Ingredients:

  • 1 large (10-inch) whole wheat tortilla
  • 4.5 oz thinly sliced oven-roasted turkey breast
  • 1 slice sharp white cheddar cheese
  • 1 tbsp plain non-fat Greek yogurt
  • 1 tsp Dijon mustard
  • 1 tsp raw honey
  • 1 pinch cracked black pepper
  • 0.5 cup shredded romaine lettuce
  • 2 thin slices tomato, patted dry
  • 3 thin slices cucumber

Instructions:

  1. Mix the base. Whisk the 1 tbsp Greek yogurt, 1 tsp Dijon, and 1 tsp raw honey in a small bowl with a pinch of black pepper until smooth and glossy.
  2. Prep the tortilla. Lay the 10 inch whole wheat tortilla flat on a clean, dry surface.
  3. Create the shield. Place the slice of sharp white cheddar in the center of the tortilla. Note: This acts as your moisture barrier.
  4. Stack the protein. Layer the 4.5 oz of turkey breast directly on top of the cheese.
  5. Apply the sauce. Spread the honey mustard mixture evenly over the turkey until the meat is fully coated.
  6. Add the crunch. Pile the 0.5 cup of shredded romaine lettuce on top of the sauce covered turkey.
  7. Layer the veggies. Place the 3 cucumber slices and 2 dried tomato slices on top of the lettuce.
  8. The first fold. Fold the left and right sides of the tortilla inward about 2 inches toward the center.
  9. The roll. Starting from the bottom, roll the tortilla upward tightly until the seam is tucked underneath.
  10. Secure and slice. Press down firmly for 5 seconds to set the shape, then slice diagonally with a sharp knife.