Spicy Cranberry Turkey Wrap
Recipe courtesy of Cranberry Marketing Committee.
1 cup orange juice
1 cup granulated sugar
1 (12-ounce) bag cranberries, fresh or frozen
1/2 cup currants or raisins
1/2 cup onion, diced
1/4 cup red wine vinegar
1 tablespoon jalapeño pepper, seeded and diced
1 teaspoon minced garlic, fresh or jarred
3/4 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1 pound turkey breast cutlets
1/2 cup spreadable goat cheese or cream cheese
4 (10-inch) low-fat flour tortillas
4 large lettuce leaves, romaine or leaf
1 tablespoon fresh cilantro, chopped
1 apple, thinly sliced
- To make spicy cranberry sauce, place first ten 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 5 minutes per side until turkey is no longer pink in center and reaches internal temperature of 170°F (76.6°C). 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.
- Fold tortilla bottom and top over filling. Fold one side to center. Fold last side overlapping center and roll tight.
Makes 4 servings.
Nutritional Information Per Serving (1/4 of recipe): Calories: 510; Total Fat: 12g; Saturated Fat: 6g; Cholesterol: 105mg; Total Carbs: 67g; Fiber: 5g; Protein: 35g; Sodium: 430mg.
Recipe and photograph courtesy of Cranberry Marketing Committee.