4 flour tortillas (10-inch or burrito-size)
4 tbsp Dijon mustard
hot pepper, diced-optional (I used habanero pieces)
3/4 lb. sliced leftover turkey
1/2 cup leftover cranberry sauce, plus more, for serving- optional (see below for my recipe)
8 slices thick Brie cheese (about 8 ounces)
salt and pepper
1 tbsp olive oil
cilantro, chopped-optional

Cranberry Sauce:
12 oz. fresh cranberries, rinsed
1 cup apple cider
½ cup maple syrup
1-2 tbsp brown sugar
¼ tsp cinnamon
¼ tsp allspice
zest of a small orange and 1 tbsp juice-optional