2 oz unsalted butter
1 Small white onion, medium dice
1/2 c sugar
2 c cranberries, cleaned
1 Medium jalapeno pepper, seeded and finely chopped
1 c rice wine vinegar
1 tbsp mustard seed
3 c mayonnaise
1/2 c fresh tarragon
24 (10-inch) flour tortillas
48 Leaves red leaf lettuce
4-1/2 lbs SMOKED TURKEY, thinly sliced
24 Slices jalapeno jack cheese
10 to 12 Large tomatoes, cut into 1/4- inch slices
Cranberry Chutney Dressing
Heat butter and sauté onion in butter. Add sugar and caramelize until golden brown.
Add cranberries, jalapeno, vinegar and mustard seed. Simmer all ingredients until reduced to desired consistency.
Mix cranberry chutney, mayonnaise and tarragon together in a food processor.
Spread 1/4 cup cranberry chutney dressing to cover one side of each tortilla. Layer 2 lettuce leaves, 3 ounces turkey, 1 slice cheese and 3 tomato slices on 3/4 of each tortilla.
Roll pita to encase the entire filling. Wrap tightly and chill for about 1 hour.
Cut on the diagonal and serve with fresh fruit garnish.