Cranberry Turkey Wrap

Roasted turkey breast, cranberry orange relish, sweet potato, apple jelly, red leaf lettuce, on a multi-grain tortilla

Calories: 360, Carbs: 55g, Protein: 18g, Fat: 8g, Sat. Fat: 1.5g, Cholesterol: 35mg, Sodium: 630mg, Fiber: 5g

Prep Time: 10 to 12 minutes Cook time: 1 hour and 40 minutes Yield: 4 servings

1. Place cranberries, oranges and sugar into food processor or blender. Pulse, scraping the sides of the food processor bowl. Pulse until mixture is evenly chopped and has even texture and has the consistency of relish. Cover and refrigerate until ready to use.

1. Place raw turkey breast on a sheet pan. Roast in a preheated 375-degree Fahrenheit oven for 1 hour and 40 minutes or until cooked through and juices run clear.
2. Let rest for 15 minutes before carving.
3. Slice into long strips about ¼ inch by ¼ inch by 2 ½ inches long. Divide into 4 equal portions.
NOTE: If using low sodium deli roasted turkey breast, warm in oven until heated through. They slice as described.

1. Bring water in a pot to a boil. Add sweet potato. Blanch for 30 seconds to 1 minute or until slightly tender. Drain and shock in an ice water bath to stop the cooking. Drain and pat dry.
2. Spray tortilla with cooking oil spray. Place tortilla on a hot panini press or heat in a sauté pan until warm.
3. Place warm tortilla on a flat and clean work surface. Spread 2 teaspoons apple jelly in center of tortilla. Spread 1 teaspoon along the top edge of the tortilla to help seal the wrap when rolling.
4. Place 1 leaf lettuce on top of jelly in center of tortilla.
5. Layer ¼ cup sweet potato on top of lettuce.
6. Place 2 Tablespoons cranberry orange relish along edge of sweet potato.
7. Layer 1 portion turkey on top of sweet potato and relish.
8. Tightly wrap tortilla over filling burrito-style finishing with seam side down. Fold ends of tortilla over.
9. Slice in half on the diagonal. Enjoy immediately!