30 Days of Holiday: Curry Turkey Wraps

It's been three days of gravy, dressing, hashbrown casserole, macaroni and cheese, and the occasional cheesecake topped chocolate chip cookie.  Enough is enough!  Today, all those ooey-gooey leftovers became chicken food.  (My girls will be delighted!)

If you, like me, would really rather not rrroollll into Christmas, here's a way to use your leftover turkey that we can feel good about. 

What's In It:

1/2 c. Knorr Spicy Carribbean marinade
1/2 c. mayonnaise (Lite is fine)
2 tbsp. honey (To acheive maximum health benefits, always use local honey, when available)
3/4 tsp. curry powder (I use a full tsp.  I like things spicy!)
1/4 c. diced celery and green onions
1/4 c. dried cranberries
2 c. shredded, cooked turkey
1/4 c. slivered almonds, toasted
4 lettuce leaves (You may use any kind you like.  Red is pretty, but so is a dark green like Boston.)
4 taco-sized, whole-wheat tortillas, warmed (Easiest in the microwave for about 15 seconds with a damp paper towel between each tortilla)

How To Make It:

Mix first four ingredients in large bowl. 
Stir in next four ingredients.
Refrigerate for at least 30 minutes before serving.
TO SERVE:
Place a lettuce leaf in the center of each warmed tortilla.
Scoop 1/2 c. turkey mixture onto lettuce leaf.
Fold top and bottom over and roll closed.
Serve with fresh fruit. (Apples are nice.)

Adapted from a recipe found in "News Canada".