Ingredients:
- 8 small flour tortillas
- 500g cooked turkey, shredded
- 3 carrots grated
- 250g Brussels sprouts, shredded
- 2 tbsp olive oil
- 1 tsp honey
- 3 tbsp white wine or apple cider vinegar
- 1 tbsp wholegrain mustard
- Salt and black pepper
Method:
- In a bowl, stir together the sour cream, cranberry sauce and lime juice. Season with a little salt and black pepper. Place in the fridge until a few minutes before serving.
- In a large bowl, whisk together the mustard, vinegar, honey and oil. Season with salt and pepper. Add the shredded sprouts and carrots and toss to combine. Set aside for at least 30 minutes for the vegetables to soften slightly.
- To serve, heat the turkey through in a pan or in the microwave until completely hot throughout. Warm the wraps in the microwave for 10-15 seconds.
- Serve the turkey at the table with the tortilla wraps, the Brussels sprout slaw, the cranberry sour cream and some jalapeños and fresh coriander, or any other taco topping you prefer.
