Put a fresh spin on your Thanksgiving leftovers!


4 (10 inch) flour tortillas

2 cups cooked turkey

1 carrot, peeled and grated

1 cup baby spinach leaves, chopped


For the Cranberry Mayonnaise:

3 egg yolks at room temperature

1 Tablespoon lemon juice

2/3 cup Clearly Organic Olive Oil

1/3 cup Clearly Organic Coconut Oil (warm)

1/2 cup cooked cranberry sauce (Recipe:



Start by making the cranberry mayonnaise. Place egg yolks in a small blender or food processor and blend until smooth. Add lemon juice and slowly blend until evenly distributed. Very slowly, add olive oil while still blending. The mixture will start to emulsify as you add oil. Blend for 2 minutes then add melted coconut oil. Scrape sides of blender then continue blending slowly for 2 to 5 minutes. Remove mayonnaise from blender then add cranberry sauce and stir to combine.

Place tortillas on separate plates, then spread desired amount of cranberry mayonnaise on each. Evenly distribute chopped turkey, grated carrots and spinach leaves onto each tortilla. Then wrap contents in the tortilla and slice diagonally to serve. Save any remaining cranberry mayonnaise in an airtight container for up to 2 weeks.

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