Cranberry-Turkey Wraps

By carvalhohm

Ingredients

• 1/2 c. water
• 1/2 c. brown sugar, packed
• 1/3 c. sugar
• 1/4 c. cider vinegar
• 2 c. cranberries
• 1/2 c. raisins
• 1/2 c. sweet onion, chopped
• 1 T. fresh ginger, peeled and finely chopped
• 1/2 t. red pepper flakes
• 2 3-oz. pkgs. cream cheese, softened
• 1-1/2 c. shredded sharp white Cheddar cheese
• curry powder to taste
• 6 8-inch flour tortillas
• 1-1/2 lbs. deli roast turkey, sliced
• 1/2 c. fresh cilantro, chopped and divided
• 6 T. chopped walnuts, divided

Details

Adapted from gooseberrypatch.com

Preparation

Step 1

Add water, sugars and vinegar to a heavy saucepan. Cook over medium heat until sugar dissolves, stirring often. Add cranberries, raisins, onion, ginger and pepper flakes. Bring to a gentle boil. Cook, stirring occasionally, until mixture thickens, about 5 to 10 minutes. Cool; cover and refrigerate.

In a small bowl, combine cheeses and curry powder; blend well. Spread 3 tablespoons cream cheese mixture over each tortilla; top with several turkey slices. Spread 2 to 3 tablespoons cranberry mixture on top; sprinkle with one heaping teaspoon cilantro and one tablespoon walnuts. Roll up tortillas; wrap tightly in aluminum foil. Arrange wraps on a baking sheet.

Bake at 350 degrees for about 5 to 10 minutes, just until warm. Slice wraps in half diagonally; serve warm.

Serves 6.