Vietnamese turkey salad wrap
Nutrition per serving
| Calories | 333 kcal |
| Protein | 27 g |
| Carbs | 38.8 g |
| Fats | 6 g |
| Saturated Fat | 1.3 g |
| Monounsaturated Fat | 2.3 g |
| Polyunsaturated Fat | 2.2 g |
| Sugars | 10.1 g |
| Fiber | 22.5 g |
| Sodium | 449 mg |
Ingredients
| Carrot | |
| Rice Wine Vinegar | |
| Mayonnaise (Fat Free) | |
| Turkey Breast (Cooked) | |
| Cucumber | |
| Red Cabbage | |
| Fresh Coriander | |
| Red Chilli Pepper | |
| Tomatoes, Red, Ripe | |
| Wholegrain Barley Wrap |
1. To prepare, peel and grate the carrot, cut cucumber into ribbons, slice the tomato and that red cabbage is shredded. Slice turkey breast.
2. Add the carrot, rice wine vinegar and sugar to a small bowl and mix thoroughly. Leave aside to marinate for 20 minutes. Drain excess liquid.
3. Set a wrap on a flat surface. Now spread mayonnaise down middle of wrap. Top with turkey, cucumber ribbons, tomato, marinated, cabbage and the waiting marinated carrot.
4. Top with coriander sprigs and fresh chilli to taste and close wrap to serve.