With all the fun summer get-togethers, it’s hard to resist the fried chicken and fattening picnic foods easily within reach. But why give in, when you can easily make a light and delicious dish? Wraps are a perfect meal for summer entertaining or you can bring them to the office for lunch. So eat up! These wraps will make you feel healthy and satisfied.



Fragrant Rice with Mango and Turkey Wraps
By Jennie Shapter

 

 

 



Ingredients
1 ¼ cups hot chicken broth
3 tablespoons sunflower oil
6 oz. raw turkey breast, cut into strips
2 shallots, chopped
½ cup basmati rice
 3 cardamom pods, crushed, black seeds retained and the pods discarded
2 cloves
½ stick cinnamon
¼ cup mayonnaise
2 teaspoons curry paste
4 x 8 inch Chapattis
2 tablespoons cashew nuts, toasted
1 ripe mango, peeled, stoned, and cut into small slices
2 handfuls watercress
Freshly ground black pepper

Makes 8 Serves 4

Directions
1. Stir the saffron into the hot broth and set aside. Heat 2 tablespoons of the oil in a frying pan, add the turkey strips and shallots, and sauté for 3-4 minutes to brown slightly.

2. Meanwhile, heat the remaining oil in a nonstick saucepan, add the rice, and cook, stirring, for 1 minute. Add the cardamom seeds, cloves, and cinnamon and cook for 1 minute more.
Pour in the saffron stock and bring to a boil. Add the turkey and shallots, season with black pepper, cover, cook gently for about 12 minutes, or until the rice is tender and all the liquid has been absorbed. Remove the cloves and cinnamon stick, discard, and set aside the rice to cool.