Turkey Lettuce Wraps
Day 2 – 2 Turtle Doves
This recipe is a lovely light alternative to making curry out of left-over turkey.
Great served as a lunch or for finger food at a gathering, It can also be made other times of the year using cooked turkey mince.
Ingredients
- 400g of cooked turkey
- 1 tablespoons of gluten free mayonnaise
- 2 tablespoons of Greek style natural yogurt
- 1 teaspoon of mild curry paste
- 1 tablespoon of mango chutney
- ½ teaspoon of black sesame seeds
- 1 tablespoon of chopped cashew nuts
- 1 head of baby gem lettuce
Method
1. In a mixing bowl combine all the ingredients except the lettuce and cashew nuts
2. Wash and dry 8 full leaves of the lettuce.
3. Spoon the mixture into the leaves and sprinkle with cashew nuts
Nutrition
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All recipes are created by Frances Buckley MSc.
Licenced food safety trainer. MSc in Applied Culinary Nutrition.
Currently Technical Food Advisor at Coeliac Society of Ireland.
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