Turkey Kofta Wraps with Tahini Sauce & Crisp Veg
All the spice, all the richness, the creamy sauce, the crunch of the vegetables – it is all in this guilt-free Turkey Kofta Wrap.
Equipment
Large non-stick skillet (12-inch / 30cm)
Medium mixing bowl
Small whisk
Baking tray (for warming naan)
Aluminium foil
Instant-read meat thermometer
Ingredients
- 2 tablespoons mixed spice - recipe given separately
1 tablespoon salt - divided — see instructions for how it is split across the kofta, tahini sauce, and dressing
1 teaspoon ground black pepper
1 pound ground turkey (minced turkey) - minced turkey, 450g
1 small white onion - diced
4 cloves garlic - minced
1 cup parsley - fresh flat-leaf ; chopped fine, 30g
⅓ cup tahini - 80g
6 tablespoons lemon juice - 90ml, about 3 medium lemons
2 teaspoons lemon zest - zest of 2 medium lemons
½ teaspoon cumin
3 tablespoons coconut oil - liquid form, divided, 45ml
3 tablespoons olive oil - extra virgin ; divided, 45ml
1 head Romaine lettuce
½ medium red onion - sliced into long thin strips
1 medium yellow bell peppers (yellow capsicum) - sliced into long strips
½ medium cucumber - peeled, seeded, and sliced into long strips- 1 cup pea shoots - 30g
- 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.1 pound ground turkey (minced turkey), 2 tablespoons mixed spice, 1 tablespoon salt
- 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.⅓ cup tahini, 4 cloves garlic, 6 tablespoons lemon juice, 2 teaspoons lemon zest, 1 tablespoon salt, 1 teaspoon ground black pepper, ½ teaspoon cumin, 3 tablespoons olive oil, 3 tablespoons coconut oil
- 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.3 tablespoons coconut oil, 1 small white onion, 4 cloves garlic, 1 cup parsley
- 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. Gently press each ball into a patty about ¾ inch (2cm) thick. Cook for 5 minutes on each side, or until an instant-read thermometer inserted in the centre reads 165°F / 74°C.1 pound ground turkey (minced turkey)
- While the turkey is cooking, wrap the naan bread in aluminium foil and place in the oven at 250°F / 120°C (130°C fan-forced) for 8-10 minutes until warmed through.4 large naan bread
- 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.6 tablespoons lemon juice, 3 tablespoons olive oil, 4 cloves garlic, 1 teaspoon ground black pepper, 1 tablespoon salt
- In a large bowl, toss together the red onion, yellow pepper, cucumber, pea shoots and jicama. Mix the vegetables with the lemon/oil mixture.½ medium red onion, 1 medium yellow bell peppers (yellow capsicum), ½ medium cucumber, 1 cup pea shoots, ½ medium jicama
- Time to assemble. Take a warm naan bread, spread the tahini mixture all over. Place a couple of romaine leaves, three turkey patties, and some vegetables. Roll up the sandwich, wrap in foil or sandwich paper. Serve with more tahini sauce on the side.4 large naan bread, 1 head Romaine lettuce, 1 pound ground turkey (minced turkey), ½ medium red onion, 1 medium yellow bell peppers (yellow capsicum), ½ medium cucumber, 1 cup pea shoots, ½ medium jicama
Notes
Storage: Keep cooked patties in an airtight container in the fridge for up to 3 days. Store tahini sauce separately for up to 5 days — whisk in a splash of warm water if it thickens. Prepared vegetables keep undressed for 2 days. Assemble wraps fresh each time.
Freezing: Freeze cooked patties flat on a baking tray until solid, then transfer to a freezer bag. They keep for up to 2 months. Reheat from frozen in a dry skillet over medium-low heat for 4-5 minutes per side until they reach 165°F / 74°C.
Make-Ahead: Marinate the turkey the night before — overnight marinating actually improves flavour. Prepare the tahini sauce and chop vegetables up to a day ahead.
Substitutions: Ground chicken works as a direct swap at the same internal temperature. For dairy-free, ensure your naan is dairy-free or use large flour tortillas. Swap jicama for daikon radish or water chestnuts for similar crunch.
Pro Tip: Don't overwork the turkey when mixing in the spice — fold gently just until combined. Overworking lean ground turkey compacts the proteins and produces dense, rubbery patties instead of tender ones.
Serving Suggestion: Great with a Greek salad, hummus and vegetables, or olives.
Nutrition
Serving: 1servingCalories: 920kcalCarbohydrates: 87gProtein: 46gFat: 45gSaturated Fat: 15gPolyunsaturated Fat: 7gMonounsaturated Fat: 13gTrans Fat: 0.02gCholesterol: 72mgSodium: 2697mgPotassium: 1231mgFiber: 14gSugar: 10gVitamin A: 15289IUVitamin C: 154mgCalcium: 241mgIron: 6mg
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