Ingredients
3/4 cup fresh or frozen cranberries2 tablespoons sugar1/4 cup water1 small pear, chopped1/4 cup chopped red onion1 jalapeno pepper, seeded and chopped3 tablespoons chopped celery2 teaspoons grated lemon zest1 tablespoon lemon juice1/2 teaspoon ground cumin4 flour tortillas (6 inches)2 cups cubed cooked turkey breast1 cup shredded reduced-fat white or yellow cheddar cheese
Preparation
For salsa, in a small saucepan, combine cranberries, sugar and water; bring to a boil. Reduce heat to medium; cook, uncovered, until berries pop, about 10 minutes, stirring occasionally. Remove from heat; cool slightly. Stir in pear, onion, jalapeno, celery, lemon zest and juice, and cumin.
Preheat griddle over medium heat. Top one half of each tortilla with 1/2 cup turkey; sprinkle with 1/4 cup cheese. Fold tortilla to close. Cook on griddle until golden brown and cheese is melted, 1-2 minutes per side. Serve with salsa.
