1 T. extra-virgin olive oil
2 onions, thinly sliced
1 jalapeno pepper, seeded and finely chopped (wear plastic gloves when handling)
1/4 tsp. chili powder
1/4 tsp. dried oregano
1 lb. deli-sliced smoked turkey breast
4 spinach-flavored tortillas (8-inch diameter)
1/2 C. prepared cranberry sauce
1 C. loosely packed arugula leaves

Heat a medium-size nonstick skillet over medium heat and add the oil. Add the onions, jalapeno, chili powder, and oregano. Cook, stirring occasionally, for 10 to 12 minutes, or until the onions are golden and tender. Remove from the heat and cool for 10 minutes. Place a quarter of the turkey down the center of each tortilla. Top with 2 T. cranberry sauce, 2 T. onions, and 1/4 C. arugula. With the filling facing you horizontally, fold the bottom of the tortilla over the filling. Fold in the two sides and then roll the filled portion over the remaining tortilla to form a package.

Yield: 4 wraps
Calories: 331
Fat: 9g
Fiber: 1g