By Reshma Seetharam
What you need: Makes 6 wraps
6 Whole wheat tortillas or homemade flat bread
Ranch or mustard sauce
Paper napkins or clear wrap
6 to 8 large leaves of lettuce
2 whole carrots, grated
1 lb ground turkey
1/2 tsp ginger and garlic paste
1 cup red onions, diced
1 Tbsp plain yogurt
1 tsp paprika/red chili powder
1/2 tsp cumin powder
1/4 tsp turmeric
Salt to taste
2 tsp olive oil
Heat a skillet on medium high. Add olive oil and the diced red onions together. As the onions cook, add in the ginger garlic paste and ground meat. Saute until the meat has turned brown.
Add the spices/powders and salt. Saute for 2 minutes until you can smell the aroma of the spices. Pour in yogurt, and let it cook for a few more minutes, until the liquids evaporate, and the meat is dry and crumbly. Turn off the heat and set aside.
While the meat cools, wash and prep the lettuce; grate the carrots.
Place each tortilla on a paper napkin or clear wrap that is a little smaller than the tortilla. Start with one or two lettuce leaves, then a scoop of the meat. Cover it with a few spoons of grated carrots.
Top it with a spoon of ranch or mustard sauce. Many like to spread the sauce on the flatbread first and then assemble the rest. I feel the bread gets soggy if the wrap is kept away a while before it is eaten. Having the sauce in the middle will keep the flavor at the core of the wrap.
Make an open wrap by folding the lower edge towards the center.
Starting at the corner of the folded edge, roll the tortilla with both hands, pull the filling along tightly and roll it towards the other end of the tortilla, gathering the filling along the way.
Now roll the paper, or clear wrap the same way, to envelope the flat bread. If you need to pack it to go, be sure to add in a toothpick to keep the roll intact. Enjoy!
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