Cranberry Raisin Turkey Wraps

The original recipe comes from the Gooseberry Patch 'family favorite recipes' cookbooklet, 2005, that I received in a cookbook swap! These can be served for lunch or dinner, or they can be sliced into 1" wide pieces & served, warm or chilled, as appetizers! Preparation time does not include time needed to chill!

• Ready In: 30 mins
• Serves: 6
• Yields: 6 wraps

Ingredients

• 1⁄2 cup water
• 1⁄2 cup brown sugar, packed
• 1⁄3 cup granulated sugar
• 1⁄4 cup cider vinegar
• 2  cups cranberries (fresh or frozen)
• 3⁄4 cup dark raisin
• 1⁄2 cup onion, chopped
• 1  tablespoon gingerroot, fresh, grated
• 1⁄2 teaspoon red pepper flakes
• 6  tablespoons cream cheese, softened
• 1 1⁄2 cups sharp cheddar cheese, shredded
• 1⁄8 teaspoon curry powder, to taste (optional)
• 4 (8 inch)  flour tortillas
• 1 1⁄4 lbs  deli turkey, sliced
• 6  tablespoons walnuts, chopped
• 1⁄2 cup fresh cilantro, chopped

Directions

1. In a medium saucepan, combine water, sugars & vinegar, then cook over medium heat until sugars dissolve.
2. Add cranberries, raisins, onion, ginger & pepper flakes, then bring just to a boil, before turning down heat to simmer & cook 5 to 10 minutes or until mixture thickens slightly.
3. Remove from heat & then cool.
4. Cover & refrigerate until chilled.
5. Preheat oven to 350°F.
6. Combine cream cheese, Cheddar (& curry powder, if included).
7. Spread about 3 tablespoons of this cheese mixture in a thin layer over each tortilla.
8. Arrange several slices of turkey evenly over cheese.
9. Top each tortilla with 2-3 tablespoons of the cranberry mixture, 1 tablespoon of the wallnuts & 1 heaping teaspoon of the cilantro.
10. Roll up each tortilla & wrap each individually in aluminum foil.
11. Arrange wraps on a baking sheet & bake just until warm, NOT MORE THAN 10 minutes.