Christmas
Christmas leftovers: Spicy turkey tortillas with avocado salsa
See more recipes in this week's Woman's Day.
INGREDIENTS
olive oil, 1 tablespoon
eschalots, 2, finely sliced
dried oregano, 2 teaspoons
ground cinnamon,
1 teaspoon
ground coriander,
1 teaspoon
brown sugar, 1 teaspoon
cooked turkey meat,
250g finely shredded
lime, 1, juice
jumbo tortillas wraps,
450g packet
wild rocket leaves, to serve
SALSA
corn kernels, 125g can, drained
avocado, 1, stone removed, peeled, chopped
lime, 1, peeled, seeds removed, flesh finely chopped
small red chilli, 1, finely chopped
METHOD
MAKES 12
- Heat oil in a medium frying pan on high. Saute eschalots 1-2 minutes, until tender. Add oregano, cinnamon, coriander and brown sugar. Cook 30 seconds, until sticky and fragrant.
- Add turkey meat and cook, stirring, until warmed through. Remove pan from heat and mix in lime juice. Season to taste. Set aside to cool slightly.
- SALSA: In a small bowl, toss all ingredients together. Season to taste.
- Heat a char-grill pan or barbecue plate on high. Using a 10cm round cutter, cut 12cm rounds from tortilla wraps (see tip). Brush with oil and char-grill 30 seconds each side, until golden.
- Top wraps with turkey mixture, salsa and baby rocket to serve.
TOP TIP- Leave leftover tortilla pieces to become stale for a day or two then process into crumbs. Store in a zip-lock bag in freezer to use when breadcrumbs are needed.
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