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Turkey Enchiladas

Course Dinner
Cuisine Dairy free, Gluten free, Low FODMAP
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Calories 334 kcal


  • 600 g leftover cooked turkey
  • 130 g mixed peppers
  • 1 tsp smoked paprika
  • 1/2 tsp cayenne pepper optional
  • 1/4 tsp ginger
  • 1/2 tsp cumin seeds
  • 1 tsp oregano
  • 1 lime zest and juice
  • 8 gluten free wraps
  • 40 g spinach
  • 350 g passata or chopped tomatoes
  • parsley fresh is best
  • 1/2 teaspoon of coconut oil
  • 40 g dairy free cheese


  1. Preheat the oven to 200°C.
  2. Fry the smoked paprika, cayenne pepper, ginger, cumin seeds, oregano and lime zest and juice on a low heat for 1-2 minutes.
  3. Add the peppers. Cook for 2 minutes on a medium heat.
  4. Once cooked add the turkey and cook for a further 3 minutes.
  5. Meanwhile heat the passata on a medium heat in a saucepan.
  6. Fill each wrap with a small handful of spinach and 1-2 tablespoons of the turkey filling, roll it up and put into a large oven dish. Repeat this step until two trays are full with 4 wraps in each. Top with the passata/chopped tomato sauce and sprinkle with grated cheese and fresh parsley.
  7. Bake for 20-25 minutes. Serve.