Makes 4 wraps.

• 1 cup mayonnaise
• 1/4 cup mango chutney
• 1 1/2 tsp curry powder (preferably Madras-style)
• Four 9 to 10-inch-diameter spinach flour tortillas or plain flour tortillas
• 2 cups diced cooked turkey meat, divided
• 1 cup chopped fresh cilantro, divided
• 6 Tbs coarsely chopped lightly salted peanuts, divided
• 1 1/3 cups coleslaw mix (preferably green and red cabbage with carrots) without dressing, divided

Mix mayonnaise, chutney, and curry powder in small bowl. Season to taste with salt and pepper.

Spread 2 tablespoons curry-chutney mayonnaise in 2-inch-wide strip down center of 1 tortilla. Top with 1/2 cup turkey, 1/4 cup cilantro, 1 1/2 tablespoons peanuts, and 1/3 cup coleslaw mix. Fold sides of tortilla over ends of filling, then roll up burrito-style, enclosing filling completely. Repeat with remaining ingredients. Cut each turkey wrap in half on diagonal.

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