Festival Foods Featured Recipe: Thanksgiving Crunchwrap

• 1 cup mashed potatoes
• 1 cup cooked green beans
• 1 ½ cup cooked turkey, shredded
• 1 cup cranberry sauce
• 1 cup stuffing
• 1 cup shredded cheddar
• Cooking spray
• ½ cup gravy, warmed

  DIRECTIONS

1. Lay tortillas out on a work surface. In the center of each tortilla, spread ¼ cup mashed potatoes in the center, leaving a 3-inch border. Top with ¼ cup green beans, ¼ cup + 2 Tbsp. turkey, ¼ cup cranberry sauce, ¼ cup stuffing and ¼ cup shredded cheddar.
2. Fold tortilla edges around the center, creating pleats. Carefully flip crunch wraps pleated-side down to maintain shape.
3. Heat a medium nonstick pan over medium heat; spray with cooking spray. Place crunch wrap pleated-side down in the pan. Cook for 4 to 5 minutes, or until golden brown. Gently flip and cook for an additional 3 to 4 minutes, or until top is golden brown. Repeat with remaining crunch wraps.
4. Serve immediately with gravy.

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