Cranberry Turkey Wraps
September 22, 2020
"I found this recipe that I had forgotten all about. This is really good. Back when I made it, I left out the raisins and walnuts, but I may just add them next time. I have made it a few times; always after Thanksgiving. It could be made any time of the year. It was printed off of ifood.tv"
- Serving Size: 1 (400.8 g)
- Calories 759.2
- Total Fat - 26 g
- Saturated Fat - 10.6 g
- Cholesterol - 161.5 mg
- Sodium - 448.8 mg
- Total Carbohydrate - 84.9 g
- Dietary Fiber - 7.6 g
- Sugars - 46.1 g
- Protein - 49.1 g
- Calcium - 379.8 mg
- Iron - 3 mg
- Vitamin C - 7.2 mg
- Thiamin - 0.2 mg
Heat the oven to 350° Fahrenheit.
Get out a small bowl and place the cream cheese, cheddar, and curry in it. Stir it together, mixing it well. Set it aside.
In a medium/large sized pan, place the water, two sugars, and the vinegar. Cook it on medium heat to dissolve the sugars. Stir it often.
Next add the cranberries, raisins, onion, ginger, and the red pepper, stirring and bringing to a boil. Cook 5 - 10 minutes or until it thickens. Stir it occasionally.
Remove the pan from the heat. Cover and let it cool. Place in the refrigerator to chill it.
Lay out a tortilla and spread 3 tablespoons of the cream cheese mixture over about 2/3 of it. Make sure you leave a border around the edge so it doesn't overflow when you roll it up.
Place a few pieces of turkey on top.
Put 2 - 3 tablespoons of the cranberry mix on top of that.
Add 1 tablespoon cilantro or parsley and 1 tablespoon walnuts.
Now you can roll the tortilla up, folding the sides in. Wrap it tightly in parchment paper or some aluminum foil. Follow these same steps for the other five tortillas.
Place them on a baking sheet and put them in the oven for 5 - 10 minutes, or until they're warm.
Take them out of the oven and slice then in half. Serve them warm.
Tips & Variations
- Parchment paper
- Aluminum foil