Spicy Cranberry Turkey Wrap Recipe

Ingredients

Cranberry Sauce

• 1 cup orange juice

• 1⁄2 cup Truvía^® Cane Sugar Blend

• 1 (12oz) bag cranberries, fresh or frozen

• 1⁄2 cup currants or raisins

• 1⁄2 cup white onion, diced

• 1⁄4 cup apple cider vinegar

• 1 Tbsp jalapeno pepper, seeded and diced

• 1 tsp garlic, minced

• 3⁄4 tsp ground cumin

• 1⁄2 tsp ground cinnamon

Wraps

• 1 package Honeysuckle White^® turkey breast cutlets

• 4 low-fat flour tortillas, burrito size

• 1⁄2 cup cream cheese, softened

• 4 large lettuce leaves

• 1 Tbsp cilantro, chopped

• 1⁄2 Granny Smith apple, thinly sliced

• 1 cup cranberry sauce (see above)

Directions

Cranberry Sauce

• 1.  

  In a large saucepan, bring cranberry sauce ingredients to a boil over high heat and stir until sugar is dissolved, approximately 5 minutes.

• 2.  

  Once bubbles form around edges of saucepan, reduce heat to medium and simmer for 15 minutes uncovered, stirring occasionally.

• 3.  

  Transfer cranberry sauce to a container with a tight fitting lid and refrigerate until cooled completely, about 1 hour.

• 4.  

  Note: Cranberry sauce can be made up to 3 days in advance.

Wraps

• 5.  

  Spray a large non-stick skillet with cooking spray.

• 6.  

  Sauté turkey over medium heat until cutlets are no longer pink in the center and reach an internal temperature of 165°F on an instant read thermometer, approximately 5 minutes per side.

• 7.  

  Transfer turkey to a cutting board and let cool. Slice into strips.

• 8.  

  Assemble wraps by evenly spreading cream cheese over tortilla shells.

• 9.  

  Layer each wrap with lettuce leaves, turkey, 1⁄4 cup cranberry sauce, cilantro, and apple slices in the center of the tortilla.

• 10.  

  Fold sides of tortillas in towards center.

• 11.  

  Bring bottom of tortilla up towards the center of the wrap using your thumbs while you hold the sides in place

• 12.  

  Roll the bottom of the tortilla tightly while pushing filling towards the lower half of the tortilla.

• 13.  

  Tuck bottom end of tortilla under the filling and continue rolling so seam is side down.

• 14.  

  Cut on the diagonal and serve.