Aug 1, 2007


This looks like a good way to use leftovers at Thanksgiving!

Yield: 4 servings

1 c. orange juice
1 c. sugar
1 bag (12 oz.) cranberries, fresh or frozen
1/2 c. currants or raisins
1/2 c. onion, diced
1/4 c. red wine vinegar
1 T. jalapeño pepper, seeded and diced
1 t. garlic, fresh or jarred, minced
3/4 t. cumin, ground
1/2 t. cinnamon, ground
1 lb. turkey breast cutlets
1/2 c. spreadable goat cheese
or cream cheese
4 flour tortillas, low fat, 10-inch
4 large lettuce leaves, romaine or leaf
1 T. fresh cilantro, chopped
1 apple, thinly sliced

To make spicy cranberry sauce, place first 10 ingredients in medium saucepan. Boil for 15 minutes, stirring occasionally, until cranberries burst and sauce is thickened; refrigerate. Sauté cutlets in lightly oiled skillet over medium heat for 5 minutes per side until turkey is no longer pink in center and reaches internal temperature of 170°F. Cool and cut into strips. Spread 2 T. cheese over tortilla to 1/2-inch from edge. Layer lettuce, 1/2 c. turkey, 1/4 c. cranberry sauce, 1/2 t. cilantro and several apple slices. Add salt and pepper to taste. Fold tortilla bottom and top over filling. Fold one side to center. Fold last side overlapping center and roll tight.

Nutritional analysis per serving: calories 510 (26% calories from fat), protein 35g, carbohydrate 67g, fiber 5g, fat 12g, sat. fat 6g, cholesterol 105mg, sodium 430mg.

Recipe and photo credit: Cranberry Marketing Committee,


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