Butterball Foodservice | Turkey Wrap with Mango Chutney

Ingredients

• 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.
• 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.
• 1. Heat the canola oil in a 10-inch sauté pan.
• 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.
• 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.