Recipe: University Club Turkey Wraps with Mango Chutney Mayonnaise

UNIVERSITY CLUB TURKEY WRAPS
WITH MANGO CHUTNEY MAYONNAISE

Clarence Fowlkes, a cook at the University Club, has the right idea about sandwiches. "Make what you like," he says. Increasingly popular at the club are wraps, which Fowlkes fills with everything from chili cheeseburgers to lobster salad. When making cheese and turkey wraps, he starts with a stir-together chutney mango mayonnaise. Warming the tortilla makes it easier to roll it around the filling.

FOR EACH SANDWICH:
1/4 cap mango chutney
2 tablespoons mayonnaise
2 tablespoons diced mango
1 (9-inch) flour tortilla, warmed
Boston lettuce, cut in ribbons
1 plum tomato, cored and thinly sliced
1 ounce grated havarti cheese
2 ounces thinly sliced roast turkey

Combine the chutney, mayonnaise, and mango; stir until evenly blended. Spread the chutney mayonnaise over the tortilla, leaving about a 1-inch border. Arrange the lettuce in a wide strip from about the middle toward the bottom of the tortilla. Cover with tomato, cheese, and turkey. Fold the bottom of the tortilla toward the center and roll to wrap around the filling. Cut diagonally in half.

University Club
Source: Boston Globe, June 3, 2000