Mexican Leftover Turkey Salad Bowl
Preparation time is 15minutes
Cook time is 10minutes
Total time is 25minutes
Serve is for 4 people
Difficulty level: 3 out of 4
13 Ingredients
Number of servings
4
- 300grams leftover roasted turkey, shredded or chopped
- 1/3 cup sour cream
- 1 bunch coriander, sprigs removed
- 1 small brown onion, finely chopped
- 1 baby cos lettuce, leaves separated
- 5milliliter olive oil spray
- 1 lime, halved
- 453grams chunky medium salsa
- 250grams microwave white long grain rice
- 8 wholegrain soft wraps
- 400grams black beans, drained, rinsed
- 1tablespoons olive oil
- 1 avocado, halved, de-seeded, diced
Nutrition per serving
3280kJ
Protein
32.2grams
Sugars
14.6grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 3
Preheat oven to 200°C. Place 4 x 2 cup capacity heatproof bowls onto a baking tray. Spray wraps with olive oil on both sides. Mould wraps inside bowls and bake for 10 minutes or until light golden. Allow wraps to cool in bowls.
Step 2 of 3
Meanwhile, heat oil in a frying pan over medium heat. Add onion and cook for 4 minutes or until softened. Heat microwave rice for 11/2 minutes in a microwave as per packet instructions. Add rice to onion with black beans, salsa and turkey. Stir until well combined and heated through. Finely chop three-quarters of the coriander and stir through rice mixture. Season.
Step 3 of 3
Place wrap cups onto serving plates. Line with 1-2 lettuce leaves. Spoon turkey and rice mixture into cups. Place avocado and juice of half the lime into a bowl and mash. Top bowls with avocado, sour cream and remaining coriander sprigs. Cut remaining lime into slices and serve on the side.
Categories
These categories are provided as a guide only and do not reflect any ingredients or products displayed or referred to on this recipe page and that are not listed in the recipe’s ingredients list. Find out more about allergy, dietary and lifestyle category tags.
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