Amirgan's Mexican Turkey Wraps

Salsa can be made several hours ahead.
Serves 4.

Ingredients
1 tablespoon olive oil
1 medium (150g) onion, chopped finely
35g packet taco seasoning mix
800g oven-roasted or smoked turkey breast, sliced
200ml jar medium taco sauce
1 cup (250ml) water
2 x 240g packets burrito tortillas
2 medium (500g) avocados, sliced thinly
lime wedges, for serving
SALSA
2 x 125g cans corn kernels, drained
250g char-grilled capsicum
½ cup loosely packed coriander leaves
¼ cup (60ml) lime juice

Method
SALSA: Combine corn, capsicum, coriander and lime juice in a bowl.

Heat oil in a large frying pan, cook onion until soft. Add taco seasoning and 500g of the turkey; cook, stirring, until fragrant. Reserve 2 tablespoons of the sauce for next day; add remaining sauce and water to pan, cook, stirring, until mixture is hot. Remove from heat. (Remaining 300g turkey is for next day.)

Meanwhile, heat tortillas according to packet directions. Divide hot turkey mixture among tortillas.

Top turkey mixture with half the avocado and half the Salsa, fold in bottom and sides of tortillas to enclose filling. Serve with lime wedges, if desired.