Turkey- White Bean Salad and Tomatillo-Chipotle Spread

• 1/2 cup mayonnaise
• 2 tablespoons white wine vinegar
• 1 tablespoon olive oil
• 1 tablespoon creole mustard
• Salt and pepper
• 1 pound cooked turkey meat, both white and dark meat, diced
• One 15-ounce can of white beans, rinsed and drained
• 1 cup grated carrots
• 1/2 cup diced celery
• 2 tablespoons chopped green onions
• 1 tablespoon chopped parsley
• 1 pound tomatillos, roughly chopped
• 1 teaspoon minced garlic
• 1/2 teaspoons honey
• Salt
• 4 Chipotle en Adobo sauce
• 1 tablespoon Adobo sauce
• 1/3 cup chopped cilantro
• 4 - 6 inch flour tortillas
• 8 ounces rare roast beef, thinly sliced
• Corn chips

1. In a small bowl combine the mayonnaise, vinegar, olive oil, and creole mustard.
2. Season highly with salt and pepper.
3. In a large bowl combine the turkey, white beans, carrots, celery, green onions, and parsley.
4. Add the dressing, toss to coat.
5. Refrigerate for 30 minutes before serving.
6. Yield: 8
7. Place the tomatillos, garlic, honey, and salt in a blender (or food processor).
8. Blend until mostly pureed.
9. Add the chipotles, adobo sauce, and cilantro, blend for 15 seconds.
10. Spread the flour tortillas with a generous coating of spread.
11. Top with 2 ounces of the beef and roll up the tortilla.
12. Serve with the chips and additional spread for dipping.
13. Yie

mayonnaise, white wine vinegar, olive oil, creole mustard, salt, turkey meat, white beans, carrots, celery, green onions, parsley, garlic, honey, salt, sauce, adobo sauce, cilantro, flour tortillas, beef, corn chips

Taken from www.foodnetwork.com/recipes/emeril-lagasse/turkey-white-bean-salad-and-tomatillo-chipotle-spread-recipe.html (may not work)