Turkey and Cranberry Wrap (8 servings)

1.5 pounds turkey breast, sliced, deli

1 tea. fresh rosemary

10 oz. cranberry sauce, canned

8 oz. cream cheese

1/2 pound spinach leaves, ready-to-use

8 tortillas, 10-inch

Rinse and mince rosemary to measure 1 teaspoon.

Combine cranberry sauce, rosemary and cream cheese using stand mixer with paddle attachment.

Lay tortillas on flat surface to assemble.

Portion ½ cup of spinach in a row in center of tortillas.

Place 3 slices of turkey over spinach.

Portion ¼ cup cranberry mixture onto each tortilla.

Spread cranberry mixture using spatula.

Wrap tortilla burrito style. Keep turkey and cranberry wrap in refrigerator until serving.