Place chopped turkey in 4-Cup Prep Bowl. Stir in mayo and wing seasoning to evenly coat.
Using Y Peeler, peel carrot. Continue to use peeler to scrape carrot into long, thin ribbons.
Lay bread on countertop. Spread jelly evenly on all 8 slices (facing side only). Divide arugula, turkey, and carrot ribbons between 4 slices. Top with remaining 4 slices and cut sandwiches from corner to corner to serve.
Per serving: Calories 370, Fat 12 g (Saturated 2 g, Trans 0 g), Cholesterol 55 mg, Sodium 400 mg, Carbohydrate 35 g (Fibre 4 g, Sugars 10 g), Protein 29 g.