Turkey, Spinach, Blue Cheese and Cranberry Wraps
8 ounces cream cheese softened
1½ Tablespoons buttermilk
1 clove garlic, minced
1 Tablespoon minced onion
4 ounces crumbled blue cheese
½ cup chopped pecans, toasted
¾ cup dried cranberries, coarsely chopped
8 (8-inch) flour tortillas
8 slices roasted turkey breast
½ cup prepared roasted raspberry chipotle sauce
½ medium Granny Smith apples, cored and thinly sliced
2 medium carrots, peeled and shredded
3 cups fresh baby spinach
Combine the cream cheese, buttermilk, garlic and onion in a medium bowl. Add the blue cheese, pecans and cranberries and stir to combine. Spread the mixture evenly over each tortilla; layer with the turkey, chipotle sauce, apple slices, shredded carrots and spinach. Roll each tortilla tightly and use toothpicks to secure. Cover with plastic wrap and refrigerate up to 4 hours. Slice on the diagonal to serve. Makes 8 wraps.