.
Makes
4
Portions.Not Suitable for freezing
.Preparation
6
minutes.
3
minutes cooking time.140 C°, 275 F°, Gas Mark 1
Ingredients
Ingredients
- Olive oil
- 220g leftover cooked turkey, preferably brown meat
- 1 lime
- 40ml tablespoons sweet chili sauce
- tortilla Wraps
- 1 clove of garlic
- 30g fresh ginger
- Sea salt to taste
- 30 ml veg oil
- ¼ of a small bunch of fresh Coriander
- ¼ of a small bunch of fresh Thai basil
- ¼ a small bunch of bunch of Mint
- ¼ red cabbage
- 140g of Lebanese cucumber
- 20 ml virgin olive oil
- Sesame oil
- 30ml soy sauce
- 20ml malt vinegar
Method
- Preheat a nonstick frying pan, add olive oil. Roughly shred and add the turkey skin for 4 to 5 minutes, Grate in the lime zest and stir in the chili sauce, then reduce the heat to low and cook for a further 2 to 3 minutes, or until crisp and slightly caramelized.
- Peel and add the garlic and most of the ginger to food blender with salt, veg oil. Juice from the lime, and blend to a smooth past
- Then pick in the coriander mint and basil leaves and stir to combine. Set aside.
- Shred or ruffle chop cabbage, cucumber add the olive and sesame seed oil with the soy and malt vinegar
- Layer the sandwich with the turkey and cabbage mix with the dressing
