New American Plate Challenge

Turkey and Cranberry Wrap

Weekly Recipe
Serves 1

For many, the holiday season is one of the busiest times of the year. A quick and healthy go-to meal is an essential addition to any cook’s hectic kitchen. These easy, portable wraps feature light, protein-packed turkey and the sweet combination of seasonal cranberries and pecans. Grab one to go or prepare a few in advance if you’re expecting holiday guests.


  • 1
    10-inch whole-wheat wrap or burrito-size tortilla
  • 2 Teaspoons
    honey or hot-and-sweet mustard
  • 2 Teaspoons
    reduced-fat mayonnaise
  • 1/2 Cup
    baby spinach leaves, lightly packed
  • 3 Ounces
    thinly sliced, roasted turkey breast
  • 4
    slices (about 1/8) Golden Delicious Apple
  • 1 Tablespoon
    chopped pecans
  • 1 Tablespoon
    dried cranberries, chopped


  1. Heat a heavy, medium skillet over medium-high heat. (An iron skillet is perfect for this purpose.) Warm wrap or tortilla in pan until it is pliable and very lightly toasted, about 1 minute. Turn and heat for 30 seconds. Transfer tortilla to a cutting board or a large plate.

  2. Mix together mustard and mayonnaise and spread mixture over the tortilla, leaving a one-inch border around edge. Arrange spinach leaves on top. Cover spinach with turkey. Lay apple slices across the middle in a row. Sprinkle pecans and cranberries on top of apple.

  3. Lift up bottom edge of tortilla and, working in direction away from you, roll up tortilla as tightly as possible. Serve immediately, or wrap tightly in plastic wrap and refrigerate up to 12 hours.

Nutrition: Per serving: 331 calories, 9 g. total fat (1 g. saturated fat), 40 g. carbohydrate, 30 g. protein, 5 g. dietary fiber, 396 mg. sodium.