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Smoked Turkey Wraps with Mango and Curried Mayonnaise

Smoked Turkey Wraps with Mango and Curried Mayonnaise

Ingredients

Curried mayonnaise

  • 2 teaspoons fresh lemon juice

Sandwiches

  • 2 lavash wraps, each cut in half crosswise to make four 12x12-inch squares
  • 8 ounces thinly sliced smoked turkey
  • 4 cups thinly sliced romaine lettuce
  • 2 cups thinly sliced seeded peeled English hothouse cucumber
  • 1 ripe mango, peeled, pitted, chopped (about 1 cup)
  • 1/2 cup fresh cilantro leaves
  • 1/2 ripe avocado, peeled, pitted, thinly sliced

Recipe Preparation

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. DO AHEAD Can be made 4 hours ahead. Wrap tightly with plastic wrap; keep refrigerated. Cut wraps in half crosswise.

Nutritional Content

calories, 342; total fat, 16 g; saturated fat, 7 g; cholesterol, 16 mgReviews Section

What to Do with Thanksgiving Leftovers

These 3 delicious day-after dishes are no secondhand suppers.

Baked Pasta with Turkey, Tomatoes, and Mozzarella

Prep time: 12 minutes

Cooking time: 40 minutes

2 Tbsp extra-virgin olive oil

1 large yellow onion, finely chopped

1/2 tsp crushed red pepper flakes

3 cups shredded cooked turkey

1 lb cavatappi or orecchiette pasta

1 cup fresh basil leaves, torn

3/4 cup grated Parmigiano-Reggiano cheese

1 lb fresh mozzarella cheese, diced

1. Heat oven to 400 degrees F. Bring a large pot of salted water to a boil. Meanwhile, heat oil in a large deep skillet over medium heat add plum tomatoes, onion, and garlic and cook 5 minutes, until tomatoes soften. Stir in marinara sauce and red pepper flakes continue to simmer 5 minutes. Remove sauce from heat stir in turkey.

2. Add pasta to boiling water and cook until very al dente, about 2 minutes less than the recommended time on the package. Drain pasta transfer to a large bowl and toss with 2 cups of the sauce.

3. Grease a 3-quart baking dish with extra-virgin olive oil. Layer some of the pasta in dish, then some of the remaining sauce, basil, Parmigiano-Reggiano, and mozzarella. Repeat layers until all ingredients are used, ending with mozzarella on top. Bake 25 minutes, until top is golden and pasta is crisp on edges.

Each serving: 604 cal, 24 g fat, 38 g protein, 56 g carb

You can also try:

Curried Turkey-and-Mango Wraps

Prep time: 20 minutes

Cooking time: 0

1/4 cup each light mayonnaise and fat-free Greek yogurt

3 Tbsp each mango chutney and finely chopped red onion

2 cups cooked turkey, diced

1 small ripe mango, peeled, pitted, and finely diced

1 stalk celery, finely chopped

1/4 cup roasted, salted cashews, coarsely chopped

1/4 tsp each kosher salt and pepper

6 (10-inch) burrito-size flour tortillas or sandwich wraps

12 medium-size green leaf or Boston lettuce leaves

1.Mix mayonnaise, yogurt, chutney, onion, and curry in a large bowl until combined. Add turkey, mango, celery, cashews, salt, and pepper and stir until turkey is coated.

2. Top each tortilla with 2 lettuce leaves and 2/3 cup of the turkey salad. Fold up like a burrito. Cut in half.

Makes 6 servings.
Each serving: 387 cal, 12 g fat, 23 g protein, 47 g carb


Traditional Tea Sandwiches

Traditional tea sandwiches are open-face and decorative. They are made with thin slices of good-quality, firm white sandwich bread sliced thinly, buttered very thinly, filled with paper-thin slices of cucumber (peeled or with the peel scored) or radish or with watercress sprigs, smoked salmon slices or egg salad and topped with tasty and attractive garnishes. Then the sandwiches are trimmed of their crusts and cut into small fingers, triangles, or other shapes. These days, however, nearly anything goes, as long as all the layers are thin and the fillings are light.

a variety of tea sandwiches


Turkey Salad Recipe

You probably know how to make turkey salad. You could probably even make it with your eyes closed. All that said, you need this recipe. Our Test Kitchen cracked the code on turkey salad, creating this best-ever version that&rsquos extra flavorful. Instead of making the dressing with plain mayonnaise, we added a little sour cream for more richness and tang, as well as apple cider vinegar and Dijon mustard. Finely chopped celery and shallot add just the right amount of crunch, and a little chopped flat-leaf parsley adds a bright note. Finally, the recipe calls for shredded (not chopped) turkey because the dressing adheres better when the turkey is shredded. Go classic with this recipe, or use it as a foundation for one of our three variations: Golden Curry Turkey Salad, Fruit-and-Nut Turkey Salad, or Pickle-and-Dill Turkey Salad. All four options taste amazing sandwiched between two slices of bread, or served with crackers atop a bed of mixed greens. Trust us, you&rsquoll have this new recipe memorized in no time.


Smoked Turkey Wraps with Mango and Curried Mayonnaise - Recipes

1/4 cup finely chopped fresh parsley or tarragon

1 tablespoon Dijon mustard

1/2 teaspoon Tabasco sauce

440g container lump crab meat, drained and chopped or 4 120g cans chunk crabmeat drained

3/4 cup panko bread crumbs

Preheat oven to 400F. Line a rimmed baking sheet with parchment paper. In a large bowl, whisk 1/3 cup of mayonnaise with egg, parsley, Dijon and Tabasco. Gently stir in crab just until combined. Scoop out 1 heaping tbsp crab mixture, roll in panko, and form into 1-inch thick cake. Repeat with rest of mixture. Place cakes on baking sheet 1/2 in. apart. Lightly spray or brush tops with oil.

Bake in center of preheated oven for 10 to 12 minutes. Turn cakes over and continue baking until light golden, about 5 more min. Let stand on baking sheet for 5 min before removing to a large platter. Whisk remaining mayonnaise, lemon juice and smoked paprika to make the aioli. Serve with lemon wedges alongside crab cakes.

The Culinary Chase's Note: YUM! These have to be the best tasting crab cakes! What I like most about this recipe is that the cakes are baked and not pan fried. When purchasing crabs, they should have a fresh, salt water aroma avoid those that smell sour or extremely fishy. Thawed, cooked crab should also be odor-free, and thawed only on the day of sale.


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Welcome!

Hi! I'm Rachel, the recipe developer here at Coconut & Lime! I've been creating recipes and sharing them here since 2004. When I am not cooking in my tiny kitchen, I'm reading in my backyard hammock here in Baltimore City.


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How To Make A California Turkey Club Wrap

It is so simple to make. I start with a spinach tortilla, but any tortilla will do. Make sure it’s the big kind meant for burritos because you want plenty of room.

To make it layer on mayo, mustard, turkey, avocado, tomato and lettuce. Wrap it up, and lunch is served!

Tip: shred your lettuce! It makes it much easier to get in an even row because the lettuce is all an even size. You must try it.


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Recipes from the Indian subcontinent are full of rich aromas and aromatic spices. From hot curries, to sweet treats and a plethora of side dishes - Indian recipes are incredibly versatile and vibrant.

Alfred Prasad's Indian chicken recipe is a one pot meal that's bound to become a firm favourite, or try his meaty Monkfish curry for a warming pescatarian supper. For a more family-friendly meal, there's the hybrid Anglo-Indian classic of kedgeree, packed with eggs, smoked haddock and spices. Traditionally served as a filling breakfast dish, Nathan Outlaw's simple Kedgeree recipe also makes a fantastic quick supper, and is a great one to cook with the kids.

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