Curried Turkey Salad Wraps

This curried turkey salad is loaded with crunchy celery, apples, and cashews and sweet raisins and mango. You can use any type of curry powder you'd like, but I prefer extra spicy hot curry powder, which really heats things up.

Makes 3-4 wraps

2 cups cooked, shredded or chopped turkey meat

1/4 cup diced celery, preferably the inner white stalks

1/2 cup diced tart apple, such as Granny Smith

1/4 cup diced ripe mango

2 scallions, finely sliced

1/4 cup coarsely chopped cashews

1/4 cup mayo

1/3 cup plain yogurt

1 teaspoon cider vinegar

1 teaspoon fresh minced ginger

2 teaspoons hot curry powder

salt and cayenne pepper, to taste

3-4 (6-inch) tortillas

1. In a medium bowl mix together turkey, carrot, apple, mango, scallions, cashews, and raisins.

2. In a separate medium bowl, whisk together remaining ingredients, until smooth and creamy. Pour over turkey mixture; stirring until well coated.

3. Place in an air-tight container in the refrigerator for at least 2-3 hours before serving, as it tastes best chilled.

4. In a large skillet over medium heat, warm tortillas for 1 minute per side. Divide turkey evenly and close wraps.

Variation: Make 2 sandwiches with toasted bread, such as rye, whole wheat, or pumpernickel. If you'd like extra tartness, then add 1 tablespoon dried cranberries.