Preheat oven to 350 degrees. Spray a large baking dish with cooking spray and set aside.
Spray a large pan with cooking spray and cook spinach over medium high heat, stirring frequently about 5 minutes, or until thawed enough to break up with spatula. Add onions, and continue cooking until spinach is cooked through, onions are translucent, and no excess water remains in pan. Place cooked spinach and onions in a large bowl.
Add turkey (or chicken) to the bowl with the spinach and onions and add the rest of the ingredients, (except for the wraps and cheese for topping). Stir until well combined.
Spoon mixture evenly down the center of each tortilla; roll up and place seam-side-down into prepared baking pan. Continue until all tortillas are filled. Bake, uncovered, at 350 degrees for 25 minutes. Sprinkle with remaining 1/2 cup cheese, (and enchilada sauce if desired), and bake an additional 5-10 minutes, or until cheese is melted.
|1 1/2 cup||Fully cooked turkey (or chicken), shredded|
|1 (10 oz)||Package chopped frozen spinach (or about 1 1/2 cup vegetable of choice)|
|1 small||Onion, finely chopped|
|1 (4 oz) can||Green chilies, drained|
|1/2 cup||Grated mozzarella cheese, or low fat white cheddar (I love Cabot brand)|
|1 cup||Lowfat plain Greek yogurt|
|1/2 tsp||Garlic powder|
|1/2 tbs||Enchilada seasoning (or taco seasoning)|
|10||High fiber, low carb (or gluten free) wraps |
|Topping:||1/2 cup mozzarella cheese, grated|
|Optional:||1 (10 oz) can green chile enchilada sauce|
 I like La Tortilla brand tortillas!
|Servings (1 enchilada per serving)||10|
|Calories per Serving||160|
|WWP+: (per serving)||4|