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.
