Cajun Turkey Wraps with Sweetcorn Salsa

Ingredients

Contains: milk, wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

• 1 tbsp Cajun spice mix
• 4 turkey breast steaks (about 500g/1lb 2oz in total)
• 1 tbsp olive oil
• 330g can sweetcorn, rinsed and drained
• 1 red chilli, deseeded and finely chopped
• zest and juice ½ lime
• 8 flour tortillas
• 150ml pot soured cream and salad leaves, to serve

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Rub the turkey breast steaks all over with the Cajun spice mix.

2. Heat the olive oil in a large frying pan over medium-high heat. Cook the turkey for 4 to 5 minutes per side until golden and cooked through to 165°F (74°C) in the thickest part.

3. Transfer the turkey to a board, rest for 3 minutes, then slice into strips.

4. While the turkey cooks, mix the rinsed and drained sweetcorn, chopped red chilli, lime zest and lime juice in a bowl to make the salsa.

5. Warm the flour tortillas one at a time in a dry frying pan for about 20 seconds per side, then wrap them in a clean towel to keep warm.

6. Divide the sliced turkey and sweetcorn salsa between the tortillas. Add a spoonful of soured cream and some salad leaves, then roll up to serve.