Preparation time is 15minutes
Cook time is 40minutes
Total time is 55minutes
Serve is for 4 people
Estimated cost per serve is 6.22 dollar
Difficulty level: 2 out of 4
17 Ingredients
Number of servings
4
- 1teaspoons mild chilli powder
- 1/2teaspoons ground cumin
- 1teaspoons thyme, chopped
- 625grams lean turkey breast fillet, cut into small chunks
- 4 mixed capsicums, deseeded and cut into large chunks
- 2 red onions, sliced
- 4tablespoons olive oil
- 2 large zucchini, cut into chip-sized pieces
- 1teaspoons cornflour
- 2tablespoons red wine vinegar
- 2tablespoons honey
- 2tablespoons sun-dried tomato paste
- 3 drops Tabasco sauce
- 4tablespoons water
- 50grams dried pineapple, sliced
- 4 flour tortillas, warmed
- 1 pinch salt
Method
Step 1 of 3
Mix the chilli powder with the cumin, thyme and a little salt and use to coat the turkey. Scatter in a large roasting pan with the capsicums and onions.
Step 2 of 3
Drizzle with the oil and toss the ingredients lightly together. Place the pan in a preheated oven, 220°C for 15 minutes. Add the zucchini to the pan, mixing them into the pan juices, and return to the oven for a further 20 minutes until the turkey is cooked through and the vegetables are tender.
Step 3 of 3
Mix together the cornflour and vinegar to make a smooth paste. Add the honey, tomato paste, Tabasco and a little salt and add to the roasting pan with the measurement water. Stir together well. Scatter with the pineapple and return to the oven for a further 2-3 minutes until the glaze has slightly thickened to coat the meat and vegetables. Divide between the warmed tortillas, roll up and serve.
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