Smoked Turkey and Cranberry Chutney Rollups
- 1 and 1/2 tablespoons minced fresh ginger
- 1 (12-ounce) bag cranberries
- 3/4 cup sugar
- 1 cup orange marmalade
- 1/2 cup walnuts, toasted and finely chopped
- 1 and 1/2 teaspoons Chinese 5-spice powder
- 1/4 teaspoon cloves
- 8 ounces reduced-fat cream cheese, room temperature
- 8 ounces nonfat cream cheese, room temperature
- 1 pound thinly sliced smoked turkey
- 16 whole wheat tortillas
- Spinach or leaf lettuce
Pre-prep: Toast and chop walnuts. Bring cream cheese to room temperature. Mince ginger.
Preheat oven to 350º F. Combine ginger, cranberries and sugar in 13 x 9½-inch baking pan, tightly cover with aluminum foil and bake for 50 minutes. Remove from oven; add orange marmalade, walnuts and spices, stir well and cool to room temperature.
Meanwhile, whip cream cheese together in a food processor until smooth. Spread each tortilla with a thin layer of cream cheese; leave a 1-inch perimeter around the edges. Cover with a layer of the cranberries, followed by a layer of sliced turkey; top with spinach or lettuce leaves.
Tightly tuck one side of wrapper, keeping spinach flat; roll away from you, jellyroll style. With the seam side down, cut with sharp knife into 1-inch slices for appetizers or in half for larger servings. Serve with cut and exposed to show the red, white and green.
You can easily substitute Thanksgiving leftovers; even port tenderloin or chicken, for the smoked turkey in this beautiful wrapper. Makes 16 wraps.
Nutritional analysis per serving: calories 257, sodium 598mg, calcium 100mg, total fat 5.1g, cholesterol 17mg, carbohydrates 41g, saturated fat 1.8g, fiber 11g, protein 11g
Nutritional Counseling at the Abramson Cancer Center
Nutritional counseling is offered to patients at the Abramson Cancer Center through the Tracey Birnhak Nutritional Counseling Program. Our dietitians provide sound nutritional advice to people with cancer, and specialize in creating nutritional plans that fit with your treatment plan, and lifestyle.
Source: Barbara Gollman and Kim Pierce (1998). The Phytopia Cookbook: A world of Plant-centered Cuisine, Phytopia, Inc., p.
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