# What You’ll Need:
→ Turkey Filling
01 - 1 pound ground turkey
02 - 1 tablespoon vegetable oil
03 - 3 cloves garlic, minced
04 - 1 small onion, finely chopped
05 - 1 tablespoon fresh ginger, grated
06 - 2 tablespoons soy sauce
07 - 1 tablespoon gochujang (Korean chili paste)
08 - 1 tablespoon brown sugar
09 - 1 teaspoon sesame oil
10 - 2 green onions, sliced
11 - Salt and pepper to taste
→ Gochujang Mayo
12 - 1/3 cup mayonnaise
13 - 1 tablespoon gochujang (Korean chili paste)
14 - 1 teaspoon rice vinegar
15 - 1 teaspoon honey
→ Assembly and Toppings
16 - 4 large naan breads
17 - 1 cup English cucumber, thinly sliced
18 - 1/2 cup shredded carrots
19 - 1 tablespoon toasted sesame seeds
20 - 1/4 cup fresh cilantro leaves, optional
21 - Lime wedges, optional
# How-To Steps:
01 - Whisk together mayonnaise, gochujang, rice vinegar, and honey in a small bowl until well combined. Chill until ready to use.
02 - Heat vegetable oil in a large skillet over medium-high heat. Add onion, garlic, and ginger; sauté for 2 minutes until fragrant.
03 - Add ground turkey to the skillet and cook, breaking apart with a spoon, until browned and cooked through, approximately 5 to 6 minutes.
04 - Stir in soy sauce, gochujang, brown sugar, and sesame oil. Cook for 2 to 3 minutes until the mixture is well coated and slightly sticky. Season with salt and pepper to taste. Stir in green onions and remove from heat.
05 - Warm naan breads in a dry skillet or oven until soft and pliable, approximately 2 to 3 minutes.
06 - Spread a generous spoonful of gochujang mayo inside each warm naan. Fill with turkey mixture, then top with cucumber slices, shredded carrots, sesame seeds, and cilantro. Add a squeeze of lime juice if desired.
07 - Fold naan over gently and serve immediately while warm.
