 1 teaspoon poppy seeds (optional)
• Salt and black pepper, to taste
• 4 large whole wheat tortillas
• 8 ounces sliced cooked turkey breast
• 1 cup baby spinach leaves

Instructions

1. Step 1: In a large bowl, combine the green cabbage, red cabbage, julienned apple, dried cranberries, grated carrot, and sliced green onions. Toss gently to mix.
2. Step 2: In a small bowl, whisk together the Greek yogurt, apple cider vinegar, honey, Dijon mustard, poppy seeds (if using), salt, and black pepper until the dressing is smooth.
3. Step 3: Pour the dressing over the slaw mixture and toss well to coat all ingredients evenly. Let the slaw rest for 5 minutes to allow the flavors to meld together.
4. Step 4: Lay each whole wheat tortilla flat and place about 1/4 cup of baby spinach leaves in the center of each wrap.
5. Step 5: Top the spinach with 2 ounces of sliced turkey breast per tortilla.
6. Step 6: Spoon a generous amount of the cranberry apple slaw over the turkey on each tortilla.
7. Step 7: Fold in the sides of each tortilla and roll tightly to enclose the filling securely.
8. Step 8: Slice each wrap in half and serve immediately, or wrap individually in parchment paper for a portable meal.

Tips & Variations

• For extra crunch, add chopped walnuts or pecans to the slaw mixture.
• Try substituting turkey with chicken or ham for a different protein option.
• If you prefer a sweeter dressing, increase the honey by a teaspoon or two to taste.
• Use flavored tortillas, like spinach or tomato basil, to add subtle extra flavor and color.

Storage

Store any leftover slaw separately in an airtight container in the refrigerator for up to 2 days. Keep tortillas and turkey wrapped separately to prevent sogginess. Assemble wraps fresh for best texture. Reheat tortillas slightly if desired, but it’s best enjoyed cold or at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the slaw ahead of time?

Yes, the slaw can be prepared up to a day in advance. Keep it refrigerated and toss the dressing in just before serving to maintain crispness.

What can I use instead of Greek yogurt in the dressing?

You can substitute plain mayonnaise or sour cream if you prefer, though the flavor and calorie content will change slightly.

Cranberry Apple Slaw Turkey Wrap Recipe

Print Recipe

★★★★★

5 from 91 reviews

This Cranberry Apple Slaw Turkey Wrap combines the crunch of green and red cabbage with the sweetness of dried cranberries and fresh apple, all tossed in a creamy Greek yogurt dressing. Wrapped with tender sliced turkey and fresh spinach in whole wheat tortillas, it’s a refreshing and healthy lunch option that’s perfect for on-the-go or casual meals.

• Author: zara
• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 15 minutes
• Yield: 4 wraps 1x
• Category: Lunch
• Method: No-Cook
• Cuisine: American
• Diet: Low Fat

Ingredients

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Slaw Ingredients

• 1 1/2 cups finely shredded green cabbage
• 1/2 cup finely shredded red cabbage
• 1 medium apple, julienned
• 1/3 cup dried cranberries
• 1 medium carrot, grated
• 2 green onions, thinly sliced

Dressing Ingredients

• 1/2 cup plain Greek yogurt (nonfat or 2%)
• 1 tablespoon apple cider vinegar
• 1 tablespoon honey
• 1 teaspoon Dijon mustard
• 1 teaspoon poppy seeds (optional)
• Salt and black pepper, to taste

Wrap Ingredients

• 4 large whole wheat tortillas
• 8 ounces sliced cooked turkey breast
• 1 cup baby spinach leaves

Instructions

1. Prepare Slaw: In a large bowl, combine the finely shredded green cabbage, red cabbage, julienned apple, dried cranberries, grated carrot, and thinly sliced green onions. Toss these gently to mix all the fresh ingredients evenly.
2. Make Dressing: In a small bowl, whisk together the plain Greek yogurt, apple cider vinegar, honey, Dijon mustard, poppy seeds if using, salt, and black pepper until the dressing is smooth and well combined.
3. Combine Slaw and Dressing: Pour the prepared dressing over the slaw mixture. Toss thoroughly to coat all the slaw ingredients evenly. Allow the mixture to rest for 5 minutes so the flavors can meld nicely.
4. Assemble Wraps: Lay each whole wheat tortilla flat on a clean surface. Place about 1/4 cup of baby spinach leaves at the center of each tortilla, followed by 2 ounces of sliced cooked turkey breast.
5. Add Slaw: Spoon a generous amount of the cranberry apple slaw over the turkey on each tortilla, ensuring even distribution for balanced flavor in every bite.
6. Roll Wraps: Fold in the sides of each tortilla and roll tightly from one end to the other to securely enclose the filling.
7. Serve: Slice the wraps in half diagonally for easy handling and immediate serving. These wraps can also be wrapped in parchment paper for easy portability.

Notes

• Feel free to substitute the green apple with a tart variety like Granny Smith for extra tang.
• Add a sprinkle of nuts such as walnuts or pecans for added crunch and nutrition.
• For a dairy-free option, substitute Greek yogurt with a plant-based yogurt alternative.
• Wraps are best served fresh but can be stored refrigerated for up to 1 day.
• Adjust seasoning with salt and pepper according to taste preferences.

Keywords: cranberry apple slaw, turkey wrap, healthy lunch, whole wheat tortilla, Greek yogurt dressing, quick wrap recipe, no-cook lunch, cranberry salad wrap