low-calorie cooking oil spray
400 g (13 oz) minced turkey breast
1 onion, chopped
2 garlic cloves, finely chopped
1 teaspoon crushed dried red chillies
1 teaspoon cumin seeds, crushed
1 teaspoon mild paprika
400 g (13 oz) can chopped tomatoes
200 g (7 oz) can red kidney beans, drained
150 ml chicken stock
1 tablespoon tomato purée
1 red pepper, cored, deseeded and diced
4 x 20 cm (8 inch) soft tortilla wraps. 40 g (2 oz) each
50 g (2 oz) salad leaves
4 tablespoons 0% fat Greek yogurt
40 g (1½ oz) reduced-fat Cheddar cheese, grated
torn coriander leaves


1.Preheat the slow cooker if necessary. Spray a large frying pan with a little low-calorie cooking oil spray and place over a high heat until hot.
2.Add the minced turkey and onion and fry for 4-5 minutes, stirring and breaking up the mince with a wooden spoon, until it is just beginning to brown.
3.Stir in the garlic, chillies, cumin and paprika, then add the tomatoes, kidney beans, stock and tomato purée.
4. Add the red pepper, season to taste and bring to the boil. Transfer to the slow cooker pot, cover and cook on low for 8-10 hours until the turkey is cooked through.
5.Warm the tortillas in a hot dry frying pan for 1-2 minutes each side, then place on 4 serving plates.
6.Spoon the spicy turkey on top, then divide the salad leaves between each and add a spoonful of yogurt, a little Cheddar and some torn coriander leaves. Serve immediately.
7.FOR SPICY TURKEY THATCH, follow the recipe above to make and cook the spicy turkey mixture
8.Cut 750 g (1½ lb) potatoes into chunks and cook in a saucepan of boiling water for 15 minutes or until soft. Drain and mash with 4 tablespoons vegetable stock, then season to taste.
9.Place the turkey mixture in a shallow heatproof dish and spoon the mashed potato on top.
10.Rough up the top with a fork, then brush with 1/2 beaten egg. Brown under a preheated hot grill before serving

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