Ingredients
- 1.5L prepared Bisto Gluten Free Gravy
- 300g cranberry sauce
- 10 wraps
- 150g carrot, grated
- 150g red cabbage, shredded
- 800g cooked turkey
- 250g cooked Paxo Sage & Onion Stuffing
- 300g Cooked chipolatas wrapped in bacon (sliced)
Method
1. Mix the gravy with the cranberry sauce to make a gravy dressing, then spread this onto the wraps. Reserve the rest for the dipping pots.
2. Mix together the red cabbage and carrot and place a spoonful of this mix on top of the gravy dressing.
3. Top with the cooked turkey, stuffing, and sausages in bacon.
4. Roll up and serve with side of dipping gravy.
(Serves 10)
