NUTRITION

SERVINGS

INGREDIENTS

4 oz Ground turkey (93% lean)

0.5 cup Yukon gold potato

0.25 cup Frozen peas

1 small Whole wheat tortillas

0.5 cup Non-fat Greek yogurt

0 tsp Avocado oil

0.5 tsp Cumin seeds

0.5 tsp Garam masala

0.25 tsp Turmeric powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh cilantro

1 tsp Lime juice

PREPARATION

• 1

  Steam or boil the diced Yukon gold potatoes until tender, then drain and set aside.

• 2

  Heat avocado oil in a large skillet over medium heat and toast the cumin seeds until they become fragrant.

• 3

  Add the ground turkey to the skillet, breaking it apart with a spatula until it is browned and thoroughly cooked.

• 4

  Stir in the cooked potatoes, frozen peas, garam masala, turmeric, sea salt, and black pepper, cooking for 2 minutes to meld the flavors.

• 5

  Cut each whole wheat tortilla in half to create two semi-circles.

• 6

  Fold each semi-circle into a cone shape, fill with the turkey and potato mixture, and seal the edges tightly using a small amount of water.

• 7

  Place the samosas on a parchment-lined baking sheet and bake at 400°F for 10-12 minutes until the edges are golden and crispy.

• 8

  In a small bowl, whisk together the non-fat Greek yogurt, lime juice, and chopped fresh cilantro to create the dipping chutney.