NUTRITION

SERVINGS

INGREDIENTS

5 oz ground turkey (93% lean)

0.5 cup Yukon gold potato

0.25 cup green peas

0.5 tsp avocado oil

0.25 tsp cumin seeds

0.25 tsp turmeric powder

0.5 tsp garam masala

0.25 tsp sea salt

0.25 tsp black pepper

1 small whole wheat tortillas

2 tbsp fresh cilantro

1 tbsp mint chutney

PREPARATION

• 1

  Dice the Yukon gold potato into very small 1/4-inch cubes to ensure they cook quickly and evenly.

• 2

  Heat the avocado oil in a large non-stick skillet over medium heat and add the cumin seeds, allowing them to sizzle for 30 seconds.

• 3

  Add the diced potatoes to the skillet and sauté for 5-7 minutes, stirring occasionally, until they are softened and lightly browned.

• 4

  Add the ground turkey to the pan, breaking it into small crumbles with a wooden spoon, and cook until completely browned and no longer pink.

• 5

  Stir in the green peas, turmeric powder, garam masala, sea salt, and black pepper, and cook for an additional 2-3 minutes to meld the flavors.

• 6

  Lightly steam the tortillas to make them pliable, then divide the turkey and potato mixture evenly between them.

• 7

  Fold the tortillas into triangles or tight parcels and place them in an air fryer or oven at 400°F for 5 minutes until the exterior is crunchy and golden.

• 8

  Garnish the wraps with freshly chopped cilantro and serve immediately with a side of mint chutney for dipping.