Spicy Cranberry Turkey Wrap

• 1 cup Orange juice

• 1 cup Sugar

• 1 bag (12 oz) Cranberries Fresh or frozen

• 1/2 cup Currants or raisins

• 1/2 cup Onion Diced

• 1/4 cup Red wine vinegar

• 1 Tbsp Jalapeno pepper Seeded and diced

• 1 tsp Garlic Fresh or jarred, minced

• 3/4 tsp cumin Ground

• 1 lb Turkey breast cutlets

• 1/2 cup Spreadable goat cheese or cream cheese

• 4 Flour tortillas Low fat, 10-inch

• 4 large Lettuce leaves Romaine or leaf

• 1 Tbsp Fresh cilantro Chopped

• 1 Apple Thinly sliced

To make spicy cranberry sauce, place the first ten ingredients in a medium saucepan. Boil 15 minutes, stirring occasionally, until cranberries burst and sauce is thickened; refrigerate.

Saute cutlets in lightly oiled skillet over medium heat, 5 minutes per side until turkey is no longer pink in center and reaches internal temperature of 170 degrees. Cool and cut into strips.

Spread 2 Tbsp of cheese over tortilla to 1/2 inch of edge. Layer lettuce, 1/2 cup turkey, 1/4 cup cranberry sauce, 1/2 teaspoon 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. Makes 4 servings.

*For dried cranberries, soak with currants in orange juice for 8 hours.