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Low Carb Turkey Brie Wraps with Allulose Cranberry Chutney



  1. In saucepan set over medium heat, combine cranberries, Allulose Granulated Sweetener, 1/2 cup water, vinegar, ginger, cinnamon, coriander, allspice and cloves; bring to boil. Cook for 5 to 8 minutes or until slightly thickened.
  2. Mix cornstarch with 4 tsp water. Add to chutney. Cook for about 2 minutes or until thickened. Let cool completely.
  3. Wrap: Spread each tortilla with mustard, leaving 1-inch border at top and bottom. Top with arugula, turkey, Brie and 2 tbsp chutney.
  4. Fold up bottom of tortilla over filling, then fold in sides and roll up tightly starting from bottom.


  • Substitute orange juice for water if desired.
  • Serve Cranberry Chutney with cheese as an easy appetizer, as a sandwich spread or as a dipping sauce.

Makes: 2 wraps

Nutrition Facts: Per 1 wrap, Calories 260, Fat 11g, Saturated Fat 6g, Cholesterol 45mg, Sodium 980mg, Carbohydrate 30g, Fiber 18g, Sugars 2g, Protein 18g


  • 1 1/2 cups frozen cranberries
  • 3/4 cup Wholesome Allulose Granulated Sweetener
  • 3 tbsp cider vinegar
  • 1 tbsp minced fresh ginger
  • 1/4 tsp each ground cinnamon, coriander and allspice
  • 1 pinch ground cloves
  • 2 tsp organic cornstarch
  • 2 low-carb tortillas
  • 2 tsp Dijon mustard
  • 1 cup arugula
  • 3 oz sliced deli turkey (or leftover holiday turkey)
  • 2 oz sliced Brie cheese