| Ingredients |
| 2 Ounces unsalted butter |
| 1 Small white onion, medium dice |
| 1/2 Cup sugar |
| 2 Cups cranberries, cleaned |
| 1 Medium jalapeno pepper, seeded and finely chopped |
| 1 Cup rice wine vinegar |
| 1 Tablespoon mustard seed |
| As needed salt and pepper |
| 3 Cups mayonnaise |
| 1/2 Cup fresh tarragon |
| 24 10-inch flour tortillas |
| 48 Leaves red leaf lettuce |
| 4-1/2 Pounds SMOKED TURKEY, thinly sliced |
| 24 Slices jalapeno jack cheese |
| 10 to 12 Large tomatoes, cut into 1/4- inch slices |
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| Cranberry Chutney Dressing |
- Heat butter and sauté onion in butter. Add sugar and caramelize until golden brown.
- Add cranberries, jalapeno, vinegar and mustard seed. Simmer all ingredients until reduced to desired consistency. Season to taste.
- Mix cranberry chutney, mayonnaise and tarragon together in a food processor.
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| Sandwich Assembly |
- Spread 1/4 cup cranberry chutney dressing to cover one side of each tortilla. Layer 2 lettuce leaves, 3-ounces turkey, 1 slice cheese and 3 tomato slices on ¾ on each tortilla.
- Roll pita to encase the entire filling. Wrap tightly and chill for about 1 hour.
- Cut on the diagonal and serve with chips.
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