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Curry Turkey Wrap
- 1 1/2 quarts cooked white rice, chilled
- 3 cups pineapple, chopped and well drained
- 1 1/2 cups golden raisins
- 1 1/2 cups roasted red peppers, diced
- 12 green onions, minced
- 1 1/2 tablespoons curry powder
- 1/3 cup boiling water
- 1 1/2 cups mayonnaise
- Twelve 12-inch flour tortillas
- 3 pounds oven roasted turkey breast, thinly sliced
In a medium bowl mix rice, pineapple, raisins, roasted peppers and green onion.
In a small bowl, mix curry powder with boiling water and steep for 10 minutes (allowing the flavor of the curry powder to intensify).
When curry mixture is cool, stir into mayonnaise. Blend into the rice mixture.
Arrange 4 ounces of turkey breast on each flour tortilla.
Divide rice mixture equally among the tortillas and wrap burrito-style (fold in two opposing ends, and then roll up tightly, unfolded end to unfolded end.
Wrap sandwiches with plastic wrap and store in refrigerator for up to 12 hours.
At service, slice in half on a slight diagonal.
Recipe reprinted by permission of National Turkey Federation. All rights reserved.
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