Smoked Turkey Breast Wrap with Cheddar and Cranberry Chutney

Soak currants in port until they are soft.

In a medium saucepan, over low heat, combine jelly, vinegar and water. Stir until jelly is melted. Add ginger, horseradish, cranberries and salt. Simmer about 15 minutes, uncovered, stirring often. Continue to cook until mixture is reduced and there is little liquid remaining.

Add currants, port and sugar. Simmer for another 2 minutes. Transfer to a separate bowl and cool. Cover and refrigerate. Chill until mixture is congealed.

Whisk the 2 mustards together. Slowly incorporate corn oil, until a mayonnaise like texture is obtained.

Whisk in vinegar, lemon juice, and a dash of Worcestershire sauce. Blend all ingredients together. Rectify seasoning; cover and refrigerate; hold for service.

Evenly spread ¼ cup Cranberry Chutney on each tortilla, leaving about ½" from the edges. Layer julienned turkey atop chutney. Top with Cheddar. Sprinkle lightly with celery salt.

Tightly roll each wrap. Cut on the diagonal.

Toss greens with Mustard Vinaigrette. Place ½ ounce greens on each entrée plate with 5 ounces sweet potatoes fries. Overlap turkey wrap halves. Garnish with parsley sprigs. Serve immediately.