• 1 teaspoon mild chilli powder
  • ½ teaspoon ground cumin
  • 1 teaspoon chopped thyme
  • 625 g (1¼ lb) lean turkey breast fillet, cut into small chunks
  • 4 mixed peppers, deseeded and cut into large chunks
  • 2 red onions, sliced
  • 4 tablespoons olive oil
  • 2 large courgettes, cut into chip-sized pieces
  • 1 teaspoon cornflour
  • 2 tablespoons red or white wine vinegar
  • 2 tablespoons clear honey
  • 2 tablespoons sun-dried tomato paste
  • few drops Tabasco sauce
  • 4 tablespoons water
  • 50 g (2 oz) dried pineapple, sliced
  • 4 flour tortillas, warmed
  • salt

Mix the chilli powder with the cumin, thyme and a little salt and use to coat the turkey. Scatter in a large roasting pan with the peppers and onions.

Drizzle with the oil and toss the ingredients lightly together. Place the pan in a preheated oven, 220°C (425°F), Gas Mark 7, for 15 minutes. Add the courgettes to the pan, mixing them into the pan juices, and return to the oven for a further 20 minutes until the turkey is cooked through and the vegetables are tender.

Mix together the cornflour and vinegar to make a smooth paste. Add the honey, tomato paste, Tabasco and a little salt and add to the roasting pan with the measurement water. Stir together well. Scatter with the pineapple and return to the oven for a further 2–3 minutes until the glaze has slightly thickened to coat the meat and vegetables. Divide between the warmed tortillas, roll up and serve.

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