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Smoked Turkey Tortilla With Cranberry Salsa

‹ Scandinavian Open-Face "Dilly" Sandwich up Smoked Turkey Reuben ›
Serves: 
4
What You Need: 

Cranberry Salsa

  • 1 cup cranberry relish
  • 1/4 cup finely chopped onion
  • 1 tablespoon minced fresh ginger
  • 2 pickled jalapeño peppers, minced (or more to taste)
  • 1 tablespoon chopped fresh cilantro
     

Combine cranberry relish, onion, ginger, jalapeño peppers and cilantro in small bowl; stir until blended. Refrigerate. (Can be prepared several days ahead.)

 

Turkey Tortilla Roll

  • 4 flour tortillas, 10-inch
  • 8 to 12 Romaine lettuce leaves, ribs removed
  • 12 to14 ounces sliced, cooked or smoked turkey breast
  • 1 cup Cranberry Salsa
     

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 (10-15 seconds).

Cover a tortilla with lettuce, then one fourth of the turkey; spoon about 2 tablespoons 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 on the side.