Smoked Turkey Tortilla With 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.