TID JERK Turkey Wrap by Lyndon Wissart
With Avocado Dip
Ingredients
For the filling
200g Turkey Escalope strips
1/3 red onion
1 tbsp Olive oil
1/3 Red pepper and 1/3 Yellow
1/3 Iceberg lettuce slices
1/2 Tomato strips
1/3 cucumber
1 Garlic Clove peeled and crushed
1/2 tsp Fresh ginger finely chopped
1 tbsp Apple Cider Vinegar
1 tbsp Fresh coriander chopped
1 tbsp Jerk seasoning
1 Tortilla plain, Wholemeal or of your choice
warmed as per packet instructions.
Method
- Mix Turkey strips with 1tbsp jerk
seasoning and leave for 30 minutes to
marinade. - Cut the peppers in half and pull out core
and stalk then deseed. Cut 1/3 into thin
slices and place in a bowl. Peel and thinly
slice red onion. Add to peppers, - In a frying pan with lid over a medium
heat, heat the olive oil and then add the
Turkey strips. Cook the Turkey, stirring
occasionally until the strips are browned
and cooked through (usually about 10
minutes) with lid on. There should be no
trace of pink flesh and the juices must
run clear. - Add peppers, onion, garlic ginger and
apple cider vinegar and mix well put the
pan lid in and let it Simmer on a low heat
until the peppers are soft but not to lose
it’s colour, then add the coriander. And the
Turkey is ready.
Avocado dip & spread
1 Ripe ready to eat Avocado
1 tsp Red onion finely chopped
1 tbsp Sesame oil
1/2 lemon juice
1/2 lime juice
Pinch S & P
1/2 tsp Cayenne pepper
Method
To make the avocado dip/spread, firstly
cut the avocado in half. Remove the stone
scoop out the flesh. Put in a bowl and
add red onion, sesame oil, lemon & lime
juice, cayenne pepper and S & P.
Mash with a fork until lumpy smooth.
Build your wrap
Lay the warm tortilla on a clean work
surface.
Spread a tablespoon of avocado dip at
the top of the tortilla, place the lettuce and
tomato in the centre put turkey mixture
on top leaving 2 inches of free space on
each side. Fold in the sides then roll up the
bottom flap up to the top. Cut the wrap in
half.
Serve the rest of the avocado as a dip
S&P is Salt and Pepper mix