Turkey Wraps With Chutney and Carrots

Turkey Wraps with Chutney and Carrots
Pair these tasty wraps with some fresh fruit salad for a quick and easy meal.
Turkey wraps with chutney and carrots are so easy to prepare and make a delicious, flavorful lunch or summer supper. The chutney-mayonnaise mixture transforms a simple tortilla roll-up, taking it from boring to totally delightful. The carrots add a wonderful crunch, beautiful color and, of course, vitamins and minerals that are good for you and taste good, too.

I found this recipe online years ago. The original called for shredded chicken, a perfect (and probably healthier) substitute for the turkey, but it's so easy to pick up a container of thin-sliced turkey at the grocery store, that's what I usually do, as you can see in the pictures.  If you prefer using chicken, just grill a couple of extra boneless chicken breasts next time you cook out, then shred and freeze them for a quick and easy meal the following week.

Use the food processor to shred the carrots; it takes just seconds. These days, though, you can always pick up a package of fresh, shredded carrots in the produce section of your local grocery store. Speaking from a frugal frame of mind, though, just pull out that food processor and use it. You'll save money that way for sure.

As for the chutney, I always keep a bottle of Major Grey's on hand since it goes so well with dishes we love, such as Turkey Curry in a Hurry. I keep an extra bottle in the pantry, too, since our usual grocery store doesn't carry it. If you can't find it at your store, it's easy enough to order it online.

Step-by-step photos are below. Here's the recipe:

Colorful, healthy ingredients for this Turkey Wraps with Chutney and Carrots recipe.
Colorful ingredients for turkey wraps
with chutney and carrots,
all laid out, ready to put together.
Turkey Wraps With Chutney and Carrots

2 tablespoons chutney (Use Major Grey Mango Chutney or your favorite.)
1/4 cup mayonnaise (Low-fat mayo is fine.)
4 medium-sized tortillas (Multi-grain tortillas taste great with this.)
4 large lettuce leaves (We prefer romaine, but red or green lettuce work well, too.)
8 ounces sliced deli turkey breast or 2 cups shredded grilled chicken breast
2 medium carrots, shredded (1 cup)

In a small bowl, stir together the chutney and mayonnaise. Refrigerate for 15 or 20 minutes for the flavors to meld. 

Spread 1/4 of the chutney-mayonnaise mixture on each tortilla; top with lettuce leaf, then the turkey (or chicken) and the carrots. Roll up the wraps. Cut in half to serve. 

There you have it: Beautiful, delicious, and delightful turkey wraps with chutney and carrots, a delicious lunch or a perfect, light summer supper.

Let me know how you like the recipe.

Here are more pictures, step by step. (Click each one to see it bigger.)

Chutney and mayonnaise mixture for turkey wraps.
Start by stirring together the chutney and mayonnaise.
Put in the refrigerator for a few minutes for the flavors to blend.

Start with spreading the chutney-mayonnaise mixture on the tortilla, then add lettuce.
To assemble, first spread the chutney mixture on a tortilla,
then add a fresh, crunchy lettuce leaf.

Add the turkey or chicken, then top with the carrots.
Top the lettuce leaf with the turkey (or shredded chicken)
then pile on the crunchy carrots.

Roll up the tortilla, cut in half to serve. Beautiful, delicious, and nutritious!
Roll up the tortilla nice and tight. Cut in half to serve.
There you have it, a delicious turkey wrap that tastes great
and is good for you, too.


  1. Susan, this easy recipe sounds delicious! I love the simple, fresh ingredients and the quick preparation, and Major Grey's chutney makes everything taste better. Pinning this!

    1. Just realized I didn't respond to this. Thank you so much, Margaret. Yep, we enjoy Major Grey's chutney, too, and it's terrific with turkey. Appreciate the visit and your taking time to comment and pin!

  2. Susan, we don't use chutney...is there anything you think would be good to substitute for it? Maybe salsa? Obviously, it won't taste the same.

    1. Try some cranberry sauce! I think that would be fine with the carrots, or you could substitute some chopped pecans (nice flavor and crunch, but no orange-vegetable vitamins). You're a great cook, so I'm sure you'll come up with something that I haven't thought of. Let me know if you try it!


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