½ cup Dijon mustard
½ cup cranberry sauce
6 whole wheat tortillas
12 slices roast turkey
6 slices Swiss cheese
3 avocados, peeled, pitted and sliced
To make the cranberry mustard, whisk together the mustard and cranberry sauce, then chill.
Lay tortillas flat on a surface. Spread the cranberry mustard equally among the tortillas. Lay two slices of turkey on each tortilla, cover turkey with a slice of Swiss cheese. Top the Swiss with four slices of avocado on each and sprinkle with a little salt. Assemble wraps by folding in both sides and the bottom of each tortilla up over the filling, then roll to close. Cut and serve.
Courtesy of Franklin Dye