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Turkey Tortilla Roll with Cranberry Salsa
1 c Cranberry-orange relish
1/4 c Finely chopped onion
1 T Minced fresh ginger
2 ea Pickled jalapeno peppers, minced
1 T Chopped fresh cilantro
4 ea 10 inch tortillas
12-14 ounce sliced cooked or smoked turkey breast
8-12 romaine lettuce leaves, ribs removed
To make cranberry salsa, combine cranberry relish, onion,
ginger, jalapeno pepper and cilantro in small bowl; stir until blended. Refrigerate. (Can be prepared several days ahead.) One at a time, heat tortillas, turning once on hot griddle or on a rack set over a deep 10-inch skillet with boiling water. Heat just until softened, about 10 to 15 minutes. Cover a tortilla with lettuce, then one-quarter of the turkey; spoon about 2 Tbsp. cranberry salsa over turkey. Roll up jelly roll fashion and place seam side down on a plate. Repeat with remaining tortillas. Cover tightly with plastic wrap. Refrigerate until serving time. (Can be prepared 2 to 3 hours ahead.) Serve with remaining cranberry salsa. Makes 4 sandwiches.