Spicy Cranberry Turkey Wrap

1 cup orange juice
1 cup sugar
1 bag (12 oz.) cranberries, fresh or frozen*
1/2 cup currants or raisins
1/2 cup onion, diced
1/4 cup red wine vinegar
1 Tbsp. jalapeno pepper, seeded and diced
1 tsp. garlic, fresh or jarred, minced
3/4 tsp. cumin, ground
1 lb. turkey breast cutlets
1/2 cup spreadable goat cheese or cream cheese
4 flour tortillas, low fat, 10-inch
4 large lettuce leaves, Romaine or leaf
1 Tbsp. fresh cilantro, chopped
1 apple, thinly sliced

To make spicy cranberry sauce, place the first ten ingredients in a medium saucepan. Boil 15 minutes, stirring occasionally, until cranberries burst and sauce is thickened; refrigerate.

Sauté cutlets in lightly oiled skillet over medium heat, 5 minutes per side until turkey is no longer pink in center and reaches internal temperature of 170 degrees. Cool and cut into strips.

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