Thanksgiving Wraps


What do you do when you are missing home and feeling a little lonely on a Sunday?  And it just so happens that this occurs when you find fresh cranberries in the grocery store for the first time in the season.  You make some kind of Thanksgiving comfort food.

This is an easier, faster version of Thanksgiving on top of a tortilla (and it won’t leave you in a food coma after eating).  While very similar to my Thanksiladas, I hold the belief that one can never have too many Thanksgiving-themed recipes.  You may look over this recipe and think to yourself “This seems a lot like a turkey sandwich but on a tortilla instead of bread.  Did she just not have bread!?”.  And that would be correct.  Since I live alone, buying a loaf of bread is a waste since it always gets moldy before I can finish it.  But I promise you this recipe still provides some great shortcuts to making a Thanksgiving meal when it’s not Thanksgiving.

These are a cinch to whip up and each bite tastes like a mini-Thanksgiving meal in your mouth. These were the perfect remedy to some of my homesickness.  Eaten while watching people kill zombies left me feeling a little more cheerful.

From Cinnamon Freud

2 cups fresh cranberries, chopped
1/3 cup granulated sugar
1/2 tablespoon butter
4 stalks celery, chopped
Salt, to taste
1 teaspoon poultry seasoning
4 scallions, chopped
8 ounces turkey, chopped
8 corn tortillas
Butter, for tortillas
Optional toppings: Stuffing, toasted pecans


In a small saucepan, heat cranberries over medium heat until softened, about 6-8 minutes.  Remove from heat and immediately stir in granulated sugar.  Set aside.

In a saucepan, melt better.  Add celery and season with salt and poultry seasoning.  Cook until softened but still retaining some bite, about 5-6 minutes.  Remove from heat and stir in scallions.

Spread butter light onto tortillas.  Heat large skillet over medium high heat.  Cook tortillas for about 2-3 minutes per side, until golden brown.  Spread a little mayo on each tortilla. Top tortillas with turkey, cranberries, and celery mixture.  Top with stuffing and toasted pecans if desire.

Makes 8 tacos, Serves 2-4.

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