Lettuce and Turkey Wraps with Blueberry Salsa

I mentioned last week that I have put together a healthy eating workshop in Ojai, California on Saturday June 19^th (if you are in the area go to be website for more details! – www.nutritionbyfranziska.com - go to workshop tab). The workshop will include lunch featuring some of my favorite recipes. The tentative menu now is Gazpacho, Mediterranean Tabbouleh with Quinoa and Lettuce and Turkey Wraps with Blueberry Salsa.

I tried out the Lettuce and Turkey Wraps this Saturday when we had some friends over. I always try out recipes before I post them and also try to “test” them out on a couple different people to get a good consensus. I know, I treat my poor friends like guinea pigs – so far I have had no complaints!

Everyone really loved these wraps A very unique combination of flavors in this recipe (warmth from the curry, subtle sweetness from the blueberries and just a hint of spice from the jalapeño in the salsa) pleased everyone.

The recipe was originally from Self from August 2009 – I modified a bit as I usually do to make it easier, tastier etc.

Lettuce and Turkey Wraps with Blueberry Salsa

Serving – 4 (2 wraps each – light lunch/appetizer)

Ingredients:

1/2 cup reduced-fat mayonnaise (I like canola based mayos – low in cals like lowfat mayo but healthier)
2 teaspoons curry powder
1 pint blueberries (leave whole)
1 jalapeño pepper, seeded and chopped
1 kiwifruit, peeled and diced
Juice of 1 lime
1/4 red onion, finely chopped
1/2 teaspoon salt (I prefer Kosher or sea salt)
8 butter lettuce leaves (larger leaves the better)
4 slices deli turkey

Combine mayonnaise and curry powder in a bowl. Place blueberries, jalapeño, kiwifruit, lime juice, red onion and salt in bowl; stir to combine. Top each of lettuce leaves with 1/2-1 tablespoon mayo mixture (I just used a dollop), 1/2 slice deli turkey and 1 heaping tablespoon blueberry salsa. Roll up and use a toothpick to help hold the wrap together.