Baked Brie Turkey Wrap

1 (about 8-inch-diameter) reduced-fat, whole-wheat flour tortilla
1 ounce light brie, cut into slivers as thin as possible
1 tablespoon cranberry sauce (preferably jarred and all-natural rather than canned)
3 ½ ounces shaved, extra-lean roasted turkey (preferably lower-sodium)
¼ cup arugula leaves

Though the flavor is subtle here, the brie is great paired with the cranberry sauce and arugula leaves.

Place the tortilla on a microwave-safe dinner plate. Add the brie slivers side by side to cover as much as possible of a 3-inch-wide strip down the middle of the tortilla, starting at one edge and stretching to about 2 inches short of the opposite edge. Microwave on high for 10 to 20 seconds, or until the brie is slightly melted (do not overcook). Top the brie with the cranberry sauce, followed by the turkey and then the arugula leaves. Fold the bottom edge over the filling, and then fold in the sides to create an open-ended wrap.