Crispy turkey wraps

Crispy turkey wraps
turkeywrap.jpg

Method

  1. Preheat the oven to 200°C/180°F/Gas Mark 6.
  2. Place the turkey in a roasting tin and sprinkle with the allspice, then coat with the olive oil.
  3. Roast for 25-30 mins, until crispy, turning over halfway through the cooking time.
  4. Meanwhile, in a small saucepan, mix together the sugar, soy sauce and reserved vinegar and bring to the boil. Stir in the peanut butter, sesame seed oil and chilli powder, and simmer for 2-4 mins, until thick and glossy. Transfer to a serving dish to cool.
  5. Serve the turkey, along with the shredded onions, cucumber, pancakes and hoisin sauce.

Recipe from Haywards Pickled Vegetables.

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Tip

Stuck for something to do with your leftover turkey? Try these Chinese inspired wraps

Ingredients

500g roast turkey leg, breast or both
2 tsp allspice
1 olive oil
3 tbsp dark brown sugar
120ml dark soy sauce
1 x 400g jar Medium & Tangy Silverskin Onions (or 454g Haywards silverskins), drained, reserving 4 tbsp of vinegar, and chopped
60g smooth peanut butter
2 tbsp sesame seed oil
1/2 tsp chilli powder
1 cucumber, sliced into thin sticks
8 ready-made Chinese pancakes
Ground black pepper

Notes

Time: 40 mins
Serves: 4
Nutrition: n/a