About this recipe

Hearty, meal-prep-friendly turkey wrap boxes packed with sliced turkey breast, crisp veggies, creamy hummus, and a tangy balsamic-Dijon drizzle — all rolled in a whole wheat tortilla and portioned into grab-and-go containers for the week ahead.

Instructions

1. 1

   In a small mixing bowl, whisk together the balsamic vinegar, Dijon mustard, honey, garlic minced, fine sea salt, and black pepper. Slowly drizzle in the extra-virgin olive oil while whisking continuously until the dressing is emulsified and smooth. Taste and adjust seasoning. Set aside.

2. 2

   Thinly slice the red bell pepper and English cucumber. Halve the cherry tomatoes if using. Lay out all wrap ingredients — turkey breast, hummus, baby spinach, red bell pepper, English cucumber, and cheddar cheese shredded — in an assembly-line fashion on a clean cutting board.

3. 3

   Lay one whole large wheat tortillas flat on the cutting board. Spread 1 tablespoon of hummus evenly over the surface, leaving a 1-inch border. Layer on a quarter of the turkey breast slices, a handful of baby spinach, a few slices each of red bell pepper and English cucumber, and 1 oz of cheddar cheese shredded. Drizzle about 1 teaspoon of the balsamic vinegar-Dijon mustard dressing over the fillings. Fold in the sides of the tortilla, then roll tightly from the bottom up. Repeat with remaining tortillas.

4. 4

   Slice each wrap in half on a diagonal. Place in individual storage container. Add a handful of cherry tomatoes and baby carrots to each box as sides. Portion the remaining balsamic vinegar-Dijon mustard dressing into small dipping cups or drizzle lightly over the sides. Seal containers and refrigerate for up to 4 days.