Asian Wraps
Asian wraps: wraps with various sprouts are rich in vitamins, minerals, trace elements and secondary plant substances. This benefits you.
Ingredients
- 320 g tortilla sheets (8 tortillas)
- 50 g ginger (1 piece)
- 200 g yellow bell pepper (1 yellow bell pepper)
- 300 g turkey cutlets
- Salt
- Pepper
- chili powder
- 1 tbsp Rapeseed Oil
- 1 tsp light soy sauce
- 75 g arugula (1 bundle)
- 1 handful sprout mix (e.g., soybean, pea and beet sprouts)
- 6 stems coriander
Instructions
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1.
Wrap each tortilla sheet individually in aluminum foil and warm in a preheated oven at 100 °C (fan: 80 °C, gas: level 1) for about 10 minutes.
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2.
Meanwhile peel and finely grate the ginger. Halve the bell pepper, remove seeds, wash and cut into thin strips.
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3.
Rinse the turkey cutlets, pat dry with kitchen paper and slice into narrow strips. Season with salt, pepper and chili powder.
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4.
Heat oil in a non‑stick pan. Sear the turkey strips until browned on all sides, then cook over low heat for about 5 minutes more. Remove. Add soy sauce and 3 tbsp water to the pan, stir in ginger, and let the sauce reduce slightly.
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5.
Wash arugula and dry by swirling. Rinse sprouts in a sieve and drain well. Wash coriander, shake dry and pluck off leaves.
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6.
Take tortillas out of foil. Top with turkey and pepper strips, sprouts, arugula and coriander. Roll tightly, cut diagonally in half and secure with toothpicks. Serve extra sauce on the side.
