In medium saucepan, combine broth, tarragon, garlic and black pepper; bring to a boil. Reduce heat and simmer 3 minutes. Add carrots, bell pepper and onion; cook about 7 minutes or until crisp-tender. Remove vegetables with slotted spoon to small bowl; set aside.

Add green onions to broth and cook 1 minute or just until soft; remove and drop into ice water. Pat dry with paper towels.

Add 3/4 cup water to remaining broth and return to a boil. Add broccoli and cook 5 minutes; drain.

Take 2 green onion strips and knot ends together so total length is at least 12 inches. Repeat steps with remaining green onions until there are 5 (12-inch) strips.

Preheat oven to 350 degrees.

Place 2 turkey slices side by side, with long sides overlapping 1 inch, on top of 1 green onion strip. Arrange 1/5 broccoli in middle of 2 turkey slices; place 1/5 vegetable mixture on top of broccoli. Fold turkey edges together over vegetables; tie green onion into double knot. Repeat steps with remaining turkey, green onion strips and vegetables.

Place turkey wraps in 13- by 9-inch baking dish. Bake, covered, 25 to 28 minutes.

Meanwhile, heat fruit spread, water and orange juice concentrate in small saucepan until smooth. Spoon over wraps.

This recipe yields 5 servings.

Exchanges Per Serving: 2 Meat, 3 Vegetable.

Nutrition Facts: Calories 154; Calories from Fat 8%; Total Fat 1g; Saturated Fat 1g; Protein 17g; Carbohydrates 19g; Cholesterol 24mg; Sodium 738mg; Dietary Fiber 3g.