Turkey Wrap

Prep: 10 minutes

Cooking: 15 minutes

Serves: 6


  • 1 tbsp olive oil
  • 2 x 400g packets Steggles turkey rissoles
  • 8 thin slices pancetta, halved
  • 1 red onion, halved, thinly sliced
  • 1 granny smith apple, cored, quartered, cut into matchsticks
  • 3 radishes cut into matchsticks
  • ¼ green cabbage, finely shredded
  • 2 tbsp dried cranberries, chopped
  • 1 tbsp finely shredded mint leaves + extra mint sprigs, to serve
  • 1 tbsp lemon juice
  • 2 tbsp whole egg mayonnaise
  • 6 wholegrain wraps
  • 60g baby spinach
  • 60g goat’s cheese, crumbled
  • Lemon wedges, to serve


  1. Heat oil over medium-high heat in a large non-stick frying pan. Cook turkey rissoles for 4 to 5 minutes each side, or until browned and cooked through. Set aside.
  2. In the same pan over medium-high heat, cook the pancetta for 2 to 3 minutes or until crispy. Set aside.
  3. Meanwhile, in a medium bowl combine onion, apple, radish, cabbage, cranberries, mint, lemon juice and mayonnaise.
  4. Place a wrap on a plate, and top with baby spinach, coleslaw, pancetta, and 2 turkey rissoles. Sprinkle with goat’s cheese, and extra mint. Repeat with remaining wraps. Serve with lemon wedges, if desired.
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All Steggles chickens are raised in large barns, and free of any added hormones.
Steggles May 23, 2018
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