Yield: 10 portions Fruit Spread 4 oz. orange juice 8 oz. cranberry sauce Chutney 2 medium tomatoes, 1⁄8” dice 1 apple, 1⁄8” dice 1⁄2 cup celery, 1⁄8” dice 1⁄4 cup balsamic vinegar 1 tsp. brown sugar 1 tsp. lemon juice 1⁄4 tsp. black pepper 20 sandwich wraps 20 oz. turkey (equal to 20 slices) 20 American cheese slices (about 10 oz.) 1 bag fresh spinach, trimmed
Make spread by combining ingredients in a food processor until smooth. Refrigerate until ready to use.
Make chutney by combining ingredients in a small bowl. Refrigerate at 40°F or below until ready to use.
For each sandwich, lay wrap on cutting board and place 1 Tbsp. spread on wrap. Add 2 slices of cheese, 2 oz. of turkey, 1 Tbsp. chutney and spinach. Tightly fold wrap, making sure the ends are sealed.
Cut wraps and assemble neatly on a platter. Cover with plastic wrap and refrigerate at 40°F or below until service. Note: sandwiches can also be made using different varieties of bread.
Recipe from Michael Hutter, New York City SchoolFood
