Turkey taco salad
6
Points®
Total time: 30 min • Prep: 15 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
A spicy Tex-Mex-style salad with lots of fresh veg and a delicious garlic and soured cream dressing, all topped off with crispy tortilla strips.
Ingredients
WW White Wraps
3 individual
Calorie controlled cooking spray
8 spray(s)
Turkey breast mince, raw
500 g
Ground coriander
1 teaspoon(s), level
Ground Cumin
1 teaspoon(s), level
Ground Cinnamon
¼ teaspoon(s), level
Chipotle paste
1½ tablespoon(s), level
Reduced fat soured cream
75 ml
Garlic
1 clove(s), finely chopped
Lime Juice, Fresh
1 tablespoon(s), plus wedges to serve
Lettuce
1 individual, shredded
Cherry Tomatoes
12 individual, halved
Roasted red peppers in brine, drained
100 g, drained weight, drained and sliced
Avocado
1 individual, peeled, stone removed and thinly sliced
Instructions
1
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.
2
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.
3
Meanwhile, in a small bowl, combine the soured cream, garlic and lime juice. Season to taste.
4
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.
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