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
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.
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.