tablespoons curry powder
(14.5-ounce) can diced tomatoes, undrained
cups packed baby spinach leaves
(15-ounce) can garbanzo beans, rinsed and drained
cups cubed leftover JENNIE-O® OVEN READY™ Turkey
cup chopped fresh mint
cup mango chutney
cup plain non-fat yogurt
In large skillet, heat curry powder 1 minute or until fragrant. Stir in tomatoes. Simmer 5 minutes or until thickened, stirring occasionally.
Add spinach, garbanzo beans, turkey and mint. Cook 2 to 3 minutes until spinach is wilted and turkey is hot.
Spread one side of each tortilla with chutney. Top with turkey mixture and yogurt.