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🍽️ Spicy Turkey Wraps with Fresh Salad

580 kcal · 30 min · 4 servings

Ingredients

• Paprika (1 red and 1 yellow each)
• 0.5 Iceberg lettuce
• 1 Onion
• 1 Clove of garlic
• 1 small red chili pepper
• 300 g Turkey breast fillet
• 2 tbsp Sunflower oil
• Salt
• Pepper (from the mill)
• Paprika powder (sweet)
• 4 Wheat tortillas (ready-made, refrigerated section)
• 80 g Gouda (grated)

Instructions

1. 1. Wash the bell peppers thoroughly.
2. 2. Cut the bell peppers in half lengthwise.
3. 3. Remove the seeds and the white inner membrane.
4. 4. Cut the pepper flesh into thin strips.
5. 5. Wash the iceberg lettuce.
6. 6. Spin the lettuce dry.
7. 7. Cut the lettuce into thin strips as well.
8. 8. Peel the onion and the garlic.
9. 9. Finely chop the onion and garlic.
10. 10. Wash the chili pepper.
11. 11. Remove the seeds from the chili.
12. 12. Slice the chili into thin rings.
13. 13. Cut the turkey meat into small cubes.
14. 14. Heat some oil in a frying pan.
15. 15. Fry the turkey cubes briefly and vigorously on all sides.
16. 16. Add the pepper strips to the pan.
17. 17. Add the chopped onion to the pan.
18. 18. Add the chopped garlic to the pan.
19. 19. Add the chili rings to the pan.
20. 20. Stew the vegetables for about 8 minutes.
21. 21. Stir the vegetables occasionally.
22. 22. Season the mixture generously with salt.
23. 23. Season the mixture generously with pepper.
24. 24. Season the mixture generously with paprika powder.
25. 25. Heat the wheat tortillas in a large non-stick pan.
26. 26. Turn the tortillas to heat both sides briefly.
27. 27. Spread the hot turkey-vegetable mixture onto the tortillas.
28. 28. Spread the fresh iceberg lettuce onto the tortillas.
29. 29. Sprinkle the cheese over the filling.
30. 30. Roll the tortillas up tightly.
31. 31. Cut the wraps in half in the middle.
32. 32. Serve the wraps with spicy tomato salsa.
33. 33. Enjoy a Mexican beer with them.

Nutrition per serving

• kcal: 580
• Protein: 38 g · Fett/Fat: 22 g · Carbs: 52 g