Asian Wrapswith Turkey and Sprouts

Name: Asian Wraps
Total time: 30 min
Yield: 16
Cuisine: Asian
Ingredients: 8 Tortillas (about 40 grams); 1 piece fresh Ginger root (about 50 grams); 1 yellow Bell pepper (about 200 grams); 11 ounces Turkey cutlets; Salt; Pepper; Chili powder; 1 tablespoon Canola oil; 1 teaspoon light Soy sauce; 1 bunch Arugula (about 75 grams); 1 handful Sprout mix (such as soybean, pea and beet sprouts); 6 sprigs Cilantro

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

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Calories:	79 kcal
Difficulty:	easy
Preparation:	30 min
Ready in:	30 min

Low-sugar

Low-fat

High-protien

Nutrition

1 serving contains (Percentage of daily recommendation)

Calories	79 kcal	(4%)
Protein	6 g	(12%)
Fat	1 g	(1%)
Carbohydrates	10 g	(4%)
Added Sugar	0 g	(0%)
Roughage	1 g	(3%)
Vitamin A	0.1 µg	(0%)
Vitamin D	0 µg	(0%)
Vitamin E	0.8 mg	(7%)
Vitamin B1	0 mg	(0%)
Vitamin B2	0 mg	(0%)
Niacin	3.5 mg	(22%)
Vitamin B6	0.1 mg	(7%)
Folate	11 µg	(6%)
Pantothenic Acid	0.2 mg	(3%)
Biotin	2.7 µg	(5%)
Vitamin B12	0.1 µg	(4%)
Vitamin C	12 mg	(15%)
Potassium	134 mg	(7%)
Calcium	17 mg	(2%)
Magnesium	12 mg	(3%)
Iron	0.7 mg	(5%)
Iodine	1 µg	(1%)
Zinc	0.6 mg	(6%)
Saturates	0 g
Uric Acid	36 g
Cholesterol	11 mg

Recipe development: EAT SMARTER

Ingredients

For pieces

8	Tortilla (about 40 grams)
1 piece	fresh Ginger root (about 50 grams)
1	yellow Bell pepper (about 200 grams)
11 ounces	Turkey cutlets
	Salt
	Pepper
	Chili powder
1 tablespoon	Canola oil
1 teaspoon	light Soy sauce
1 bunch	Arugula (about 75 grams)
1 handful	Sprout mix (such as soybean, pea and beet sprouts)
6 sprigs	Cilantro

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Steamed Asian Wraps

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45 min.

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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

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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