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Smoked Turkey and Cranberry Confit wraps

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Ingredients

  • 1/3 cup (75ml.) dijon mayonnaise
  • 3 large (12 inch) flour tortillas
  • 15 sliced turkey breast
  • half head red leaf lettuce, finely shredded
  • Cranberry Confit
  • 2 tbsp. (25ml.) butter
  • 1 tbsp. (15ml.) vegetable oil
  • 2 large onions thinly sliced
  • 2 tbsp. (25ml.) finely chopped fresh thyme or 1 tsp. (5ml.) dried
  • 1/4 cup (50ml.) red wine vinegar
  • 1/4 cup (50ml.) fresh of frozen cranberries
  • 1/4 cup (50ml.) granulatd sugar
  • 1/4 tsp. (1ml.) pepper
  • salt

Details

Preparation

Step 1

Cranberry Confit:

In heavy saucepan, heat butter and oil over medium heat, cook onions and thyme, stirring until onions are lightly browned. Pour in vinegar and cook, stirring for 1 minute.

Reduce heat to low; add cranberries, sugar and pepper. Simmer, stirring occasionally, for about 20 minutes or until jam like consistency is reached. Season with salt to taste. Let cool.

Spread one-third of the dijon mayonnaise over each tortilla, covering right to edges. Lay 5 slices smoked turkey breast on bottom two-thirds of each tortilla, overlapping slightly. Spread cranberry confit over each and top with shredded lettuce. Fold sides over filling, roll up tightly from bottom. (Wraps can be wrapped in plastice wrap and refrigerated for up to 4 hours.)

To serve, slice off ends of wraps at 45 degree angle. Slice wraps diagonally into 1 1/2 inch thick pieces. Arrange on platter. Makes 16 appetizers.

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