Lebanese-style Turkey Wrap

  • 350g Ingham Oven Roasted Turkey Breast, cut into 5mm slices
  • 2 tablespoons olive oil
  • 2 garlic cloves, crushed
  • 2 tablespoons fresh lemon juice
  • Salt and freshly ground black pepper
  • 4 pieces wholemeal lavash flatbread
  • 225g carton babaghanoush
  • 1 cup fresh tabouli

Combine oil, garlic and lemon juice in a glass or ceramic dish. Add the turkey and season with salt and pepper. Set aside, turning occasionally, for 10 minutes to develop the flavours.

Heat a non-stick frying pan over medium heat. Add the turkey and heat for 3-4 minutes. Transfer to a plate. Cover with foil and set aside for 5 minutes to rest.

Place a piece of lavash on a clean work surface and spread with one-quarter of the babaghanoush. Top with one-quarter of the tabouli and one-quarter of the turkey. Roll up firmly to enclose filling. Cut in half and secure each half with a toothpick. Repeat, in 3 more batches, with the remaining lavash, babaghanoush, tabouli and turkey. Serve immediately.

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Turkey Tips

  • Use separate cutting boards and utensils when handling raw and cooked poultry. Wash these thoroughly with hot, soapy water before and after handling. Also use separate cutting boards from poultry for fruit and vegetables.
  • Always store cooked foods above raw foods in the refrigerator.
  • If you cook poultry to eat later, refrigerate while hot.
  • Defrost in the refrigerator only, not on the bench.