Turkey tortilla roll with cranberry salsa
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Cranberry-orange relish |
| ¼ | cup | Finely chopped onion |
| 1 | tablespoon | Minced fresh ginger |
| 2 | eaches | Pickled jalapeno peppers, minced |
| 1 | tablespoon | Chopped fresh cilantro |
| 4 | eaches | 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, | ||
Directions
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.
From: Pickle Packers International Asbury Park Press 7/27/94 Submitted By SHARON STEVENS On 11-07-94