A simple and tasty sandwich wrap for using leftover holiday turkey.
4 (10-inch) flour tortillas
3/4 cup whole-berry cranberry sauce
2 tablespoons spicy brown mustard
2 cups chopped cooked turkey
1/4 cup chopped pecans, toasted
2 green onions, diced
2 tablespoons minced crystallized ginger
2 cups shredded lettuce
- Heat tortillas according to package directions. Stir together cranberry sauce and mustard, and spoon mixture evenly down center of each tortilla.
- Combine turkey and next 3 ingredients; spoon evenly over cranberry mixture. Top each evenly with lettuce, and roll up.
Makes 4 servings.