Cranberry Salsa Turkey Wraps Recipe

Publisher Photo

Cranberry Salsa Turkey Wraps Recipe

Be the first to add a review
Publisher Photo
Once your family tastes these mouthwatering roll-ups, they'll never look at leftover turkey the same way! The cranberry salsa combines both sweet and spicy flavors.—Elke Rose, Waukesha, Wisconsin
MAKES:
6 servings
TOTAL TIME:
Prep: 25 min. + chilling
MAKES:
6 servings
TOTAL TIME:
Prep: 25 min. + chilling

Ingredients

  • 2 cups fresh cranberries, coarsely chopped
  • 1/4 cup sugar
  • 1/4 cup sliced green onions
  • 1 tablespoon minced fresh cilantro
  • 1 tablespoon lime juice
  • 1 jalapeno pepper, seeded and chopped
  • 1/4 teaspoon grated fresh gingerroot
  • 3/4 cup spreadable cream cheese
  • 6 flour tortillas (8 inches), room temperature
  • 3 cups shredded cooked turkey
  • 6 lettuce leaves

Directions

In a small bowl, combine the cranberries, sugar, onions, cilantro, lime juice, jalapeno and ginger. Cover and refrigerate for 1 hour.
Just before serving, spread 2 tablespoons of cream cheese over each tortilla. Top with 3-4 tablespoons cranberry salsa, 1/2 cup turkey and a lettuce leaf; roll up. Yield: 6 servings.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Cranberry Salsa Turkey Wraps in Taste of Home's Holiday & Celebrations Cookbook Annual 2006, p142

Nutritional Facts

1 each: 418 calories, 17g fat (9g saturated fat), 83mg cholesterol, 400mg sodium, 40g carbohydrate (12g sugars, 2g fiber), 27g protein.

  • 2 cups fresh cranberries, coarsely chopped
  • 1/4 cup sugar
  • 1/4 cup sliced green onions
  • 1 tablespoon minced fresh cilantro
  • 1 tablespoon lime juice
  • 1 jalapeno pepper, seeded and chopped
  • 1/4 teaspoon grated fresh gingerroot
  • 3/4 cup spreadable cream cheese
  • 6 flour tortillas (8 inches), room temperature
  • 3 cups shredded cooked turkey
  • 6 lettuce leaves
  1. In a small bowl, combine the cranberries, sugar, onions, cilantro, lime juice, jalapeno and ginger. Cover and refrigerate for 1 hour.
  2. Just before serving, spread 2 tablespoons of cream cheese over each tortilla. Top with 3-4 tablespoons cranberry salsa, 1/2 cup turkey and a lettuce leaf; roll up. Yield: 6 servings.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Cranberry Salsa Turkey Wraps in Taste of Home's Holiday & Celebrations Cookbook Annual 2006, p142

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again


Reviews forCranberry Salsa Turkey Wraps

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review