Green turkey wraps

A midweek marvel, you can conjure up these crunchy lettuce wraps in mere minutes.

  • 20 mins preparation
  • 10 mins cooking
  • Serves 4
  • Print


Green turkey wraps
  • 1 tablespoon olive oil
  • 1 small orange sweet potato (250g), cut into 1cm rounds
  • 1 small avocado (200g), sliced thinly
  • 1 tablespoon lemon juice
  • 200 gram shaved turkey breast
  • 2 small tomatoes (180g), sliced thinly
  • 1 small carrot (70g), cut into matchsticks
  • 1 lebanese cucumber (130g), cut into matchsticks
  • 1/2 small red onion (50g), sliced thinly
  • 12 baby cos lettuce leaves
Green tahini
  • 1/4 cup (70g) tahini
  • 2 tablespoon fresh flat-leaf parsley leaves
  • 2 tablespoon lemon juice
  • 1 tablespoon olive oil
  • 1 small clove garlic, crushed


Green turkey wraps
  • 1
    Make green tahini. Stir all ingredients until smooth; season to taste. Add a little water, if mixture is too thick.
  • 2
    Heat the oil in a large non-stick frying pan over low heat; cook
    sweet potato, turning, for 8 minutes or until tender.
  • 3
    Place avocado and juice in a small bowl; toss to coat, drain.
  • 4
    Divide avocado, sweet potato, turkey, tomato, carrot, cucumber and onion into lettuce leaves. Drizzle with green tahini and roll lettuce around fillings to enclose, just before serving.


You will need about 1 or 2 baby cos lettuces, depending on their size.

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