Curry Turkey-Radicchio Wrap & Sweet Potato Fries

Now usually when people here “left overs” the immediately are turned off, but for me, when it comes to special holidays such as Christmas, Thanksgiving or in this case EASTER, leftovers make me a little too excited. For me there is nothing better than a turkey cranberry sandwich or a stuffing and cream cheese wrap.Today I was in the mood for something a little different but I wanted to make sure I incorporated the turkey. In the end I blended a bunch of my favourite flavours into a bowl and prayed it came out well. Luckily for me (and you) it turned out great! It would be so easy to add a number of other ingredients to this as well. Go easy on the mayonnaise and this can become an easy healthy lunch minus the fries…

It was such a beautiful day I had to take the photos outside!

Whenever me and my dad go grocery shopping together we go a little crazy. My mom is never impressed when we get home, but its easy to overlook when we get to come home with things such as mini pita pockets! These were adorable and definitely my idea, but they look (and taste) great with this curry turkey mix.

Curry Turkey-Radicchio Wrap

Ingredients 

• 1 Cup of pulled turkey breast
• 3 Tbsp Light Mayonnaise
• 3/4 Tsp Dry Curry
• 1 Tbsp Honey
• 1 Cup Radicchio
• Salt to taste
• 1 Tortilla/ Pita Wrap or Sandwich Bun

Directions

Place the turkey and mayonnaise in a bowl and use a fork to mix. Add the Radicchio, honey and curry and mix well. Season with salt to taste.

Place the mix inside your preferred wrap, or bread and serve!

Sweet Potato Fries (Baked!)

Adapted from The Art of Doing Stuff

Ingredients

• 3 Sweet Potatoes
• Cornstarch
• Olive Oil
• 1/2 Cup Mayonnaise
• 1 tsp Siracha Sauce (or any other hot sauce)
• 1/4 tsp Cayenne Pepper
• Salt

Directions

Peel and cut the potatoes into medium strips. Let the potatoes soak in water for an hour to half a day. Pre heat on broil. Put two tablespoons of cornstarch into a plastic bag. Dump a handful of sweet potatoes into the bag with the cornstarch. Twist the top of the bag so it forms a balloon with some air inside and shake the fries around until they’re lightly coated with the cornstarch.

Brush olive oil on a non stick cookie sheet. Brush 2 Tablespoons of olive oil over the fries.Using your hands, make sure the fries are well coated. Arrange them on the sheet again, so they have space between each fry.  The less fries on the pan the better they’ll cook.  Too many shoved together and they’ll never get crispy.  They’ll just steam.  Sprinkle a fair amount of salt on top of the fries. Pop the fries into your preheated oven on the top rack.

Cook for 5 minutes then remove. If possible, safely pour excess oil into a cup for disposal. Using a flexible metal spatula gently flip over fries and put back in the oven for another minute to two minutes checking regularly. This part is crucial! Fries can burn in a matter of seconds.

Once the fries look crispy on the outside, remove from the oven and immediately transfer fries onto a paper towel. This will soak up any extra oil to prevent soggy fries bleh!

For the dipping sauce mix together 1/2 cup of mayonaise with 1 teaspoon of Sriracha sauce and 1/4 teaspoon of Cayenne Pepper. You can adjust the proportions to taste.  Mix it up and taste it then adjust as you like.

If you prefer your fries, deep fried throw them in the deep fryer at the highest setting for a few minutes instead of sticking them in the oven.

Arrange a newspaper cone and place inside a cup or small bucket.
Place fries in serving bowl and enjoy!

Omnomnom..