• 1 cup plain yogurt
  • 1 clove garlic crushed
  • 1/4 cup finely chopped fresh mint leafs
  • 1 small red onion cut in thin slices
  • 1/4 cup vinegar
  • 1/2 teaspoon of sugar
  • 1 teaspoon toasted cumin seeds
  • 2 Turkey breasts skinless
  • 1 teaspoon curry powder
  • 1 tablespoon of butter
  • 1 teaspoon oil
  • Romali roti 
  • Salt
  • Fresh cilantro leafs

I made my own romali roti. You can get the recipe by clicking here. It is really easy to make your own, so I highly recommend it. But if you still want to resist me, FINE! Use store bought or plain old wraps.

First you want to make the sauce to give it time to relax. Place the yogurt, mint, garlic and and a pinch of salt in a bowl and mix well. Cover and place in the fridge.

Now you should make the “pickled” onions. The word pickled is quotes because I’m giving you the air quotes here. They aren’t really pickled, they just sit in vinegar for a while. Place the vinegar, sugar, cumin seeds, with a pinch of salt in a small bowl. Mix until the sugar and salt are dissolved. Submerge the onions in the vinegar, cover and place in the fridge beside the yogurt sauce. Have them touch a little, they should know they are in this together.

If you are making your own romali roti, this is the time to do it. Here is the recipe. Go ahead, I’ll wait.

If you have opted out and have bought your wraps like the lazy chef you are, then the next step is to cook the turkey. Cut the breasts in two length wise and sprinkle with salt and curry powder.

Place a frying pan on medium high heat and place the butter and oil. When the butter stops sizzling, add the turkey and cook on all sides until golden brown all over. I put butter in this recipe because turkey breast is usually dry and it needs a little bit more help to stay juicy. Now that I think about it, firm tofu would also work here. Just remove as much water from the tofu as possible and cook as you would the turkey. Remove from heat and slice into little rounds.

Assembly time:  It goes turkey pieces, cilantro leafs, onions, yogurt sauce, mouth. A squeeze of lime on top is very acceptable here.

Full Disclosure: I made Mini Indie Turkey Burgers and I had all the ingredients left over. That is why this recipe happened. They use all the same ingredients but the texture and assembly changes the overall feeling of the dish.

Mini Indie Turkey Burgers

 

Curry Turkey Roti Wrap
 
Full Disclosure: I made Mini Indie Turkey Burgers and I had all the ingredients left over. And that is why this recipe happened. They use all the same ingredients but the texture and assembly changes the overall feeling of the dish.
Author:
Recipe type: Wrap
Cuisine: Indian Inspired
Ingredients
  • 1 cup plain yogurt
  • 1 clove garlic crushed
  • ¼ cup finely chopped fresh mint leafs
  • 1 small red onion cut in thin slices
  • ¼ cup vinegar
  • ½ teaspoon of sugar
  • 1 teaspoon toasted cumin seeds
  • 2 Turkey breasts
  • 1 teaspoon curry powder
  • 1 tablespoon of butter
  • 1 teaspoon oil
  • Romali roti
  • Salt
  • Fresh cilantro leafs
Instructions
  1. I made my own romali roti. You can get the recipe by clicking here. It is really easy to make your own, so I highly recommend it. But if you still want to resist me, FINE! Use store bought or plain old wraps.
  2. First you want to make the sauce to give it time to relax. Place the yogurt, mint, garlic and and a pinch of salt in a bowl and mix well. Cover and place in the fridge.
  3. Now you should make the "pickled" onions. The word pickled is quotes because I'm giving you the air quotes here. They aren't really pickled, they just sit in vinegar for a while. Place the vinegar, sugar, cumin seeds, with a pinch of salt in a small bowl. Mix until the sugar and salt are dissolved. Submerge the onions in the vinegar, cover and place in the fridge beside the yogurt sauce. Have them touch a little, they should know they are in this together.
  4. If you are making your own romali roti, this is the time to do it. Here is the recipe. Go ahead, I'll wait.
  5. If you have opted out and have bought your wraps like the lazy chef you are, then the next step is to cook the turkey. Cut the breasts in two length wise and sprinkle with salt and curry powder.
  6. Place a frying pan on medium high heat and place the butter and oil. When the butter stops sizzling, add the turkey and cook on all sides until golden brown all over. I put butter in this recipe because turkey breast is usually dry and it needs a little bit more help to stay juicy. Now that I think about it, firm tofu would also work here. Just remove as much water from the tofu as possible and cook as you would the turkey. Remove from heat and slice into little rounds.
  7. Assembly time: It goes turkey pieces, cilantro leafs, onions, yogurt sauce, mouth. A squeeze of lime on top is very acceptable here.