Tandoori Turkey Wraps

Find A Restaurant - Online Restaurant Guide

Kitchen Wisdom - Tips For Saving Time And Money In The Kitchen

Posted by Erika Pitera on July 29, 2008

This recipe comes from the National Turkey Federation, and these wraps are perfect for lunch or a light dinner. The cumin and cinnamon flavor really comes through on the turkey, but you could easily substitute thinly sliced chicken cutlets. I served these wraps with oven-roasted eggplant "fries" - matchstick-sized eggplant slices topped with a bit of olive oil and salt and cracked pepper. Tandoori Turkey Wrap

Tandoori Turkey Wraps

Ingredients ~
1 pound turkey cutlets, cut into 1/2-inch strips
1 teaspoon fresh garlic, minced
1 teaspoon cumin
1/2 teaspoon cayenne pepper
1/2 teaspoon coriander
1/2 teaspoon ground ginger
1/8 teaspoon cinnamon
A dash of cloves
8 chipatis* or low fat flour tortillas (I used Flat-Out Wraps - low-carb, high fiber)
Non-stick spray

Preparation ~
In a small bowl, combine turkey strips, garlic, cumin, cayenne pepper, ginger, cinnamon and cloves. Allow to stand while preparing other ingredients.

Spray nonstick stovetop grill pan with vegetable spray; heat over medium-high heat for 1 to 2 minutes. Toss in turkey strips. Stirring constantly, cook for 5 to 6 minutes or until strips are done and lightly browned. Remove to a clean bowl.

Heat chipatis or tortillas 2 at a time in grill pan for about 30 seconds per side; transfer to cutting board.

Spoon about 1 tablespoon raita (see Tomato and Cucumber Raita recipe) over each chipati; scatter a few onion slices over raita. Top with 1/8th of turkey strips. Squeeze juice from 1 lime wedge over turkey. Roll up and serve, 2 wraps per serving. Yield: 8

*Chipatis are Indian tortillas and can be found in specialty grocery stores.