Curry-Spiced Turkey Salad Wrap
Chef Miguel’s creative turkey wrap will change the way you think about turkey. It features tender curry-spiced turkey breast roasted to perfection, then chopped and tossed with a savory-sweet curry sauce, plump golden raisins, crisp celery, red onions, and Granny Smith apples. Baby kale, shredded carrots, and roasted cauliflower and chickpeas add even more flavor and texture to the wrap. All that goodness is rolled into a soft flour tortilla and served with sweet mango chutney for dipping. Delicious, nutritious, and ideal for a hearty lunch or light on-the-go dinner!
Nutritional facts
Protein
22g
Carbs
63g
Calories
870kcal
Fat
59g
Ingredients
Flour Tortilla, Turkey, Vegan Mayonnaise, Cauliflower, Canned Chickpeas, Mayonnaise, Kale, Carrots, Mango Chunda, Celery, Canola and Olive Oil Blend, Red Onion, Granny Smith Apple, Lemon Juice, Curry Powder, Golden Raisins, Curry Powder, Green Onion, Turmeric, Kosher Salt, Black Pepper
Contains eggs, wheat, soybeans.
Reviews
4.4
Based on 170 reviews
Edwin · 08/29/25
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About Miguel Galan
For as long as Chef Miguel Galan can remember, he has observed his family in the kitchen of their family restaurant in Madrid, preparing traditional Spanish dishes and classic tapas.
After finishing his university film studies, Chef worked for several years as a sound engineer in many films, never leaving behind his passion for cooking, art, and colors. One day, he decided to leave the cinema and return to what has always been his passion, cooking.
He began traveling through several countries, spending several seasons in restaurants in Barcelona, London (The Little Taperia, named best tapas bar in London in 2016), Bristol (working in Chef Jaime Oliver's kitchen), Amsterdam, and Ibiza.
In 2016, Chef Miguel Galan relocated to Los Angeles and became fascinated with the culinary offerings and the possibilities of learning new techniques and recipes. Above all, he began to study food as a form of healing. He became passionate about learning about superfoods, ancient grains, mushrooms, and algae. He began applying them to his recipes with known flavors and ingredients that can promote health. In this manner, he started working with private clients in their kitchens, preparing special diets and looking for ways to help with various health problems. His cuisine is international, with flavors from the Mediterranean and Asia, always making colorful, healthy dishes with balanced flavors.
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