Summary

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

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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.