Turkey and Cranberry Pockets

Elena Duggan

Ingredients:

  • 4 Tortillas or Simsons Pantry Wraps
  • 150g Cranberry Jam/ jelly/ sauce
  • 150g Provolone Cheese, thinly sliced or grated
  • 250g Shredded turkey meat or turkey mince cooked in butter below, cooled to room temp
  • 50g Butter, additional for toasting
  • 1 bunch Lemon thyme, leaves only
  • 100g Red onion, finely diced
  • White pepper, to taste
  • Salt, to taste

Method:

  1. If turkey isn’t cooked, stir-fry in a non-stick fry pan in butter until cooked through, remove from pan and set aside.
  2. Melt additional butter in a nonstick fry pan over medium heat.
  3. Fill tortillas in the centre, bottom third of the tortilla, with cheese, followed by cranberry, lemon thyme, onion, then turkey, season to taste. Fold either in half, or into a pocket.
  4. Gently toast pockets in buttered fry-pan until golden on the outside and cheese is melted on the inside, cut in half or serve as is.

Health Notes:

  • Gluten free – optional, utilise gluten free wraps
  • LCHF – increase good fats by adding avocado

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