Turkey Flatbread with Cranberry Mayonnaise

Turkey, red onion and spring mix with cranberry mayonnaise on oven-fired whole grain flatbread

By: Desmond Fannin, Signature Chef

Prep Time: 15 min
Cook Time: 6 min

Yield: 4 Portions

4 flatbread squares
2 cups spring lettuce mix
½ pound deli sliced reduced-sodium turkey breast
¼ cup sliced red onion

Cranberry Mayonnaise
1 cup water
2½ tablespoons plus 2 teaspoons sweetened, dried cranberries
¼ cup reduced-fat mayonnaise

Eggs, Gluten, Milk, Mustard, Soy, Wheat

Nutritional Information

Cranberry Mayonnaise: Combine water and sweetened dried cranberries in a saucepan. Place pan over medium heat. Bring water to a boil. Reduce heat and simmer for 5 minutes or until cranberries are soft. Strain and discard water. Place cranberries in a food processor. Purée until smooth. Add reduced-fat mayonnaise to cranberries. Mix until combined. Refrigerate until ready to serve.
Heat flatbread on each side for 10 to 15 seconds or until warm and pliable.
Flatbread Build: Spread 1 tablespoon Cranberry Mayonnaise on each flatbread. Place ½ cup of the spring mix, 2 ounces of the turkey and ⅛ cup of the red onion on each flatbread. Fold flatbread over to close. Serve immediately.