Monday, August 6, 2007

Cape Cod Wrap

  • 1 medium red onion, sliced 1/2-inch thick
  • olive oil
  • salt and pepper
  • 1 teaspoon grated orange zest
  • 1 tablespoon cream cheese
  • 1 12-inch whole wheat tortilla
  • 2 cups baby spinach leaves
  • 6 ounces sliced smoked turkey
  • 2 ounces cranberry relish

Preheat the oven to 375F. Brush the onion slices lightly with the olive oil, and sprinkle with salt and pepper. Spread them out on a sheet pan and bake for 30 minutes, stirring occasionally until golden brown. You may instead grill the onion for 4 minutes per side, until browned. This will give it a smoky flavor.

In a small bowl, combine the orange zest and cream cheese.

Spread the citrus cream cheese on the tortilla. Place the spinach leaves over the cream cheese. Scatter the onion over the spinach. Arrange the smoked turkey over the onion, covering the entire surface of the tortilla. Place the berry relish over the turkey in a 1-inch-thick line along the bottom edge of the tortilla. Roll up tightly and slice diagonally in half.

variation: substitute apple or pear chutney or preserves for the cranberry relish

370 calories per serving

from The Whole Foods Market Cookbook

Yield: 2 servings

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