Curried Turkey Tortillas
with yoghurt and sweet chilli drizzle
The warmed tortillas in this recipe are piled high with some really great ingredients. Spiced turkey is complemented with crunchy salad and off topped with a dollop of cooling yoghurt.
Tags:
Spicy
•Calorie Smart
•Protein Rich
Allergens:
Wheat
•Milk
•Mustard
Total Time30 minutes
Cooking Time25 minutes
DifficultyEasy
Ingredients
Serving amount
1 unit(s)
Lemon
2 sachet(s)
North Indian Style Spice Mix
8 unit(s)
Tortilla
(Contains Wheat)
1 unit(s)
Garlic
1 unit(s)
Chilli
1 unit(s)
Carrot
75 grams
Yoghurt
(Contains Milk)
2 sachet(s)
Sweet Chilli Sauce
1 sachet(s)
Rogan Josh Curry Paste
(Contains Mustard)
1 unit(s)
Shallot
250 grams
Turkey Mince
40 grams
Salad Leaves
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Water
to taste
Sugar
Nutrition Values
Energy (kJ)2480 kJ
Energy (kcal)593 kcal
Fat13 g
of which saturates6.4 g
Carbohydrate77.5 g
of which sugars19.4 g
Dietary Fiber0 g
Protein44.1 g
Cholesterol0 mg
Salt3.72 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Zester
•Grater
Instructions
1
- Preheat the oven (for the tortillas) to 220°C/200°C fan/gas mark 7.
- Halve, peel and thinly slice the shallot.
- Peel and grate the garlic (or use a garlic press). Trim and coarsely grate the carrot (no need to peel).
- Zest and quarter the lemon.
- Halve the chilli lengthways, deseed and finely chop.
TIP: If you want to avoid turning on your oven, you can dry-fry the tortillas in a pan instead!
2
- Place a large pan over medium-high heat with a drizzle of oil.
- Once hot, fry the turkey mince, shallot and carrot until the turkey is cooked through, 5-6 mins.
- Use a spoon to break it up as it cooks. Season with salt and pepper. IMPORTANT: Wash hands and equipment after handling raw mince. Mince is cooked when no longer pink in the middle.
- Add garlic, lemon zest and North Indian spice and fry for 1 min more.
3
- Add the rogan josh paste and 50ml water (double for 4p) to the pan.
- Mix well and simmer, stirring, 2-3 mins.
- Remove the pan from the heat.
TIP: Add a splash of water to loosen the sauce if you feel it's too thick.
4
- Pop the tortillas into the oven to warm through, 1-2 mins.
5
- Meanwhile, in a bowl, mix together 1 tsp lemon juice, 1 tbsp oil (double both for 4p), salt, pepper and a pinch of sugar.
- Just before serving, add the salad leaves to the bowl and toss to coat in the lemony dressing.
6
- When everything is ready, divide the warmed tortillas between plates.
- Top your tortillas with a handful of salad and the curried turkey.
- Drizzle over the yoghurt and sweet chilli sauce.
- Finish with a sprinkling of chopped chilli (use less if you don't like spice).
- Serve any remaining salad alongside.
