Yield: 24 Establishment: School, Restaurant, Business and Industry Account   Ethnicity: Southwestern   Meal Type: Sandwich, Wrap   Preparation Method: Combine   Product Type: Smoked Turkey Breast

Cranberry Chutney Dressing

2 Ounces unsalted butter

1 Small white onion, medium dice

1/2 Cup sugar

2 Cups cranberries, cleaned

1 Medium jalapeno pepper, seeded and finely chopped

1 Cup rice wine vinegar

1 Tablespoon mustard seed

3 Cups mayonnaise

1/2 Cup fresh tarragon

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.

Sandwich Assembly

24 (10-inch) flour tortillas

48 Leaves red leaf lettuce

4-1/2 Pounds SMOKED TURKEY, thinly sliced

24 Slices jalapeno jack cheese

10 to 12 Large tomatoes, cut into 1/4- inch slices

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.

Recipe Source: Recipe developed by Chef Craig Scheuerman, CCC, of Stratford University in Falls Church, VA.