Smoked Turkey and Spinach Wraps
The essential oils from the spring onion strengthen the intestinal flora, which is crucial for a strong immune system. Allicin is a secondary plant substance that has an anti-inflammatory effect and supports the fight against sickness by making germs in the mouth harmless.
If you prefer your wraps to be gluten-free, you can replace the whole wheat flour with a mixture of buckwheat flour and rice flour.
- 12 ozs Whole wheat flour
- 17 ozs milk
- 2 eggs (separated)
- 2 Tbsps olive oil
- 18 ozs Spinach
- 1 scallion
- 7 ozs smoked turkey breasts
- 3 ½ ozs cream cheese
- 1 Tbsp lemon juice
- freshly ground peppers
Preheat the oven to 175°F.
Mix together flour, milk, a pinch of salt, egg yolks and 1 teaspoon olive oil. Let sit for about 10 minutes. Beat egg whites until stiff and chill.
Rinse the spinach and blanch in boiling salted water. Drain, squeeze to remove excess water and finely chop. Rinse scallions and cut into thin rings. Slice turkey meat into strips. Mix cream cheese with lemon juice, salt, and pepper. Fold egg whites into batter.
Heat remaining oil in a saute pan and cook batter into 8 large pancakes. Keep finished pancakes warm in a preheated oven.
To serve, spread the cream cheese mixture on the pancakes. Top with spinach, scallions, and turkey strips. Season with salt and pepper and roll up. Serve immediately.