Spiced Turkey Wraps

This dish is a great springtime treat with its vibrant green colours. I like to use pointed cabbage as it gives a really good shape for rolling up the stuffing. These wraps are delicious for either lunch or dinner and are gluten, dairy and sugar free.

Prep Time

15 minutes

Cooking Time

30 minutes


4 servings



Spiced Turkey:

  • 2 tbsp extra virgin olive oil
  • 2 medium onions, thinly sliced
  • 8 small garlic cloves, finely diced (5 or 6 if large)
  • 10cm piece fresh root ginger, peeled and grated (or chopped finly)
  • 4 medium carrots, peeled and shredded
  • 1/4 tsp cayenne pepper
  • 4 tsp ground coriander
  • 4 tsp ground turmeric
  • 1/2 tbsp ground cinnamon
  • salt and freshly ground pepper for seasoning 
  • 550g lean minced turkey (I like a combination of thigh and breast meat)
  • 120ml chicken stock
  • 1 tbsp fresh coriander, finely chopped




  • 16 large pointed cabbage leaves
  • 2 avocados, stoned and mashed
  • 60g baby spinach
  • 60g fresh mint, picked off stem
  • 2 limes, cut into wedges



  1. Heat the oil in a wok or heavy based frying pan over low to medium heat and then add the onions. Cover and cook gently, stirring occasionally, until onions are lightly golden. About 10 minutes.
  2. Add carrots and sauté uncovered until they start to turn colour as well.
  3. Add garlic and ginger and sauté for a further minute.
  4. Add all the spices and adjust seasoning to your taste.
  5. Add the turkey, crumbling it up into separate pieces as you cook it. Stir the mixture together until the turkey is browned and cooked through, about 5 minutes.
  6. Pour in the chicken stock and stir, scraping the bottom of the pan to make sure you release any tasty browned bits.
  7. Turn off heat and stir in coriander. Set aside in a small bowl.
  8. Mix the mashed avocado with salt, pepper and 1/4 of a lime's juice. Adjust seasoning to your taste.
  9. In a shallow bowl, put in the cabbage leaves and cover with boiling water for about 1 minute. Pour out hot water and cover with very cold water to stop the cooking. Pat the leaves dry. They should be soft and very green!
  10. To assemble, lay each leaf flat and put in about 1-2 tbsp of the mince. Add a heaped tsp of the avocado mixture and then some spinach and mint leaves. Give it all a good squeeze with a lime wedge and wrap it up.
  11. Eat with your hands and enjoy!

What Did You Think?

Did you try the recipe? I would love to hear what you thought about it and if you made any changes that worked for you!


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