Speedy Indian Turkey Wraps
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Speedy Indian Turkey Wraps

Speedy Indian Turkey Wraps

Warmed Tortillas and Garlic Sauce

In a hurry? These Indian-inspired tacos will be on the table in 20! Indian-spiced veggies and succulent turkey get wrapped in warmed tortillas with a tasty garlic sauce. Wrap it up and hit the road.

Allergens:
Mustard
Egg
Sulphites
Gluten
Sesame
Soy

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time20 minutes
Cooking Time
DifficultyMedium

Ingredients

serving amount

340 g

Turkey Strips

2 tbsp

Indian Spice Mix

(Contains Mustard)

3 g

Garlic

2 tbsp

Mayonnaise

(Contains Egg, Sulphites, Mustard)

160 g

Sweet Bell Pepper

7 g

Cilantro

6 unit

Flour Tortillas

(Contains Gluten)

285 g

Cauliflower, florets

57 g

Hummus

(Contains Sesame)

28 g

Chana Dal

(Contains Soy May contain Egg, Tree nuts)

56 g

Baby Spinach

1 g

White Wine Vinegar

(Contains Sulphites)

Not included in your delivery

2.5 tbsp

Oil*

¼ tsp

Salt*

¼ tsp

Pepper*

½ tsp

Sugar*

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Nutrition Values

Energy (kJ)3724 kJ
Calories890 kcal
Fat44 g
Saturated Fat7 g
Carbohydrate69 g
Sugar8 g
Dietary Fiber10 g
Protein57 g
Cholesterol110 mg
Sodium1660 mg
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.

Utensils

Garlic Press
Paper Towel
Baking Sheet
Measuring Spoons
Large Non-Stick Pan
Large Bowl
Whisk
Small Bowl
Aluminum Foil

Instructions

PREP
1

Before starting, preheat your broiler to high. Wash and dry all produce. Core, then thinly slice the pepper. Cut the cauliflower into bite-size pieces.Peel, then mince the garlic. Pat the turkey dry with paper towels and season with salt and pepper.

ASSEMBLE VEGGIE BAKE
2

Add the cauliflower, peppers, Indian spice, half the garlic and 1 1/2 tbsp oil (dbl for 4ppl) to a baking sheet. Season with pepper. Arrange in a single layer. Broil in the middle of the oven, stirring halfway through, until tender, 8-12 min.

COOK TURKEY STRIPS
3

While the veggies roast, heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4ppl), then the turkey. Cook, turning pieces over occasionally, until cooked through, 5-6 min.**

MAKE DRESSINGS
4

While the turkey cooks, roughly chop the cilantro. Stir together the mayo, hummus and remaining garlic in a small bowl. Set aside. Whisk together the vinegar, 1/2 tsp sugar, and 2 tbsp oil (dbl both for 4ppl) in a large bowl. Set aside.

WARM TORTILLAS
5

Wrap the tortillas in foil and place in the oven to warm for 4-5 min. (You can skip this step if you don't want to warm the tortillas!)

FINISH AND SERVE
6

Add the spinach and half the chana dal to the large bowl with the dressing. Toss to coat. Divide the tortillas between plates. Top with the garlic hummus, roasted veggies and turkey. Sprinkle over the cilantro and remaining chana dal. Serve with the salad on the side.

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