Turkey Lunch-Box Wraps

I love the idea of these wraps, even though I usually make them without any meat at all. I’ve discovered since trying these a long time ago that you can fit a remarkable amount of vegetables in a wrap, far more than you could hope to contain in a sandwich. Additionally, this recipe involves grated carrot which is far juicier and tastier than chopped carrot for some reason. Since discovering this I have grated my carrots often for use in sandwiches and wraps (mostly wraps since sandwiches become much messier much more quickly.

Turkey Lunch-Box Wraps

2 whole-wheat tortillas (8 inches)

2 teaspoons honey mustard

6 ounces thinly sliced deli turkey (or skip this and add more vegetables)

2 thin slices Muenster cheese (or just about any other type of cheese)

1 cup fresh baby spinach

1 medium carrot, shredded

1/4 cup chopped cucumber

1/4 cup chopped red bell pepper

Spread tortillas with mustard. Layer each with turkey, cheese, spinach, carrot, cucumber, and red pepper. Roll up tightly.

This recipe comes to you courtesy of our friends at Light and Tasty, as found in their Annual Recipes from 2008.