Whole wheat wrap: 60g (1 large), Smoked turkey breast: 90g (3 oz, sliced), Apple: 50g (1/2 medium, thinly sliced), Arugula: 20g (1 cup), Gouda cheese: 30g (1 oz, sliced), Cranberry sauce: 15g (1 tbsp), Dijon mustard: 5g (1 tsp), Greek yogurt: 15g (1 tbsp), Walnuts: 10g (1 tbsp, chopped), Red onion: 20g (2 tbsp, thinly sliced), Lemon juice: 5ml (1 tsp), Olive oil: 5ml (1 tsp), Salt: 1g (1/4 tsp), Black pepper: 1g (1/4 tsp)
1. In a small bowl, mix 15g Greek yogurt with 15g cranberry sauce and 5g Dijon mustard to make the spread. 2. In another small bowl, toss 20g arugula with 5ml lemon juice, 5ml olive oil, 1g salt, and 1g black pepper. 3. Warm 60g whole wheat wrap in a dry skillet for 30 seconds per side. 4. Spread the yogurt-cranberry mixture evenly over the wrap, leaving a 1-inch border. 5. Layer 90g sliced smoked turkey breast down the center of the wrap. 6. Top with 30g sliced Gouda cheese, 50g thinly sliced apple, 20g thinly sliced red onion, and the dressed arugula. 7. Sprinkle with 10g chopped walnuts. 8. Fold in the sides of the wrap, then roll up tightly from the bottom. 9. Cut in half diagonally and serve.
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