In a large skillet, heat the olive oil over medium heat. Add the sliced red onions and sauté until they are soft and translucent, about 5 minutes.
Add the lean ground turkey to the skillet with the onions. Cook until the turkey is no longer pink, about 7-10 minutes.
Once the turkey is fully cooked, sprinkle in the Greek seasoning, kosher or sea salt, and black pepper. Pour in the water, stirring to combine well. Allow the mixture to simmer for about 5 minutes.
Stir in the diced sun-dried tomatoes and feta cheese, mixing until everything is well combined. Cook for an additional 2-3 minutes.
Warm the whole wheat tortillas in a dry skillet over low heat for a minute on each side.
Spoon a generous amount of the turkey filling onto the center of a warm tortilla. Fold in the sides and roll it up tightly. Repeat with the remaining tortillas and filling.
Slice the wraps in half diagonally and serve immediately, or wrap in foil or parchment paper for an on-the-go lunch option.
