Servings: 
24
Ethnicity: 
Southwestern
Preparation Method: 
Combine
Product Type: 
Smoked Turkey Breast

Nutrition Facts

Smoked Turkey Roll-Ups with Cranberry Chutney

Recipe developed by Chef Craig Scheuerman, T.C.Williams High School, Alexandria, VA

unsalted butter:
2 Ounces
white onion, medium dice:
1 Small
sugar:
1/2 Cup
cranberries, cleaned:
2 Cups
jalapeno pepper, seeded and finely chopped:
1 Medium
rice wine vinegar:
1 Cup
mustard seed:
1 Tablespoon
mayonnaise:
3 Cups
fresh tarragon:
1/2 Cup
flour tortillas:
24 (10-inch)
red leaf lettuce:
48 Leaves
SMOKED TURKEY, thinly sliced:
4-1/2 Pounds
jalapeno jack cheese:
24 Slices
tomatoes, cut into 1/4- inch slices:
10 to 12 Large
Cranberry Chutney Dressing

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

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.