This recipe came about one day when I was thinking of ways to use up leftover Christmas roast turkey other than the usual cold meat salads, curry, lasagne etc. I have always loved Mexican food so I adapted my fajita recipe and came up with this baked wrap idea which similar to nachos you top with passata and cheese.

As I am dairy intolerant I used dairy free cheese, my preferred brand is Tesco free from mozarella which is produced from coconut oil.  These enchiladas are a real hit with my family and the recipe is so simple that I think even those that say they can’t cook would be able to follow it.

It is also perfect for students,,as the recipe is relatively cheap to make and you can use leftovers for lunch the following day. Sure it may take a little longer than meals you are maybe used to preparing but the benefits of eating food from scratch instead of using processed jarred sauces and packet mixes really is worth it!

By cooking from scratch you can control the sodium, sugar and fat in your meal the three biggest causes of obesity and weight gain.

To make the enchiladas follow my simple step by step photos and refer to the full method at the bottom of this page explaining everything in more detail. Firstly you need to heat a large frying pan with coconut oil or frylight and fry your homemade seasoning on a low heat, adding the onion (omit for FODMAP), mushrooms (omit for FODMAP), peppers and turkey until all is cooked through. It should look just like this:

The next stage is to put your enchiladas together. Simply place a handful of spinach and a spoonful or two of the turkey filling into each wrap and wrap into a cylinder, place 4 wraps in one dish or if you have a larger dish you could place all 8 in one dish. Meanwhile heat through your passata in a small saucepan, once warm and seasoned to taste pour over the wraps and top with parsley and your choice of “cheese”.

It should now look like this and be ready to bake in the oven for 20-25 minutes. It does look a little messy but it turns out great in the end!

Roughly twenty minutes later it is ready to eat… and will taste fabulous.

Nutritionally it is high in protein, calcium, vitamin A, C and iron. If you are worried about the fat content you can use less cheese on top, personally I think the melted cheese makes the dish taste even more delicious and opting for dairy free cheese means you are often adding less sodium, cholesterol and saturated fat to your meal anyway.

Course Lunch / Dinner

Cuisine Dairy free,

Gluten free,


Prep Time 10 minutes 

Cook Time 35 minutes 

Total Time 45 minutes 

Calories 334 kcal


  • 600 g leftover cooked turkey
  • 130 g mixed peppers
  • 1 tsp smoked paprika
  • 1/2 tsp cayenne pepper optional
  • 1/4 tsp ginger
  • 1/2 tsp cumin seeds
  • 1 tsp oregano
  • 1 lime zest and juice
  • 8 gluten free wraps
  • 40 g spinach
  • 350 g passata or chopped tomatoes
  • parsley fresh is best
  • 1/2 teaspoon of coconut oil
  • 40 g dairy free cheese


  1. Preheat the oven to 200°C.
  2. Fry the smoked paprika, cayenne pepper, ginger, cumin seeds, oregano and lime zest and juice on a low heat for 1-2 minutes.
  3. Add the peppers. Cook for 2 minutes on a medium heat.
  4. Once cooked add the turkey and cook for a further 3 minutes.
  5. Meanwhile heat the passata on a medium heat in a saucepan.
  6. Fill each wrap with a small handful of spinach and 1-2 tablespoons of the turkey filling, roll it up and put into a large oven dish. Repeat this step until two trays are full with 4 wraps in each. Top with the passata/chopped tomato sauce and sprinkle with grated cheese and fresh parsley.
  7. Bake for 20-25 minutes. Serve.

If you try this recipe please feel free to leave comments and pictures. I love seeing your creations and hearing your feedback!