Weekly Winner: It’s A Wrap – Take 2!

I know I’ve written about wraps before, but those were lettuce wraps.  This is my new, favorite bread-type wrap.  It’s hearty, tasty, zippy and just about perfect in every way.  I just feel sort of guilty saying it was the best thing I cooked this week because there was absolutely no cooking done on my part!  All I did was assemble.  So perhaps I should say that this was the best thing I “made” this week.

One note to the recipe (which, by the way, came from Bon Appetit years and years ago), I used smoked turkey breast which I think added even more taste to this already amazing combination of flavors.  Another thing I didn’t do, besides any actual cooking for this recipe, was remember to photograph it! Perhaps I was not anticipating it being so good! So the photo comes from the magazine.

Turkey Wraps with Curry-Chutney Mayonnaise and Peanuts


1 cup mayonnaise

1/4 cup mango chutney

1 1/2 teaspoons curry powder (preferably Madras-style)

4 9- to 10-inch-diameter spinach flour tortillas or plain flour tortillas

2 cups diced cooked turkey meat (about 10 ounces), divided

1 cup chopped fresh cilantro, divided

6 tablespoons coarsely chopped lightly salted peanuts, divided

1 1/3 cups coleslaw mix (preferably green and red cabbage with carrots) without dressing, divided


Mix mayonnaise, chutney, and curry powder in small bowl. Season to taste with salt and pepper.

Spread 2 tablespoons curry-chutney mayonnaise in 2-inch-wide strip down center of 1 tortilla. Top with 1/2 cup turkey, 1/4 cup cilantro, 1 1/2 tablespoons peanuts, and 1/3 cup coleslaw mix. Fold sides of tortilla over ends of filling, then roll up burrito-style, enclosing filling completely. Repeat with remaining ingredients. Cut each turkey wrap in half on diagonal.




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