Turkey and Vegetable Wraps

Ingredients

• 1 yellow bell pepper
• 0.5 bulb fennel
• 4 Lollo Rosso salad leaves
• 4 dried sun‑dried tomatoes (in oil)
• 150 g plain yogurt
• 50 g sour cream
• 1 tsp freshly chopped mint
• Salt
• pepper (ground)
• 1 splash Lemon juice
• 4 wheat tortillas (~22 cm diameter)
• 200 g sliced turkey breast

Instructions

1. 1.

   Wash the bell pepper, halve it, remove seeds and white membranes, then slice into thin strips. Trim, wash, halve the fennel bulb, discard the core, and shave into thin slices.

2. 2.

   Rinse and pat dry the salad leaves. Drain the sun‑dried tomatoes well, dice them finely, and mix with yogurt, sour cream, mint, salt, pepper, and a splash of lemon juice.

3. 3.

   Warm the tortillas slightly, layer with turkey slices, lettuce, bell pepper, fennel, drizzle with the yogurt mixture, roll up, halve, and serve plated in glasses.