Prep: 10 minutes Chill: 8 hours Yield: Makes 6 servings
6 (8-inch) flour tortillas*
1/2 cup hot pepper jelly with red jalapeņo peppers
1/2 cup red raspberry preserves
3/4 cup Ranch vegetable dip
12 thinly sliced turkey breast slices, halved
1 bunch Green Leaf lettuce
1 1/2 cups (6 oz.) shredded Cheddar cheese**
Preparation:
1. Microwave tortillas on HIGH 10 to 15 seconds, and set aside.
2. Stir together jelly and preserves.
3. Spread 2 Tbsp. Ranch dip on 1 side of each tortilla. Top each tortilla with 4 turkey slice halves, and spread with 2 1/2 Tbsp. jelly mixture. Top tortillas evenly with lettuce and cheese.
4. Roll up tortillas; wrap with plastic wrap. Chill up to 8 hours.
*6 pita rounds may be substituted.
**Shredded Monterey Jack cheese with peppers may be substituted.