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🍽️ Turkey Rolls with Feta and Lettuce

517 kcal · 30 min · 4 servings

Ingredients

• 250 g thin turkey cutlets (2 thin turkey cutlets)
• 1 onion
• 1 small romaine lettuce
• 60 g feta cheese
• salt
• pepper (from the mill)
• 2 tsp grainy mustard
• 120 g rice
• 1 tbsp olive oil
• 2 tomatoes
• 1 sprig rosemary
• 4 small wooden skewers

Instructions

1. 1. Place the turkey cutlets on a cutting board and pound them flat with a meat mallet.
2. 2. Peel the onion and dice it into small cubes.
3. 3. Wash the romaine lettuce and pat it dry with a kitchen towel.
4. 4. Set aside a few small, intact lettuce leaves for garnish.
5. 5. Cut the remaining lettuce into thin strips.
6. 6. Cut the feta cheese into two thick strips.
7. 7. Place the onion cubes in a pan with a splash of water.
8. 8. Sauté the onions over medium heat for 5 minutes.
9. 9. Add the cut lettuce strips to the onion mixture.
10. 10. Season the mixture with salt and pepper.
11. 11. Place a lid on the pan and let the lettuce cook for 2 to 3 minutes.
12. 12. Remove the lid and increase the heat.
13. 13. Boil the liquid over high heat until it has completely evaporated.
14. 14. Brush the flat turkey cutlets evenly with mustard.
15. 15. Spread the warm lettuce filling over the cutlets.
16. 16. Place a strip of feta cheese on the filling at one end of each cutlet.
17. 17. Roll up the turkey cutlets tightly.
18. 18. Secure the rolls with wooden skewers so they do not unroll.
19. 19. Cook the rice according to the instructions on the package.
20. 20. Heat a pan with a little oil.
21. 21. Brown the turkey rolls all around over medium heat.
22. 22. Add chopped rosemary needles and diced tomatoes to the pan.
23. 23. Add 3 tablespoons of water.
24. 24. Let the rolls cook in the sauce for another 8 minutes.
25. 25. Serve the turkey rolls with the tomato sauce and rice.
26. 26. Garnish the dish with the reserved romaine leaves.

Nutrition per serving

• kcal: 517
• Protein: 42 g · Fett/Fat: 15 g · Carbs: 52 g