Uncle Enrico’s Low Carb Curry Wraps
Ingredients
- 1 pound ground turkey browned and crumbled
- 1 tablespoon olive oil
- 2 cloves Garlic minced
- 1/4 cup Onion chopped
- 1/4 cup Raisins chopped fine
- 1/2 cup Celery chopped fine
- 1/4 cup Carrot shredded
- 1/2 cup Broccoli Slaw chopped
- 1 tablespoon Curry Powder Hot, to taste
- 1/4 teaspoon Kosher salt
- 1 teaspoon olive oil
- 1 teaspoon Flour
- 1/4 cup Lemon juice
- 8 6-inch Low Carb Tortillas
- 1/2 cup Low Carb Fruit Chutney
- 1/4 cup Unsweetened coconut for garnish
- 1/2 teaspoon Black pepper coarse ground
Instructions
- 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 slaw. 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, stirring constantly. Continue stirring over heat until mixture thickens and forms a smooth, brown sauce. Allow sauce to simmer for 2 minutes while you mix the turkey with the sauteed 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 tortilla 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 broccoli 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
