Cilantro Turkey Wrap with Cranberry Citrus Salsa

By Tonie Negrin


1-1/2 c olive oil


1-1/2 tsp freshly grated nutmeg

1 tbsp onion salt

2-1/4 c fresh cilantro, finely chopped

48-oz whole berry cranberry sauce

3 Red grapefruit, peeled, seeded, chopped and drained

3 Green jalapeno, seeded and chopped

3 Red jalapeno, seeded and chopped

3/4 c finely chopped red onion

1 tbsp salt

12 Corn tortillas

3 c shredded lettuce

As needed sour cream

As needed chopped pecans, toasted


Turkey Mixture

Heat large pan on medium heat for 3 to 4 minutes, add oil and heat briefly. Add turkey and reduce heat to medium. Stir in nutmeg and onion salt.

Stir and cook approximately 10 minutes until turkey is no longer pink. Add cilantro and cook an extra 5 minutes.

Cover, reduce heat to warm and hold for service.

Cranberry Citrus Salsa

In a food processor, fitted with a metal blade, combine cranberry sauce, grapefruit, peppers and onion. Mix until well blended. Stir in salt.

Cover and hold for service.


Scoop 3+ ounces of turkey mixture into each of the tortillas. Add lettuce.

Top with salsa and garnish with sour cream and pecans.