2 lbs. Brie cheese, (3 ounces per wrap, sliced as you prepare each wrap)
10 oz. Baby spinach, fresh, raw
2 1/2 lbs. Oven roasted turkey, shaved thin (4 oz. per wrap)
YIELD: 10 wraps PORTION (Serving Size): 1 wrap
Place a large sauté pan on medium heat. Once heated add the olive oil and the small diced onions. Begin cooking the onions stirring only occasionally. After 20 minutes they should begin caramelizing and turning rich dark brown in color and taste very sweet. Cook until fully caramelized. This may take up to 40 minutes. Once they are caramelized add the Texas Pete Fiery Sweet Wing Sauce and season with salt and pepper. Set the onions aside.
Next prepare the spicy cranberry mayonnaise. Place the cranberry sauce in a medium sized mixing bowl and whisk the jelly until it is completely smooth. Next add the mayonnaise, dried cranberries, Texas Pete Hotter Hot Sauce and season with salt and pepper. Mix well and keep refrigerated until ready to use.
Lay out all the wraps on parchment lined sheet trays. Place 3 tablespoons of the Texas Pete Fiery Sweet Wing Sauce glazed caramelized onions across the center of each wrap and lightly smear them down the center of the wrap. Freshly slice the Brie cheese as you assemble the wraps. Place 3 ounces of sliced brie cheese onto the center of each wrap and then place the wraps in the oven long enough to lightly melt the brie cheese and make the wraps pliable enough for rolling. Remove them from the oven. Top the wraps with 1 ounce of baby spinach, 4 ounces of shaved turkey and a 1 ounce portion of spicy cranberry mayonnaise. Carefully roll up the wraps tightly being sure to tuck in the ends completely. Slice the wraps down the center and serve immediately.