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Turkey Club Roti

  • Breast
  • Thigh
  • Cooked turkey
  • Leftover turkey
  • Turkey Bacon
  • Lunch
  • Dinner
  • Snack
  • Everyday
  • Skillet
  • 30 minutes or less

Creamy and full of tender turkey, this rendition of roti is packed with vegetables and has a crisp exterior from a quick toasting in the pan.

Prep Time

10 minutes

Cook Time

5 minutes

Yield

5 servings

Watch Video Print Recipe

Ingredients

  • 2 slices turkey bacon
  • 2 cups (500 mL) cooked Ontario turkey, chopped
  • 1 cup (250 mL) romaine lettuce, shredded
  • 1 avocado, diced
  • 1 tomato, diced
  • 5 roti or large flour tortillas (about 10 inches/25 cm in diameter)

Curry Mayonnaise

  • 1/3 cup (85 mL) light mayonnaise
  • 2 tbsp (30 mL) mango chutney
  • 1 tbsp (15 mL) fresh cilantro, chopped
  • 2 tsp (10 mL) curry powder

Instructions

  • In nonstick skillet, cook bacon over medium heat, turning once for about 5 minutes or until crisp and browned. Remove to cutting board and chop coarsely.
  • In large bowl, combine cooked turkey, bacon, lettuce, avocado and tomato; set aside.
  • To make the curry mayonnaise, stir together mayonnaise, chutney, cilantro and curry powder in a small bowl until combined.
  • Scrape curry mayonnaise into turkey mixture and stir gently to combine.
  • Divide mixture among roti and fold up sides and roll up. Place in large nonstick skillet over medium heat and toast on both sides until golden.
  • Per serving: About 476 cal, 24 g pro, 20 g total fat (3 g sat fat), 50 g carb, 6 g fibre, 60 mg chol, 715 mg sodium. %RDI: iron 30%, calcium 5%, vit A 6%, vit C 15%

Chef's Tips

  • Make up the roti ahead of time and wrap in plastic wrap and refrigerate so when you get home all you have to do is warm them up and enjoy.

Need More Help?

Learn everything you need to know about selecting, preparing, and cooking whole turkeys.

Classic Roasted Whole Turkey

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