Asian turkey picnic wraps
This recipe was sent to us by Katie Bryson, one of our online blogger mums. Her challenge was to cook a kids picnic meal using turkey for under £10. Here's what she cooked:
What we thought:
What did they make of the wraps? Well you can always count on the salty and sweet flavour combination as Sam and Arlo both polished off the lot AND gave me a 10/10 rating… unprecedented. 
Essential Ingredient:
Turkey Steaks
2 spring onions

2 cloves garlic

2 cm piece ginger

1 tbsp mirin rice wine

4 tbsp dark soy sauce

2 tbsp clear honey

250g turkey escalopes

50g sesame seeds

2 carrots

small white cabbage


4 large soft tortilla wraps

To serve:
Serve with all your picnic favourites.
This turkey recipe absorbs all those glorious Asian flavours.
  1. The day before: Chop the spring onions, crush the garlic and bash and finely chop the ginger and place in a bowl with the rice wine, soy sauce and honey. Submerge the pieces of turkey and combine until coated, then cover with cling film and pop in the fridge to marinade overnight
  2. In a dry frying pan on a medium heat, toast the sesame seeds in batches until they start to pop and turn golden. Set aside
  3. Grate the carrot and finely shred a third of the small cabbage, then toss in a bowl with the toasted sesame seeds
  4. Heat a griddle pan and fry the marinated turkey pieces, turning frequently until cooked through on the inside and sticky on the outside. You may need to do this in batches depending on the size of your pan, but they only take a few minutes
  5. Lay out some greaseproof paper, place a tortilla on top, spread with a heaped teaspoon of mayonnaise, then scatter a thick line of the shredded vegetables down the centre. Place a couple of strips of turkey on top and then roll up tightly
  6. Wrap well in the sheet of greaseproof paper, trim the ends flush with the wrap, then using a sharp knife cut into three equal portions
  7. Pack snugly into containers and they’re a perfectly portable picnic lunch for the summer holidays.
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