Tasty Fragrant Turkey Wraps

Tasty Fragrant Turkey Wraps

 

OK so turkey isn’t always the most inspiring of meats, but this tasty Asian inspired sugar-free turkey pancake is not only delicious it’s also lean body friendly.  

 

(You could make the same dish with chicken, pork or tofu and it would probably taste amazing, but we haven’t tried that yet.)

 

Whether you’re on our My Corio Body program and looking to get in shape without dieting, or simply cutting sugar from your food to help you feel more energised, this is a great recipe!

 

A word of warning though, it’s got a kick from all those lovely Asian spices and chillies, but you can always leave the chili out if you’re feeding kids and non-spice lovers.

 

This recipe is adapted from Sarah Wilson’s Simplicious - a great book with original and tasty meals that are all sugar free.  I’m experimenting with this book and so far liking it a lot!

 

 
 Photo from Simplicious - Sarah Wilson

Photo from Simplicious - Sarah Wilson

 

Extra Tip:  If you’ve got a weight loss goal you might want to make some additional adaptations to suit your body type, something that we share exactly how to do in My Corio Body.

 

For example, if you don’t do well with lots of starchy foods, you can swap out the pancakes for lettuce wraps, but if you need more healthy fats you can add some avocado as a side.

 

Try this recipe and comment below to let me know how it turned out!  

 

(You can check us out in the Corio Kitchen on our Instagram and see this recipe in action.)

 

TASTY FRAGRANT TURKEY WRAPS

 

For the Pancakes

½ cup rice flour

2 tbsp chia seeds

⅔  cup milk or non dairy milk

½ tsp turmeric

½ cup iced water

To make: blend in blender or mix by hand, the pop in the fridge to cool. My mix went lumpy but a whizz in the Blendtec helped fix that!

 

For the Mince

400g Turkey Mince

1 teaspoon minced garlic

4 spring onions sliced

1-2 birds eye chilli finely chopped (you can omit this or use a less spicy chilli if you like, this one kicks!)

1 teaspoon grated ginger

1 tablespoon coconut oil

Juice of 2 limes

2 Tbsp Fish Sauce

 

To Garnish:

40g Coriander Chopped

½ red pepper sliced

20g Mint Chopped

To make: Heat the oil, then fry everything up for about 5 minutes or until the meat is browned. Then add the lime juice and fish sauce and cook for 2 more minutes. Put aside then cook your pancake batter for about 5 minutes each side - half the batter makes 1 pancake.  Pop the mince in the wrap and add topping to taste.

 

We loved this with an extra squeeze of lime juice.

Elle KealyComment