By Jennifer Burns, Dan’s Market
- 1 medium tart apple, peeled and diced
- 3 tablespoons dried cranberries
- 1/4 cup sour cream
- 1/4 cup mayonnaise
- 8 flour tortillas (8 inches)
- 8 lettuce leaves
- 1-1/2 pounds thinly sliced cooked turkey
- 8 slices (1 ounce each) part-skim mozzarella cheese
- 2 tablespoons chopped walnuts, toasted
In a small bowl, combine the apple and cranberries. In another bowl, combine sour cream and mayonnaise; spread over tortillas. Layer each with lettuce, turkey, cheese, fruit mixture and pecans. Roll up tightly.
Cranberry Salsa Dip
- 1/2 cup canned whole cranberry sauce or 1 cup cranberries, softened in hot water
- 1/4 cup chopped fresh cilantro leaves
- Zest and juice of 1 lime
- 1 jalapeno, coarsely chopped
- 1/2 white onion
- 1/4 cup diced green bell pepper
- 1/2 cup Mexican-flavored canned tomatoes, drained and chopped
- Salt and Pepper, to taste
Place the cranberry sauce, cilantro, lime zest, lime juice, jalapeno pepper, onion, red pepper, green pepper, tomatoes, and salt, and pepper, to taste in a food processor and pulse until blended, but still chunky.
