I have been thinking of Turkey Kofta Wrap for some time now. I used to visit a place where there are good Mediterranean fast food places every other block. I came up with my own ground turkey turkey kofta recipe – with a twist, of course.
All the spice, all the richness, the creamy sauce, the crunch of the vegetables – it is all there, without the guilt. This is brain-healthy food right here. Check it out!
The Perfect Turkey Kofta Wrap
All the spice, all the richness, the creamy sauce, the crunch of the vegetables – it is all in this guilt-free Turkey Kofta Wrap.
Ingredients
- 2 tablespoons mixed spice - recipe given separately
3 teaspoons salt
1 teaspoon ground black pepper
1 pound ground turkey (minced turkey)
1 small white onion - diced
4 cloves garlic - minced
1 cup parsley - chopped fine
⅓ cup tahini
6 tablespoons lemon juice
2 medium lemon zest
½ teaspoon cumin
3 tablespoons coconut oil - liquid form
3 tablespoons olive oil - extra virgin
1 head Romaine lettuce
½ medium red onion - sliced long thin strips
1 medium yellow bell peppers (yellow capsicum) - sliced long strips
½ medium cucumber - peeled, seeded and sliced long strips- 1 cup pea shoots
- ½ medium jicama - peeled, cut into long thin strips
- 4 large naan bread - gluten-free
Instructions
- Take the turkey and spread it out on a clean work surface. Sprinkle the mixed spice and 1 teaspoon salt over the meat. Fold in the meat gently to work in the spice but not overwork the meat. Place in a bowl, cover and place in the fridge for at least two hours or overnight.
- Whisk together in a small bowl the tahini, 2 garlic cloves, 4 tablespoons of lemon juice, lemon zest, 1 teaspoon salt, ½ teaspoon pepper, cumin, 2 tablespoons olive oil. Add two tablespoons of warm, liquid coconut oil last – whisking while pouring in. Keep whisking until a creamy, thick mixture forms. Set aside.
- In a large skillet over medium heat, put 1 tablespoon of coconut oil. Add the white onion and stir around to coat with the oil. Add 1 clove of garlic minced. Keep stirring around until the onion is translucent. Add the parsley and remove it from heat. Allow cooling.
- Get turkey out of the fridge and add the onion mixture. Mix in. Form 12 equal-sized balls. Place into a greased skillet over medium heat. Give each ball a pat to flatten them a bit—Cook for 5 minutes on each side or until done.
- While the turkey is cooking, get the naan bread wrapped in foil and put it into the oven at 250°F to warm it up.
- In another small bowl, whisk together the remaining 2 tablespoons of lemon juice with the remaining 1 tablespoon of extra virgin olive oil. Add one clove of garlic minced, plus ½ teaspoon pepper and 1 teaspoon of salt. Whisk until emulsified and set aside for a moment.
- In a large bowl, toss together the red onion, yellow pepper, cucumber, pea shoots and jicama. Mix the vegetables with the lemon/oil mixture.
- Time to assemble. Take a warm naan bread, spread the tahini mixture all over. Place a couple of romaine leaves, three turkey balls, and some vegetables. Roll up the sandwich, wrap in foil or sandwich paper. Serve with more tahini sauce on the side.
- Great with a Greek salad or some hummus and vegetables or with olives. Enjoy!
Nutrition
Calories: 921kcalCarbohydrates: 88gProtein: 46gFat: 45gSaturated Fat: 15gPolyunsaturated Fat: 7gMonounsaturated Fat: 13gTrans Fat: 0.02gCholesterol: 72mgSodium: 2697mgPotassium: 1234mgFiber: 14gSugar: 10gVitamin A: 15290IUVitamin C: 156mgCalcium: 244mgIron: 6mg
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