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Yield: 1 to 2 servings  

This luscious, spicy ground turkey wrap makes a quick, savory lunch or dinner.  It can be brought to work and easily re-heated.  If you are looking for less calories, use a romaine lettuce leaf for the wrap instead of the tortilla  or make it a salad instead of a sandwich.    

Let your senses be enlivened with a blend of warm, aromatic and flavorful spices: cinnamon, coriander, turmeric, and cayenne pepper.  Cinnamon is shown to help moderate blood sugar and to aid digestion; studies credit curcumin, a compound found in turmeric, with powerful antioxidant, anti-inflammatory and  cancer-preventive properties (plus I love the bright, lively  yellow color it leaves behind); and cayenne pepper, with its fiery kick, helps get the digestive juices flowing and, based on various studies, is a powerful anti-inflammatory.

Watercress, with its soft, vibrant leafy greens and slightly peppery taste, is a nutrient dense vegetable.  A member of the brassica family, watercress contains calcium, magnesium, iron, vitamins A, C, and K and so much more.  Make this amazing food a regular nutritious and delicious addition to your salads!  And let’s not forget the creamy avocado (technically a fruit), a great source of fiber, healthy monounsaturated fat, potassium, and vitamins A, B, and E. To store cut avocado, sprinkle it with lemon juice, place in an airtight container, and refrigerate.



2 tablespoons olive oil

1/2 yellow onion, thinly sliced

1/2 medium size carrot, julienned

Spiced Ground Turkey on a bed of watercress, baby spinach and avocado.

1 garlic clove, minced

1/8 teaspoon cinnamon

1/8 teaspoon coriander

1/8 teaspoon turmeric

couple dashes cayenne pepper (adjust to your taste)

1/8 teaspoon sea salt

1/8 teaspoon Ground black pepper

5 ounces ground Turkey (thigh; I prefer dark turkey because of its higher iron content, a common deficiency with Celiac)

2 tablespoons chicken or vegetable broth *optional

1 teaspoon  organic Worcestershire Sauce ( “Wan Ja Shan” brand is gluten-free and dairy-free) *optional

1 gluten-free tortilla **


1/4 avocado, mashed with a fork

1/2 cup baby spinach, rinsed

1/2 cup watercress, rinsed



  1. In a medium sauté pan, heat olive oil over medium heat.  Add onions and carrots and sauté until onions are translucent, about 5 minutes.  
  2. Add garlic, cinnamon, coriander, turmeric, cayenne pepper, salt and pepper.  Sauté over medium heat for 2 to 3 minutes.
  3. Add the ground turkey, breaking it up into pieces with a spoon.  Cook ground turkey until browned, about 6 to 8 minutes. 
  4. Add 2 tablespoons of chicken or vegetable broth (optional) and cook for 1 minute. 
  5. Reduce heat to medium-low, add Worcestershire sauce (optional), and cook for 2 minutes.  Remove cooked turkey mixture from pan and transfer to a covered bowl.
  6. In sauté pan, heat tortilla over low heat or warm tortilla in toaster oven.
  7. Spread a layer of mashed avocado onto warmed tortilla.  Add spinach, watercress, turkey mixture and roll.

* The broth and Worcestershire sauce are optional.  I use homemade broth in many of my dishes to aid in digestion and to add another layer of incredible flavor.  A  dash of  gluten-free Worcestershire sauce adds a little bit of fun and zing. 

**If you would like to make your own flatbreads/wraps, try “Breads from Anna” mixes.  Use one package of the gluten, dairy, and yeast free mix and follow the recipe in the link:  These flatbreads are oustanding in taste and texture, stay moist and don’t crumble and crack. 



This post first appeared on Solar Wellness, please read the originial post: here

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