1. 1. Prepare the Turkey: If your turkey isn’t already shredded or diced, take a moment to do so. Aim for small, even pieces that will mix well and be easy to eat in a wrap. Place the prepared turkey into a medium-sized mixing bowl.

2. 2. Combine Dressing Ingredients: In a separate small bowl, whisk together the mayonnaise, Greek yogurt, Dijon mustard, salt, and black pepper until the mixture is smooth and well combined. This forms the creamy base for your salad.

3. 3. Mix the Salad: Add the dried cranberries to the bowl with the turkey. Pour the prepared dressing over the turkey and cranberries. Use a spatula or spoon to gently fold all the ingredients together until the turkey and cranberries are evenly coated with the creamy dressing.

4. 4. Warm the Tortillas (Optional): For a more pliable wrap, you can briefly warm your tortillas. You can do this in a microwave for 10-15 seconds per tortilla, or in a dry skillet over medium heat for about 30 seconds per side until they are soft and flexible. This step helps prevent cracking when rolling.

5. 5. Assemble the Wraps: Lay one warmed tortilla flat on a clean surface. Arrange about 1/4 cup of mixed greens or spinach in a line down the center of the tortilla, leaving space around the edges.

6. 6. Add the Turkey Salad: Spoon about 1/4 of the turkey cranberry salad mixture over the greens, distributing it evenly. Don’t overfill the tortilla, as this will make it difficult to roll.

7. 7. Roll the Wrap: Fold in the sides of the tortilla over the filling, then starting from the bottom edge closest to you, tightly roll the tortilla upwards, creating a snug wrap.

8. 8. Serve or Store: Once rolled, you can slice the wrap in half diagonally for easier handling and a more appealing presentation. Repeat with the remaining tortillas and filling. Serve immediately, or wrap tightly for later enjoyment.