• 8 soft tortillas
  • 8 tablespoons quality cranberry sauce
  • 300 g leftover cooked higher-welfare turkey
  • 1 x 150 g camembert
  • a few sprigs of fresh thyme


  1. Lay out 4 tortillas and spread them with 2 tablespoons of cranberry sauce, then shred up and divide the turkey between them.
  2. Slice the camembert as thinly as you can and spread out evenly over the turkey and scatter with thyme leaves. Top each with a final tortilla.
  3. One by one, dry fry the tortillas in a large frying pan over a medium heat.
  4. Once the underside is crisp and golden (about 2 to 3 minutes), gently flip over and fry for a few minutes, then slide onto a board and cut into wedges.