Name: Chicken samosas with mint chutney
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Yield: 1 serving
Ingredients: 6 oz 99% lean ground turkey; 2 tbsp frozen peas; 2 flour Carb Balance tortilla wraps, cut into half-moons; 1/4 medium yellow onion, finely diced; 2 cloves garlic, minced; 2 tsp ginger, grated; 3/4 tsp avocado oil; 1 1/2 tsp curry powder; 3/4 tsp salt; 1/3 cup fresh mint; 1 cup fresh cilantro; 1 tbsp lime juice; 1 serrano pepper, seeded; 3 tbsp water; 1 1/2 tsp all-purpose flour; 1 tbsp water

Instructions

Prep 25 min · Cook 10 min

Preheat oven to 400°F. Heat half the oil in a 10-inch skillet over medium heat. Add onion, garlic, and ginger, cooking until soft, about 3 minutes. Add ground turkey, curry powder, and half the salt. Cook, breaking up the meat, until browned and cooked through. Stir in the frozen peas and remove from heat to cool for 5 minutes. Done when meat is browned, 165°F.
Stir the flour and water for the paste in a small bowl until it forms a thick glue. Fold each tortilla half into a cone, sealing the overlapping straight edge with flour paste. Fill each cone with roughly 2 heaping tablespoons of the turkey mixture. Seal the top edge shut with more paste. Place the 4 samosas seam-side down on a baking sheet and brush with the remaining oil.
Bake the samosas until the edges are golden and crisp, about 12 minutes. While they bake, combine the mint, cilantro, lime juice, serrano, water for the chutney, and the remaining salt in a small blender. Process until smooth, scraping down the sides as needed. Done when edges are golden and crisp.

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Instructions

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