Spicy Chinese Cabbage Wraps
Cabbage and peppers ensure that your vitamin C storage is sufficiently filled for the whole day. Together with the rest of the vegetables, they also provide around a third of the recommended daily fiber ration. The turkey strips score points with plenty of nerve-strengthening vitamins from the B group and with protein.
Simply perfect as a light yet satisfying low-carb evening or lunch, which really gets the metabolism going with its essential oils of ginger, wasabi and chilli.
(Percentage of daily recommendation)
|Calorie||245 kcal||(12 %)|
|Protein||33 g||(34 %)|
|Fat||6 g||(5 %)|
|Carbohydrates||11 g||(7 %)|
|Sugar added||0 g||(0 %)|
|Roughage||11 g||(37 %)|
|Vitamin A||0.4 mg||(50 %)|
|Vitamin D||1 μg||(5 %)|
|Vitamin E||4.3 mg||(36 %)|
|Vitamin B₁||0.2 mg||(20 %)|
|Vitamin B₂||0.6 mg||(55 %)|
|Niacin||21.3 mg||(178 %)|
|Vitamin B₆||0.9 mg||(64 %)|
|Folate||172 μg||(57 %)|
|Pantothenic acid||2.4 mg||(40 %)|
|Biotin||20.9 μg||(46 %)|
|Vitamin B₁₂||0.8 μg||(27 %)|
|Vitamin C||107 mg||(113 %)|
|Potassium||1,093 mg||(27 %)|
|Calcium||290 mg||(29 %)|
|Magnesium||75 mg||(25 %)|
|Iron||4.2 mg||(28 %)|
|Iodine||20 μg||(10 %)|
|Zinc||3.7 mg||(46 %)|
|Saturated fatty acids||1.7 g|
|Uric acid||243 mg|
- 1 small Napa cabbage (20-22 ounces)
- 7 ounces turkey breasts
- 1 garlic
- 2 teaspoons olive oil
- 4 ounces brown button Mushroom
- 2 scallions
- 1 piece fresh ginger
- 1 small yellow Bell pepper (about 6 oz)
- 1 ounce Mung bean sprouts
- 1 teaspoon soy sauce
- 1 pinch Red pepper flakes
- 5 ounces Yogurt (low-fat)
- Wasabi powder (or horseradish from a jar)
- ½ bunch Chives
- ½ bunch cilantro
Select 8 large beautiful leaves from cabbage. Rinse, pat dry and cut out thick leaf veins.
Trim cabbage, rinse, shake dry and cut with a large knife into thin strips.
Rinse turkey breast, pat dry and also cut into fine strips. Peel the garlic and press through a press.
Heat 1 teaspoon oil in a pan and fry the turkey strips until completely crispy. Stir in garlic, and season with salt and pepper. Set aside in a large bowl.
Trim mushrooms and cut into thin slices. Rinse scallions, cut into rings and shake dry. Peel ginger and finely chop.
Halve bell peppers, remove seeds, rinse and cut into narrow strips. Rinse sprouts and drain in a sieve.
Heat oil in a pan. Add bell peppers, scallions, sprouts, ginger and mushrooms and stir-fry over high heat for 3-4 minutes. Season with soy sauce, pepper and red pepper flakes. Remove and add to bowl with the turkey strips.
Add dripping wet cabbage to pan and cook, stirring constantly until softened, 3-5 minutes. Add the turkey strips and mixed vegetables to the pan.
Mix yogurt in a small bowl until smooth with a whisk. Season with salt, pepper and wasabi powder.
Rinse chives and cilantro, shake dry and chop finely. Mix with turkey, vegetables and cabbage in a bowl and season to taste with salt and pepper.
Spread prepared cabbage leaves on a work surface. Spread the vegetable and turkey mixture on top and roll each leaf into a wrap. Serve with the wasabi dip.