# Components:
→ Turkey Filling
01 - 1 lb ground turkey
02 - 1 tablespoon sesame oil
03 - 3 garlic cloves, minced
04 - 1 tablespoon fresh ginger, grated
05 - 1 small onion, finely diced
06 - 2 tablespoons soy sauce
07 - 1 tablespoon gochujang
08 - 1 tablespoon honey
09 - 1 teaspoon rice vinegar
10 - 1/2 teaspoon ground black pepper
11 - 2 scallions, finely sliced
→ Gochujang Mayo
12 - 4 tablespoons mayonnaise
13 - 1 tablespoon gochujang
14 - 1 teaspoon lime juice
15 - 1/2 teaspoon toasted sesame oil
→ Assembly
16 - 4 naan breads, warmed
17 - 1/2 English cucumber, thinly sliced
18 - Fresh cilantro leaves
19 - Toasted sesame seeds
# Directions:
01 - Heat sesame oil in a large skillet over medium-high heat. Add diced onion, minced garlic, and grated ginger; sauté for 2 minutes until fragrant and softened.
02 - Add ground turkey to the skillet and cook, breaking up with a spatula, until browned and cooked through, approximately 5-7 minutes.
03 - Stir in soy sauce, gochujang, honey, rice vinegar, and black pepper. Cook for an additional 2-3 minutes until the mixture is well combined and slightly sticky. Remove from heat and incorporate sliced scallions.
04 - In a small bowl, whisk together mayonnaise, gochujang, lime juice, and toasted sesame oil until smooth and fully incorporated.
05 - Warm naan breads according to package instructions or in a dry skillet over medium heat.
06 - Spread a generous spoonful of gochujang mayo inside each warm naan. Fill with turkey mixture, top with cucumber slices, cilantro, and sesame seeds as desired.
07 - Fold or wrap naan around the filling and serve immediately.
