Skip to main contentSkip to footer
Start today
Start today
Join WeightWatchers® today and gain full access to all of our recipes and meal plans. Sign up today!
Photo of Turkey taco salad by WW

Turkey taco salad

6
Points® value
Total Time
30 min
Prep
15 min
Cook
15 min
Serves
4
Difficulty
Easy
A spicy Tex-Mex-style salad with lots of fresh veg and a delicious garlic and soured cream dressing, all topped off with crispy tortilla strips.

Ingredients

WW White Wraps

3 individual

Calorie controlled cooking spray

8 spray(s)

Turkey breast mince, raw

500 g

Ground coriander

1 teaspoon(s), level

Ground Cumin

1 teaspoon(s), level

Ground Cinnamon

¼ teaspoon(s), level

Chipotle paste

1½ tablespoon(s), level

Reduced fat soured cream

75 ml

Garlic

1 clove(s), finely chopped

Lime Juice, Fresh

1 tablespoon(s), plus wedges to serve

Lettuce

1 individual, shredded

Cherry Tomatoes

12 individual, halved

Roasted red peppers in brine, drained

100 g, drained weight, drained and sliced

Avocado

1 individual, peeled, stone removed and thinly sliced

Instructions

  1. Make the tortilla strips. Preheat the oven to 200°C, fan 180°C, gas mark 6. Cut the wraps into 2cm-wide strips, then arrange the strips in a single layer on a large baking tray. Mist all over with cooking spray, then season to taste and bake for 10-12 minutes, turning halfway through, until crisp and golden.
  2. Meanwhile, prepare the turkey. Mist a large nonstick frying pan with cooking spray and set over a medium-high heat. Once hot, add the turkey mince and cook for 3-4 minutes, breaking up any lumps with a spoon. Add the spices and chipotle paste, season to taste and continue to cook for a further minute, then add 50ml water and simmer for 10 minutes until the turkey is completely cooked through and the liquid has evaporated.
  3. Meanwhile, in a small bowl, combine the soured cream, garlic and lime juice. Season to taste.
  4. Arrange the lettuce, tomatoes, peppers and avocado in bowls. Top with the turkey, drizzle with the dressing and serve with the tortilla strips and lime wedges on the side.

Notes

This is a great cook-ahead idea for lunch. Make it on Sunday night and pack into containers for the next day’s lunch for school or work. Wrap the tortilla strips separately to keep them crisp.

You might like

You might like