Thai Turkey & Peanut Wrap with Crisp Vegetables
Pan-cooked turkey mince coated in peanut-lime sauce, wrapped in tortillas with shredded carrots, cucumber and coriander.
- 250 g turkey breast mince
- 2 whole large flour tortillas
- 40 g peanut butter
- 1 whole lime
- 1 tbsp soy sauce
- 10 g honey
- 10 g fresh ginger
- 2 whole garlic clove
- 1 whole red chilli
- 100 g shredded carrots
- 100 g cucumber
- 15 g fresh coriander
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Add to a shopping listHow the shopping list works →- Step 1
Grate ginger and mince garlic; finely slice red chilli.
- Step 2
Heat a non-stick pan over medium-high heat and cook turkey mince for 6–8 minutes, breaking it up with a spoon until cooked through.
- Step 3
In a small bowl, whisk peanut butter with lime juice, soy sauce, honey, ginger, garlic, and half the chilli until smooth.
- Step 4
Pour peanut sauce into cooked turkey and stir to coat; simmer for 1 minute.
- Step 5
Warm tortillas in the same pan for 20 seconds each side.
- Step 6
Julienne cucumber into thin sticks.
- Step 7
Lay each tortilla flat and divide turkey mixture down the centre.
- Step 8
Top with shredded carrots, cucumber, remaining chilli, and fresh coriander.
- Step 9
Roll tightly, tucking in sides, and serve immediately or wrap in foil to transport.
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