200g leftover roast turkey meat, shredded or roughly chopped
2 spring onions, finely sliced
2 tbsp fresh coriander, finely chopped
1/4 red cabbage, finely shredded
1 carrot, grated
juice of 1 lime
2 tsp ground cumin
1 tsp dried chilli flakes
2 bags of mini tortilla chip bowls
2 tbsp sour cream or crème fraîche
salt & pepper to season
Mix the shredded turkey with half the lime juice, 1tbsp chopped coriander, 1tsp cumin, and creme crème fraîche. Season with salt & pepper to taste, mix well and set aside.
For the slaw, combine the cabbage, carrots and spring onion with the remaining coriander and lime juice. Season with a pinch fo salt & pepper, 1 tsp cumin and the chilli flakes.
Assemble as party bites using the mini tortilla bowls with a spoonful of the turkey mix, topped with the slaw.
Alternatively, this makes a great sandwich, wrap or baked potato filling. Any leftover slaw can be kept in the fridge in an airtight container for up to two days.