Savory Turkey & Cheddar Wraps

Thoroughly wash 4 leaves of romaine lettuce and pat them completely dry with paper towels; any residual moisture will make the wraps soggy during transport.

Using a knife or grater, slice or grate 60 g of sharp cheddar cheese into thin pieces.

In a medium mixing bowl, combine 300 g of leftover ground turkey (from the Day 1 bake) with 3 tbsp of mayonnaise and 1 tbsp of Dijon mustard. Stir well with a spoon until the turkey is evenly coated.

Warm 2 large flour tortillas to make them pliable. Either heat them one at a time in a dry skillet over medium heat for 15 seconds per side, or stack them, wrap in a damp paper towel, and microwave for 15 seconds.

Lay the warmed tortillas flat on a clean work surface. Place 2 dry romaine lettuce leaves in the center of each tortilla to act as a protective moisture barrier.

Divide 60 g of sliced cheddar cheese evenly over the lettuce leaves, then top with the savory turkey mixture, dividing it equally between both wraps.

Fold the bottom and top edges of each tortilla over the filling, then roll tightly from left to right. Wrap each completed wrap tightly in parchment paper or foil, slice diagonally in half, and pack into airtight lunch containers with an ice pack.