Heat two tablespoons of oil in a large non-stick frying pan and over medium heat, add the potatoes, season well and cook covered with a lid, for 5 minutes until the potatoes are softened. Season generously.

Next, whisk the eggs into a large bowl with a good pinch of seasoning.

When the potato mixture is cooked, add the beaten eggs and scatter the turkey pieces. Stir once if needed and press down gently to avoid gaps.

Cook for about 3 minutes until there is virtually no raw egg mixture left, pushing down the sides with a spatula for a curved edge. Invert on to a flat plate and slide back into the pan. Cook for another 3-5 minutes until just cooked through but still very moist in the centre. Set aside to cool.

In the mealtime, Combine the cream cheese in a bowl with the chives and lemon juice and a tablesppon of cranberry sauce. Season to taste.

Place the wraps on a flat surface and spread the cream cheese mixture. Add a spoon of cranberry sauce and some frittata and some iceberg lettuce.

Roll to create a wrap and secure in parchment paper.

Enjoy within a day.