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.