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Thanksgiving Leftovers Recipes For the Win!

Turkey Cranberry Wrap
Instead of piling up your leftovers in between two heavy starch-laden slices of bread, turn your Thanksgiving sandwich into a wrap! This wrap is quick-and-easy to prepare and is the perfect lunch solution for all of those Thanksgiving leftovers.
INGREDIENTS
- 2½ tbsp. whipped reduced-fat cream cheese spread
- 1 flatbread
- 1 cup torn romaine lettuce
- 3 oz. sliced cooked turkey or chicken breast
- 2 tbsp. reduced-sugar or light cranberry sauce
- 1 tbsp. extra-virgin olive oil
- 2 cups sliced mushrooms (about 4 oz.)
- ¾ cup chopped celery
- ¾ cup chopped carrots
- ¼ cup chopped shallots
- ¼ cup all-purpose flour
- ¼ tsp. salt
- ¼ tsp. freshly ground pepper
- 4 cups reduced-sodium chicken broth
- 1 cup quick-cooking or instant wild rice
- 3 cups shredded cooked chicken or turkey (about 12 oz.)
- ½ cup reduced-fat sour cream
- 2 tbsp. chopped fresh parsley
- 4 portabella mushroom caps, stems removed (reserve stems for filling)
- 4 oz. cream cheese
- 1½ cup cooked butternut squash, diced
- 1½ cup stuffing
- 1/3 cup onion, minced
- 1/3 cup portabella mushroom stems, minced
- 4 tsp. chopped fresh sage
- ½ tsp. fresh ground pepper
- 4 tbsp. chopped pecans
- ½ cup shredded cheese