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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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