1 lb. Pepper Jack cheese, ¾ ounce slices, (2 slices per wrap)
10 oz. Baby spinach, fresh, raw
YIELD: 10 wraps PORTION (Serving Size): 1 wrap
Preheat the oven to 375 degrees Fahrenheit.
Combine the fresh diced mango with the Texas Pete Hot Salsa and keep refrigerated until ready to use.
Combine the sour cream, curry powder, honey and the Texas Pete Hot Sauce. Mix well. Portion the spicy curried sour cream between 10 small ramekins to be used as a dipping sauce and keep refrigerated.
Place the wraps on parchment lined sheet trays and top each wrap with 2 slices of pepper Jack cheese. Put the wraps in the oven just long enough to melt the cheese and make the wraps pliable for rolling and then remove them from the oven.
Top each wrap with 1 ounce of fresh baby spinach, 4 ounces of shaved turkey and 2 ounces or 1/3 cup of the mango spiked Texas Pete Hot Salsa. Carefully roll up the wraps tightly being sure to tuck in the ends. Slice the wraps down the middle. Serve immediately with the spicy curried sour cream for dipping.