Turkey Wrap with Mango Chutney
Ingredients
Turkey Wrap with Mango Chutney
  • 4 oz Butterball Turkey Breast
  • 2Tbsp Sweet Onion Curried Mayonnaise
  • 1ea Chipotle Flour Tortilla
  • 3Tbsp Mango Chutney
  • 1/4cup shredded lettuce
  • 1Tbsp shredded carrots
Sweet Onion Curried Mayonnaise
  • 2Tbsp canola oil
  • 1cup Vidalia onion1/4 inch slice
  • 1Tbsp Fresh garlicminced
  • 3/4inch Fresh gingerpeeled and minced
  • 4tsp curry powder
  • 1/2tsp dry mustard
  • 1tsp fresh lime juice
  • 1Tbsp seasoned rice vinegar
  • 1/4 tsp Sea salt
  • 1cup mayonnaisecold
Mango chutney
  • 1Tbsp Fresh garlicminced
  • 1 1/2 cups Vidalia oniondiced small
  • 2tbsp Peanut oil
  • 2cups Fresh Mangopeeled, seeded, 1/4 inch dice
  • 1cup Champagne vinegar or white wine vinegar
  • 1cup Fresh orange juice
  • 12oz fresh or frozen mangochopped
  • 3Tbsp Fresh gingerpeeled and greated
  • 1/2 cup Golden raisins
  • 3/4 cup brown suagr
  • 4Tbsp Fresh jalapeñosfinely chopped
  • 1/2tsp salt
  • 1/2tsp Black pepper
  • 1tsp ground allspice
  • 2ea Cinnamon stick
  • 1/2tsp roasted ground cumin
  • 1/4tsp ground cloves
  • 1/2tsp Red Pepper Flakes
  • 1/4tsp hot chili oil
  • 2tbsp fresh lime juice
Instructions
  1. Spread the Sweet Onion Curried Mayonnaise over the surface of the tortilla, leaving half an inch from the edge all the way around.
  2. Arrange the turkey in the center of the tortilla, half an inch from the edge.
  3. Top the turkey with Mango Chutney.
  4. Spread the shredded lettuce and shredded carrots over the chutney.
  5. Fold the bottom portion of the tortilla over the filling and fold the sides of the tortilla about 1 inch on each side. Roll up to finish wrapping the tortilla, which must be a tight cylindrical shape.
  6. Cut the wrap into 3 equal pieces.
  7. Arrange the wrap in a snack box with cubed cheese and additional Mango Chutney for dipping.
SWEET ONION CURRIED MAYONNAISE
  1. Heat the canola oil in a 10-inch sauté pan.
  2. Add the vidalia onions, garlic and ginger to the pan and sauté them to a golden brown. Add the curry powder and dry mustard, mix well and cook for 30 seconds. Do not burn. Remove the pan from the heat and cool the onion mixture to room temperature or cooler.
  3. Combine the cooled onion mixture, lime juice, rice vinegar and salt into a food processor. Blend well.
  4. Place the mixture into a stainless steel mixing bowl. Refrigerate to cool.
  5. When the mixture is cooled, blend in the chilled mayonnaise and adjust the salt if needed.
  6. Place the curried mayonnaise into a storage container with a lid. Refrigerate for 1 hour before use.
MANGO CHUTNEY
  1. Sauté the garlic and onions in the peanut oil for 2–3 minutes in a heavy-duty 2-quart stainless steel or enamel-coated saucepan.
  2. Add the diced mango and sauté the mixture for 2 minutes.
  3. Add the remaining ingredients and bring them to a boil, then simmer until the liquid reduces by 90%, stirring occasionally. The chutney will thicken.
  4. Pour the chutney into a storage container and cover it with a lid. The flavors will blend and develop.