Hot-Honey Crunch Turkey & Peach Meal-Prep Wraps

Serves 4 · 20 min prep · 5 min cook

Estimate for one serving

• 490 cal
• 32g protein
• 44g carbs
• 22g fat
• 4g fiber

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Ingredients

• 4 large flour tortillas
• 12 oz sliced roasted turkey breast
• 2 medium ripe peaches
• 3 cups baby spinach
• 1 cup shredded Monterey Jack cheese
• 6 slices crumbled cooked bacon
• 1/4 cup mayonnaise
• 3 Tbsp hot honey
• 1 Tbsp Dijon mustard
• 1 cup fresh corn kernels
• 1/4 cup thinly sliced red onion
• 1/2 cup crushed tortilla chips or crispy onions
• 1/2 tsp kosher salt
• 1/4 tsp black pepper

Instructions

1. 1In a small bowl whisk the mayonnaise, hot honey, and Dijon until smooth and glossy; taste and add salt and pepper so the sauce is balanced sweet-heat.
2. 2Pit and thinly slice the peaches into half-moons; if they are very juicy, blot lightly with a paper towel so the wraps stay sturdy.
3. 3Warm the tortillas one at a time in a dry skillet over medium heat for 20–30 seconds per side until pliable and lightly toasted; stack under a clean towel.
4. 4Lay each tortilla flat and spread a generous stripe of the hot-honey mayo down the center, leaving a 1-inch border.
5. 5Layer baby spinach first as a moisture barrier, then fold the turkey slices accordion-style on top.
6. 6Add peach slices, shredded cheese, crumbled bacon, fresh corn kernels, and a few rings of red onion.
7. 7Sprinkle crushed tortilla chips or crispy onions over the filling for the signature hot-honey crunch finish.
8. 8Fold the bottom edge up, tuck in the sides, and roll tightly into a burrito-style wrap. Slice in half on a sharp diagonal if serving immediately.
9. 9For meal-prep, wrap each tightly in parchment then foil; refrigerate up to 3 days. Eat cold or toast seam-side down in a skillet 2 minutes per side to melt the cheese and re-crisp the exterior.