Turkey and Cranberry Pinwheels
Ingredients:
- 12 oz. pkg. fresh cranberries
- 4 green onions, chopped
- 2 small jalapeño peppers, stemmed and chopped
- ½ cup chopped fresh cilantro
- ¼ cup white sugar
- 1 Tbsp. lime juice
- 8 oz. cream cheese, softened
- 8 oz. shredded sharp cheddar cheese
- 4 12-inch spinach flour tortillas
- 32 thin slices turkey lunch meat
Directions:
- Combine cranberries, green onions, jalapeños and cilantro in the bowl of a food processor; pulse until finely chopped. Transfer to a bowl; stir in sugar and lime juice. Cover bowl and refrigerate salsa for 1 hour.
- Combine cream cheese and cheddar cheese in a bowl; spread evenly on tortillas to cover. Spread 1/4 cup cranberry salsa on half of each tortilla; layer 8 slices of turkey over salsa.
- Roll up each tortilla tightly, starting on ends with turkey and cranberry salsa.
- Cut into 1-inch pieces using a serrated knife. Serve immediately or refrigerate until ready to serve.
