TURKEY-CRANBERRY WRAPS

Serves 2

2 8-inch fat-free flour tortillas

2 tablespoons cranberry sauce

1 tablespoon spicy brown mustard

1 teaspoon ground ginger

1/2 cup shredded lettuce

8 – 10 thin slices, roasted turkey breast

1 small green onion, diced

2 tablespoons toasted, chopped pecans [optional]

Heat tortillas according to package instructions. Set aside.

In a small bowl, mix cranberry sauce, mustard, ginger and onion. Divide mixture and spread evenly on one side of each tortilla. Top with 4-5 slices turkey breast.

Top each with half the pecans and shredded lettuce.

Roll, cut each in half, and serve with pickles, olives and/or tomato wedges on the side.