Food Friday: It’s a (smoked turkey with mango and curried mayo) Wrap

I know, I know, it has been so long since I’ve posted a Food Friday you’ve completely written me off. But just when you think you need to go elsewhere for sustenance, HERE I AM. And you might even forgive me for this on, it is so darn good.

I first had this a few years back at my friend Ellen’s house in Maine, who is one of those cooks who subcribes to food magazines and ACTUALLY COOKS FROM THEM. I promptly wrote it down, I remember it about twice a year, and each time I am just blown away by how yummy and easy this is for summer eating. And in New England, I keep seeing mangos for super cheap in the grocery store, so this is your time to try this out.

Other than that, I’ll keep the commentary short and sweet–MAKE THESE!

Smoked Turkey Wraps with Mango and Curried Mayonnaise

Curried mayonnaise

• 2 teaspoons good curry powder (I love Zanzibar by Seasoned Pioneers)
• 1/2 cup light mayonnaise (or regular, which is usually what I have)
• 2 teaspoons fresh lemon juice

Sandwiches

• 2 lavash wraps, each cut in half crosswise to make four 12×12-inch squares (Not sure what that all means. Get wraps that you like and adapt as necessary.)
• 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

For curried mayonnaise:
Stir curry powder in heavy small skillet over medium-low heat until fragrant, about two minutes. Transfer curry powder to small bowl. Stir in mayonnaise and lemon juice. Season with salt and pepper.

For sandwiches:
Place 1 lavash square/wrap on work surface. Spread lavash with 2 tablespoons (I like a little less, like half that) 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 a 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.

Courtesy of Bon Appetite and Epicurious.com