Tangy turkey wraps

Tangy turkey wraps

Category: Main meal, Starter/snack | Serves: 2

Prep time: 15 minutes | Cooking time: N/A


3 tbsp mango chutney

55g (2oz) ready-to-eat dried apricots, finely chopped

2 spring onions, finely chopped

1 small fresh red chilli, deseeded and finely chopped

Freshly ground black pepper, to taste

1 tbsp chopped fresh coriander (optional)

2 plain wheat flour tortilla (deli) wraps (each about 25cm/10in in diameter)

4 slices cooked cold turkey breast (about 115g/4oz total weight)

85g (3oz) cucumber, thinly sliced

25g (1oz) watercress or rocket leaves

  1. Combine mango chutney, apricots, spring onions and chilli in a small bowl, mixing well; season with black pepper. Place each tortilla wrap flat on work surface or large chopping board; divide chutney mixture between wraps and roughly spread mixture over one side of each wrap. Sprinkle with coriander (if using).
  2. Arrange 2 turkey slices across middle of each wrap. Top with cucumber slices and watercress.
  3. Wrap/fold or loosely roll up tortilla wraps to enclose filling; cut each into 3 or 4 portions to serve.

Cook's tips

  • For a packed lunch, wrap the filled wraps (before cutting into portions) in foil and refrigerate until ready to serve.
  • Make them in the morning to eat at lunchtime the same day.

Nutritional information

Tangy turkey wraps nutritional info