For the yogurt sauce, whisk together the yogurt, garlic, mint, and salt in a small bowl. Whisk in enough water so it forms a pourable dressing. Cover and refrigerate until serving.
For the turkey or chicken masala, add the garlic and ginger to a food processor and pulse a few times until minced. Add the onion and process until finely chopped, and then add the tomato and process until finely chopped. Heat the oil in a medium-large skillet over medium heat; add the tomato mixture and cook (uncovered) until it starts to thicken, about 3 to 5 minutes, stirring occasionally. Add the turkey or chicken and spices and cook (uncovered) until the mixture is thickened, about 3 to 5 minutes more.
To serve, spoon the turkey or chicken mixture onto flatbread and top with the yogurt sauce and red onion, cilantro, and tomato, if using.
Notes
Recipe inspired by and adapted from Story of Cooks' recipe for Masala Chicken Wrap.
Paleo-Friendly: Omit the yogurt sauce or substitute full-fat canned coconut milk for the yogurt.
Recipe by An Edible Mosaicâ„¢ at https://www.anediblemosaic.com/easy-turkey-or-chicken-masala-wraps/