4 oz orange juice
8 oz cranberry sauce
2 Medium red ripe tomatoes, cut 1/8-inch dice
1 Medium tart apple, cut 1/8-inch dice
1/2 c celery, cut 1/8-inch dice
1/4 c balsamic vinegar
1 tsp brown sugar
1 tsp freshly squeezed lemon juice
1/4 tsp black pepper
20 whole wheat (8-inch) sandwich wraps
20 (1-oz) slices OVEN ROASTED TURKEY
20 (1-oz) slices American cheese
10 oz fresh spinach, washed, dried, trimmed and chilled
CRANBERRY and ORANGE SPREAD
Make spread by combining ingredients in a food processor until smooth. Cover and refrigerate. Hold for service.
Prepare chutney by combining ingredients in a bowl. Cover and refrigerate at 40°F or below until ready to use.
For each sandwich, lay wrap on cutting board and place 1 tablespoon cranberry/orange spread on wrap. Add 2 slices cheese, 2 ounces turkey, 1 tablespoon chutney and 1/2-ounce spinach. Tightly fold wrap, making sure ends are sealed.
Cut wraps and assemble neatly on a platter. Cover with plastic wrap and refrigerate at 40°F or below until service.