Recipe developed by Chef Craig Scheuerman, T.C.Williams High School, Alexandria, VA
Heat butter and sauté onion in butter. Add sugar and caramelize until golden brown.
Add cranberries, jalapeno, vinegar and mustard seed. Simmer all ingredients until reduced to desired consistency.
Mix cranberry chutney, mayonnaise and tarragon together in a food processor.
Spread 1/4 cup cranberry chutney dressing to cover one side of each tortilla. Layer 2 lettuce leaves, 3 ounces turkey, 1 slice cheese and 3 tomato slices on 3/4 of each tortilla.
Roll pita to encase the entire filling. Wrap tightly and chill for about 1 hour.
Cut on the diagonal and serve with fresh fruit garnish.