Mango Turkey Picadillo Wraps Recipes

Steps:

• Cook turkey in a large skillet over medium-high heat until browned, stirring occasionally, about 5 minutes.
• Drain off any fat.
• Add oil to skillet and heat until sizzling.
• Stir in scallions, garlic, cinnamon, coriander, cumin, oregano and thyme.
• Cook, stirring, for 2 minutes.
• Gently stir in hot or medium chunky salsa and mango.
• Cover and cook until heated through, about 2 minutes more.
• Serve over brown rice.

Steps:

• Grate 1/4 tsp lime peel and squeeze 1 TBS juice.
• In small bowl, mix peel, juice, mayo, chutney, curry and paprika.
• Unfold lavash and spread with mayo mixture.
• Top with cuke slices, turkey, mango and lettuce.
• Roll up jelly roll fashion.
• Wrap lavash in plastic and refrigerate 2-4 hours, flavor will develop and bread with soften.
• To serve cut into 4 pieces.

Steps:

• For curried mayonnaise:
• Stir curry powder in heavy small skillet over medium-low heat until fragrant, about 2 minutes. Transfer curry powder to small bowl. Stir in mayonnaise and lemon juice. Season with salt and pepper.
• For sandwiches:
• Place 1 lavash square on work surface. Spread lavash with 2 tablespoons curried mayonnaise. Place 1/4 of turkey in center of lavash. Top turkey with 1 cup lettuce, 1/2 cup cucumber, 1/4 of mango, and 1/4 of cilantro. Top with 1/4 of avocado slices. Fold in short sides of lavash, then roll up like burrito, enclosing filling completely. Repeat process for remaining 3 wraps. (Can be made 4 hours ahead. Wrap tightly with plastic wrap; keep refrigerated.) Cut wraps in half crosswise.