Description
A recipe for Spicy Cranberry Turkey Wrap

Ingredients

• 1 cup orange juice
  
• 1 cup sugar
  
• 1 bag (12 ounces) cranberries, fresh or frozen
  
• 1/2 cup currants or raisins
  
• 1/2 cup diced onion
  
• 1/4 cup red wine vinegar
  
• 1 tablespoon seeded and diced jalapeño pepper
  
• 1 teaspoon fresh minced garlic, from a clove or jarred
  
• 3/4 teaspoon ground cumin
  
• 1/2 teaspoon ground cinnamon
  
• 1 package Honeysuckle White or Shady Brook Farms Breast Cutlets
  
• 1/2 cup spreadable goat cheese or cream cheese
  
• 4 low-fat 10-inch flour tortillas
  
• 4 large lettuce leaves, romaine or leaf
  
• 1 tablespoon chopped fresh cilantro
  
• 1 apple, thinly sliced
  
• Salt and pepper

Preparation
To make spicy cranberry sauce, place first 10 ingredients in medium saucepan. Boil 15 minutes, stirring occasionally, until cranberries burst and sauce is thickened; refrigerate.

Sauté cutlets in lightly oiled skillet over medium heat approximately 5 minutes per side or until turkey is no longer pink in center and reaches internal temperature of 170°F. Cool and cut into strips.

Spread 2 tablespoons cheese over tortilla to 1/2 inch of edge. Layer lettuce, 1/2 cup turkey, 1/4 cup cranberry sauce, 1/2 teaspoon cilantro and several apple slices. Add salt and pepper to taste. Repeat 3 times.

Fold tortilla bottom and top over filling. Fold one side to center. Fold last side overlapping center and roll tight.

Nutrition
Nutritional Analysis per Serving: 510 calories (26% calories from fat), 35g protein, 67g carbohydrate, 5g fiber, 12g fat, 6g saturated fat, 105mg cholesterol, 430mg sodium

Serves
Makes 4 servings.

Variations
no information available