½ cup fresh cranberries
1 tbsp brown sugar
1 ½ tsp brown sugar
4 low carb white wraps
5.30 oz original spreadable mild goat cheese
1 small jalapeño chile pepper, seeded if desired, thinly sliced
2 cups chopped cooked light meat turkey
1
In small saucepan, cook and stir cranberries and sugar over medium heat 10 minutes or until slightly thickened and most cranberries popped; remove from heat and stir in lime zest.
2
Spread wraps with cheese; top 2 wraps with cranberry sauce, jalapeño, turkey, and remaining wraps, cheese side down.
3
In 2 batches, spray large skillet with cooking spray; add 1 quesadilla and spray top with cooking spray. Cook over medium-low heat 5 minutes or until golden brown on both sides, turning once. Cut each into 6 wedges; serve with lime wedges, if desired.
Dietitian’s Tip: Up the fiber by adding more vegetables to the quesadillas. Try using leftovers from Thanksgiving like shredded Brussels sprouts and chopped green beans!
Ingredients
½ cup fresh cranberries
1 tbsp brown sugar
1 ½ tsp brown sugar
4 low carb white wraps
5.30 oz original spreadable mild goat cheese
1 small jalapeño chile pepper, seeded if desired, thinly sliced
2 cups chopped cooked light meat turkey