EatSmarter exclusive recipe

Asian Wrapswith Turkey and Sprouts

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

(2)

Calories:79 kcal
Difficulty:easy
Preparation:30 min
Ready in:30 min
Low-sugar
Low-fat
High-protien
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1 serving contains (Percentage of daily recommendation)
Calories79 kcal(4%)
Protein6 g(12%)
Fat1 g(1%)
Carbohydrates10 g(4%)
Added Sugar0 g(0%)
Roughage1 g(3%)

Recipe Development: EAT SMARTER

Ingredients

For pieces

32Tortilla (about 40 grams)
4 piecesfresh Ginger root (about 50 grams)
4yellow Bell pepper (about 200 grams)
44 ouncesTurkey cutlets
Salt
Pepper
Chili powder
4 tablespoonsCanola oil
4 teaspoonslight Soy sauce
4 bunchesArugula (about 75 grams)
4 handfulsSprout mix (such as soybean, pea and beet sprouts)
24 sprigsCilantro

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

Directions

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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.
2 Meanwhile, peel ginger and grate finely. Halve bell pepper, remove seeds, rinse, dry and cut into thin strips.
3 Rinse the turkey cutlets, pat dry and cut into narrow strips. Season with salt, pepper and chili powder.
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. 
5 Rinse arugula and spin dry. Rinse sprouts in a sieve and drain well. Rinse cilantro, shake dry and pluck leaves.
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.
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