Two Kinds Of Wraps with Vegetables and Turkey Meat

by Editorial Staff

Summary

Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Course Sauce
Cuisine European
Servings (Default: 2)

Ingredients

  • 4 large corn tortilla (s)
  • 400 g canned corn
  • 5 olives, black
  • 100 g mini tomatoes
  • 5 roast peppers
  • 200 g turkey meat
  • 3 shallot (s)
  • 10 mushrooms
  • 4 leaves iceberg lettuce
  • 100 g natural yourt
  • 1 teaspoon sriracha sauce
  • 1 tablespoon mustard
Two Kinds Of Wraps with Vegetables and Turkey Meat
Two Kinds Of Wraps with Vegetables and Turkey Meat

Instructions

  1. Preheat the oven to 190 ° C convection.
  2. Drain the can of corn. Cut the olives, mushrooms, tomatoes, roasted peppers and shallots into thin slices, the iceberg lettuce into thin strips and the turkey into bite-sized pieces, season with salt and pepper.
  3. For the dips with which the wraps are coated, put 100 g yoghurt each in 2 bowls. Put the sriracha sauce in one and the mustard in the other. Season both dips well with salt and pepper.
  4. Now fry the turkey pieces in a large pan with 1 tablespoon of oil on both sides and continue to fry for 3 minutes, then remove from the pan and set aside. Sweat the shallots in 2 tablespoons of oil for 3 minutes, then add the mushrooms, roasted peppers and tomatoes and fry for another 5 minutes. Now add the corn, olives and turkey pieces and fry for another 5 minutes.
  5. At the same time, heat the tortillas in the hot oven on a tray for the last 5 minutes.
  6. Season the filling well with salt and pepper.
  7. Take the tortillas out of the oven and spread the yogurt mix on them. Put about 2 - 3 tablespoons of the filling from the pan in the center of the tortilla, top with a small handful of iceberg lettuce strips and roll up. Cut the wrap in the middle for a nicer arrangement and serve on a plate.

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