Turkey breast packages with Lebanese Tahini sauce
Turkey breast wraps with Tahini sauce (in pita or tortilla) I started making these wraps after tasting some Arabic dishes at someone's home. Since then, I've been searching for Lebanese pita and tahini in stores. I haven't always found the original pita, so I've used what I had on hand, which is Mexican tortilla. However, the sesame sauce really makes a difference, and I've tried to stick closely to what I ate then, only swapping the fish for turkey breast. Quick Info Total time: about 1 hour (plus marinating the meat overnight, if desired) Preparation time: 20 minutes (excluding marinating time) Cooking time: 20-30 minutes Servings: 4 Difficulty: easy Recipe type: hearty snack, on-the-go meal, or quick lunch Ingredients 4 Lebanese pita bread or Mexican tortillas 4 slices of turkey breast 5 potatoes 1/2 jar of Tahini sauce (sesame) 1/2 lemon 3 cloves of garlic Salt Pepper 1 green chili pepper Olive oil for the meat Optional: 1 tomato, 1 bell pepper, extra chili Preparation method 1. Preparing the Tahini sauce Put half a jar of tahini (about 100-120g) in a bowl. Squeeze the juice from half a lemon over it. Mix well, then gradually add a little water to achieve a thinner sauce. Add a crushed garlic clove, some finely chopped chili, salt, and pepper to taste. Refrigerate until the rest is ready. 2. Marinating the meat Sprinkle the turkey breast with salt and pepper. Grate a clove of garlic on top and brush everything with a little olive oil. Place in the fridge, ideally overnight, to absorb the flavors. 3. Cooking the meat Remove the meat from the fridge and cook it in a pan using a bit of the marinade oil. Cook over medium heat, being careful not to dry it out – it should be browned but still juicy. Once cooked, slice the turkey breast into strips suitable for rolling. 4. Frying the potatoes Cut the potatoes into sticks, like for fries. Fry them in hot oil. Once they are golden, remove them to absorbent paper. 5. Preparing optional ingredients If desired, dice the tomato and bell pepper. Prepare extra chili for those who want it spicier. 6. Assembling the wraps Gently heat the pitas (or tortillas). Place a portion of fried potatoes, turkey strips, Tahini sauce, and optionally diced tomatoes and bell peppers on each. Then add a few more potatoes on top. If you like, add extra chili. 7. Wrapping Wrap each package tightly to prevent the filling from spilling out. You can use cling film to keep everything in place until you eat. Serve with the remaining Tahini sauce for those who want to add more with each bite. Why I make this recipe often It’s the kind of quick and hearty meal that doesn’t require many dishes and doesn’t involve complicated techniques. Once you have tahini and something to roll, you can vary the filling. It also works with leftover meat or vegetables. It’s quick to make, and you can prepare some components in advance. Tips and variations Tips If you have time, let the meat marinate overnight – the flavor is much better. Don’t put too much sauce directly in the wrap, or it will get soggy and tear the pita. It’s better to keep the rest to serve separately. If using tortillas, briefly heat them in a dry pan to make them more flexible. Substitutions Lebanese pita can be replaced with any thin tortilla or even lavash sheets. Turkey can be replaced with chicken breast if that’s what you have on hand. If you can’t find tahini, you can try a simple sesame paste diluted with water and lemon, although the taste won’t be quite the same. Variations You can add lettuce, cucumbers, or other fresh vegetables for more freshness. If you prefer a meatless version, use roasted chickpeas or falafel. Season the meat with sumac or coriander if you want a flavor closer to Arabic cuisine. Serving ideas Serve the wraps immediately while they are warm. You can place them on a large platter with the remaining sauce in a separate bowl. They can also be served cold if you want to take them to go, although the potatoes won’t be crispy anymore. Frequently asked questions 1. Can it be made with chicken breast instead of turkey? Yes, chicken breast works just as well. Marinate and cook it just like the turkey. 2. Can I make the wraps without fried potatoes? You can omit the potatoes, but the texture and taste will be different. The potatoes add a crispy note and more satiety. 3. How spicy is the Tahini sauce? It depends on how much chili you add. If you don’t want it spicy, leave out the chili pepper and just add a pinch of pepper. 4. What can I replace the Tahini sauce with if I can’t find it? If you don’t have tahini, you can try a yogurt-based sauce with garlic and lemon, but the taste will be quite different from the original. 5. Can the wraps be prepared in advance? You can prepare them in advance, but it’s better to assemble them right before serving; otherwise, the pita will get soggy from the sauce and vegetables. Nutritional values (estimate per serving) Calories: approximately 500-600 kcal Protein: 30-35g Carbohydrates: 60-70g (including potatoes and pita/tortilla) Fats: 15-20g (from tahini, meat, and frying the potatoes) Values are indicative and can vary depending on the type of meat used, the size of the pitas, and how much sauce you actually put in. Storage and reheating The wraps do not store very well once assembled – the pita gets soggy and the potatoes become soft. It’s best to keep the components (meat, potatoes, sauce) separate and assemble them at mealtime. The meat and potatoes can be briefly reheated in a pan or oven, and the Tahini sauce can be kept in the fridge for a few days.
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