Turkey taco salad
WW White Wraps
Calorie controlled cooking spray
Turkey Breast Mince, raw
1 teaspoon, level
1 teaspoons, level
¼ teaspoons, level
1½ tablespoons, level
Reduced Fat Soured Cream
1 clove(s), finely chopped
Lime Juice, Fresh
1 tablespoons, plus wedges to serve
1 individual, shredded
12 individual, halved
Roasted Red Peppers in brine, drained
100 g, drained weight, drained and sliced
1 individual, peeled, stone removed and thinly sliced
- Make the tortilla strips. Preheat the oven to 200°C, fan 180°C, gas mark 6. Cut the wraps into 2cm-wide strips, then arrange the strips in a single layer on a large baking tray. Mist all over with cooking spray, then season to taste and bake for 10-12 minutes, turning halfway through, until crisp and golden.
- Meanwhile, prepare the turkey. Mist a large nonstick frying pan with cooking spray and set over a medium-high heat. Once hot, add the turkey mince and cook for 3-4 minutes, breaking up any lumps with a spoon. Add the spices and chipotle paste, season to taste and continue to cook for a further minute, then add 50ml water and simmer for 10 minutes until the turkey is completely cooked through and the liquid has evaporated.
- Meanwhile, in a small bowl, combine the soured cream, garlic and lime juice. Season to taste.
- Arrange the lettuce, tomatoes, peppers and avocado in bowls. Top with the turkey, drizzle with the dressing and serve with the tortilla strips and lime wedges on the side.