2 heads garlic, cloves peeled and thinly sliced 1 tablespoon olive oil 1 large hoja santa leaf, cut into strips or 1 bunch chopped fresh watercress 6 cups Vibrant Vegetable Stock (see recipe) 2 de árbol chiles, left whole, or
substitute 2 large piquíns or santaka chiles Salt and white
pepper to taste 3 bay leaves 1 bunch celery leaves, coarsely chopped 20 toasted bread cubes or croutons 20 cubes Oaxaqueño or other melting
cheese such as queso blanco or Monterey
Jack Garnish: grated Parmesan
cheese
Deli turkey breast is wrapped in a tortilla with
pepper jack cheese (you can
substitute cheddar
cheese if you prefer), cooked bacon and apricot jelly in these turkey wraps that are sure to become one of those school lunch recipes you'll turn to again and again.