Grilled Turkey Tortillas with Cranberry Mayo

ingredients

Plain or Whole Wheat Flour Tortillas (Dinner-plate sized)
Leftover Cooked Turkey, cut into bite sized pieces
Shredded Cheddar, swiss or havarti cheese
Shredded lettuce
Tomatoes, seeds and pulp removed and cut into strips
(Anything else you'd like to throw in)

1 cup of your favourite mayonnaise
Leftover cranberry sauce

method

Prepare dipping sauce: Add leftover cranberry sauce to 1 cup of mayonnaise until it is nicely pink and the cranberry flavour is in balance with the mayonnaise. Set aside.

Lay tortillas out. Place some cooked turkey, cheese, lettuce and tomato on each tortilla, keeping it in a thin line in the middle of the tortilla, leaving an inch or so uncovered at the sides and a bit more at the bottom. Fold the top and bottom in and holding them in, fold the right side to cover the filling and the top and bottom pieces and then repeat with the left side. Place with the seam down, so it doesn't unroll.

Heat a non-stick skillet over medium to medium-high heat. Add rolled tortillas to hot pan, seam side down and heat until lightly browned and crispy. (You're not trying to cook or even warm anything inside the tortilla, just aiming to crunch up the tortilla outside). Turn over and repeat with other side.

To serve, slice roll in half diagonally. Place on a plate with a small dipping dish of the cranberry mayonnaise. Enjoy!