Ginger chili turkey wraps


First off – I know the photo is awful. I’ll replace it tomorrow. But it was so good I just couldn’t wait to eat it!

Ginger chili fried turkey thigh, with cucumber raita wrapped in chinese lettuce leaves. Yum!


For the turkey

  1. 300g diced turkey thigh
  2. 2 shallots, finely chopped
  3. 3 cloves garlic, minced
  4. 1 inch piece ginger, finely chopped
  5. 1 spring onion, chopped
  6. 1 tbs paprika
  7. 1 tsp chili powder
  8. tsp sweetener (I used xylitol)
  9. generous pinch Sea salt
  10. Freshly ground black pepper

For the Raita

  • 3rd cucumber, finely chopped
  • 2 tbs probiotic natural organic yoghurt
  • freshly ground black pepper
  • 1 tbs chopped coriander

3-4 leaves of chinese lettuce, washed and patted dry


  1. Brown off the turkey thigh in a pan over a medium heat
  2. Once the turkey pieces are browned, add the shallots and cook until softened
  3. Add the garlic and ginger and cook until softened
  4. Add the paprika, chili powder, sweetener, salt and pepper, and mix until the turkey pieces are well coated
  5. Add a splash of water and cover with a lid.
  6. Cook until the turkey is tender and the sauce has thickened (add more water whilst cooking if necessary)
  7. Add the chopped spring onion just before you finish reducing the sauce

For the Raita

Add all the ingredients to a bowl and mix together. Add salt and pepper to taste

To serve:

Place a tablespoon of raita on a lettuce leaf and top with a tablespoon of the turkey

Wrap, and enjoy the combination of sweet, gingery, slight heat of the turkey, the cooling fragrant raita and the crisp sweet lettuce with each bite!

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