Turkey & Cranberry Spinach Wraps

In a small saucepan, combine 100 g of fresh cranberries, 50 g of white sugar, and 60 ml of water over medium-high heat. Bring to a boil, then reduce the heat to low and simmer for 8 to 10 minutes until the cranberries burst and the sauce thickens.

Remove the saucepan from the heat. To cool the sauce rapidly for immediate assembly, place the bottom of the saucepan into a large bowl filled with ice water (an ice bath) for 5 minutes, stirring occasionally until cold.

While the sauce cools, wash and thoroughly dry 30 g of fresh baby spinach. Lay 2 spinach tortillas flat on a clean work surface.

Spread 30 g of cream cheese evenly over each tortilla, leaving a 2 cm border around the edges to prevent leakage.

Spread 30 g of the cooled, thickened cranberry sauce directly over the cream cheese layer on each tortilla.

Distribute 200 g of cold leftover ground turkey (reserved from the Day 1 Turkey & Farro Bake) evenly between the two tortillas. Top the turkey on each wrap with 15 g of the fresh baby spinach.

Roll each tortilla up tightly, folding in the sides as you roll to seal the ends. Wrap each wrap tightly in parchment paper or plastic wrap; this compression keeps the wrap structural and prevents the cranberry sauce from leaking during transit. Slice diagonally through the paper before packing into your lunchbox.