Lunch recipe · from the recipe book
Skillet Turkey Cranberry Thanksgiving Wraps
Juicy seared turkey, sweet-tart cranberries and maple-glazed apple and Brussels sprouts wrapped with tender spinach in warm, toasty tortillas.

- Skillet
- 30 min · 25 min hands-on
- Serves 4
- 46–60 g carbs
- Protein 30 g+
- Fiber 6 g+
- Sat fat 4 g or less
- 500 calories or less
Ingredients
- 1¼ lb520 gTurkey breast, boneless skinlesscut into thin strips
- 1½ tbsp18 gOlive oil
- 1 tsp1 gDried thyme
- ½ tsp0.5 gDried rosemarycrumbled
- ¾ tsp2 gGarlic powder
- ¼ tsp2 gSalt
- ½ tsp1 gBlack pepper
- 2¼ cups200 gBrussels sproutsthinly shredded
- 1¼ cups chopped150 gApplethinly sliced
- 1½ tsp10 gMaple syrup
- 2 tsp10 gApple cider vinegar
- ¼ cup40 gCranberries, dried, sweetened
- 4 oz120 gPlain Greek yogurt, nonfat
- 2 tsp10 gYellow mustard
- 2⅔ cups loosely packed80 gBaby spinach
- 4 tortillas196 gFlour tortillas, 8-inch
Steps
- Stir the Greek yogurt and mustard together for the spread and set aside.
- Toss the turkey with the thyme, rosemary, garlic powder, salt and black pepper.
- Heat half the olive oil in a large skillet over medium-high heat. Sear the turkey in a single layer, turning once, until browned and it reaches 165°F (74°C), 5 to 7 minutes. Move to a plate.
- Add the remaining olive oil, the Brussels sprouts and the apple to the skillet. Cook, stirring, until tender-crisp and lightly browned, about 4 minutes.
- Stir in the maple syrup, cider vinegar and dried cranberries and cook 1 minute until glossy. Return the turkey and toss to coat.
- Wipe the skillet and warm the tortillas one at a time, about 30 seconds per side.
- Spread each tortilla with the yogurt sauce, add the spinach and the turkey filling, roll up tightly and cut in half.
Contains: Milk, Gluten.
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Saved in the Every Helping recipe book on October 19, 2026.
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