Creamy Curried Dressing:

Whisk together chutney, curry powder, and ground ginger in a small saucepan. Bring to boiling over medium heat. Cook, stirring occasionally, 2 to 3 minutes. Remove from heat; cool slightly.
Stir in plain nonfat yogurt. Scrape salad dressing into a small bowl, cover with plastic wrap and refrigerate until ready to use.

Tortilla Preparation:

Mix together turkey and salad dressing in a large bowl. Refrigerate 2 hours.
Heat oven to 350˚ F. Wrap tortillas in aluminum foil. Heat in oven 5 minutes or place tortillas in microwave separated with paper towels and heat for about 1 minute
Add papaya, kiwifruit, and almonds to turkey mixture. Line cooled tortillas with spinach leaves. Fill each tortilla with turkey mixture and serve.