Turkey Cranberry Spinach Wrap
Cream cheese, cranberry and turkey, all wrapped with spinach. A five-minute lunch that tastes like you planned ahead.
1 Servings
5 Mins
INGREDIENTS & EQUIPMENT
- 2 slices Ingham’s Turkey Original Breast Slices
- 1 large flour tortilla or wrap
- 2 tbsp cream cheese, softened
- 1 tbsp whole berry cranberry sauce
- 1 large handful baby spinach
- Salt and pepper, to taste
- Chopping board and a butter knife
- Foil or baking paper, if you’re taking it with you
in a few simple steps
- Lay the wrap flat on a board. Spread the cream cheese right to the edges, leaving a 2cm border along the top so it seals when you roll.
- Spoon over the cranberry sauce and swirl it through the cream cheese with the back of the knife.
- Place the turkey slices across the bottom two thirds of the wrap.
- Pile on the baby spinach. Season with salt and pepper.
- Fold in the sides, then roll from the bottom up, keeping it tight as you go.
- Slice in half on the diagonal to serve, or wrap the bottom half in foil and enjoy on the go.
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