Ingredients
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1 (12 ounce) package fresh cranberries
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4 green onions, chopped
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2 small jalapeño chile peppers, stemmed and chopped
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½ cup chopped fresh cilantro
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¼ cup white sugar
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1 tablespoon lime juice
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8 ounces cream cheese, softened
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8 ounces shredded sharp Cheddar cheese
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4 (12 inch) spinach flour tortillas
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32 thin slices turkey lunch meat
Directions
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Combine cranberries, green onions, jalapeños, and cilantro in the bowl of a food processor; pulse until finely chopped. Transfer to a bowl; stir in sugar and lime juice. Cover the bowl with plastic wrap; refrigerate salsa for 1 hour.
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Combine cream cheese and Cheddar cheese in a bowl; spread evenly on tortillas to cover. Spread ¼ cup cranberry salsa on half of each tortilla; layer 8 slices turkey over salsa.
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Roll up each tortilla tightly, starting on ends with turkey and cranberry salsa. Cut rolled tortillas into 1-inch pieces using a serrated knife. Serve immediately or refrigerate until ready to serve.
