½ cup Cranberry sauce or chutney
½ cup Cabot Plain Greek-Style Yogurt or mayonnaise
6 (7 inch) Flour Tortillas
2 cups diced or shredded cooked turkey
8 ounces Cabot Sharp Cheddar, grated (about 2 cups) or any Cabot flavored cheddar
Options: ½ cup shredded carrot; ½ cup shredded apple; ½ cup salsa
MAKE a sauce by combining leftover cranberry sauce or chutney with yogurt or mayonnaise.
SPREAD lightly on tortillas. Place turkey down center of tortillas and top with cheese and carrots, apples or salsa.
ROLL up and place in baking dish; top with additional cheese. Heat in microwave or by broiling or baking for several minutes.
Recipe courtesy of Beth Kennett, Liberty Hill Farm, Rochester, VT, one of the 1,200 farm families who own Cabot Creamery Cooperative.