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Cranberry Pecan Turkey Wraps

One of our favorite food combinations out there is cranberry and turkey. While plenty of Americans reserve this pairing for their Thanksgiving plate, we tend to eat it whenever the opportunity arises - be it spring, summer, fall or winter.

This particular recipe is light and could easily be used to top a salad, but there's something so great about eating it from a wrap. The best part is, the flavors are familiar enough that kids won't fuss when you pass them this lunch and adults will probably ask for seconds.


8 whole wheat sandwich wraps

8 ounce tub of soft, spreadable cream cheese

1 small can of whole berry cranberry sauce

1 pound thinly sliced turkey breast

1/2 cup toasted, chopped pecans

1 green onion--tops only;  diced

fresh ground pepper

1 Fugi or Granny Smith apple, diced


For each sandwich wrap, spread a layer of cream cheese over the surface of the sandwich wrap. 

Spread about 1-2 tablespoons of the cranberries over the cream cheese and top with some diced green onion. 

Lay the turkey on the cream cheese surface and then top with some chopped pecans and diced apples. 

Fold two of the sides of the wrap in--about an inch on each side and then roll up tightly. The cream cheese will help the wrap stay together and seal at the end. 

Cut each wrap on the diagonal and wrap in parchment.


8 wraps

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