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