Asian Turkey Wraps
The various sprouts in these Asian wraps are rich in vitamins, minerals, trace elements and secondary plant substances.
If you like your food more mild, be conservative with the chili powder or substitute for mild curry powder.
(Percentage of daily recommendation)
| Calorie | 79 cal. | (4 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 1 g | (1 %) | ||
| Carbohydrates | 10 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1 g | (3 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.8 mg | (7 %) | ||
| Vitamin K | 19 μg | (32 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0 mg | (0 %) | ||
| Niacin | 3.5 mg | (29 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 11 μg | (4 %) | ||
| Pantothenic acid | 0.2 mg | (3 %) | ||
| Biotin | 2.7 μg | (6 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 12 mg | (13 %) | ||
| Potassium | 134 mg | (3 %) | ||
| Calcium | 17 mg | (2 %) | ||
| Magnesium | 12 mg | (4 %) | ||
| Iron | 0.7 mg | (5 %) | ||
| Iodine | 1 μg | (1 %) | ||
| Zinc | 0.6 mg | (8 %) | ||
| Saturated fatty acids | 0.2 g | |||
| Uric acid | 36 mg | |||
| Cholesterol | 11 mg | |||
| Complete sugar | 1 g |
Ingredients
- Ingredients
- 8 Tortillas
- 1 pc fresh ginger (1/2-inch, peeled)
- 1 Bell pepper
- 12 ozs Turkey cutlets
- salt
- peppers
- Chili powder
- 1 Tbsp Canola oil
- 1 tsp light soy sauce
- 1 bunch Arugula
- 1 handful Sprout
- 6 sprigs cilantro
Preparation steps
Wrap each tortilla in aluminum foil and heat in a preheated oven at 225°F for about 10 minutes.
Meanwhile, peel ginger and grate finely. Halve bell pepper, remove seeds, rinse, dry and cut into thin strips.
Rinse the turkey cutlets, pat dry and cut into narrow strips. Season with salt, pepper and chili powder.
Heat the oil in a non-stick pan. Cook turkey strips until lightly browned all over, then lower heat and continue to cook until cooked through, about 5 minutes more. Remove from pan. Add the soy sauce and 3 tablespoons of water to the pan and stir in the ginger. Bring to a boil and cook until reduced and thickened.
Rinse arugula and spin dry. Rinse sprouts in a sieve and drain well. Rinse cilantro, shake dry and pluck leaves.
Remove tortillas from foil. Top each with turkey strips, pepper slices, sprouts, arugula and cilantro, dividing evenly. Roll up into tight cylinders, then cut diagonally in half and secure with toothpicks. Serve with sauce on the side.