Update my dinner status, I'm making this tonight.
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Servings: 8 Servings
Total Time (median): 1 : 00 Active Time: 0 : 45
US/Metric: [convert to metric]
Ingredients
Preparation
Brown, crumble and drain the turkey. Set aside.
In a large pan heat 1 tbs oil then saute the garlic, onion, raisins, and celery until quite tender. Then add the carrot and broccoli. While that is cooking prepare the sauce.
In a small pan mix together the curry powder, 1 tsp olive oil, salt, pepper, and flour. Stir over low heat until a paste is formed. Then add the lemon juice, stiring constantly. Constinue stiring over heat until mixture thickens and forms a smooth, brown sauce. All sauce to simmer for 2 minutes while you mix the turkey with the sauted vegetables. Finally add the sauce to the meat/vegetable mixture and stir to evenly coat everything. The mixture should be dry with all the sauce being absorbed or coating the other ingredients.
Allow mixture to simmer a few minutes while you warm the tortillas and prepare the plates.
For each wrap place a trotilla on a place. Spoon in the curry filling and roll up the tortilla. Place about a teaspoon of Low Carb Chutney on top and sprinkle lightly with coconut. Garnish with a few chopped cilantro or parsley leaves.
Serve on a bed of brocolli slaw or shredded cabbage.
Adapted from a recipe by Uncle Enrico, posted on the Alt.Food.Diabetic newsgroup.
Each (148g) wrap contains an estimated:
Cals: 229, FatCals: 98, Tot Fat: 10g
SatFat: 3g, PolyFat: 2g, MonoFat: 5g
Chol: 40mg, Na: 290mg, K: 409mg
TotCarbs: 22g, Fiber: 10g, Sugars: 5g
NetCarbs: 12g, Protein: 15g
