Mexican · Lunch
Turkey in Chocolate Chili Sauce Wrap
Shredded turkey thigh simmered in a Mexican-style chocolate chili sauce built from dried chilies, tomato, cocoa powder and cinnamon, then folded into a warm flour tortilla with cabbage, cotija cheese and cilantro. The sauce carries mole-style depth, balancing bitter, smoky and mildly sweet notes against tender meat.
$4
15 minsPrep
35 minsCook
50 minsTotal
MediumLevel
Nutrition per serving
612Calories
42.8gProtein
29.4gFat
42.1gCarbs
6.4gSugar
6.8gFiber
812mgSodium
161mgChol
8.9gSat Fat
780mgPotassium
210mgCalcium
4.6mgIron
1.1mcgVitamin B12
14mgVitamin C
gluten-free-adaptable
protein-rich
high-fiber
rich-umami
hidden-gems
Instructions
1
Prep
Cut turkey thigh into 1-inch chunks. Stem and seed the dried chili, tear into flat pieces, then toast in a dry skillet over medium heat for 45 seconds until darkened and fragrant.
2
Simmer
Cover toasted chili with chicken stock in a saucepan and simmer over low heat for 10 minutes until softened and pliable.
3
Blitz
Transfer softened chili with its soaking liquid to a blender with canned tomatoes, garlic, cocoa powder, cinnamon, and cumin. Blitz until smooth and pourable.
4
Saute
Heat vegetable oil in a skillet over medium heat and sauté sliced onion for 3 minutes until softened and translucent at edges.
5
Braise
Add turkey chunks and blended chili sauce to skillet, bring to gentle simmer over medium-low heat, cover, and cook 20 minutes until turkey shreds easily. Add water if sauce reduces too fast.
6
Build
Warm flour tortilla in a dry skillet over medium heat for 20 seconds per side until pliable, lay flat, and spoon turkey mixture down center.
7
Wrap
Top turkey with cabbage, crumbled cotija cheese, cilantro, and a squeeze of lime juice. Fold in sides and roll into tight wrap.
8
Plate
Slice wrap diagonally in half and place on plate seam-side down.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz369g turkey thigh
- 22 dried chili
- 1.4 oz20g, a small spoonful from a 14.5 oz can canned tomatoes
- 11 onion
- 2 clove2 clove garlic
- 2 tsp2 tsp cocoa powder
- 1/2 tsp1/2 tsp cinnamon-ground
- 1/4 tsp1/4 tsp cumin-ground
- 1 tbsp1 tbsp vegetable oil
- 2/3 cup160ml chicken stock
- 22 flour tortilla (approximately 8-inch)
- 2/3 cup50g cabbage
- 1 oz28g cotija cheese
- 2 tbsp2 tbsp cilantro
- 1 tsp1 tsp lime juice
- salt, a pinch
