YIELD: 24
3 cups dried cranberries
3 cups prepared mango chutney
4 Tbsps. olive oil
1 Tbsp. Garam Masala
24 6" pocketless pita bread
72 oz. sliced turkey
6 cups spinach, loosely packed
1. Mix dried cranberries with mango chutney. Set aside.
2. Combine olive oil and Garam Masala. Lightly brush onto one side (inside) of each pita bread.
3. Equally place spinach into each pita bread. Place 3 oz. sliced turkey onto each pita bread.
4. Fold pita bread and top with about 3 Tbsps. mango chutney/cranberry mixture.
Photo and recipe: Jennie-O Turkey Store
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