Mexican Leftover Turkey Salad Bowl

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

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.

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