Southwest Turkey and Avocado Wrap

Heat 1 tablespoon of olive oil in a non-stick skillet over medium heat. Add the diced red onion and cook for 2-3 minutes until softened.

Add 12 oz of ground turkey to the skillet, breaking it up with a wooden spoon. Cook for 5-6 minutes until no longer pink.

Sprinkle 2 tablespoons of taco seasoning over the turkey and stir to coat. Add 1/4 cup of water, stir, and simmer for 2 minutes until the liquid is absorbed and the turkey is fully cooked.

While the turkey cooks, dice 1 medium red bell pepper and drain and rinse 1 cup of black beans.

In a medium bowl, combine the black beans, 1/2 cup of corn kernels, diced red bell pepper, 2 tablespoons of lime juice, 1/4 cup of chopped cilantro, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Mix well to create a fresh salsa.

In a small bowl, mash 1 1/2 avocados with a fork. Mix in 1/4 cup of Greek yogurt until smooth to create an avocado cream spread. Season with a pinch of salt and pepper.

Warm 4 large whole wheat tortillas in the microwave for 15-20 seconds or in a dry skillet for 30 seconds per side.

To assemble each wrap, spread 1/4 of the avocado cream on each tortilla, leaving a 1-inch border around the edges.

Divide the turkey mixture evenly among the tortillas (about 1/3 cup per wrap).

Top each with equal portions of the bean and corn salsa, 2 cups of shredded romaine lettuce, and 1/2 cup of reduced-fat cheddar cheese.

Slice the remaining 1/2 avocado and place slices on top of each wrap.

Add hot sauce if desired, then fold in the sides of each tortilla and roll up tightly from the bottom.

Cut each wrap in half diagonally and serve immediately, or wrap in parchment paper for a portable lunch.