Turkey Pinwheel Wraps

We're all still kids at heart...especially when it comes to our eating habits! I found this recipe in a book I checked out from the library titled, Real Food for Healthy Kids. (I'm so lucky to have a library with an endless supply of cookbooks! Dustin and I go there to study and I often take a "bathroom break" and don't come back- he usually finds me on the floor of the cookbook aisle pouring over recipes!) Anyway, this wrap recipe sounded irresistible! Yes, it was intended as a school lunch solution for kids. But Dustin packs a lunch and his food preferences are rather child-like (no offense sweetie) so I didn't hesitate! I tried it out on myself for lunch today and it's so yummy! It's healthful and attractive! You can leave it whole as a wrap or slice it into mini pinwheels for bite size pleasures. The cranberries add a sweet zing to an otherwise savory sandwich!

INGREDIENTS

1 8-inch whole wheat wrap (If you use larger you will need to increase the other ingredients.)

1 Tbsp. mayonnaise

1 handful baby spinach leaves

1 Tbsp. dried cranberries (Craisins)

1 medium carrot, peeled and shredded

1 oz. Swiss cheese, sliced (I used Muenster- use your favorite!)

1 oz. roasted turkey breast, thinly sliced

DIRECTIONS

1. If necessary, warm the wrap in the oven (350 F for 2 minutes) or microwave before filling.

2. Lay the wrap on a work surface and spread the mayo all over. Sprinkle the spinach leaves, cranberries, and carrots evenly on top. Arrange the cheese and turkey in even layers over the vegetable layer. Fold in the side edges and then roll up snugly from the bottom.

3. Cut crosswise into even pinwheels if desired. Store wrapped tightly in plastic.

Makes 1 wrap.

(Adapted from Real Food for Healthy Kids)