EatSmarter exclusive recipe

Asian Wraps

with Turkey and Sprouts

Recipe development: EAT SMARTER
Asian Wraps

Asian Wraps - Tender meat and lots of crisp fresh vegetables are tucked inside

30 min.


for 16 pieces
Tortillas (about 40 grams)
1 piece
fresh Ginger root (about 50 grams)
yellow Bell pepper (about 200 grams)
11 ounces
1 tablespoon
1 teaspoon
light Soy sauce
1 bunch
Arugula (about 75 grams)
1 handful
Sprout mix (such as soybean, pea and beet sprouts)
6 sprigs
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Kitchen utensils

1 Aluminum foil, 1 Cutting board, 1 Peeler, 1 Small knife, 1 Fine grater, 1 Tablespoon, 1 Non-stick pan, 1 Slotted spatula, 1 Teaspoon, 1 Salad spinner, 1 Sieve, 16 Toothpicks, 1 Small bowl, 1 Paper towel

Preparation steps

Step 1/6
Asian Wraps preparation step 1

Wrap each tortilla in aluminum foil and heat in a preheated oven at 100°C (fan: 80°C, gas mark 1) (approximately 212°F/convection 175°F) for about 10 minutes.

Step 2/6
Asian Wraps preparation step 2

Meanwhile, peel ginger and grate finely. Halve bell pepper, remove seeds, rinse, dry and cut into thin strips.

Step 3/6
Asian Wraps preparation step 3

Rinse the turkey cutlets, pat dry and cut into narrow strips. Season with salt, pepper and chili powder.

Step 4/6
Asian Wraps preparation step 4

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. 

Step 5/6
Asian Wraps preparation step 5

Rinse arugula and spin dry. Rinse sprouts in a sieve and drain well. Rinse cilantro, shake dry and pluck leaves.

Step 6/6
Asian Wraps preparation step 6

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.

Additional advice