Turkey Meatball Fajita

Happy Tuesday! The recipe of the day is Turkey Meatball Fajita – succulent turkey meatballs with sautรฉed peppers and onions, wrapped up with some other extras! ๐Ÿ™‚

Turkey Meatball Fajita

I’ve never had meatballs in a wrap till now. I’ve missed a lot. These wraps are so rich and juicy you barely need anything else. But because I’m greedy, I had them with sauteed peppers and onions, some hot sauce and a tiny bit of light mayo.

The peppers and onions kind of turned them into fajitas I think, but honestly, cheese, guacamole and other topping would be just too much. As I said, the meatballs, peppers and onions are more than enough. Plus, they work perfectly together and adding other ingredients would spoil the whole thing. ๐Ÿ™‚ However, I should’ve made more of the peppers. The kids really enjoyed them and snacked on them. Make sure not to overcook them though. Leave them a bit crunchy, thus they taste much better. ๐Ÿ™‚

Turkey Meatball Fajita

Why I used turkey mince? Well, I simply love it. Even though it says it’s lean on the pack and there’s less fat in it, it still tastes amazing – really juicy, which is not typical for lean meat, especially turkey, I guess.

Anyway, I recommend it! Also, it’s supposed to be a healthier option. ๐Ÿ™‚ They’re really simple to make – some breadcrumbs, seasoning and one egg. Then simply sautee some peppers and onions and serve on a tortilla wrap! Simple and absolutely delicious!

Turkey Fajita Wrap

Here’s how to make these beautiful Turkey Meatball Fajita Wraps

Turkey Meatball Fajita

Turkey Meatball Fajita


  • 400g turkey mince
  • 2 bell peppers, sliced
  • 1 red onion, sliced
  • 1 egg
  • 1tsp dry parsley
  • 1tsp cumin
  • 1tsp nutmeg
  • 2tbsp breadcrumbs
  • 1 small onion, chipped
  • olive oil
  • salt and pepper to taste
  • tortilla wraps to serve


  1. In a bowl mix the turkey mince, chopped onion, breadcrumbs, cumin, nutmeg, parsley and the egg. Season with some salt and pepper to taste and make the meatballs.
  2. Heat a pan with the olive oil and cook the meatballs for approximately 5 minutes on each side or until ready.
  3. In another pan, heat some olive oil and gently sautรฉe the peppers and onions for about 10 minutes.
  4. Serve with some flour tortillas and hot sauce, if wished.
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I added three meatballs on my wrap but it turned that was way too much. Two is actually more then enough, but whatever you fancy, really.

I hope you enjoy this recipe. Stay tuned for more coming soon.

And make sure to grab your umbrellas tomorrow. Apparently, it’s going to be a heavy rain. How exciting! ๐Ÿ™‚ xx

Oh you can find some more yummy turkey mince recipes here:

Turkey Meatball Pizza

Turkey & Spinach Enchiladas

Beef Breakfast Wraps

Happy Thursday! The recipe of the day is here – Beef Breakfast Wraps – so simple to make and so delicious to have!

Beef Breakfast Wraps

They’re one of those breakfast recipes that you can have them all day long – scrambled eggs, sweet red peppers, ripe avocado and beef. All that topped with lots of cheese and wrapped up. Believe me, you’re going to love these wraps.

I used shop bought cooked beef, which saved a lot of time. You can use whatever you’d like. You might have any leftovers or simply choose a small amount of cooked meat from your local shop.

I also added a tiny drop of sour cream to make the thing even juicier. I do love sour cream, I know it’s not the healthiest thing ever but the key is in moderation, I guess. ๐Ÿ™‚

For some reason,ย I’ve been making lots of wraps/burritos recently. Not only they’re our family favourite but they take a few minutes only (which make them mummy’s favourites too), if you’ve got all the ingredients prepped and cooked in advance. And the combinations you can try are numerous. Breakfast, lunch or dinner, fish, meat or simply vegetarian, there are so many delicious way to make these to your taste. So that’s a good reason, actually. ๐Ÿ™‚

I probably should try using some sweet and sour fillings. That would be nice, wouldn’t it. ๐Ÿ™‚ Like sweet and sour chicken with some veggies or rice. Nom, nom, nom..

The bottom line is, get your apron on and start cooking! ๐Ÿ™‚

Beef Breakfast Wraps

Oh, yes, I forgot to mention, there are some black olives too. I actually added the olives in the scramble eggs, I find the combination very yummy. ๐Ÿ™‚ But this is not necessary at all, so if for some reason you don’t fancy olives, just don’t add them. The eggs were cooked in advance so all I had to do was to make the wraps which took me 5 minutes. Seriously, I’m really good at wrapping these things. ๐Ÿ™‚

We actually couldn’t finish them all, which was quite surprising, just one of the wraps was left for lunch for the next day.

My kids actually unwrap everything and pick the bits and pieces they like. But as long as they have some food, this is fine by me. ๐Ÿ™‚

Needless to say, I had mine with lots of hot sauce. ๐Ÿ™‚ I simply can’t help it.

Beef Breakfast Wraps

Here’s how to make these gorgeous Beef Breakfast Wraps.

Beef Breakfast Wraps
  • 4 flour tortillas
  • 300g beef, cooked and shredded
  • 200g Monterey Jack cheese, grated
  • 3 grilled red peppers, sliced thinly
  • 1 ripe avocado, sliced
  • 5 scrambled eggs(cooked in advance)
  • 4tbsp sour cream
  • fresh coriander leaves
  1. Heat up the wrap for 2-3 minutes in the oven or microwave.
  2. Basically, make sure to divide the ingredients equally between the wraps.
  3. Add the scrambled eggs and beef, then peppers and cheese.
  4. Finish off with some sour cream and fresh coriander leaves and close the wraps.
  5. Serve with some hot sauce! Or lots of it! ๐Ÿ™‚


Beef Breakfast Wraps

Tip: Why not try adding some lime juice for extra freshness and even more flavour?

Turkey & Spinach Enchiladas

Happy Tuesday all! Today’s recipes – Turkey & Spinach Enchiladas – quick, easy, comforting and very cheesy!

Turkey & Spinach Enchiladas

I’ve made a whole tray with these succulent wraps (probably about 10) and they were all gone in less than an hour after I served them! ๐Ÿ™‚ Can you imagine? We must’ve been really hungry. Butย these enchiladas were seriously delicious!

I remember thinking to myself, “OK now, I’ll make more so may be we could use some for tomorrow’s lunch”. Yeah, right, didn’t happen that way but they sure were much appreciated by everyone. ๐Ÿ™‚

Turkey & Spinach Enchiladas

They’re quite budget friendly too. All you need is a bit of ground turkey, fresh spinach & cheese. You can add some tomato sauce, if wished. To tell you a secret, I used ketchup. ๐Ÿ™‚ I know, there much better ingredients to use for the enchiladas but this is what I had that was closest to tomato sauce. Well, it’s actually made of tomatoes. I honestly, don’t really fancy ketchup, it’s way too sweet for me, but it worked wonders on the enchiladas. ๐Ÿ™‚ So feel free to use any ingredients you’d like. ๐Ÿ™‚

I kind of had to hide the spinach in between the turkey and cheese (for the kids) but it worked well and they enjoyed the enchiladas with the hidden spinach. ๐Ÿ™‚

Turkey & Spinach Enchiladas

For the cheese, I used grated Mozzarella & Cheddar. I would have loved it if I could add some jalapenos but the kids wouldn’t really fancy the enchiladas, would they. ๐Ÿ™‚ So, as usual, I added a generous amount of my favourite hot sauce (half a bottle). ๐Ÿ™‚

Of course, when making Mexican inspired dishes, there should be some coriander, so I sprinkled some coriander leaves on top. I served the with a sliced avocado and sour cream

I believe I could have these every other day, this is my type of comfort food. ๐Ÿ™‚

Turkey & Spinach Enchiladas

Here’s how to make these Turkey & Spinach Enchiladas:

Turkey & Spinach Enchiladas
Prep time:
Cook time:
Total time:
Serves: 25
  • 8-10 wraps
  • 450g ground turkey
  • 100g fresh spinach
  • 1/2 onion
  • 2 garlic cloves, crushed
  • 1tbsp paprika
  • 1tbsp olive oil
  • 150g Mozzarella cheese, grated
  • 150g Cheddar cheese, grated
  • 3tbsp ketchup
  • salt and pepper
  • fresh coriander leaves
  • sour cream for serving
  1. Preheat the oven to 200ยฐC.
  2. To prepare the turkey – heat a pan with the olive oil and sweat the onion and garlic for 5 minutes. Add the ground turkey, paprika and salt and pepper to taste. Cook for about 10 minutes or until ready. If necessary, add some water.
  3. Arrange the wraps – scoop from the ground turkey, add a handful of spinach and wrap it up. Repeat with the rest of the wraps,
  4. Place in a baking tray, spread the tomato sauce or ketchup (if you’re using any) and then sprinkle the grated cheese.
  5. Bake in the oven for about 10 minutes.
  6. Serve with some fresh coriander leaves, sour cream and sliced avocado.

To make them even more filling, you can add some pinto beans in the wraps, or even some lime & cilantro rice. It’ll become a burrito/enchilada but as long as it’s tasty, it doesn’t really matter.

Turkey & Spinach Enchiladas

Loaded Shrimp Salad

Happy Fridayย guys! Today’s recipe is Loaded Shrimp Salad. There is avocado, beans, tortilla chips, sour cream, Mozzarella cheese and leave salad underneath. It’s quite overloaded actually, isn’t it! ๐Ÿ™‚ And I’m not sure it’s actually a salad, it’s more like a proper meal, but as long as there are leaves inside, I think I can call it salad.

Loaded Shrimp Salad

This Loaded Shrimp Saladย is quite like a burrito in a bowl, I’d say, without the rice. Anyway, it’s definitely Mexican inspired and if you like shrimp burritos, tacos or salads, you’ll love this too. I had mine with a generous serving of my hot sauce and I can tell you, I was really full after a portion of this goodness. I cooked the shrimps with a bit of paprika and nothing else, that’s how my little one loves them. Otherwise, I’d probably add garlic, coriander and lime. But because she doesn’t like anything green, I made them simple. I used the beans from a bean soup I had made earlier this week so that was really handy. The only ingredientย that needed cookingย were the shrimps. And you know they only need no more than a few minutes.

The Loaded Shrimp Salad is great to have when having friends over. You can use it as a starter, a side or even a main. Or why not make a Mexican themed night? Prepare the salad, mix up some Margaritas and voila! That would be lovely, wouldn’t it! It seems like I’m the one needing one of these Mexican night and drinks. ๐Ÿ™‚ After all, it’s Friday or Friyay! ๐Ÿ™‚

I’ve been meaning to post this recipe for a whole week. Literally, I’ve been trying to post it since Monday. But as you know, life gets in the way sometimes. And I got two sick kids stuck with me for four days. Poor babies. ๐Ÿ™‚ Finally, they are feeling much better and we are all back to our normal routine. And thanks to that I am able to post this recipe while they’re napping. Pheww! ๐Ÿ™‚ I never thought I could be so organised but having children changes you a lot I guess. Well, I believe in a good way, a really good way actually.

Anyway, this is what you need for this scrumptious Loaded Shrimp Salad.

Loaded Shrimp Salad


  • 400g shrimp
  • 300g tinned pinto beans or leftover beans
  • 200g Mozzarella cheese, shredded
  • 150g tortilla chips, crushed
  • 1 avocado, sliced
  • 1/2 a cup sour cream
  • 150g mixed leave salad
  • 1tbsp paprika
  • 1tbsp olive oil


Loaded Shrimp Salad


  1. Heat a pan with the olive oil and gently cook the shrimp(seasoned with the paprika) for about 5 minutes.
  2. Start building the salad – layer a salad bowl with the mixed leaves. Then add the beans on one side, tortilla chips, shrimp, sliced avocado and the sour cream in the middle.
  3. Serve with your favourite hot sauce!


Tip: Why not try adding some fresh salsa, such as Pico de Gallo! That would be even tastier! Simply chop some tomatoes, onion & coriander and season to taste with salt, pepper and some lime juice.