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

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