Curried Turkey Salad Wraps with Cranberry Chutney

Thinking ahead to Thanksgiving leftovers.... I got a collection of recipes and suggestions (and coupons!) from Kroger today, and some of them sounded really good!! So far I have not posted any recipe that I haven't tried out, but this one sounds good, and we always get tired of turkey before the leftovers are gone.

Chutney
1/2 jalapeno, seeded and minced
1 Tbsp red onion, minced
1/2 tsp salt, divided
1 tsp fresh lime juice
1/4 cup leftover cranberry sauce

Salad
1/2 cup mayonnaise
1/2 tsp curry powder
1 celery stalk, minced
1/4 cup scallion, minced
1/4 cup cashews, chopped
1-1/2 cups leftover turkey, diced
4 flour tortillas (8- to 10-inch)

Make your cranberry chutney by combining the jalapeno, red onion, 1/4 tsp of the salt, lime juice and cranberry sauce in a small mixing bowl. Set aside.
Make curried turkey salad by combining the remaining salt, mayonnaise, curry powder, celery, scallion, cashews and turkey in a large mixing bowl. Stir until well combined.
To assemble, spread 1/4 of the cranberry chutney over each tortilla, top with 1/4 of the curried turkey salad, and roll into a wrap, making sure to fold the edges up, burrito-style, as you go. Serve with pickles and potato chips. Refrigerate any leftovers.
Serves 4.