Three Wraps with Various Meat Fillings

Ingredients

• 4 wheat tortillas (ready‑made)
• 250 g Turkey breast fillet
• Salt
• Pepper
• 1 meat tomato
• 2 yellow bell pepper halves
• 1 onion
• 1 tsp finely chopped red chili peppers
• 2 tbsp Tomato paste
• 2 tbsp oil
• 70 ml veal stock
• parsley (for garnish)
• curry ketchup (for serving)
• 250 g veal cutlets
• 2 tbsp clarified butter
• 2 red bell pepper halves
• 1 red chili pepper
• 1 meat tomato
• Salt
• Pepper
• 4 wheat tortillas (ready‑made)
• 1 tbsp coarsely chopped parsley
• parsley (for garnish)
• tzatziki (for serving)
• 1 chicken breast fillet
• Salt
• pepper (ground)
• 2 tbsp oil
• 1 Garlic clove
• 0.5 cucumber
• 1 yellow bell pepper half
• 1 Red Onion
• 4 wheat tortillas (ready‑made)
• 2 tbsp mayonnaise
• 2 tbsp ketchup
• herbed quark (for serving)
• parsley (for garnish)

Instructions

1. 1.

   For the turkey wraps, wash the tomatoes, remove stems and cut into pieces. Wash peppers, clean and cut into bite‑sized chunks. Peel onion, split into halves or quarters. Cut the meat into pieces, season with salt and pepper, and sear in oil until browned. Add tomato paste, then tomatoes, peppers and onions; cook together, pour in veal stock, stir in chili, taste, and set aside. Warm tortillas in a hot oven (180 °C) for a few minutes, remove, fill with turkey mixture, roll as desired, and serve. Offer curry ketchup on the side if desired.

2. 2.

   For the veal wraps, slice the cutlets into strips. Clean peppers and cut into long strips. Wash chili pepper, clean and finely chop. Wash tomato, remove stem and cut flesh into strips. Sear meat in hot clarified butter, season with salt and pepper, add peppers and tomatoes, cook together, stir in chili and parsley. Warm tortillas in a hot oven (180 °C) for a few minutes, remove, fill with veal mixture, roll as desired, and serve with tzatziki.

3. 3.

   For the chicken wraps, wash peppers, clean and cut into rough pieces. Peel garlic, finely chop. Peel onion and roughly chop. Wash cucumber and dice. Cook chicken in hot oil until golden‑brown all around, season with salt and pepper. Add onions, garlic and peppers; cook together. Warm tortillas in a hot oven (180 °C) for a few minutes, remove, spread mayonnaise and ketchup, add chicken filling, sprinkle cucumber cubes on top, garnish with parsley leaves, and serve herbed quark separately as dip.