PREPARATION:

1. Combine broth, tarragon, garlic and black pepper in medium saucepan; 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.
2. Add 3/4 cup water to remaining broth and return to a boil. Add broccoli and cook 5 minutes; drain.
3. 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.
4. Preheat oven to 350°F. Place 2 turkey slices side by side, with long sides overlapping 1 inch, on top of 1 green onion strip. Arrange one fifth of broccoli in middle of 2 turkey slices; place one fifth of 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 13X9-inch baking dish. Bake, covered, 25 to 28 minutes or until heated through.
5. Meanwhile, heat fruit spread, water and orange juice concentrate in small saucepan, stirring, until smooth. Spoon over wraps.