Smoked Turkey Roll-Ups with Cranberry Chutney

Culinary Setting
Deli Turkey


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.

Sandwich Assembly

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.