Nutrition balance score
Great
Glycemic Index
29
Low
Glycemic Load
3
Low
Nutrition per serving
Calories203.4 kcal (10%)
Total Fat5.7 g (8%)
Carbs9.7 g (4%)
Sugars5.2 g (6%)
Protein28.4 g (57%)
Sodium138.1 mg (7%)
Fiber2.9 g (10%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
1iceberg lettuce
1 Tbspolive oil
or rapeseed
400gturkey breast steaks
thin, cut into thin strips
1red onion
medium, peeled and cut into 12 wedges
1red pepper
deseeded and thinly sliced
1yellow pepper
deseeded and thinly sliced
1 tsphot smoked paprika
1 tspground cumin
1 tspground coriander
fresh coriander
leaves roughly chopped, to serve
100gfull fat greek yoghurt
live
lime wedges
to serve
Instructions
Step 1
Turn the lettuce over and cut around the stalk end with a small knife to separate the leaves.
Step 2
Carefully peel away at least eight leaves, wash and drain well.
Step 3
Place the leaves on a board or serving platter.
Step 4
Heat the oil in a large non-stick frying pan over a medium heat and fry the turkey, onion and peppers for 5-6 minutes, or until the turkey is cooked and the vegetables are softened and lightly browned, stirring regularly,
Step 5
Add the spices and cook for 1-2 minutes, stirring.
Step 6
Season with sea salt and
Step 7
Take the pan to the table or transfer to a warmed dish and sprinkle with lots of coriander.
Step 8
Pile the hot turkey into the leaves, top with yoghurt and serve with lime wedges for squeezing over.
Step 9
NON-FAST DAYS: Top the turkey with guacamole and grated cheese, too.
Step 10
Serve in a small good-quality wholemeal wrap, if you like.
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