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.
Spread wraps with cheese; top 2 wraps with cranberry sauce, jalapeño, turkey, and remaining wraps, cheese side down.
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
Directions
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.
Spread wraps with cheese; top 2 wraps with cranberry sauce, jalapeño, turkey, and remaining wraps, cheese side down.
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.