SMOKED TURKEY ROLL-UPS WITH CRANBERRY CHUTNEY
Source: National Turkey Foundation
From: Chef Craig Scheuerman, CCC, of Stratford University in Falls Church, VA.
Makes 24

FOR THE CRANBERRY CHUTNEY:
2 ounces unsalted butter
1 small white onion, medium dice
1/2 cup sugar
2 cups cranberries, cleaned
1 medium jalapeno pepper, seeded and finely chopped
1 cup rice wine vinegar
1 tablespoon mustard seed
as needed salt and pepper
FOR THE CRANBERRY CHUTNEY DRESSING:
3 cups mayonnaise
1/2 cup fresh tarragon
FOR THE SANDWICHES:
24 (10-inch) flour tortillas
48 leaves red leaf lettuce
4 1/2 pounds smoked turkey, thinly sliced
24 slices jalapeno jack cheese
10 to 12 large tomatoes, cut into 1/4- inch slices
TO SERVE:
potato chips

CRANBERRY CHUTNEY DRESSING:
Heat butter and saute 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. Season to taste.

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 on each tortilla.

Roll pita to encase the entire filling. Wrap tightly and chill for about 1 hour.

TO SERVE:
Cut on the diagonal and serve with chips.