Turkey Wrap with Cranberry Chutney

INGREDIENTS

• 16 oz/ 454g Piller's Sliced Turkey
• 8 oz / 225g Grated Cheddar Cheese
• 8 oz / 225g Leaf Lettuce
• 1 cup / 250ml Julienned Cucumber
• 4 large Flour Tortillas
• 1 cup / 250ml Cranberry Chutney
  
  
• 4 oz / 125ml Chopped Red Onion
• 1 Tbsp / 15ml Olive Oil
• 1 bag 12 oz / 340g Cranberries
• ½ cup / 125mlBrown Sugar
• 2 oz / 65ml Honey
• 3 Tbsp / 45ml Lime Juice
• 1 tsp / 5ml Lime Zest
• 1 tsp / 5ml Minced Garlic
• 1 Tbsp / 15ml Chopped Fresh Ginger
• Chopped Jalapeno to Taste
• Pinch Salt
  

METHOD

1. Heat the olive oil in a saucepan over medium heat and add the onions.
2. Cook for 5 minutes until onions are soft.
3. Add the cranberries, brown sugar, honey, lime juice and zest, garlic, ginger and salt and simmer for 12 minutes until berries pop.  Cool and reserve.
   
4. Assemble the wraps by laying one tortilla flat on a clean work surface.
5. Top with ¼ of the lettuce then ¼ of the turkey, ¼ of the cheese, ¼ of the julienned cucumber and 2 oz / 60ml of the chutney.
6. Fold the top and bottom 2 inches of the wrap inward then roll the tortilla to form a cylinder.  Cut the wrap in half on the diagonal and serve.
7. Repeat for the other three tortillas.

Makes 4 wraps.