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🍽️ Asia Wraps

79 kcal · 30 min · 4 servings

Ingredients

• 320 g tortilla flatbreads (8 tortilla flatbreads)
• 50 g ginger (1 piece)
• 200 g yellow bell peppers (1 yellow bell pepper)
• 300 g turkey cutlets
• salt
• pepper
• chili powder
• 1 tbsp rapeseed oil
• 1 tsp light soy sauce
• 75 g arugula (1 bunch)
• 1 handful sprout mix (e.g. soy, pea and beetroot sprouts)
• 6 stalks coriander

Instructions

1. 1. Wrap each tortilla flatbread individually in aluminum foil and place it in the preheated oven. Warm them at 100 °C (convection: 80 °C, gas: setting 1) for approx. 10 minutes.
2. 2. In the meantime, peel the ginger and grate it finely. Cut the bell pepper in half lengthwise, remove the seeds, wash it, and cut the flesh into thin strips.
3. 3. Rinse the turkey cutlets, pat them dry with kitchen paper, and cut them into thin strips. Season the turkey strips with salt, pepper, and chili powder.
4. 4. Heat the oil in a non-stick pan. Sear the turkey strips on all sides and cook them over low heat for approx. 5 minutes. Remove the meat. Add the soy sauce and 3 tbsp water to the pan, stir in the ginger, and let the sauce reduce slightly.
5. 5. Wash the arugula and spin it dry. Rinse the sprouts in a sieve and let them drain well. Wash the coriander, shake it dry, and pick off the leaves.
6. 6. Remove the tortilla flatbreads from the foil. Top them with the turkey and pepper strips, sprouts, arugula, and coriander. Roll the wraps tightly, cut them diagonally in half, and secure them with a toothpick. Serve the sauce separately.

Nutrition per serving

• kcal: 79
• Protein: 6 g · Fett/Fat: 1 g · Carbs: 10 g