Smoked Turkey Tortilla With Cranberry Salsa

Serves 4


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.

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