Spicy Cranberry Turkey Wrap

  • Yield: 4 servings


1cup orange juice
1cup sugar
1 (12-ounce) bag cranberries, fresh or frozen*
1/2cup currants or raisins
1/2cup onion, diced
1/4cup red wine vinegar
1tablespoon jalapeno pepper, seeded and diced
1teaspoon garlic, fresh or jarred, minced
3/4teaspoon cumin, ground
1pound turkey breast cutlets
1/2cup spreadable goat cheese or cream cheese
4 flour tortillas, low fat, 10 inch
4large lettuce leaves, romaine or leaf
1tablespoon fresh cilantro, chopped
1 apple, thinly sliced


  1. 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.
  2. To make the wraps, 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 degrees. Cool and cut into strips.
  3. 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.
  4. Fold tortilla bottom and top over filling. Fold one side to center. Fold last side overlapping center and roll tight.
*For dried cranberries, soak with currants in orange juice 8 hours.