Light turkey & salad wrap

📝 Ingredients

• 2 small tortillas or 1 large (whole wheat for more fiber)
• 80 g thinly sliced turkey breast (deli or homemade)
• A few lettuce leaves (romaine or iceberg)
• 1 firm tomato, seeded and sliced
• ¼ cucumber, cut into sticks
• 30 g cream cheese such as Saint-Môret or Boursin
• 1 tsp whole-grain mustard
• Salt, pepper, chopped chives
• Optional: avocado, fresh spinach, radishes

🍴 Utensils

• Cutting board
• Serrated knife
• Plastic wrap for taking it to go

📖 Steps

1. Take the tortillas out 5 min ahead so they come to room temperature — they'll be more pliable and less likely to tear.
2. In a small bowl, mix the cream cheese, whole-grain mustard and chives. Season lightly with salt and add pepper.
3. Spread the cheese-mustard mixture generously over the whole tortilla, leaving a 2 cm border on the sides.
4. Lay the lettuce leaves in an even layer (they protect the tortilla from moisture and keep it from going soggy if you're prepping ahead).
5. Add the turkey slices, cucumber sticks and seeded tomato (removing the seeds keeps it from getting soggy). Season with pepper.
6. Fold in the sides of the tortilla, then roll up tightly from the bottom. Press gently to compact the filling.
7. Cut on the diagonal with a serrated knife for a nice look. To take away: wrap in cling film and refrigerate for up to 4h.