1 cup Orange juice
1 cup Sugar
1 bag (12 oz) Cranberries, fresh or frozen*
½ cup Currants or raisins
½ cup Onion, diced
¼ cup Red wine vinegar
1 tablespoon Jalapeno pepper, seeded and diced
1 teaspoon Garlic, fresh or jarred, minced
¾ teaspoon Cumin, ground
½ teaspoon Cinnamon, ground
1 lb Turkey breast Cutlets
1/2 cup Spreadable goat cheese or cream cheese
4 Flour tortillas, low fat, 10-inch
4 large Lettuce leaves, romaine or leaf
1 tablespoon Fresh cilantro, chopped
1 Apple, thinly sliced
To make spicy cranberry sauce, place first ten ingredients in medium saucepan. Boil 15 minutes, stirring occasionally, until cranberries burst and sauce is thickened; refrigerate.
Sauté cutlets in lightly oiled skillet over medium heat 5 minutes per side until turkey is no longer pink in center and reaches internal temperature of 170°F. Cool and cut into strips.
Spread 2 tablespoons cheese over tortilla to ½-inch of edge. Layer lettuce, 1/2 cup turkey, 1/4 cup cranberry sauce, 1/2 teaspoon cilantro and several apple slices. Add salt and pepper to taste.
Fold tortilla bottom and top over filling. Fold one side to center. Fold last side overlapping center and roll tight. Makes 4 servings.