Baked Spicy Coconut Wraps
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 40 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 200 g turkey breast
- 1 small Can / s pineapple, cut into pieces
- 1 small can coconut milk
- 1 large bell pepper (s), diced into small pieces
- 2 cloves garlic, minced or pressed
- 1 large onion (s), chopped
- some salt and pepper, pepper
- some soy sauce
- some Sambal Oelek
- 4 tortilla (s) wraps
- cheese (Emmental or pizza cheese), grated
- possibly chili powder or curry powder or ginger powder
- flour or cornstarch
- some cold water
- 1 cup basmati, cooked
Print Recipe
Pin Recipe Instructions
- Cook the rice according to the instructions on the packet.
- Cut the turkey breast into bite-sized pieces. Season with salt and pepper and fry in oil in a wok over high heat. Next, sweat the onion and garlic, then add the pineapple and bell pepper. Deglaze with the coconut milk and season with soy sauce, sambal oil, salt and pepper (possibly also some chili powder, curry powder or ginger powder). Add the meat again and thicken the sauce with a Gmachtl (flour or cornstarch mixed with cold water).
- Next, the rice is spread over the tortilla wraps and the sauce is poured on top. Roll up the wraps and layer them in a baking dish. Sprinkle the cheese on top.
- Baked briefly in a preheated oven at 190 ° C top heat until golden brown.
- A dish for those who like to experiment - it really tastes very good.
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