Yield: 10 portions
4 oz. orange juice
8 oz. cranberry sauce
2 medium tomatoes, 1⁄8” dice
1 apple, 1⁄8” dice
1⁄2 cup celery, 1⁄8” dice
1⁄4 cup balsamic vinegar
1 tsp. brown sugar
1 tsp. lemon juice
1⁄4 tsp. black pepper
20 sandwich wraps
20 oz. turkey (equal to 20 slices)
20 American cheese slices (about
1 bag fresh spinach, trimmed
- Make spread by combining ingredients in a food processor until smooth. Refrigerate until ready to use.
- Make chutney by combining ingredients in a small bowl. Refrigerate at 40°F or below until ready to use.
- For each sandwich, lay wrap on cutting board and place 1 Tbsp. spread on wrap. Add 2 slices of cheese, 2 oz. of turkey, 1 Tbsp. chutney and spinach. Tightly fold wrap, making sure the ends are sealed.
- Cut wraps and assemble neatly on a platter. Cover with plastic wrap and refrigerate at 40°F or below until service. Note: sandwiches can also be made using different varieties of bread.
Recipe from Michael Hutter, New York City SchoolFood