# What you'll need:
→ Cranberry Jalapeño Dip
01 - 1 cup fresh cranberries, chopped
02 - 1 large jalapeño, seeded and finely diced
03 - 1/4 cup green onions, finely sliced
04 - 1/4 cup fresh cilantro, chopped
05 - 1/4 cup granulated sugar
06 - 1/8 teaspoon salt
07 - 8 ounces cream cheese, softened
08 - 2 tablespoons lime juice
→ Wrap Assembly
09 - 6 large flour tortillas
10 - 1 1/2 cups shredded Monterey Jack or mozzarella cheese
11 - 1 cup tortilla chips, lightly crushed
12 - Cooking spray or vegetable oil
# Method:
01 - In a medium bowl, combine chopped cranberries, jalapeño, green onions, cilantro, granulated sugar, salt, and lime juice. Mix thoroughly and allow to stand for 10 minutes to let flavors blend.
02 - Using a spatula, evenly distribute the softened cream cheese over each flour tortilla, leaving a narrow border around the edges.
03 - Spoon a generous portion of the cranberry-jalapeño mixture over the layer of cream cheese on each tortilla.
04 - Sprinkle shredded Monterey Jack or mozzarella cheese and crushed tortilla chips evenly over the filling.
05 - Fold the sides of each tortilla toward the center, tucking the edges to fully enclose the filling and form a secure wrap.
06 - Preheat a large nonstick skillet over medium heat and lightly coat with cooking spray or vegetable oil. Place wraps seam-side down in the skillet and cook for 2 to 3 minutes per side, pressing gently, until golden brown and crisp.
07 - Slice each wrap in half and serve warm, optionally accompanied by sour cream or avocado crema.
